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Archive for the ‘Desserts Sweets’ Category

Strawberry Whipped Cream Roll Cake

Strawberry Whipped Cream Roll Cake

As this ratio of sugar, flour and other ingredients in sponges and cream if we buy such cakes in the UK, I will try baking the best sponge for roll cakes. I have to be careful not to put some more excess weight on. 

Strawberry Whipped Cream Roll Cake being Cut

Strawberry Whipped Cream Roll Cake being Cut

I will try to make thicker sponge next time and keep the sponge in an enclosed area so that the sponge will be softer and more moisture texture.

Ingredients of Sponge for Roll Cake:

  • 50g flour
  • 60g sugar
  • 3 x eggs

Ingredients of Strawberry Whipping Cream:

  • 100g of whipping cream
  • 17g of sugar
  • 2 table spoons of non sugar natural yoghurt if you like
  • 30g of strawberry – chopped into small pieces, to be beaten with cream
  • 30g of strawberry – chopped into small pieces, to be mixed with strawberry cream just before using
Ingredients of Roll Cake

Ingredients of Roll Cake

1. Heat oven for 170°c and lay grease proof paper on an oven tray.

Form Egg with Flour Just Added

Form Egg with Flour Just Added

2. Put warm water at about 60°c in a large bowl and float the smaller bowl for beating eggs. Beat eggs with sugar using electric mixer till it becomes like firm form and add sieved flour.

3. Mix flour into the form as if you cut the mixture rather in vertically to prevent excessive form being disappeared by careless stirring.

Sponge Mix Spread on Oven Tray

Sponge Mix Spread on Oven Tray

4. Pour the mixture on the grease proof paper laid on the tray and bake in above rack of the oven for around 10 minutes.

5. Once the sponge is baked, take out on a grill rack and cover the whole cake with plastic bag once it becomes just cooled enough to touch it. Leave it for a while to develop steam inside the bag to make the cooking sponge moisture.

6. Whisk cream, sugar and strawberry in a small bowl floating on a large bowl with cold icy water in it to make firmer cream faster.

7. Add another portion of strawberry and yoghurt in the whipped cream.

Removing Sponge Crust

Removing Sponge Crust

8. Once the sponge is cooled down completely, remove the golden brown crust with knife to show inside the sponge.

Cut into Rectangular Shape

Cut into Rectangular Shape

9. Cut the sponge into rectangular shape and spread the strawberry cream on it.

10. Roll up the sponge and decorate as you like.

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Azuki Jelly with Maccha Whipping Cream Desert

Azuki Jelly with Maccha Whipped Cream Desert

There were some more sweetened Shiruko Azuki crashed in the blender about 10 days ago in the fridge, I heated it up again with gelatin again to make Azuki jelly desert.

Maccha Whipping Cream on Azuki Jelly

Maccha Whipped Cream on Azuki Jelly

On top of the Azuki desert I whipped cream with Maccha green tea powder. The both traditional Japanese taste for sweets harmonise perfectly together with the Maccha tea.

The key point for the Maccha whipping cream is the ratios of the ingredients as follows:

Ingredients of Maccha Whipping Cream:

  • 100cc of whipping cream
  • 15g of sugar
  • 1 tea spoon of Maccha green tea powder 
Maccha Whipping Cream Ingredients

Maccha Whipping Cream Ingredients

The above ingredients are beaten with electric mixer, put the mixing bowl on another bowl with water and ice to keep the ingredients chilled so that the cream satisfactorily firm.

Whipping Cream Beaten on Chilled Bowl

Whipping Cream Beaten on Chilled Bowl

Many whiping cream in sweets sold in the UK such as eclairs and choux buns seem to use less sugar to make the whipped cream as the filling and is not tasty at all to me.

I presume this ratio of whipping cream ingredients is more or less the same as the popular cream puff shops called Beard Papa, which have many shops in large cities in the world.

It is worth trying if you have not ever tasted yet and tell me what you taste.

I will make strawberry cream tomorrow to try making popular cake in Japan.

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It has been warm nice days lately. As there is a lot of Shiruko Azuki Soup left from yesterday, I made Azuki Jelly today. 

Azuki Jelly with Maccha Tea

Azuki Jelly with Maccha Tea

I used gelatin instead of Kuzu or Kanten to firm in Jelly texture as the taste would be the same. 

Azuki Jelly and Maccha Green Tea

Azuki Jelly and Maccha Green Tea

If Kanten or Kuzu are used it will be the traditional Mizu-Yokan dessert in summer and they are slightly elastically firmer.

 Maccha is powdered green tea leaves and is traditionally used to make thick tea for Japanese tea ceremonies on traditional or regional occasions.

For 1 cup of Maccha tea, use 2g of Maccha powder and pour 60 ml of hot water at around 95°C and mix with the Maccha whisk.

I rather would like to taste Maccha sweets, however, when Japanese traditional sweets are accompanied, Maccha tea is a perfect combination with such sweets.

