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『おいしい時間をあなたと ころころコレクション2』お菓子編・英語レシピ

2014.02.01

 

 

Confectionary Section

 

 

Before Baking

 

Types of baking mould

  • Stick Mould, Brioche Mould
  • Kouglof Mould, Rose Mould(apply butter before use)
  • Pound Cake Mould (Mini Pound Cake Mould)
  • Oven Plate (Lay with oven paper etc.)
  • Sponge Cake Mould
  • Tart Mould(do not need to apply butter before use)
  • Paper Muffin Mould

 

Preparation before baking

  • Measure all the ingredients.
  • Use unsalted butter. Let the butter soften in room temperature.
  • For melted butter, use a hot water bath (bain marie) or small pot and use it while it is hot.
  • Sift the flour-type ingredients.

 

The baking mould used in this book

  • Pound Cake Mould                                  20.0cm x 7.7cm x H6.5cm
  • Heat-resistant Pound Cake Mould          19.0cm X 8.5cm x H6cm
  • Mini Pound Cake Mould                           12cm x 5.5cm x H5cm
  • Kouglof Mould                                           15cm
  • Brioche Mould                                           15cm
  • Oven plate                                                                25.0cm x 29.0cm
  • Tart Mould                                              Ø15cm
  • Paper Muffin Mould                                 5.0cm x 4cm x H3.5cm
  • Mini Case                                                  4cm x 3.3cm x H 2.0cm
  • Square Mould                                                            5.5cm x 5.5cm x H1.8cm
  • Paper cup                                                                 5.0cm x 5cm x H3.5cm
  • Stick Mould                                                                15cm
  • Rose Mould                                                                6.5cm x 5.0cm x H4.0cm

 

 

Before reading the recipe

 

How to interprete the recipe

  • Add ingredients in the order shown by the arrow lines.  Reference the utensil to be used at the top of the arrow diagram.
  • T = Tablespoon,  t = teaspoon.  Any quantity that is 1 (ONE) and above is shown as whole number or decimal, while any quantity less than 1 (ONE) will be shown as a fraction.

 

 

 

 

Small Omelette of Strawberry – something to boost the conversation

 

[Ingredients]

  • Omelette Dough

Egg yolk      20g

Sugar                          17g

Salad Oil     6g

Egg white   27g

Sugar                          10g

Flour                           20g

 

  • Cream Shanti

Fresh cream                              60g (froth up 100%)

Sugar                                          15g

 

Strawberry

Powder Sugar

 

[Directions]

  • Omelet Dough
  1. Grind and mix Egg yolk and Sugar then add in the Salad oil.
  2. Froth up the Egg white and add Sugar to form the Meringue.
  3. Add half of (2) to (1) and mix them, add in the Flour and mix further.
  4. Add the other half of (2) into 3 and mix them, pour 5 equal portions onto the oven tray laid with cooking paper, using a spoon to spread each into an oval shape.
  5. Bake for about 8 minutes in the oven at 170°C.
  • Finishing Touch
  1. Fill the baked dough with cream shanti and strawberry and fold each into half.

 

 

 

Strawberry Charlotte – From fashionable biscuit to cute cream

 

[Ingredients] Circular Hood Mould of 15cm in diameter

  • Biscuit Cuire(Sill)

Egg yolk      2

Meringue

Egg white         2

Sugar                40g

Flour                           18g

Cornstarch 18g

 

  • Strawberry Confiture

Strawberry                                100g

Granulated sugar      40g

Lemon Juice

- cook for about 30 minutes under low heat. (Add the lemon juice just before turning off the flame)

 

  • Strawberry Shanti

Fresh cream               100g

Strawberry Confiture 50g

- Whip the fresh cream till about 70% firmed, add in strawberry confiture and whip.

 

[Direction]

  • Biscuit Cuire
  1. Beat the egg yolk slightly, and add half of the meringue that was formed by whipping the egg white and sugar together.
  2. Add the flour and cornstarch to (1) and mix till you can’t see the flour then add in the other half of the meringue.
  3. Put (2) into a pastry bag with a circular tip of 1cm diameter, then place a cooking paper on the oven tray and squeeze the content across the whole tray.
  4. Sprinkle on sieved powder sugar and bake for 8 minutes at 180°C.

 

  • Finishing Touch
  1. When (4) is baked, cut out two 5cm wide strips and two circular piece of 14cm diameter (One of the circular piece will be the cover).
  2. Lay one of the circular pieces at the bottom of the circular hood mould and place the strips along the side of the mould, pour in the Strawberry shanti and place a cover over it with the other circular piece.
  3. Decorate with strawberries

 

 

Blueberry Gâteau – A very blueberry shortcake

[Ingredients]

  • Genoise (Decoration cake mould of 15cm diameter)

Egg                              100g

Sugar                          50g

Flour                           50g

Melted butter 25g

 

  • Blueberry Confiture – Cook the ingredients for 5-6 minutes.

Blueberry (fresh or frozen) 200g

Granulated sugar      60g

Lemon Juice                               7g

 

  • Blueberry shanti

Fresh cream               100g

Sour cream                40g

Blueberry confiture  70g

 

  • Blueberry Jelly

Confit syrup               50g

Gelatin                        2g

Water                                         10g

Blueberry Confiture 30g

Sliced Almond            Suitable amount

 

[Directions]

  • Genoise
  1. Add sugar onto the egg and whip to a froth, add flour and mix till it gloss.
  2. Add in melted butter, pour the mixture into the decoration cake mould and bake for 20 minutes at 170°C.  Then slice it horizontally into 4 pieces.
  • Shanti
  1. Add the sour cream to the fresh cream and whip it to 90 percent.
  2. Add blueberry confiture to the content and whip it to 100 percent.
  3. Use the circular hood mould and place one of the sliced Genoise into it, pour 1/3 of (4) on it. Place another Genoise on top of that like a sandwich and pour in another 1/3 of (4) on top, and repeat this.
  • Jelly
  1. Heat up the confiture syrup, add in soaked gelatin and melt it.  After that, cool it in cold water.
  2. Cool till it thickens, mix in the blueberry confiture from (4) and pour it on (5) and let it set.
  3. Place the sliced almond around the cake.

 

Roll cake – Simple is best.

[Ingredients]

  • Dough

Egg yolk      5

Sugar                          50g

 

Meringue

Egg white                         3

Sugar                                50g

Flour                           45g

Melted butter            40g

 

  • Cream shanti

Fresh cream               200g

Sugar                          14g (Green Tea 4-5g)

 

 

[Directions]

  1. Mix the egg yolk and sugar in a bowl, mix till it becomes whitish.
  2. Whip up the egg white and add sugar, whip into a froth and add into (1).
  3. Add flour to it and mix till it glosses, and add in the melted butter.
  4. Lay cooking paper on the oven tray and pour in the content, bake for 15 minutes in the oven at 170°C.
  5. Once baked, cool the dough, whip the fresh cream with sugar (green tea) and spread the whipped cream on the entire dough and roll it up.

 

Maccaron – Able to bake this makes you feel great!

[Ingredients]

  • Dough

Egg white                   60g

Granulated Sugar      17g

 

Almond Powder        6g

Powder Sugar                            10g

 

  • Butter Cream

Egg yolk                      2

Water                                         t1

Sugar                                          40g

Butter                                         180g

 

[Directions]

  1. Froth the egg white, and mix in granulated sugar over 3 separate times.
  2. Mix in almond powder and powder sugar,  macaronnage the mixture using a scraper.
  3. Mix until it glosses, squeeze out the mixture on the oven tray laid with cooking paper to form circular dough of about 3cm in diameter using the pastry bag with 1cm circular tip.
  4. Leave it to dry for about 15 minutes till the dough does not stick when touched, then bake for about 30 seconds at 180°C and subsequently reduce the temperature to 150°C  and bake for another 7 and a half minutes.

 

  • Butter Cream
  1. Mix the egg yolk, water and sugar on a bain marie.
  2. Whip the butter.
  3. Add (1) into (2) and mix well.

 

  • Finishing Touch

Sandwich the butter cream with the maccaron.

 

 

Memo:  Macaronnage

Knead the dough by pressing it onto the side of the bowl while turning the bowl around.

 

Strawberry Tart – Happy because this has lots of strawberries

 

[Ingredients]

  • Pâte Sucrée

Butter                         50g

Sugar                          25g

Egg                              10g

Flour                                           65g

Almond powder        25g

 

  • Vanilla Bavarian cream

Egg yolk                      20g

Granulated sugar     20g

Milk                                             20g

Fresh Cream                              10g

Vanilla beans                             2cm

Gelatin                        3g

Fresh cream (Whip to about 90%) 100g

 

  • Strawberries (Cut into halves)

 

  • Strawberry Jam

 

[Directions]

  • Pâte Sucrée
  1. Mix the butter with sugar, then add in the egg and flour and mix till the dough is formed. Place it in the refrigerator for half a day.
  2. Lay it into a tart mould and bake for 15 minutes at 160°C.

