tag:blogger.com,1999:blog-32551776222723372742024-03-12T00:31:29.119-06:00Uncasual PâtisserieMeow's kitchen fiascos.Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-3255177622272337274.post-3040150815466288972023-01-10T17:04:00.003-07:002023-02-03T15:43:10.802-07:00Snowflake Crisp 雪花穌/雪Q餅<div><div class="separator" style="clear: both; text-align: center;">
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</div><br></div><span style="font-family: arial; font-size: medium;">Remember that "<a href="https://uncasualpatisserie.blogspot.com/2010/04/not-nougat.html">Not Nougat</a>" post a number of years ago? LOL I haven't forgotten. I love nougat, but I did not like the burns it gave me in an attempt to make them. In comes this new trend, or nougat alternative, from Taiwan - <i>xue hua su </i>or <i>xue Q bing (雪花穌/雪Q餅) - </i>roughly translated to <i>Snowflake Crisp/Snowy Fudge/Snowy Biscuit/Snowy Cookie/Snowflake Fudge...</i>you get the drift.</span><div><span style="font-family: arial; font-size: medium;"><br></span></div><div><span style="font-family: arial; font-size: medium;">How is it an alternative? Well, it still has the dried fruits and nuts that are classic of a nougat, but instead of doing some witchcraft with the expensive cocoa butter, it uses melted down marshmallows. Oh, and throw in some biscuits in the mix for a bit of a crunch too. All of this done on low heat. Seems safe 👌</span></div><div><span style="font-family: arial; font-size: medium;"><br></span></div><div><span style="font-family: arial; font-size: medium;">There can be many varieties of flavours of Snowflake Crisp, such as:</span></div><div><span style="font-family: arial; font-size: medium;">- Original (just almonds)</span></div><div><span style="font-family: arial; font-size: medium;">- Oreo w/almonds</span></div><div><span style="font-family: arial; font-size: medium;">- Cranberries & pistachios</span></div><div><span style="font-family: arial; font-size: medium;">- Salted egg yolk w/almonds</span></div><div><span style="font-family: arial; font-size: medium;">- Matcha & cashews</span></div><div><span style="font-family: arial; font-size: medium;"><br></span></div><div><span style="font-family: arial; font-size: medium;">"Hey, what if I don't like/can't have nuts?" </span></div><div><span style="font-family: arial; font-size: medium;">I don't care, do without. I don't like them either 😂 Just don't leave out the biscuits.</span></div><div><span style="font-size: medium;"><span><a name="more"></a></span><span style="font-family: arial;"><br></span></span></div><div><b><span style="font-family: arial; font-size: medium;">Basic Snowflake Crisp Recipe</span></b></div><div><span style="font-family: arial; font-size: medium;">150g marshmallows</span></div><div><span style="font-family: arial; font-size: medium;">40g unsalted butter</span></div><div><span style="font-family: arial; font-size: medium;">45g powdered milk</span></div><div><span style="font-family: arial; font-size: medium;">180g Marie biscuits</span></div><div><span style="font-family: arial; font-size: medium;"><br></span></div><div><b><span style="font-family: arial; font-size: medium;">Mix-ins</span></b></div><div><span style="font-family: arial; font-size: medium;">60g dried fruits</span></div><div><span style="font-family: arial; font-size: medium;">60g nuts</span></div><div><i><span style="font-family: arial; font-size: medium;">*I used cranberries, currants, chocolate chips, cocoa nibs</span></i></div><div><i><span style="font-family: arial; font-size: medium;"><br></span></i></div><div><i><span style="font-family: arial; font-size: medium;">Makes 24 (3 x 4 x 2.5 cm) squares</span></i></div><div><i><span style="font-family: arial; font-size: medium;"><br></span></i></div><div><b><span style="font-family: arial; font-size: medium;">Steps</span></b></div><div><span style="font-family: arial; font-size: medium;">1. Measure out ingredients, chop or break them as necessary. </span></div><div><div class="separator" style="clear: both; text-align: center;">
