Month: April 2015

Chic Rainbow Cake

Life is too short not to have a slice of this colorful and delicious sweet treat… You can watch our “Rainbow Cake” tutorial here! 🙂 INGREDIENTS ☆ Cake Mix ☆ 300 g flour 1 ½ sticks butter (room temperature) 1 ½ cups granulated sugar 4 large egg whites 2 ½ tsp. baking powder ¼ tsp. salt 1 ½ tsp. vanilla extract 1 cup milk (room temperature) ☆ Swiss Meringue Buttercream ☆ 5 large egg whites 1 cup + 3 tbsp. granulated sugar 400 g butter (room temperature, cut) 1 ½ tsp. vanilla extract ¼ tsp. Salt ☆ Vanilla Crème Glaçage ☆ 1 cup powdered sugar 8 tbsp. milk 4 tbsp. cream cheese ¼ tsp. vanilla extract INSTRUCTIONS Preheat oven to 170 degrees C. Brush six 6-inch-round cake pans (or as many 6-inch cake pans as you have, reusing them as necessary) with butter. Line bottom of each cake pan with parchment paper; brush again and set aside. ☆ Cake Mix & Assembling ☆ 1. In a large bowl, sift together flour, baking powder and salt. Set …

Double Happiness: Soybean Cornbread and Japanese Cream Stew Recipe

…because these freshly baked soybean cornbreads go really well with hot cream stew. I had to share this. 🙂 You gotta try it!!! Ingredients Canned Sweet Corn (or 2 fresh corn cobs) 200g Bread Flour 125g Soybean Flour 150g Unsalted Butter (melted) 60g plus extra for greasing Sugar 60g Whole Eggs 2 Milk 250ml Baking Powder 1 tbsp Salt 1 tsp Directions 1. Prepare all the ingredients and baking equipment. Preheat the oven to 220 degrees Celsius. Lightly grease a 23cm (9in) round cake pan. 2. Scrape the kernels off the cobs or drain off the liquid from the canned sweet corn. 3. Sift the flour, soybean flour, baking powder, sugar and salt into a large bowl. Add the corn. 4. In another bowl, whisk together the eggs, milk and melted butter. 5. Pour the milk mixture into the flour mixture 3 times and stir until well combined. 6. Carefully pour the batter into the cake pan. Quickly brush the top with butter. 7. Bake for 30-40 minutes, or until a skewer or toothpick inserted into the …

Strawberry Overload Waffle 

They say a perfect waffle is defined as being crisp and well-browned on the outside with a moist, light, airy and fluffy inside – If a light and fluffy waffle interior is important to you, separate your eggs (just like what I did). Here’s the recipe of my delicious, light, fluffy & berry berry tasty waffles! 🍓🍓🍓 Ingredients – Fresh Eggs 2 (yolks and whites separated) – Waffle Mix 2 cups (or 2 cups all-purpose flour + 1/2 tsp salt if you don’t have waffle mix) – Baking Powder 3 tsp – Sugar 3/4 cup (or waffle sugar) – Butter 1 cup (melted) – Milk 2 cups – Strawberry Essence 1 tbsp – Fresh Strawberries – Nappage or Honey Syrup (opt) – Vanilla Ice Cream – Powdered sugar Instructions 1. Prepare the ingredients and preheat your waffle iron. 2. In a large bowl, sift together waffle mix or flour, salt, baking powder and sugar (or add the waffle sugar after sifting the flour mixture). 3. In another bowl, mix together egg yolks, milk, melted butter and strawberry essence. …

Okinawan Cuisine: Goya Chanpuru Recipe

Here’s a recipe of one of the most popular dishes in Okinawa 沖縄 , Japan. Goya Chanpuru (ゴーヤチャンプル) is a famous traditional dish from Okinawa ( the southernmost prefecture of Japan). The word “Goya” means bitter gourd or bitter melon while “Chanpuru” is derived from the Indonesian word “campur” meaning “mix”. It is a stir-fry dish mainly consisting of bitter melon, tofu and Spam. Some may wonder why local Okinawans are so in love with this canned meat that is originally from the United States. Here is a brief history. Ingredients  Bitter Melon or Goya  2 pcs, medium size Tofu (firm) 300g Spam 1 can, sliced Egg 2 pcs, beaten Hon-Dashi (bonito fish soup stock) Granules 2 tbsp Katsuobushi (dried, smoked bonito flakes) for garnish Bean Sprouts 2 cups Onions 1 large, sliced Garlic 2 cloves, crushed Mirin (sweet cooking rice wine) 2 tsp Salt and Pepper Garlic Powder Carrots  1 small, thin slices (optional) Nira Chives  1/2 cup (optional) Quail Eggs 6 pcs (optional) Preparation Wash and cut the goya in half lengthwise and gently scrape off the seeds with …

Cherry Blossom Madeleines

Madeleine is a traditional sweet petite cake from France that most people think of more as a cookie. They are very small shell-shaped sponge cakes baked in pans with shell-shaped molds. Common recipe includes lemon zest and some people prefer them simple, classic and straightforward…but since it is SPRING here in Japan (which means everyone celebrates the beautiful 桜 Sakura Season), it is of course the best time for les pâtissiers to celebrate making delicious spring-inspired sweets as well. OK, let’s give these French petite cakes a little Japanese twist! Hehe. (^_^)v Ingredients (18 madeleines) Flour 140g Baking Powder 4g Cherry Blossom Flakes / Powder 2 tsp Sugar 120g Egg 2 Milk 40g Butter 140g Cherry Blossom Essence 6 drops Pickled Cherry Blossom Flowers 18 pcs Cherry Blossom Honey Syrup (glaze) Powdered Sugar (dust) Instructions 1. Preheat the oven to 190 degrees Celsius. 2. Prepare the cherry blossom or sakura flowers. Soak the pickled sakura flowers in water for a few minutes to remove the salt. Dry them well with a paper towel. Set aside. 3. Melt the butter. Place a bowl of butter over a …

How to Make Sushi Rolls (Makizushi)

Makizushi 巻き寿司 or “rolled sushi” is made by wrapping up a variety of ingredients in vinegared rice and nori seaweed. Since makizushi are wrapped in nori, they are also called Norimaki 海苔巻き. Makizushi is rolled in a flexible bamboo mat called Makisu 巻簾. There are four traditional types of maki and a more contemporary one: Hosomaki (細巻き, thin roll) is thinly rolled maki sushi with only one ingredient Chumaki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients Futomaki (太巻き, thick or fat roll) is a thick rolled maki sushi containing multiple ingredients Temaki (手巻き, hand roll) is a cone-shaped maki sushi Uramaki (カリフォルニア巻き) is a contemporary style of Maki sushi that is described as a roll that is inside out—with the rice on the outside—and has an outer layer of tobiko or sesame seeds. This style was developed in the United States to entice Americans to try sushi despite its unfamiliarity. Sushi comes in all shapes and sizes but sushi rolls are the most popular form and these rolls might include a variety of vegetables like cucumber …