 

  • Vanilla Bavarian cream
  1. Mix the egg yolk with the granulated sugar, then add in heated milk, fresh cream and vanilla beans and cook under low heat till the mixture thickens.
  2. Add the gelatin that has been soaked in cold water into (3) and melt it. Remove from the heat and mix in the fresh cream once it is cooled down slightly.
  • Finish up
  1. Pour the vanilla Bavarian cream from (4) smoothly into (2).  Spread strawberry jam on and decorate with strawberries.

 

 

Pumpkin Pudding – that everybody loves

 

[Ingredients]A plate of Ø26cm x H3.5cm (A small bowl is cute too)

Egg                              2

Egg yolk      2

Sugar                          130g

Milk                             160cc

Fresh cream               160cc

Pumpkin     350g (Remove the skin)

 

  • Caramel Sauce

Sugar                          100g

Water                         T2

Hot water   40cc

 

[Directions]

  1. Remove the skin off the pumpkin, boil and then mash it. (Instead of boiling, can also put into the microwave for 8 minutes).
  2. Beat the egg and mix in the sugar.  Mix in milk and fresh cream bit by bit.
  3. Add the pumpkin that was mashed using a food cutter or strain cloth into (2), mix thoroughly to make the pudding fluid.
  4. Put water and sugar in a pot and heat till it is burnt, then add in hot water to make the caramel sauce.
  5. Pour the caramel sauce on the plate and pour (3) on top of it
  6. Put the plate on the oven tray and pour some boiled water onto the oven tray
  7. Steam bake it for 40 minutes at 180°C.

 

 

Strawberry Shortcake – This is best

[

Ingredients] Génoise (one Oven plate)

  • Dough

Egg                             3

Sugar                          90g

Flour                           75g

Butter                         25g

Milk                             5g

 

  • Cream shanti (beat it 90%)

Fresh cream               200g

Sugar                          20g

 

  • Syrup(Boil it)

Sugar                          50g

Water                         50g

 

  • Strawberry

 

[Directions]

  • Génoise
  1. Add sugar into the egg, and whip into a froth.
  2. Add flour to it and mix till it glosses.
  3. Combine the butter and milk and melt them, then mix into (2).
  4. Place a cooking paper on the oven tray and pour in the mixture, bake for 12 minutes at 170°C.
  5. Once baked, slice it horizontally into three equal pieces.
  • Finishing touch
  1. Apply syrup onto the Génoise, arrange the strawberries and cream shanti and stack 2 layers together.

 

 

Almond Jelly – Very Asian

 

[Ingredients]

Milk                                             100g

Sugar                                          10g

Condensed milk        5g

Almond Essence        t1/2

Gelatin                        2.5g

Water                                         15g

Fresh cream                               70g

 

[Directions]

  1. Add milk, sugar , condensed milk and almond essence into a pot and heat it up.
  2. Turn off the heat and add in the gelatin that was pre-soaked with water to melt it.
  3. Cool (1) with cold water till it thickens and add in the fresh cream that is 50 percent whipped.
  4. Pour it to a container and cool it till it sets.

 

 

Small Souffle Cheese cake – Popular since the past

[Ingredients]

  • Dough

Cream cheese           160g

Butter                                         25g

Egg yolk                      2

Fresh cream                               35g

Milk                                             15g

Lemon Juice                               15g

Flour                                           10g

Egg white                   2

Sugar                                          40g

 

[Directions]

  1. Mix the butter and cream cheese thoroughly and add in the egg yolk.
  2. Then mix in fresh cream, milk, lemon juice, and flour in the respective order.
  3. Whip up the egg white and add sugar to make the meringue and mix into (2).
  4. Pour it into moulds and steam-bake them with hot water in the oven for 15 ~16 minutes at 180°C.
  5. Half way through at around 7~8 minutes, when it starts to turn brown, lower the heat to 150°C.

 

 

Coffee Jelly – Best for a present

[Ingredients]

Agar                            7g

Sugar                          50g

Water                         500g

Instant coffee            5-6g

 

[Directions]

  1. Mix the Agar and sugar thoroughly in a bowl.
  2. Melt the instant coffee in water and slowly add into (1) while mixing.
  3. Heat until it boils,  pour it into cups and let it cool and set.
  4. If you like pour on some syrup or cream (50g of fresh cream with a little sugar slowly whipped up).

 

 

Yogurt Mousse – Topping with fruits of the season

[Ingredients]

Yogurt                        200g

Fresh cream               200g

Milk                             250g

 

Milk                             250g

Sugar                          135g

Powder Gelatin          10g

Lemon juice                               15g

Blueberry Jam (Refer to page 56)

 

[Directions]

  1. Mix the yogurt, fresh cream and milk (250g).
  2. Pour the Gelatin powder into twice the amount of water (i.e. 20g) and soak it for 15 minutes.
  3. Boil the milk and sugar until the sugar fully dissolves, add in (2) and mix until it dissolves.
  4. Mix (3) into (1), add in lemon juice and mix well.
  5. Pour into containers of your choice and put them into the refrigerator to cool and set.
  6. Garnish and serve with blueberry jam.

 

 

Icebox Cookie – the everlasting aroma of freshly baked

 

[Ingredients]

  • Plain Cookie

Butter                         50g

Sugar                          40g

Egg                              25g

Flour                           60g

 

  • Cheese Cookie

Butter                                         60g

Powder Sugar                            60g

Egg                                              30g

Flour                                           85g

Powdered Cheese     30g

 

  • SABLE CHOCOLAT

Butter                                         60g

Powder Sugar                            50g

Egg                                              8g

Flour                                           90g

Cocoa Powder            10g

Salt                                              a little

Granulated Sugar      Suitable amount

 

Memo – Use butter that is just removed from a refrigerator

 

[Directions]

  1. Mix all the ingredients using a food processor.
  2. Roll the dough mixture into a rod-form of 2cm in diameter, wrap it in food-wrap paper and let it harden in the freezer.
  3. Brush the hardened cookie dough with water, roll it on top of granulated sugar. (for the case of Sable Chocolat).
  4. Cut the dough into 1cm thick slices and arrange them onto the oven tray, bake for 12-15 minutes in the oven at 170°C.

 

  • If a food processor is not being used

1)   Loosen the soft butter with a mixer, add sugar and mix until the mixture becomes white-ish.

2)   Add in the eggs and continue to mix,  add in all flour-type ingredients and mix well using the spatula until the dough is formed.

3)   Roll the dough into a rod-form of 2cm in diameter (or rectangular pole form), wrap it in clear food-wrapping paper and leave it to harden in the freezer.

4)   Cut into 1 cm thick slices, arrange them on an oven tray and bake for 12-15 minutes in the oven at 170°C.

 

 

Tart of Sour cream and Nuts – the encounter of sour cream and nut

 

[Ingredients] for One Tart Mould

  • Pâte sucrée

Butter                         25g

Powder Sugar            25g

Egg                              25g

Flour                           65g

 

  • Appareil

Butter                         30g

Sugar                          50g

Egg                              50g

Sour cream                80g

Almond Powder        30g

Lemon Juice               8g

Lemon Peel                a little

 

  • Topping

Nuts (Almond,  walnut, Pican nut)

Brown Sugar              10g

Cinnamon

 

[Directions]

  • Pâte sucrée
  1. Mix the powder sugar into the butter, add eggs, flour and mix well until the dough is formed.
  2. Rest (1) for about half a day, lay it onto a tart mould and bake for 10 minutes in the oven at 170°C.

 

  • Appareil
  1. Mix the powder sugar into the butter, add eggs over a few times and then add sour cream, almond powder, lemon juice and peel in the order shown. Pour the mixture into the baked Pâte sucrée, mix the toppings together and add it on top of the Appareil.  Bake for 25 minutes in the oven at 170°C.

 

 

 

Mont Blanc – Everybody loves.