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</span></div><span style="font-family: arial; font-size: medium;"><br></span></div><div><span style="font-family: arial; font-size: medium;">2. Mise en place and get ready! </span></div><div><div class="separator" style="clear: both; text-align: center;">
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</span></div><span style="font-family: arial; font-size: medium;"><br></span></div><div><span style="font-family: arial; font-size: medium;">3. Melt butter on medium-low heat</span></div><div><div class="separator" style="clear: both; text-align: center;">
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</span></div><span style="font-family: arial; font-size: medium;"><br></span></div><div><span style="font-family: arial; font-size: medium;">4. Once butter has been melted, add marshmallows to melt, stir often. Adjust heat as necessary. Do not burn. </span></div><div><div class="separator" style="clear: both; text-align: center;">
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</span></div><span style="font-family: arial; font-size: medium;"><br></span></div><div><span style="font-family: arial; font-size: medium;">5. Add powdered milk to the melted marshmallows, turn off heat, and fold until fully incorporated.</span></div><div><span style="font-family: arial; font-size: medium;"><br></span></div><div><span style="font-family: arial; font-size: medium;">6. Add mix-ins and fold. </span></div><div><div class="separator" style="clear: both; text-align: center;">
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</span></div><span style="font-family: arial; font-size: medium;"><br></span></div><div><span style="font-family: arial; font-size: medium;">7. Dust a pan with powdered milk and transfer the Snowflake Crisp to the pan, dust with more powdered milk. </span></div><div><span style="font-family: arial; font-size: medium;"><br></span></div><div><span style="font-family: arial; font-size: medium;">8. Press to flatten evenly and shape.</span></div><div><div class="separator" style="clear: both; text-align: center;">
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</span></div><span style="font-family: arial; font-size: medium;"><br></span></div><div><span style="font-family: arial; font-size: medium;">9. Let cool a little bit and cut into squares while still warm</span></div><div><span style="font-family: arial; font-size: medium;"><br></span></div><div><div class="separator" style="clear: both; text-align: center;">
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</span></div><span style="font-family: arial; font-size: medium;"><br></span></div><div><span style="font-family: arial; font-size: medium;">-----------------------</span></div><div><span style="font-family: arial; font-size: medium;">I thought it would be rather sweet from the marshmallows and dried fruits and even the chocolate, but I think the biscuits balanced out the sweetness quite a bit. </span></div><div><span style="font-family: arial; font-size: medium;"><br></span></div><div><span style="font-family: arial; font-size: medium;">Feel free to experiment with flavours or even make your own <a href="https://uncasualpatisserie.blogspot.com/2011/04/mixed-berries-marshmallows.html">flavoured marshmallows</a> for more exciting flavour combos! </span></div><div><span style="font-family: arial; font-size: medium;">-------------------------</span></div><div><span style="font-family: arial; font-size: medium;"><b><i>Variations</i> </b></span></div><div><span style="font-family: arial; font-size: medium;"><b>Matcha & Strawberries</b></span></div><div><span style="font-family: arial; font-size: medium;">30g Freeze dried strawberries </span></div><div><span style="font-family: arial; font-size: medium;">5g matcha (more for dusting) </span></div><div><span style="font-family: arial; font-size: medium;">Biscuits, milk powder, nuts, etc. stays the same</span></div><div><span style="font-family: arial; font-size: medium;"><div class="separator" style="clear: both; text-align: center;">
