Long days at school or work place is always be tiring. It somehow sucks 80% of your daily energy that's why it's very often for people to eat complete meals afterwards. They will always say that rest is more important than a hefty meal. But, did you know that in order for you to obtain your energy back, you will have to have at least 9 teaspoons of sugar for Men; 6 teaspoons of sugar for Women. That is according to AHA or the American Heart Association. That is the main reason why we always ask our customers if they want to have some Dessert after eating their main course meals. Well, if you're at home and trying to explore a little for your daily sugar intake after a long and tiring day, Here are some Japanese dessert recipes that are so easy to make:
1.) ROASTED TEA CREME BRULEE
INGREDIENTS:
300 milliliters heavy cream
200 milliliters milk
10 grams roasted tea (hoji cha)
4 egg yolks
50 grams sugar
A pinch of salt
PREPARATION:
- Preheat oven to 150C˚/300˚F.
- Put the cream, milk, and roasted tea in a small pot and heat over medium-high heat just until it comes to a gentle boil. Turn off heat and set aside to infuse the tea.
- Whisk the yolks and sugar until pale color. Pour about ⅓ of the milk mixture into the yolks over a sieve, to temper the eggs. Once it is well-mixed, pour rest of the milk mixture over the mesh sieve into the yolks.
- In a deep baking pan, place 4 ramekins. Pour egg mixture into the ramekins. Pour hot water into the pan to come roughly halfway up the sides of the ramekins.
- Bake at 150C˚/300F for 50 minutes or until the crème brûlée is set, but still a little jiggly in the middle when you shake it gently.
- Remove the ramekins from the roasting pan and allow to cool to room temperature. Cover with plastic wrap and refrigerate for at least 30 minutes, and up to 3 days.
- When ready to serve, spread a tablespoon of sugar on top of each crème brûlée.
- Using a torch, melt the sugar for a crispy top. If you don’t have a torch, you can heat a metal spoon on the stove top and brûlée with back of the heated spoon.
2.) DORAYAKI BALLS
INGREDIENTS:
Red bean paste
100 grams flour
2 tablespoons baking soda
1 cup milk
2 tablespoons butter, melted
2 eggs
1 tablespoon lemon juice
2 tablespoons honey
Powdered sugar, for topping
PREPARATION:
- Combine flour, baking soda, milk, butter, eggs, lemon juice, and honey until smooth.
- Pour batter into a greased takoyaki pan. Immediately add small spoonfuls of red bean paste into each of the balls while the batter is still uncooked.
- When the bottom is cooked and the batter begins to bubble and rise, flip the balls to allow the other side to cook.
- Continue rolling the balls to maintain a round shape until they are evenly cooked.
- Garnish with powdered sugar!
3.) FLUFFY JAPANESE PANCAKES
INGREDIENTS:
½ cup milk
¾ cup pancake mix
4 egg whites
2 egg yolks
¼ cup sugar
Butter, to serve
Syrup, to serve
Assorted berries, to serve
PREPARATION:
- Mix together the egg yolks, sugar, milk, and pancake mix in a very large bowl until it is smooth with no large lumps.
- In another large bowl, beat the egg whites with a hand mixer until stiff peaks form when lifted.
- Carefully fold the egg whites into the pancake batter, until just incorporated, making sure not to deflate the batter.
- Grease two 3.5-inch metal ring molds and set them in the middle of a pan over the lowest heat possible. Fill the molds about ¾ of the way full with the batter, then cover the pan and cook for about 10 minutes, until the center of the pancakes are slightly jiggly.
- Release the pancakes from the bottom of the pan with a spatula, then carefully flip them over, making sure not to spill any batter inside.
- Cover and cook for another 5 minutes, then serve with butter, syrup, and assorted berries!
4.) JIGGLY JAPANESE CHEESECAKE
INGREDIENTS:
8 egg yolks
½ cup (60 grams) flour
½ cup (60 grams) cornstarch
13 large egg whites
⅔ cup (130 grams) granulated sugar
⅔ cup (130 milliliters) milk
4 ounces (100 grams) cream cheese
7 tablespoons (100 grams) butter
Parchment paper
Strawberries, to serve
Powdered sugar, to serve
PREPARATION:
- Preheat oven to 320°F/160°C.
- In a small pot over medium heat, whisk the milk, cream cheese, and butter until smooth. Remove from heat and cool.
- In a large bowl, whisk the egg yolks until smooth, then slowly drizzle in the cream mixture, stirring until evenly combined.
- Sift in the flour and the cornstarch, whisking to make sure there are no lumps.
- In another large bowl, beat the egg whites with a hand mixer until you see soft peaks when lifting the mixer up from the egg whites.
- Gradually add the sugar while continuing to beat until you see hard peaks when lifting the mixer up.
- Take about ¼ of the egg whites and fold them into the egg yolk mixture, then repeat with the remaining egg whites until the batter is evenly combined.
- Place a 4-inch parchment paper strip around the edge of a 9x3-inch cake pan that is already lined with parchment at the bottom. If you are using a springform pan, make sure to wrap the bottom and sides completely in foil, twice, to prevent any leakage.
- Pour the batter into the parchment-lined pan and shake to release any large air bubbles.
- Place the filled pan into a larger baking pan or dish lined with 2 paper towels at the bottom. The paper towels ensure that the heat is distributed evenly along the bottom of the pan. Fill the larger pan about 1-inch with hot water.
- Bake for 25 minutes, then reduce the heat to 280°F/135°C, and bake for another 55 minutes, until the cake has risen to almost double its height.
- Remove from oven, and carefully, invert the cake onto your dominant hand and peel off the paper. Be extremely careful, the cake will be hot. You can also invert the cake onto a plate, but this will cause the cake to deflate more.
- Sprinkle the top of the cake with powdered sugar, slice, and serve with strawberries while still warm!
That's it!! It's so easy, right? Plus, you'll surely love the exquisite features and great tasting Japanese desserts without spending so much. These easy-peazy recipes can last for 2-3 days so you can always put it inside the fridge and eat it the day after!
Thanks for reading! <3
Visit Nagoya KS!
Like our page on Facebook : https://www.facebook.com/NagoyaksSushi-1796284270633567/ or
No comments:
Post a Comment