[Ingredients]

  • Meringue (for 20)

Egg white                   40g

Granulated Sugar      5g

 

Powder Sugar                            30g

Granulated Sugar      15g

 

Almond Powder        13g

Granulated Sugar      13g

 

  • Cream Shanti – Beat it 100%

Fresh Cream                              80g

Sugar                                          5g

 

  • Chestnut cream – Mix altogether and beat them 100%

Chestnut Paste          80g

Milk                                             15g

Fresh Cream                              160g

Brandy                       a little

 

  • Boiled Chestnut with inner skin

 

[Directions]

  • Meringue
  1. Add the granulated sugar into the egg white and whisk, then add in the powder sugar and granulated sugar and whip well.
  2. Add almond powder and granulated sugar into (1), and mix lightly taking care not to make it sticky, put the mixture into a pastry bag fitted with 1cm circular tip and squeeze out into circular shape of about 4cm and bake for about 60 minutes in the oven at 130°C.
  • Finishing touch
  1. Put the Cream Shanti and boiled chestnut onto the meringue (2) to form a mountain shape.
  2. Squeeze the Chestnut cream using the pastry bag fitted with Mont Blanc tip to form the pastry.

 

 

 

 

Chou à la Crème– more delicious than any other shop

[Ingredients]

  • Pâte à choux

Milk                             30g

Water                         30g

Butter                         30g

Sugar                          1g

Salt                              0.5g

Flour                           36g

Egg                              about 70g

Almond Slice

 

  • Creme Patissiere

Egg yolk      30g

Sugar                          45g

Flour                           7g

Cornstarch 7g

Milk                             200g

Vanilla Beans             about 2cm

 

  • Cream Shanti

Fresh cream               100g (beat it 100%)

Sugar                          10g

 

  • Crème Diplomate

Creme Patissiere 200g + Cream Shanti 100g

 

[Directions]

  • Pâte à choux
  1. Boil the milk and water in a pot with butter, sugar and salt.
  2. Immediately add in the flour and mix well until a white membrane becomes visible at the bottom of the pot.
  3. Pour the dough into a large bowl and mix in the eggs over a few times
  4. Using the pastry bag, squeeze out the dough into about 4cm in diameter, put some almonds on top and bake for 15 minutes at 180°C and subsequently lower the temperature to 150°C and bake for a further 10 minutes.

 

  • Creme Patissiere
  1. Add sugar, flour, cornstarch and vanilla beans into the egg and mix in the warmed milk.  Cook the mixture well in a pot.

 

  • Finishing

Cut open the choux, squeeze in the Crème Diplomate and decorate with your choice of fruits.

 

 

 

 

Coffee and Walnuts Cake – Pastry for the adults with sophisticated taste

[Ingredients]

ONE pound cake mould (or 3 Mini pound moulds)

(lay cooking paper at the bottom of the mould and sprinkle instant coffee powder onto it)

Egg                              75g

Sugar                          80g

 

Flour                                           46g

Almond powder        38g

Baking powder          1g

 

Fresh cream                               35g

Instant coffee                            4g

Pâte de Caramel        32g

 

Hot melted butter     23g

Walnuts                      30g

 

  • Pâte de Caramel

Granulated sugar      25g

Water                                         t1

Fresh cream                               25g

 

[Directions]

  1. First make the Pâte de Caramel and warm it in hot water.
  2. Loosen the egg, add sugar and mix thoroughly.
  3. Add in all the flour-type ingredients and mix well until it glosses.
  4. Add fresh cream and coffee into (1), mix well.
  5. Mix hot melted butter into (4) and add them into (3).
  6. Add in walnuts and mix well.
  7. Bake for 30-35 minutes in the oven at 160°C.
  8. Once baked, turn over the cake with the bottom as the top of the cake, and leave the mould on for about 1-2 minutes (for the shape to form)
  9. Remove the mould and let the cake cool down.

 

 

 

 

 

 

 

 

Fondant Chocolat – Chocolate slowly flows out from within

[Ingredients] 12 Rose moulds (or Muffin cups)

  • Chocolate Dough

Egg                                             200g

Sugar                                          160g

Sweet Chocolate        85g

Milk Chocolate           85g

Butter                                         150g

Flour                                           75g

 

[Directions]

  1. Loosen the egg, add in sugar and mix well until firm.
  2. Melt the chocolate and butter in a bain marie and mix it into (1).
  3. Add in flour and mix well.
  4. Pour into the mould until it is 80% filled, and bake for 12 minutes in the oven at 190°C.
  5. The inside of the freshly baked pastry is very soft so should be removed from the mould with care.

 

 

Champignon – Dressing up cutely

[Ingredients]

Egg white                  50g

Sugar                                          50g

Powder sugar                            50g

Cornstarch                 15g

 

[Directions]

  1. Put all the ingredients into a bowl, warm it up over direct heat and whip it with a hand-mixer with heat that is just warm enough to touch.
  2. Using a pastry bag fitted with a 1cm circular tip, squeeze out the mixture to form the stalks leaving enough space in between, then squeeze out the mixture to form the shape of mushroom tops and sprinkle on powder cocoa.
  3. Dry bake in the oven for about an hour or more at 50°C.  After the first 10-15 minutes, put the mushroom top onto the stalk and continue to bake.

 

 

Lemon Cake – Nice taste from Lemon

[Ingredient] One Pound Cake mould (or 3 mini pound cake moulds)

  • Butter Dough

Egg                              125g

Sugar                          140g

Fresh cream               50g

 

Flour                                                           125g

Baking Powder                          1g

Earl Grey tea powder              4g

Lemon peel (shredded)           2g

Melted Butter                                            50g

 

  • Syrup

Water                         50cc

Sugar                          50g

Lemon Juice

 

  • Glaze (Mix all together)

Powder Sugar                            90g

Lemon Juice                               10g

Water                                         10g

 

[Directions]

  1. Loosen the egg, add in sugar and fresh cream and mix well.
  2. Add in flour-type ingredients and mix well until the mixture is firm and gloss.
  3. Add in melted butter and mix well.
  4. Pour into the mould, and bake in the oven for about 30-40 minutes at 160°C.
  5. Once baked, apply syrup and glaze onto the top using a brush.

 

 

Tea Cake – A mature fragrance

[Ingredients] One Pound cake mould (or 3 mini pound cake moulds)

  • Butter Dough

Butter                         120g

Brown Sugar              120g

 

Egg                              120g

Milk                             T1

Brandy       T1

 

Flour                                           120g

Earl Grey tea leaves  T1

Baking Powder          1g

Drained maraschino cherry      about 40g(depend on preference)

Apricot jam

 

  • Syrup

Earl Grey tea leaves  T1

Water                                         50cc

Sugar                                          50g

Lemon Juice

 

[Directions]

  1. Add brown sugar into the butter and mix well until it becomes whitish.
  2. Add eggs into (1) over a few times, then add in milk and brandy.
  3. Add in the flour-type ingredients, mix well, and then mix in the chopped drained cherry.
  4. Pour mixture into the mould, bake for 45-55 minutes in the oven at 150°C.
  5. Once baked, remove from the mould, glaze with syrup and Apricot jam and decorate with drained cherries.

 

 

 

 

Orange Cake – Premium taste

[Ingredients] ONE Pound Cake mould (or 3 Mini pound cake moulds)

(Put some Almond slices at the bottom of the mould)

Butter                         130g

Sugar                          140g

Egg                              140g

Orange Jam                65g

Flour                           40g

Strong Flour               40g

 

  • Finishing

Apricot Jam

Glaze

 

  • How to make the Glaze (simply mix the ingredients together)

Powder Sugar                            90g

Lemon Juice                               10g

Water                                         10g

 

[Directions]

  1. Add sugar to the butter and mix well until it turns whitish, add in the egg over a few times.
  2. Add orange jam into (1).
  3. Add flour-type ingredients and mix well.
  4. Pour mixture into the mould and bake for 55 minutes in the oven at 150°C.
  5. Once baked, turn over the mould to remove the cake, keep the mould on for about 1-2 minutes (to allow the shape to be formed).
  6. Apply apricot jam and once dried, apply the glaze using a brush and bake for about 2 minutes at 200°C.

 

 

Fruits Cake – Flavourful taste

[Ingredients] ONE Pound Cake mould (or 3 Mini pound cake moulds)

Butter                         75g

Sugar                          70g

Egg                              90g

Dried fruits preserved in alcohol            180g

 

Flour                                           35g

Strong Flour                               45g

Almond powder        25g

Baking Powder          2g

Brandy

Apricot Jam

 

[Directions]

  1. Add sugar to the butter and mix well until it turns whitish, then add in the egg over a few times.
  2. Mix the dried fruits into (1).
  3. Add in the flour-type ingredients and mix well.
  4. Pour into the mould and bake for about 45-50 minutes in the oven at 150°C.
  5. Once baked, remove from the mould and brush on the brandy and apricot jam while the cake is hot.

 

 

Sweet Potato – Everyone Loves!