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</div><br></span></div><div><span style="font-family: arial; font-size: medium;"><br></span></div><div><span style="font-family: arial; font-size: medium;"><b>Pina Colada</b></span></div><div><span style="font-family: arial; font-size: medium;">30g dried mangoes, chopped</span></div><div><span style="font-family: arial; font-size: medium;">15g freeze dried pineapples</span></div><div><span style="font-family: arial; font-size: medium;">30g dried shredded coconut </span></div><div><span style="font-family: arial; font-size: medium;">5g coconut milk powder</span></div><div><span style="font-family: arial; font-size: medium;">Biscuits, milk powder, nuts, etc. stays the same</span></div><div><span style="font-family: arial; font-size: medium;"><div class="separator" style="clear: both; text-align: center;">
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</div><br></span></div><div><span style="font-family: arial; font-size: medium;"><br></span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCtWSKc-bAMLfs-e5ntPEPQEowHwTKwuVlwDpQ1tSurJT4tNq__XreDghSQhSrdjkvY6XIIYj856JvrdjZq1xLPHu4jivYhcA3GMKx5Nv6SuFv2vyZJv0xSwbcYk8RUGeXvcjKuTPqGUaI7y67rXfYYOTQQ46XtE26umgQyEQw03SGuxD-5phNx1EYA/s1014/uncasual%20logo.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-size: medium;"><img border="0" data-original-height="699" data-original-width="1014" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDCtWSKc-bAMLfs-e5ntPEPQEowHwTKwuVlwDpQ1tSurJT4tNq__XreDghSQhSrdjkvY6XIIYj856JvrdjZq1xLPHu4jivYhcA3GMKx5Nv6SuFv2vyZJv0xSwbcYk8RUGeXvcjKuTPqGUaI7y67rXfYYOTQQ46XtE26umgQyEQw03SGuxD-5phNx1EYA/w200-h138/uncasual%20logo.png" width="200"></span></a></div><span style="font-size: medium;"><br></span><span style="font-family: arial;"><br></span></div>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com0tag:blogger.com,1999:blog-3255177622272337274.post-1990850032875107732021-08-17T00:45:00.006-06:002021-10-09T01:34:11.224-06:00 Sakura Mochi Variations 1<h1 style="text-align: left;"> <span style="font-family: arial;">Sakura Mochi Variations 1</span></h1><p style="text-align: left;"><span style="font-family: arial;"></span></p><div class="separator" style="clear: both; text-align: center;"><span style="font-family: arial;">
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</span></div><span style="font-family: arial;"><br></span><p></p><p style="text-align: left;"><span style="font-family: arial; font-size: medium;">Sakura mochi is typically divided into <i>Kanto style</i> and <i>Kansai style.</i> There are also other variations depending on the particular <i>wagashi</i> sweets shop.</span></p><p style="text-align: left;"><span style="font-family: arial; font-size: medium;"><i>Kanto style</i> may sometimes be called C<i>houmeiji sakura mochi</i> named after a temple near the shop that first sold such style of sakura mochi. <i>Choumeiji sakura mochi</i> has a distinct appearance of a thin pink mochi crepe rolled around a log of red bean paste and covered with a pickled sakura leaf.</span></p><p style="text-align: left;"><span style="font-family: arial; font-size: medium;"><i>Kansai style</i> may also be called <i>Doumyouji sakura mochi</i> named after the temple that first invented the style of rice flour that is used for this version of sakura mochi. The <i>doumyouji mochi </i>has a pink, rough grainy texture of mochi that contains red bean paste inside and covered with a pickled cherry blossom leaf.</span></p><p style="text-align: left;"><span style="font-family: arial; font-size: medium;">My conclusion is that a sakura mochi should have these things:</span></p><p style="text-align: left;"></p><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Pink mochi exterior</span></li><li><span style="font-family: arial; font-size: medium;">Pickled sakura leaf covering</span></li><li><span style="font-family: arial; font-size: medium;">Some sort of bean paste filling</span></li></ol><div>I'll be making the <i>Kanto style</i> and its variation, <i>Fukusa Tsutsumi</i> style this time. <i>Fukusa</i> style seems to have shown up at <a href="https://www.ginza.jp/en/shop/889" target="_blank">Ginza Akebono</a> sweets shop and <a href="http://sorairo-kuya.jp/" target="_blank">Ginza Kuya</a> sweets shop.