I took some photos to show images of Japanese tea ceremony in the mixture of modern and Japanese kitchen stuff which were available in the UK.

There is some more Azuki soup left, what else will I make tomorrow….?

Shiruko Azuki in Blender

Shiruko Azuki in Blender

Shiruko Azuki Strained after Crushed in Blender

Shiruko Azuki Strained after Crushed in Blender

Strained Shiruko Azuki Soup with Gelatine Cooked

Strained Shiruko Azuki Soup with Gelatine Cooked

Azuki Jelly in Dessert Cases

Azuki Jelly in Dessert Cases

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Cool Summer Shiruko Azuki Dessert

Cool Summer Shiruko Azuki Dessert

Cooled Shiruko Azuki Dessert Close-UP

Cooled Shiruko Azuki Dessert Close-UP

I boiled Azuki beans the day before yesterday.

Dried Azuki Beans

Dried Azuki Beans

Azuki Beans Boiled

Azuki Beans Boiled

Azuki beans are cooked in boiling water without soaking in water beforehand.

Azuki Beans Being Boiled with New Water

Azuki Beans Being Boiled with New Water

Once again the water becomes boiling after adding the Azuki beans, throw the water and change with new water.

Cook for 1 to 1.5 hour in a low heat.

Add 250g to 300g of sugar and continue to cook 30 more minutes.

Use the above sweeten Azuki beans to make Japanese traditional desserts.

Shiratama Dango Dumpling for Shiruko Azuki Dessert

Shiratama Dango Dumpling for Shiruko Azuki Dessert

Today I made Shiruko Azuki dessert with Shiratama flour and flour dumpling. The flour are mixed with sugar, water then kneaded dumplings are boiled in water for a couple of minutes. The above picture is Shiratama dumplings cooked down in icy water after they are boiled. Flour dumplings are added straight into Shiruko soup.

It is usually served hot and often eaten in winter season, but I cooled in icy water today for a summer dessert.

There are some thicker Azuki beans summer desserts such as Mitsumame, Zenzai, the Maccha Latte Dessert I made on the other day and more.

If you like Azuki desserts, it is worth cooking dried Azuki beans, rather than buying the tinned ready made Azuki beans for desserts.

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Grape Fruit and Lemon Jelly

Grape Fruit and Lemon Jelly

It has been hot but as the air is dryer, I can see a lot of laundries in neibours’ gardens today.

Citrus Jelly

Citrus Jelly

It has rained only a little so far during the Wimbledon tennis season this year. Will there be an opportunity to benefit from the new roof over the courts in the next 6 days? Anyway, I will see it on medias.

Citrus Jelly Ingredients

Citrus Jelly Ingredients

As I have got citrus fruits yesterday, I made jelly dessert with those. I used the Manuka honey to sweeten the lemon as I did not have any other type of honey. Well, I would better use it for seasoning. I should have used normal honey for sweetening lemons.

The grape fruit was just for today’s weather. It was so fresh and the slight bitter taste makes me addictive to buy some more grape fruits for a period until I fed up with those after for while.

Around May every year, I love grape fruits imported from Florida as their high season, it seems I have missed this year.

I have not done strawberries dessert in this summer yet… I will get some ingredients for the next time it becomes hot again, which will likely be during this week.

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It reached 27 °c this afternoon in London. I felt it was more than 30°c like in Japan as it was rather humid and sticky since I got up in the early morning.

When humid summer comes in London, we miss air conditioning here and there. Even the rude cats came in our house to seek cooler places.

Maccha Latte Jelly Dessert Close UP

Maccha Latte Jelly Dessert Close UP

I made Maccha green tea latte jelly below to cool down dessert after dinner.

Maccha Latte Jelly Ingredients

Maccha Latte Jelly Ingredients

I used Shiratamako rice flour with sugar for Maccha dumpling. Creme, sugar and water are for jelly.

Maccha Shiratama Dumpling Mixing

Maccha Shiratama Dumpling Mixing

Shiratama Dumpling Kneaded

Shiratama Dumpling Kneaded

The tinned Azuki beans already cooked with a lot of sugar for desserts and I tasted and make green colour with the Maccha green tea powder.

Maccha Shiratama Dumpling Cooking in Boiling Water

Maccha Shiratama Dumpling Cooking in Boiling Water

Maccha Shiratama Dumpling Cooled in Cold Water

Maccha Shiratama Dumpling Cooled in Cold Water

Maccha Latte Jelly Dessert

Maccha Latte Jelly Dessert

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for Boys’ Festival, National Holiday on 5th of May

To wish for good health and prosperity on 5th of May every year we eat Kashiwamochi below around the day.

We have been given some Kashiwamochi below last week.

Kashiwamochi halved

Kashiwamochi halved

The ingredients are similar to the Daifuku I have posted, but it uses Joshinko ( rice flour ) rather than the Shiratamako ( glutinous rice flour ) for the Mochi. The sweetened red beans are more less the same, except for the special ingredients famous Kashiwamochi makers to bring additional or better flavours.
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