[Ingredients] 12 – 13 Paper cup of Ø5cm x H3.5cm

Sweet Potato (peeled)              400g

Sugar                          80g

Butter                         50g

Fresh cream               50g

Egg yolk      1

(extra Egg yolk and Black Sesame)

 

[Directions]

  1. Boil (hot water) or steam (about 8 minutes in microwave oven) the sweet potatoes.
  2. Mash the potatoes and add in sugar, butter, fresh cream and egg yolk, and mix well until the paste is smooth. (You can also put all the ingredients into a food processor and mix them).
  3. Fit a star-shaped tip into the pastry bag, fill it up with the paste and squeeze into the paper cups.
  4. Brush on some egg yolk (extra) and sprinkle on some black sesame.
  5. Bake in the oven at 200°C until the surface becomes golden brown.

 

 

Friand – Best for present

[Ingredients] 20 Mini cups or 10 Stick moulds

Egg white                   120g

Brown Sugar                              120g

Flour                                           55g

Almond powder        55g

Melted Butter                            120g

Almond slices

 

[Directions]

  1. Loosen the egg white, add in brown sugar and mix well.
  2. Add in flour-type ingredients, mix until stiff and glossy.
  3. Add in melted butter and mix well.
  4. Pour into the moulds, put some sliced almond on top and bake in the oven for 20 minutes at 170°C.

 

 

 

Baked Plum cake – Everybody loves this gift

[Ingredients] 12 Square Mini cases

Butter                                        80g

Powder Sugar           100g

Fresh Cream                             10g

Egg                                             2

Flour                                          20g

Almond Powder       100g

Dry Plum                   12

Powder Sugar for sprinkling

 

[Directions]

  1. Add powder sugar to the butter and mix until whitish, add in fresh cream and eggs over several times.
  2. Add in flour-type ingredients and mix well.
  3. Pour into mini cases and put one plum on top of each case.
  4. Bake in the oven for 20 minutes at 170°C.
  5. Sprinkle powder sugar once the pastry is cooled.

 

 

Snowball – How delicious!

[Ingredients] 21 balls

Walnut                       50g

Butter                                         112g (Just remove from refrigerator)

Powder Sugar                            35g

Flour                                           150g

Baking Powder          t1/2

Salt                                              one pinch

 

[Directions]

  • When using a food processor
  1. Cut the walnuts coarsely using the food processor and put them into a separate bowl.
  2. Put all the other ingredients into the food processor and mix them. (Till the dough is smooth).
  3. Mix (1) and (2) and make into balls of about 2cm in diameter.
  4. Arrange on the oven tray, bake for about 10-12 minutes in the oven at 160°C.
  5. Coat with powder sugar while the pastry is still hot (by careful as the pastry breaks easily).
  6. Once cool, re-coat again with powder sugar.

 

  • When not using a food processor
  1. Cut the walnuts coarsely.
  2. Use a hand mixer to loosen the soften butter, add in powder sugar and mix until whitish, then add in flour-type ingredients and mix well using a spatula until a smooth dough is formed.
  3. Similar to the steps above (i.e. when using a food processor).

 

 

Almond Cake – This is simple, but very delicious!

[Ingredients] ONE 16cm brioche moulds

Egg                              1

Egg Yolk     1

Sugar                          45g

 

Almond Powder        50g

Flour                                           25g

Strong Flour                               25g

 

  • Meringue

Egg white   1

Sugar                          25g

 

Melted Butter                            40g

 

Sliced Almond (Stick them on the bottom of the mould)

 

[Directions]

  1. Add sugar to the eggs, and whisk well.
  2. Add in flour-type ingredients and mix well.
  3. Whip the egg-white and mix in sugar to create the meringue, mix it into (2).
  4. Combine with the melted butter then pour into the mould and bake in the oven for 35 minutes at 150°C.
  5. Once baked, brush on some melted butter (extra butter) and sprinkle on powder sugar.

 

 

 

Apple Galette  – A fragrant gift

[Ingredients] Ø15cm Tart mould

  • Pate Brisee (Short Pastry)

Butter (cold)                              50g

Flour                                           100g

Powder Sugar                            4g

Salt                                              a little

Egg                                              20g

Water                                         14g

 

  • Crème d’amandes (Pastry Cream)

Butter                                         20g

Sugar                                          20g

Egg                                              15g

Almond powder        15g

 

  • Apple Sauté

Kougyoku apple        1-2

Butter                                         20g

Granulated Sugar      20g

 

(Memo: Cut the apple vertically into half, with the cut surface at the bottom, slice into 5mm thick slices, and sauté them quickly with butter and granulated sugar)

 

[Directions]

  • Pate Brisee (Short Pastry)
  1. Mix the diced butter, flour, powder sugar, and salt in a bowl using a scraper.
  2. Add in egg and water and knead softly until the dough forms.
  3. Lay the dough onto the tart mould, prick it and then freeze it.

 

  • Crème d’amandes (Pastry Cream)
  1. Add sugar onto the butter, followed by eggs, almond powder in that order and mix together.

 

  • Finishing touch
  1. Brush (4) onto (3) overall, arrange the Apple Sauté, sprinkle on granulated sugar and bake well in the oven for more than 30 minutes at 180°C.

 

 

Orange Peel – Experience the Orange Farm!

[Ingredients]

Amanatsu tangerine 7-8 (try to use the organic ones)

Sugar (80% of Amanatu Orange)

Ram

 

[Directions]

  1. Wash the tangerine well with a scrub, cut the skin into quarter pieces, arrange them around the inside of the pot tightly with no space in between.
  2. Add in water and boil them, drain the hot water away and repeat this twice.
  3. On the third time, leave it to cool overnight.
  4. Discard the water, put the sugar (80%) into the middle of the pot where the opening is over a few times and cook it.
  5. Cool it, preserve in rum and store well for future usage.

 

 

  • Orange Stick Chocolate

[Directions]

  1. Dry bake orange peel in the oven for 30 minutes at 120°C, cut thinly, and dip them into coating chocolate melted in a bain marie.
  2. Dry them in the refrigerator.

 

 

Chocolat-neige – heap of fallen snow on a Silent Night

[Ingredients]  Biscuit Sans Farine (2 Oven Plates)

Egg yolk                      25g

Whole Egg                  20g

Sugar                                          25g

Chocolate                   50g

Butter                                         40g

Cocoa Powder            6g

  • Meringue

Egg white                   90g

Sugar                                          30g

  • “Wasanbon” Cream Shanti

Fresh Cream                                                                              200g (beat it 90%)

“Wasanbon” Japanese refined sugar     12g

 

[Directions]

  • Biscuit Sans Farine
  1. Combine the egg yolk, whole egg and sugar, whisk them until smooth and creamy.
  2. Melt the chocolate and butter together, and add into (1).
  3. Mix in cocoa powder, and then mix in over 2 times the meringue made from egg white and sugar.
  4. Pour it over the cooking paper on 2 oven trays, making sure that the mixture is leveled.
  5. Bake in the oven for 7-8 minutes at 170°C, and once baked, cut each into 3 equal pieces.
  • Finishing Touch
  1. Apply a thin layer of “Wasanbon” cream shanti onto the biscuit and stack 6 pieces together.

 

 

Ginger Man Christmas Card – make this together with the children

[Ingredients]

Butter                         50g

Sugar                          25g

Egg                              10g

Flour                                           85g

Cocoa Powder            1.5g

Ginger Powder          1g

 

  • Icing

Egg white

Powder Sugar

Lemon Juice

(Note: Add a small amount of egg white into the powder sugar, mix well until it glosses.  Mix in a tinge of lemon juice.)

 

[Directions]

  1. Add sugar onto the butter and mix, then add in the eggs.
  2. Mix flour-type ingredients into (1), and mix until a solid dough is formed.
  3. Spread the dough out into a thin sheet form using the rolling pin, cut out the card base as well as the gingerman using relevant cutters, arrange according to your design preference and bake for about 15 minutes in the over at 160°C.
  4. Once baked, decorate with icing.

Short Bread – How delicious!

[Ingredients] 18cm Round Hood Mould or Tart Mould

Butter                         55g

Sugar                          28g

Flour                           75g

Top grade rice flour  10g

 

[Directions]

  1. Mix sugar onto the butter, add in flour-type ingredients and mix well until the dough is formed.
  2. Rest it in the refrigerator for a while, then lay it onto the mould, make some lines using the scraper or fork, and bake in the oven for 20 minutes at 160°C.
  3. Once baked and while still hot, cut it into equal pieces. Once cooled, decorate with whipped cream and fruits.

 

 

Scorn – Enjoy the afternoon tea

[Ingredients] 5 scorns

Flour                                           100g (can use 20 % whole wheat flour)

Sugar                                          5g

Salt                                              1g

Baking Powder          4g

Butter         (cold)                      50g

Milk                                             50cc

 

[Directions]

  1. Mix all the flour-type ingredients in a bowl using a scraper, add in the diced butter (about 5mm), cut and mix well until the butter is about the size of rice grains.
  2. Add in milk and mix until the flour is almost not visible, then rest it in the refrigerator (for about 30 minutes).
  3. Spread it out into about 2cm thick, cut it using round or chrysanthemum shaped cutter, bake in the oven for about 18 minutes at 180°C.