</div><div><span style="font-size: medium;"><span><a name="more"></a></span><span><a name="more"></a></span><span><a name="more"></a></span><span style="font-family: arial;"><br></span></span></div><h4 style="text-align: left;"><span style="font-family: arial; font-size: medium;">Choumeiji Sakura Mochi</span></h4><div><span style="font-family: arial; font-size: medium;">1 tbsp <i>shiratama-ko</i> (sub. <i>mochiko</i> if none)</span></div><div><span style="font-family: arial; font-size: medium;">40 g cake flour</span></div><div><span style="font-family: arial; font-size: medium;">1 tsp sugar</span></div><div><span style="font-family: arial; font-size: medium;">1 tbsp water</span></div><div><span style="font-family: arial; font-size: medium;">80 mL milk (or water)</span></div><div><span style="font-family: arial; font-size: medium;">red food coloring</span></div><div><span style="font-family: arial; font-size: medium;"><br></span></div><div><span style="font-family: arial; font-size: medium;">240 g red bean paste (divide into 30 g portions)</span></div><div><span style="font-family: arial; font-size: medium;">8 pickled cherry blossom leaves</span></div><div><span style="font-family: arial; font-size: medium;"><br></span></div><div><span style="font-family: arial; font-size: medium;"><i>Makes 8</i></span></div><div><span style="font-family: arial; font-size: medium;"><i><br></i></span></div><div><span style="font-family: arial; font-size: medium;"><i><div class="separator" style="clear: both; text-align: center;">
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</div><br></i></span></div><div><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Dissolve shiratama-ko with 1 tbsp of water, scraping the bowl with a rubber spatula to break the clumps.</span></li><li><span style="font-family: arial; font-size: medium;">Add milk (or water) in 4 additions. Each time dissolving as much shiratama-ko as possible before the next addition.</span></li><li><span style="font-family: arial; font-size: medium;">Add food coloring before the final addition of milk or water.</span></li><li><span style="font-family: arial; font-size: medium;">Sift in cake flour and combine well.</span></li><li><span style="font-family: arial; font-size: medium;">Let stand for 30 minutes, then stir to combine again.</span></li><li><span style="font-family: arial; font-size: medium;">Soak pickled sakura leaves in a bowl of fresh water for 10 minutes to desalinate. Pat dry with paper towel.</span></li><li><span style="font-family: arial; font-size: medium;">Heat a non-stick pan on very, very low heat.</span></li><li><span style="font-family: arial; font-size: medium;">Brush some oil onto the pan and wipe off excess.</span></li><li><span style="font-family: arial; font-size: medium;">Pour about 1 tbsp of batter onto the pan and use the bottom of a spoon to help spread the batter thinly and into an oval shape.</span></li><li><span style="font-family: arial; font-size: medium;">You'll see the batter change colors slightly, this should be the cue that it can be peeled off the pan and flip over.</span></li><li><span style="font-family: arial; font-size: medium;">Grill the other side for a few seconds.</span></li><li><span style="font-family: arial; font-size: medium;">Store covered in plastic wrap while you make the rest of the crepes to prevent drying.</span></li><li><span style="font-family: arial; font-size: medium;">Divide red bean paste into 30g portions and shape into logs (don't think, just do LOL)</span></li><li><span style="font-family: arial; font-size: medium;">Drape the crepe over the red bean paste and roll it, user the prettier side.</span></li><li><span style="font-family: arial; font-size: medium;">Wrap the roll with a sakura leaf with the underside (veins) facing out.</span></li></ol><h4 style="text-align: left;"><span style="font-family: arial; font-size: medium;">Fukusa Tsutsumi Sakura Mochi</span></h4></div><div><span style="font-family: arial; font-size: medium;">50 g <i>shiratama-ko</i> (sub. <i>mochiko</i>)</span></div><div><span style="font-family: arial; font-size: medium;">70 g sugar</span></div><div><span style="font-family: arial; font-size: medium;">90 g AP flour, sifted</span></div><div><span style="font-family: arial; font-size: medium;">250 mL (1 cup) water</span></div><div><span style="font-family: arial; font-size: medium;">red or pink food coloring</span></div><div><span style="font-family: arial; font-size: medium;"><br></span></div><div><span style="font-family: arial; font-size: medium;">300 g <i><a href="https://uncasualpatisserie.blogspot.com/2013/08/shiro-white-bean-paste.html" target="_blank">shiro-an</a></i> white bean paste (divide into 25 g portions)</span></div><div><span style="font-family: arial; font-size: medium;">12 pickled cherry blossom leaves</span></div><div><span style="font-family: arial; font-size: medium;"><br></span></div><div><span style="font-family: arial; font-size: medium;">(A) Some <i>kinako </i>roasted soybean powder</span></div><div><span style="font-family: arial; font-size: medium;">(B) Some sugar</span></div><div><span style="font-family: arial; font-size: medium;"><br></span></div><div><span style="font-family: arial; font-size: medium;"><i>Katakuri-ko</i> potato starch for dusting</span></div><div><span style="font-family: arial; font-size: medium;"><br></span></div><div><span style="font-family: arial; font-size: medium;">Makes 12</span></div><div><span style="font-family: arial; font-size: medium;"><br></span></div><div><span style="font-family: arial; font-size: medium;"><div class="separator" style="clear: both; text-align: center;">
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</div><br></span></div><div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><ol style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">Start with mixing a tiny amount of water with the <i>shiratama-ko</i> and dissolve the clumps as much as possible. Add more water a tablespoon at a time when its saturated to continue dissolving.</span></li><li><span style="font-family: arial; font-size: medium;">Add sugar, add 75 mL (1/4 cup) water, dissolve.</span></li><li><span style="font-family: arial; font-size: medium;">Sift in flour, add another 75 mL water, mix.</span></li><li><span style="font-family: arial; font-size: medium;">Add food coloring.</span></li><li><span style="font-family: arial; font-size: medium;">Add the remaining water, mix.</span></li><li><span style="font-family: arial; font-size: medium;">Let stand for 10 minutes, then mix again.</span></li><li><span style="font-family: arial; font-size: medium;">In a tiny heat-safe bowl, put in 30 mL (2 tbsp) of batter and cover with plastic wrap.</span></li><li><span style="font-family: arial; font-size: medium;">Microwave for 30 second on 600W power</span></li><li><span style="font-family: arial; font-size: medium;">Dust your work surface with potato starch</span></li><li><span style="font-family: arial; font-size: medium;">Dust the top of the dough in your little bowl before digging it out onto the work surface with a rubber spatula</span></li><li><span style="font-family: arial; font-size: medium;">Dust the rest of the surface of the dough with potato starch</span></li><li><span style="font-family: arial; font-size: medium;">With a rolling pin, start rolling the dough out into a thin circular crepe. You can roll in a circular an outward motion to create the shape (think dumping skins if you've ever made them)</span></li><li><span style="font-family: arial; font-size: medium;">Store under plastic wrap and make and another crepe using Steps 7-12.</span></li><li><span style="font-family: arial; font-size: medium;">Mix (A) and (B) together in a small bowl, set aside.</span></li><li><span style="font-family: arial; font-size: medium;">Divide your white bean paste into 25 g portions.</span></li><li><span style="font-family: arial; font-size: medium;">Roll the bean paste into a ball and flatten slightly.</span></li><li><span style="font-size: medium;"><span style="font-family: arial;">Toss into the bowl from Step 14 to coat with <i>kinako</i> powder.