 

 

Jam – Our Original house brand

 

Amanatsu Tangerine Jam – Let’s make enough to last for a year.

[Ingredients]

Amanatsu Tangerine               500g

Granulated Sugar                      350g

 

[Directions]

  1. Boil the tangerine in a pot filled with water until it becomes soft.
  2. Once cooled, cut the tangerine into halves, remove the seeds and chop.
  3. Add in granulated sugar of about half the quantity of the tangerine and cook them slightly.
  4. Add into (3) granulated sugar of about ¼ the quantity of the tangerine and water of about ½ the quantity of the tangerine and cook until the preferred thickness.

 

Grape Jam – It’s tempting to make this using Pione

[Ingredients]

Grape (Pione)                            500g

Sugar                                          150g

Lemon Juice                               T1-1.5

 

[Directions]

  1. Using a pot, add about 1 tablespoon of sugar (extra) onto the grapes that are cut into halves with the skin intact and cook it slightly.  As the liquid from the grapes accumulates, remove the liquid (which can be used as juice).
  2. Add in the sugar and cook for about 40 minutes.

 

 

Apple Jam – This forms a cute color

[Ingredients]

Apple                          500g

Sugar                          250g

Lemon Juice               T1-2

 

[Directions]

  1. Wash the apples and with the skin intact cut each apple vertically into 8 slices and then across once.
  2. Put the apples into a pot, add in lemon juice and enough water to just cover all the content, turn on the heat and cook the apple until it becomes soft and well cooked and then add in sugar.
  3. Skim the content well.
  4. Once the content becomes thicken, the jam is ready.

 

Blueberry Jam – Surprise! It can be harvested in summer

[Ingredients]

Blueberry   500g

Sugar                          150g (30% of blue berry’s weight)

Lemon Juice               T1

 

[Directions]

  1. Wash the blueberries well
  2. Sprinkle and coat the blueberries with sugar in a pot, add in lemon juice and cook until the desired thickness.

 

<Memo>

Disinfect the jam jars by boiling in hot water and put in the jam while it’s hot.

 

 

 

Blueberry Gâteau – A very blueberry shortcake

[Ingredients]

  • Genoise (Decoration cake mould of 15cm diameter)

Egg                              100g

Sugar                          50g

Flour                           50g

Melted butter 25g

 

  • Blueberry Confiture – Cook the ingredients for 5-6 minutes.

Blueberry (fresh or frozen) 200g

Granulated sugar      60g

Lemon Juice                               7g

 

  • Blueberry shanti

Fresh cream               100g

Sour cream                40g

Blueberry confiture  70g

 

  • Blueberry Jelly

Confit syrup               50g

Gelatin                        2g

Water                                         10g

Blueberry Confiture 30g

Sliced Almond            Suitable amount

 

[Directions]

  • Genoise
  1. Add sugar onto the egg and whip to a froth, add flour and mix till it gloss.

10. Add in melted butter, pour the mixture into the decoration cake mould and bake for 20 minutes at 170°C.  Then slice it horizontally into 4 pieces.

  • Shanti

11. Add the sour cream to the fresh cream and whip it to 90 percent.

12. Add blueberry confiture to the content and whip it to 100 percent.

13. Use the circular hood mould and place one of the sliced Genoise into it, pour 1/3 of (4) on it. Place another Genoise on top of that like a sandwich and pour in another 1/3 of (4) on top, and repeat this.

  • Jelly

14. Heat up the confiture syrup, add in soaked gelatin and melt it.  After that, cool it in cold water.

15. Cool till it thickens, mix in the blueberry confiture from (4) and pour it on (5) and let it set.

16. Place the sliced almond around the cake.

 

Roll cake – Simple is best.

[Ingredients]

  • Dough

Egg yolk      5

Sugar                          50g

 

Meringue

Egg white                         3

Sugar                                50g

Flour                           45g

Melted butter            40g

 

  • Cream shanti

Fresh cream               200g

Sugar                          14g (Green Tea 4-5g)

 

 

[Directions]

  1. Mix the egg yolk and sugar in a bowl, mix till it becomes whitish.
  2. Whip up the egg white and add sugar, whip into a froth and add into (1).
  3. Add flour to it and mix till it glosses, and add in the melted butter.
  4. Lay cooking paper on the oven tray and pour in the content, bake for 15 minutes in the oven at 170°C.

10. Once baked, cool the dough, whip the fresh cream with sugar (green tea) and spread the whipped cream on the entire dough and roll it up.

 

Maccaron – Able to bake this makes you feel great!

[Ingredients]

  • Dough

Egg white                   60g

Granulated Sugar      17g

 

Almond Powder        6g

Powder Sugar                            10g

 

  • Butter Cream

Egg yolk                      2

Water                                         t1

Sugar                                          40g

Butter                                         180g

 

[Directions]

  1. Froth the egg white, and mix in granulated sugar over 3 separate times.
  2. Mix in almond powder and powder sugar,  macaronnage the mixture using a scraper.
  3. Mix until it glosses, squeeze out the mixture on the oven tray laid with cooking paper to form circular dough of about 3cm in diameter using the pastry bag with 1cm circular tip.
  4. Leave it to dry for about 15 minutes till the dough does not stick when touched, then bake for about 30 seconds at 180°C and subsequently reduce the temperature to 150°C  and bake for another 7 and a half minutes.

 

  • Butter Cream
  1. Mix the egg yolk, water and sugar on a bain marie.
  2. Whip the butter.
  3. Add (1) into (2) and mix well.

 

  • Finishing Touch

Sandwich the butter cream with the maccaron.

 

 

Memo:  Macaronnage

Knead the dough by pressing it onto the side of the bowl while turning the bowl around.

 

 

Strawberry Tart – Happy because this has lots of strawberries

 

[Ingredients]

  • Pâte Sucrée

Butter                         50g

Sugar                          25g

Egg                              10g

Flour                                           65g

Almond powder        25g

 

  • Vanilla Bavarian cream

Egg yolk                      20g

Granulated sugar     20g

Milk                                             20g

Fresh Cream                              10g

Vanilla beans                             2cm

Gelatin                        3g

Fresh cream (Whip to about 90%) 100g

 

  • Strawberries (Cut into halves)

 

  • Strawberry Jam

 

[Directions]

  • Pâte Sucrée
  1. Mix the butter with sugar, then add in the egg and flour and mix till the dough is formed. Place it in the refrigerator for half a day.
  2. Lay it into a tart mould and bake for 15 minutes at 160°C.

 

  • Vanilla Bavarian cream
  1. Mix the egg yolk with the granulated sugar, then add in heated milk, fresh cream and vanilla beans and cook under low heat till the mixture thickens.
  2. Add the gelatin that has been soaked in cold water into (3) and melt it. Remove from the heat and mix in the fresh cream once it is cooled down slightly.
  • Finish up

10. Pour the vanilla Bavarian cream from (4) smoothly into (2).  Spread strawberry jam on and decorate with strawberries.

 

 

Pumpkin Pudding – that everybody loves

 

[Ingredients]A plate of Ø26cm x H3.5cm (A small bowl is cute too)

Egg                              2

Egg yolk      2

Sugar                          130g

Milk                             160cc

Fresh cream               160cc

Pumpkin     350g (Remove the skin)

 

  • Caramel Sauce

Sugar                          100g

Water                         T2

Hot water   40cc

 

[Directions]

  1. Remove the skin off the pumpkin, boil and then mash it. (Instead of boiling, can also put into the microwave for 8 minutes).
  2. Beat the egg and mix in the sugar.  Mix in milk and fresh cream bit by bit.

10. Add the pumpkin that was mashed using a food cutter or strain cloth into (2), mix thoroughly to make the pudding fluid.

11. Put water and sugar in a pot and heat till it is burnt, then add in hot water to make the caramel sauce.

12. Pour the caramel sauce on the plate and pour (3) on top of it

13. Put the plate on the oven tray and pour some boiled water onto the oven tray

14. Steam bake it for 40 minutes at 180°C.

 

 

Strawberry Shortcake – This is best

[

Ingredients] Génoise (one Oven plate)

  • Dough

Egg                             3

Sugar                          90g

Flour                           75g

Butter                         25g

Milk                             5g

 

  • Cream shanti (beat it 90%)

Fresh cream               200g

Sugar                          20g

 

  • Syrup(Boil it)

Sugar                          50g

Water                         50g

 

  • Strawberry

 

[Directions]

  • Génoise
  1. Add sugar into the egg, and whip into a froth.
  2. Add flour to it and mix till it glosses.
  3. Combine the butter and milk and melt them, then mix into (2).