</span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9yGTmH1Xglgb0Y9oqrALHnbiz5YRA4F44Eem8HR5KGdN9Hwil09lccxat5R5pM2ldbp0rHNhFo3H0U_P_USxeYvaRx31NVyKIK2nPAUgSEpBX-djOkuWXQupULFw39bS2EZGu72j2i9If/s1600/1629180867386937-0.png" style="margin-left: 1em; margin-right: 1em;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9yGTmH1Xglgb0Y9oqrALHnbiz5YRA4F44Eem8HR5KGdN9Hwil09lccxat5R5pM2ldbp0rHNhFo3H0U_P_USxeYvaRx31NVyKIK2nPAUgSEpBX-djOkuWXQupULFw39bS2EZGu72j2i9If/s1600/1629180867386937-0.png" width="400"></a></span></li><li><span style="font-family: arial; font-size: medium;">Place the coated bean paste filling in the center of the crepe</span></li><li><span style="font-family: arial; font-size: medium;">Bring the top and bottom edges of the crepe to the center, wet the overlapping area an gently press to seal.</span></li><li><span style="font-family: arial; font-size: medium;">Bring the left and right edges of the crepe to the center, wet the overlapping area and gently press to seal. Dust with potato starch if there are wet spots.</span></li><li><span style="font-family: arial; font-size: medium;">Soak cherry blossom leaves in fresh water to desalinate for 10 minutes. Pat dry with paper towel.</span></li><li><span style="font-family: arial; font-size: medium;">Place mochi on a cherry blossom leaf.</span></li><li><span style="font-family: arial; font-size: medium;">You can dust with icing sugar just before serving.</span></li></ol><h4 style="text-align: left;"><span style="font-family: arial; font-size: medium;"><div class="separator" style="clear: both; text-align: center;">
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</div><br></span></h4><h4 style="text-align: left;"><span style="font-family: arial; font-size: medium;">Afterthought</span></h4><div><span style="font-family: arial; font-size: medium;">I did not care for the <i>chomeiji </i>crepes done on the pan for a few reasons:</span></div><div><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">It was difficult to spread the batter as it cooked very quickly on even "min" setting, so it ended up being a bit thick</span></li><li><span style="font-family: arial; font-size: medium;">Produced a smooth, shiny, but tacky side and a dry but rough side</span></li><li><span style="font-family: arial; font-size: medium;">Crepe overall tasted dry and flavorless, probably needed more sugar</span></li><li><span style="font-family: arial; font-size: medium;">Crepe felt rubbery and has no elasticity LOL</span></li></ul><div>I had a much better experience with the <i>Fukusa </i>style crepes because:</div></div><div><ul style="text-align: left;"><li><span style="font-family: arial; font-size: medium;">I can control how thin I wanted it</span></li><li><span style="font-family: arial; font-size: medium;">Is not tacky, both sides can be presentable/usable</span></li><li><span style="font-family: arial; font-size: medium;">Crepe is soft and has elasticity. Easy to manipulate when wrapping.</span></li><li><span style="font-family: arial; font-size: medium;">Texture is also soft and <i>mochi-mochi</i> feel when eating</span></li></ul><div>I might be inclined to use the <i>Fukusa</i> style crepe to make the <i>chomeiji</i> even if that is not the traditional method. It just has a better overall texture.</div><div><span style="font-family: arial; font-size: medium;"><br></span></div><div><span style="font-family: arial; font-size: medium;">As for the filling, I generally don't enjoy red bean paste because I find the flavor too bold and overpowering. I much enjoyed the white bean paste filling. The <i>kinako</i> definitely added another nutty flavor dimension to it. The only improvement I might make is add a piece of fruit in the bean paste center, it was a bit much bean paste there and it was a little monotonous in terms of texture.</span></div></div><div><span style="font-family: arial;"><br></span></div><div><span style="font-family: arial;">--------------------------------------</span></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUip7TKB-MXOVG9nPsHI7BqT2XGzVbT0ofySVuUFmh6_CbT8wWtYebl_mUUwiWcVxcD9fI0CxzVDHxPh6p1WtG4VfrCP6xCdJqJFvPgVZ5M0Y1_0WXBso7MaNo8rB1_sL0gKLzQB-1Epne/s1014/uncasual+logo.