10. Place a cooking paper on the oven tray and pour in the mixture, bake for 12 minutes at 170°C.

11. Once baked, slice it horizontally into three equal pieces.

  • Finishing touch

12. Apply syrup onto the Génoise, arrange the strawberries and cream shanti and stack 2 layers together.

 

 

Almond Jelly – Very Asian

 

[Ingredients]

Milk                                             100g

Sugar                                          10g

Condensed milk        5g

Almond Essence        t1/2

Gelatin                        2.5g

Water                                         15g

Fresh cream                               70g

 

[Directions]

  1. Add milk, sugar , condensed milk and almond essence into a pot and heat it up.
  2. Turn off the heat and add in the gelatin that was pre-soaked with water to melt it.
  3. Cool (1) with cold water till it thickens and add in the fresh cream that is 50 percent whipped.
  4. Pour it to a container and cool it till it sets.

 

 

Small Souffle Cheese cake – Popular since the past

[Ingredients]

  • Dough

Cream cheese           160g

Butter                                         25g

Egg yolk                      2

Fresh cream                               35g

Milk                                             15g

Lemon Juice                               15g

Flour                                           10g

Egg white                   2

Sugar                                          40g

 

[Directions]

  1. Mix the butter and cream cheese thoroughly and add in the egg yolk.
  2. Then mix in fresh cream, milk, lemon juice, and flour in the respective order.
  3. Whip up the egg white and add sugar to make the meringue and mix into (2).
  4. Pour it into moulds and steam-bake them with hot water in the oven for 15 ~16 minutes at 180°C.

10. Half way through at around 7~8 minutes, when it starts to turn brown, lower the heat to 150°C.

 

 

Coffee Jelly – Best for a present

[Ingredients]

Agar                            7g

Sugar                          50g

Water                         500g

Instant coffee            5-6g

 

[Directions]

  1. Mix the Agar and sugar thoroughly in a bowl.
  2. Melt the instant coffee in water and slowly add into (1) while mixing.
  3. Heat until it boils,  pour it into cups and let it cool and set.
  4. If you like pour on some syrup or cream (50g of fresh cream with a little sugar slowly whipped up).

 

 

Yogurt Mousse – Topping with fruits of the season

[Ingredients]

Yogurt                        200g

Fresh cream               200g

Milk                             250g

 

Milk                             250g

Sugar                          135g

Powder Gelatin          10g

Lemon juice                               15g

Blueberry Jam (Refer to page 56)

 

[Directions]

  1. Mix the yogurt, fresh cream and milk (250g).
  2. Pour the Gelatin powder into twice the amount of water (i.e. 20g) and soak it for 15 minutes.
  3. Boil the milk and sugar until the sugar fully dissolves, add in (2) and mix until it dissolves.

10. Mix (3) into (1), add in lemon juice and mix well.

11. Pour into containers of your choice and put them into the refrigerator to cool and set.

12. Garnish and serve with blueberry jam.

 

 

Icebox Cookie – the everlasting aroma of freshly baked

 

[Ingredients]

  • Plain Cookie

Butter                         50g

Sugar                          40g

Egg                              25g

Flour                           60g

 

  • Cheese Cookie

Butter                                         60g

Powder Sugar                            60g

Egg                                              30g

Flour                                           85g

Powdered Cheese     30g

 

  • SABLE CHOCOLAT

Butter                                         60g

Powder Sugar                            50g

Egg                                              8g

Flour                                           90g

Cocoa Powder            10g

Salt                                              a little

Granulated Sugar      Suitable amount

 

Memo – Use butter that is just removed from a refrigerator

 

[Directions]

  1. Mix all the ingredients using a food processor.
  2. Roll the dough mixture into a rod-form of 2cm in diameter, wrap it in food-wrap paper and let it harden in the freezer.
  3. Brush the hardened cookie dough with water, roll it on top of granulated sugar. (for the case of Sable Chocolat).
  4. Cut the dough into 1cm thick slices and arrange them onto the oven tray, bake for 12-15 minutes in the oven at 170°C.

 

  • If a food processor is not being used

5)   Loosen the soft butter with a mixer, add sugar and mix until the mixture becomes white-ish.

6)   Add in the eggs and continue to mix,  add in all flour-type ingredients and mix well using the spatula until the dough is formed.

7)   Roll the dough into a rod-form of 2cm in diameter (or rectangular pole form), wrap it in clear food-wrapping paper and leave it to harden in the freezer.

8)   Cut into 1 cm thick slices, arrange them on an oven tray and bake for 12-15 minutes in the oven at 170°C.

 

 

Tart of Sour cream and Nuts – the encounter of sour cream and nut

 

[Ingredients] for One Tart Mould

  • Pâte sucrée

Butter                         25g

Powder Sugar            25g

Egg                              25g

Flour                           65g

 

  • Appareil

Butter                         30g

Sugar                          50g

Egg                              50g

Sour cream                80g

Almond Powder        30g

Lemon Juice               8g

Lemon Peel                a little

 

  • Topping

Nuts (Almond,  walnut, Pican nut)

Brown Sugar              10g

Cinnamon

 

[Directions]

  • Pâte sucrée
  1. Mix the powder sugar into the butter, add eggs, flour and mix well until the dough is formed.
  2. Rest (1) for about half a day, lay it onto a tart mould and bake for 10 minutes in the oven at 170°C.

 

  • Appareil
  1. Mix the powder sugar into the butter, add eggs over a few times and then add sour cream, almond powder, lemon juice and peel in the order shown. Pour the mixture into the baked Pâte sucrée, mix the toppings together and add it on top of the Appareil.  Bake for 25 minutes in the oven at 170°C.

 

 

 

Mont Blanc – Everybody loves.

[Ingredients]

  • Meringue (for 20)

Egg white                   40g

Granulated Sugar      5g

 

Powder Sugar                            30g

Granulated Sugar      15g

 

Almond Powder        13g

Granulated Sugar      13g

 

  • Cream Shanti – Beat it 100%

Fresh Cream                              80g

Sugar                                          5g

 

  • Chestnut cream – Mix altogether and beat them 100%

Chestnut Paste          80g

Milk                                             15g

Fresh Cream                              160g

Brandy                       a little

 

  • Boiled Chestnut with inner skin

 

[Directions]

  • Meringue
  1. Add the granulated sugar into the egg white and whisk, then add in the powder sugar and granulated sugar and whip well.
  2. Add almond powder and granulated sugar into (1), and mix lightly taking care not to make it sticky, put the mixture into a pastry bag fitted with 1cm circular tip and squeeze out into circular shape of about 4cm and bake for about 60 minutes in the oven at 130°C.
  • Finishing touch
  1. Put the Cream Shanti and boiled chestnut onto the meringue (2) to form a mountain shape.
  2. Squeeze the Chestnut cream using the pastry bag fitted with Mont Blanc tip to form the pastry.

 

 

 

 

Chou à la Crème– more delicious than any other shop

[Ingredients]

  • Pâte à choux

Milk                             30g

Water                         30g

Butter                         30g

Sugar                          1g

Salt                              0.5g

Flour                           36g

Egg                              about 70g

Almond Slice

 

  • Creme Patissiere

Egg yolk      30g

Sugar                          45g

Flour                           7g

Cornstarch 7g

Milk                             200g

Vanilla Beans             about 2cm

 

  • Cream Shanti

Fresh cream               100g (beat it 100%)

Sugar                          10g

 

  • Crème Diplomate

Creme Patissiere 200g + Cream Shanti 100g

 

[Directions]

  • Pâte à choux
  1. Boil the milk and water in a pot with butter, sugar and salt.
  2. Immediately add in the flour and mix well until a white membrane becomes visible at the bottom of the pot.
  3. Pour the dough into a large bowl and mix in the eggs over a few times
  4. Using the pastry bag, squeeze out the dough into about 4cm in diameter, put some almonds on top and bake for 15 minutes at 180°C and subsequently lower the temperature to 150°C and bake for a further 10 minutes.

 

  • Creme Patissiere
  1. Add sugar, flour, cornstarch and vanilla beans into the egg and mix in the warmed milk.  Cook the mixture well in a pot.

 

  • Finishing

Cut open the choux, squeeze in the Crème Diplomate and decorate with your choice of fruits.

 

 

 

 

Coffee and Walnuts Cake – Pastry for the adults with sophisticated taste

[Ingredients]

ONE pound cake mould (or 3 Mini pound moulds)

(lay cooking paper at the bottom of the mould and sprinkle instant coffee powder onto it)

Egg                              75g

Sugar                          80g

 

Flour                                           46g

Almond powder        38g

Baking powder          1g

 

Fresh cream                               35g

Instant coffee                            4g

Pâte de Caramel        32g

 

Hot melted butter     23g

Walnuts                      30g

 

  • Pâte de Caramel

Granulated sugar      25g

Water                                         t1

Fresh cream                               25g

 

[Directions]

10. First make the Pâte de Caramel and warm it in hot water.

11. Loosen the egg, add sugar and mix thoroughly.

12. Add in all the flour-type ingredients and mix well until it glosses.

13. Add fresh cream and coffee into (1), mix well.

14. Mix hot melted butter into (4) and add them into (3).

15. Add in walnuts and mix well.

16. Bake for 30-35 minutes in the oven at 160°C.

17. Once baked, turn over the cake with the bottom as the top of the cake, and leave the mould on for about 1-2 minutes (for the shape to form)

18. Remove the mould and let the cake cool down.

 

 

 

 

 

 

 

Fondant Chocolat – Chocolate slowly flows out from within

[Ingredients] 12 Rose moulds (or Muffin cups)

  • Chocolate Dough

Egg                                             200g

Sugar                                          160g

Sweet Chocolate        85g

Milk Chocolate           85g

Butter                                         150g

Flour                                           75g

 

[Directions]

  1. Loosen the egg, add in sugar and mix well until firm.
  2. Melt the chocolate and butter in a bain marie and mix it into (1).
  3. Add in flour and mix well.
  4. Pour into the mould until it is 80% filled, and bake for 12 minutes in the oven at 190°C.

10. The inside of the freshly baked pastry is very soft so should be removed from the mould with care.

 

 

Champignon – Dressing up cutely

[Ingredients]

Egg white                  50g

Sugar                                          50g

Powder sugar                            50g

Cornstarch                 15g

 

[Directions]

  1. Put all the ingredients into a bowl, warm it up over direct heat and whip it with a hand-mixer with heat that is just warm enough to touch.
  2. Using a pastry bag fitted with a 1cm circular tip, squeeze out the mixture to form the stalks leaving enough space in between, then squeeze out the mixture to form the shape of mushroom tops and sprinkle on powder cocoa.
  3. Dry bake in the oven for about an hour or more at 50°C.  After the first 10-15 minutes, put the mushroom top onto the stalk and continue to bake.

 

 

Lemon Cake – Nice taste from Lemon

[Ingredient] One Pound Cake mould (or 3 mini pound cake moulds)

  • Butter Dough

Egg                              125g

Sugar                          140g

Fresh cream               50g

 

Flour                                                           125g

Baking Powder                          1g

Earl Grey tea powder              4g

Lemon peel (shredded)           2g

Melted Butter                                            50g

 

  • Syrup

Water                         50cc

Sugar                          50g

Lemon Juice

 

  • Glaze (Mix all together)

Powder Sugar                            90g

Lemon Juice                               10g

Water                                         10g

 

[Directions]

  1. Loosen the egg, add in sugar and fresh cream and mix well.
  2. Add in flour-type ingredients and mix well until the mixture is firm and gloss.
  3. Add in melted butter and mix well.
  4. Pour into the mould, and bake in the oven for about 30-40 minutes at 160°C.

10. Once baked, apply syrup and glaze onto the top using a brush.

 

 

Tea Cake – A mature fragrance

[Ingredients] One Pound cake mould (or 3 mini pound cake moulds)

  • Butter Dough

Butter                         120g

Brown Sugar              120g

 

Egg                              120g

Milk                             T1

Brandy       T1

 

Flour                                           120g

Earl Grey tea leaves  T1

Baking Powder          1g

Drained maraschino cherry      about 40g(depend on preference)

Apricot jam

 

  • Syrup

Earl Grey tea leaves  T1

Water                                         50cc

Sugar                                          50g

Lemon Juice

 

[Directions]

  1. Add brown sugar into the butter and mix well until it becomes whitish.
  2. Add eggs into (1) over a few times, then add in milk and brandy.
  3. Add in the flour-type ingredients, mix well, and then mix in the chopped drained cherry.
  4. Pour mixture into the mould, bake for 45-55 minutes in the oven at 150°C.

10. Once baked, remove from the mould, glaze with syrup and Apricot jam and decorate with drained cherries.

 

 

 

 

Orange Cake – Premium taste

[Ingredients] ONE Pound Cake mould (or 3 Mini pound cake moulds)

(Put some Almond slices at the bottom of the mould)

Butter                         130g

Sugar                          140g

Egg                              140g

Orange Jam                65g

Flour                           40g

Strong Flour               40g

 

  • Finishing

Apricot Jam

Glaze

 

  • How to make the Glaze (simply mix the ingredients together)

Powder Sugar                            90g

Lemon Juice                               10g

Water                                         10g

 

[Directions]

  1. Add sugar to the butter and mix well until it turns whitish, add in the egg over a few times.
  2. Add orange jam into (1).
  3. Add flour-type ingredients and mix well.

10. Pour mixture into the mould and bake for 55 minutes in the oven at 150°C.

11. Once baked, turn over the mould to remove the cake, keep the mould on for about 1-2 minutes (to allow the shape to be formed).

12. Apply apricot jam and once dried, apply the glaze using a brush and bake for about 2 minutes at 200°C.

 

 

Fruits Cake – Flavourful taste

[Ingredients] ONE Pound Cake mould (or 3 Mini pound cake moulds)

Butter                         75g

Sugar                          70g

Egg                              90g

Dried fruits preserved in alcohol            180g

 

Flour                                           35g

Strong Flour                               45g

Almond powder        25g

Baking Powder          2g

Brandy

Apricot Jam

 

[Directions]

  1. Add sugar to the butter and mix well until it turns whitish, then add in the egg over a few times.
  2. Mix the dried fruits into (1).
  3. Add in the flour-type ingredients and mix well.
  4. Pour into the mould and bake for about 45-50 minutes in the oven at 150°C.

10. Once baked, remove from the mould and brush on the brandy and apricot jam while the cake is hot.

 

 

Sweet Potato – Everyone Loves!

[Ingredients] 12 – 13 Paper cup of Ø5cm x H3.5cm

Sweet Potato (peeled)              400g

Sugar                          80g

Butter                         50g

Fresh cream               50g

Egg yolk      1

(extra Egg yolk and Black Sesame)

 

[Directions]

  1. Boil (hot water) or steam (about 8 minutes in microwave oven) the sweet potatoes.
  2. Mash the potatoes and add in sugar, butter, fresh cream and egg yolk, and mix well until the paste is smooth. (You can also put all the ingredients into a food processor and mix them).
  3. Fit a star-shaped tip into the pastry bag, fill it up with the paste and squeeze into the paper cups.
  4. Brush on some egg yolk (extra) and sprinkle on some black sesame.

10. Bake in the oven at 200°C until the surface becomes golden brown.

 

 

Friand – Best for present

[Ingredients] 20 Mini cups or 10 Stick moulds

Egg white                   120g

Brown Sugar                              120g

Flour                                           55g

Almond powder        55g

Melted Butter                            120g

Almond slices

 

[Directions]

  1. Loosen the egg white, add in brown sugar and mix well.
  2. Add in flour-type ingredients, mix until stiff and glossy.
  3. Add in melted butter and mix well.
  4. Pour into the moulds, put some sliced almond on top and bake in the oven for 20 minutes at 170°C.

 

 

 

Baked Plum cake – Everybody loves this gift

[Ingredients] 12 Square Mini cases

Butter                                        80g

Powder Sugar           100g

Fresh Cream                             10g

Egg                                             2

Flour                                          20g

Almond Powder       100g

Dry Plum                   12

Powder Sugar for sprinkling

 

[Directions]

  1. Add powder sugar to the butter and mix until whitish, add in fresh cream and eggs over several times.
  2. Add in flour-type ingredients and mix well.
  3. Pour into mini cases and put one plum on top of each case.
  4. Bake in the oven for 20 minutes at 170°C.

10. Sprinkle powder sugar once the pastry is cooled.

 

 

Snowball – How delicious!

[Ingredients] 21 balls

Walnut                       50g

Butter                                         112g (Just remove from refrigerator)

Powder Sugar                            35g

Flour                                           150g

Baking Powder          t1/2

Salt                                              one pinch

 

[Directions]

  • When using a food processor
  1. Cut the walnuts coarsely using the food processor and put them into a separate bowl.
  2. Put all the other ingredients into the food processor and mix them. (Till the dough is smooth).
  3. Mix (1) and (2) and make into balls of about 2cm in diameter.

10. Arrange on the oven tray, bake for about 10-12 minutes in the oven at 160°C.

11. Coat with powder sugar while the pastry is still hot (by careful as the pastry breaks easily).

12. Once cool, re-coat again with powder sugar.

 

  • When not using a food processor
  1. Cut the walnuts coarsely.
  2. Use a hand mixer to loosen the soften butter, add in powder sugar and mix until whitish, then add in flour-type ingredients and mix well using a spatula until a smooth dough is formed.
  3. Similar to the steps above (i.e. when using a food processor).

 

 

Almond Cake – This is simple, but very delicious!

[Ingredients] ONE 16cm brioche moulds

Egg                              1

Egg Yolk     1

Sugar                          45g

 

Almond Powder        50g

Flour                                           25g

Strong Flour                               25g

 

  • Meringue

Egg white   1

Sugar                          25g

 

Melted Butter                            40g

 

Sliced Almond (Stick them on the bottom of the mould)

 

[Directions]

  1. Add sugar to the eggs, and whisk well.
  2. Add in flour-type ingredients and mix well.
  3. Whip the egg-white and mix in sugar to create the meringue, mix it into (2).
  4. Combine with the melted butter then pour into the mould and bake in the oven for 35 minutes at 150°C.

10. Once baked, brush on some melted butter (extra butter) and sprinkle on powder sugar.

 

 

 

Apple Galette  – A fragrant gift

[Ingredients] Ø15cm Tart mould

  • Pate Brisee (Short Pastry)

Butter (cold)                              50g

Flour                                           100g

Powder Sugar                            4g

Salt                                              a little

Egg                                              20g

Water                                         14g

 

  • Crème d’amandes (Pastry Cream)

Butter                                         20g

Sugar                                          20g

Egg                                              15g

Almond powder        15g

 

  • Apple Sauté

Kougyoku apple        1-2

Butter                                         20g

Granulated Sugar      20g

 

(Memo: Cut the apple vertically into half, with the cut surface at the bottom, slice into 5mm thick slices, and sauté them quickly with butter and granulated sugar)

 

[Directions]

  • Pate Brisee (Short Pastry)
  1. Mix the diced butter, flour, powder sugar, and salt in a bowl using a scraper.
  2. Add in egg and water and knead softly until the dough forms.
  3. Lay the dough onto the tart mould, prick it and then freeze it.

 

  • Crème d’amandes (Pastry Cream)
  1. Add sugar onto the butter, followed by eggs, almond powder in that order and mix together.

 

  • Finishing touch

10. Brush (4) onto (3) overall, arrange the Apple Sauté, sprinkle on granulated sugar and bake well in the oven for more than 30 minutes at 180°C.

 

 

Orange Peel – Experience the Orange Farm!

[Ingredients]

Amanatsu tangerine 7-8 (try to use the organic ones)

Sugar (80% of Amanatu Orange)

Ram

 

[Directions]

  1. Wash the tangerine well with a scrub, cut the skin into quarter pieces, arrange them around the inside of the pot tightly with no space in between.
  2. Add in water and boil them, drain the hot water away and repeat this twice.
  3. On the third time, leave it to cool overnight.
  4. Discard the water, put the sugar (80%) into the middle of the pot where the opening is over a few times and cook it.

10. Cool it, preserve in rum and store well for future usage.

 

 

  • Orange Stick Chocolate

[Directions]

  1. Dry bake orange peel in the oven for 30 minutes at 120°C, cut thinly, and dip them into coating chocolate melted in a bain marie.
  2. Dry them in the refrigerator.

 

 

Chocolat-neige – heap of fallen snow on a Silent Night

[Ingredients]  Biscuit Sans Farine (2 Oven Plates)

Egg yolk                      25g

Whole Egg                  20g

Sugar                                          25g

Chocolate                   50g

Butter                                         40g

Cocoa Powder            6g

  • Meringue

Egg white                   90g

Sugar                                          30g

  • “Wasanbon” Cream Shanti

Fresh Cream                                                                              200g (beat it 90%)

“Wasanbon” Japanese refined sugar     12g

 

[Directions]

  • Biscuit Sans Farine
  1. Combine the egg yolk, whole egg and sugar, whisk them until smooth and creamy.
  2. Melt the chocolate and butter together, and add into (1).
  3. Mix in cocoa powder, and then mix in over 2 times the meringue made from egg white and sugar.

10. Pour it over the cooking paper on 2 oven trays, making sure that the mixture is leveled.

11. Bake in the oven for 7-8 minutes at 170°C, and once baked, cut each into 3 equal pieces.

  • Finishing Touch

12. Apply a thin layer of “Wasanbon” cream shanti onto the biscuit and stack 6 pieces together.

 

 

Ginger Man Christmas Card – make this together with the children

[Ingredients]

Butter                         50g

Sugar                          25g

Egg                              10g

Flour                                           85g

Cocoa Powder            1.5g

Ginger Powder          1g

 

  • Icing

Egg white

Powder Sugar

Lemon Juice

(Note: Add a small amount of egg white into the powder sugar, mix well until it glosses.  Mix in a tinge of lemon juice.)

 

[Directions]

  1. Add sugar onto the butter and mix, then add in the eggs.
  2. Mix flour-type ingredients into (1), and mix until a solid dough is formed.
  3. Spread the dough out into a thin sheet form using the rolling pin, cut out the card base as well as the gingerman using relevant cutters, arrange according to your design preference and bake for about 15 minutes in the over at 160°C.
  4. Once baked, decorate with icing.

 

 

Short Bread – How delicious!

[Ingredients] 18cm Round Hood Mould or Tart Mould

Butter                         55g

Sugar                          28g

Flour                           75g

Top grade rice flour  10g

 

[Directions]

  1. Mix sugar onto the butter, add in flour-type ingredients and mix well until the dough is formed.
  2. Rest it in the refrigerator for a while, then lay it onto the mould, make some lines using the scraper or fork, and bake in the oven for 20 minutes at 160°C.
  3. Once baked and while still hot, cut it into equal pieces. Once cooled, decorate with whipped cream and fruits.

 

 

Scorn – Enjoy the afternoon tea

[Ingredients] 5 scorns

Flour                                           100g (can use 20 % whole wheat flour)

Sugar                                          5g

Salt                                              1g

Baking Powder          4g

Butter         (cold)                      50g

Milk                                             50cc

 

[Directions]

  1. Mix all the flour-type ingredients in a bowl using a scraper, add in the diced butter (about 5mm), cut and mix well until the butter is about the size of rice grains.
  2. Add in milk and mix until the flour is almost not visible, then rest it in the refrigerator (for about 30 minutes).
  3. Spread it out into about 2cm thick, cut it using round or chrysanthemum shaped cutter, bake in the oven for about 18 minutes at 180°C.

 

 

Jam – Our Original house brand

 

Amanatsu Tangerine Jam – Let’s make enough to last for a year.

[Ingredients]

Amanatsu Tangerine               500g

Granulated Sugar                      350g

 

[Directions]

  1. Boil the tangerine in a pot filled with water until it becomes soft.
  2. Once cooled, cut the tangerine into halves, remove the seeds and chop.
  3. Add in granulated sugar of about half the quantity of the tangerine and cook them slightly.
  4. Add into (3) granulated sugar of about ¼ the quantity of the tangerine and water of about ½ the quantity of the tangerine and cook until the preferred thickness.

 

Grape Jam – It’s tempting to make this using Pione

[Ingredients]

Grape (Pione)                            500g

Sugar                                          150g

Lemon Juice                               T1-1.5

 

[Directions]

  1. Using a pot, add about 1 tablespoon of sugar (extra) onto the grapes that are cut into halves with the skin intact and cook it slightly.  As the liquid from the grapes accumulates, remove the liquid (which can be used as juice).
  2. Add in the sugar and cook for about 40 minutes.

 

 

Apple Jam – This forms a cute color

[Ingredients]

Apple                          500g

Sugar                          250g

Lemon Juice               T1-2

 

[Directions]

  1. Wash the apples and with the skin intact cut each apple vertically into 8 slices and then across once.
  2. Put the apples into a pot, add in lemon juice and enough water to just cover all the content, turn on the heat and cook the apple until it becomes soft and well cooked and then add in sugar.
  3. Skim the content well.
  4. Once the content becomes thicken, the jam is ready.

 

Blueberry Jam – Surprise! It can be harvested in summer

[Ingredients]

Blueberry   500g

Sugar                          150g (30% of blue berry’s weight)

Lemon Juice               T1

 

[Directions]

  1. Wash the blueberries well
  2. Sprinkle and coat the blueberries with sugar in a pot, add in lemon juice and cook until the desired thickness.

 

<Memo>

Disinfect the jam jars by boiling in hot water and put in the jam while it’s hot.

 

 

 

 

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