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" data-original-height="699" data-original-width="1014" height="138" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUip7TKB-MXOVG9nPsHI7BqT2XGzVbT0ofySVuUFmh6_CbT8wWtYebl_mUUwiWcVxcD9fI0CxzVDHxPh6p1WtG4VfrCP6xCdJqJFvPgVZ5M0Y1_0WXBso7MaNo8rB1_sL0gKLzQB-1Epne/w200-h138/uncasual+logo.png" width="200"></a></div><br><span style="font-family: arial;">10/09/21</span></div><div><span style="font-family: arial;">Edit: changed <i>Ginza style </i>to <i>Fukusa Tsutsumi </i>style after learning its proper name. </span></div><div><span style="font-family: arial;"><div class="separator" style="clear: both; text-align: center;">
</div></span></div></div><p></p>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com1tag:blogger.com,1999:blog-3255177622272337274.post-78713702317128820252014-12-08T14:38:00.001-07:002014-12-08T14:38:35.181-07:00Boozy Rum BallsMeow was sick and tired of making batches after batches of marshmallows and caramels over the holidays. Also, something less sweet. I came upon these booze balls while flipping through my Flipboard app after dinner one evening. The original recipe uses Bourbon whiskey, Meow doesn't like whiskey so she substituted it for rum. I suppose this recipe works well with any booze, and its ingredients are simple enough. I've come across some holiday "balls" that uses a wide variety and combination of spices, binding syrups, or nastiest of them all, cream cheeses X(<br>
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<a href="https://uncasualpatisserie.blogspot.com/2014/12/boozy-rum-balls.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com0tag:blogger.com,1999:blog-3255177622272337274.post-10280077132754010952014-05-27T19:01:00.000-06:002014-05-27T19:01:41.024-06:00A Massive Macarons Post: New Flavours and French Method Attempts<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDzHk9YEK-Jpd4R5EAbfcsKgXk5YubPtuNWJS_vF4q_hZ-qKF36_gydjBSPyiNkqUWAqFPEraprFEyOAVDdNXC-U6TyetT-c-E2LVQ4AaZ6m0yAJboClGzeKVKfohQfZ6uzjIJQGIRVSwA/s1600/1188+-+2014+Summer+macarons.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDzHk9YEK-Jpd4R5EAbfcsKgXk5YubPtuNWJS_vF4q_hZ-qKF36_gydjBSPyiNkqUWAqFPEraprFEyOAVDdNXC-U6TyetT-c-E2LVQ4AaZ6m0yAJboClGzeKVKfohQfZ6uzjIJQGIRVSwA/s1600/1188+-+2014+Summer+macarons.jpg" height="400" width="400"></a></div>
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In a long struggling attempt to create small batches of macarons, as in, less than 50 at a time, to give people more choice in flavours in numbers, I've been attempting the French meringue method for quite some time, without success...that is until now.<br>
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Now, why does it have to be the French method for a small batch? (For those of you who didn't notice, my macarons from all previous posts are done by Italian method) The smallest number of eggs you can use in the French method is one egg, about 35 grams worth of egg whites. If you were to use one egg in the Italian method, you will have to split that 35 grams into two, and trying to whip 17 grams of egg whites on the stand mixer or even with a hand mixer is challenging. And when you can't get a nice, compact, evenly whipped meringue for your macarons, you're bound to fail. Also, even for 35 grams of egg whites, it is difficult to whip on a stand mixer even when fitted with the 3 quart bowl and the smaller whisk attachment, so it must be whipped by hand mixer. Previously, the issues I've hand with hand mixers and the Italian method is that it is not fast enough to incorporate the hot sugar syrup into the egg white before it solidifies, causing chucks of syrup in the meringue and generally not enough syrup in the meringue, hence, wrong ratios. Third reason is that the French method is hands down, simpler and cleaner, no cooking syrup involved.<br>
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To sum it up, why French method:<br>
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<li>Whisking issues (amount, syrup solidifying)</li>
<li>Simpler and cleaner</li>
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</div><a href="https://uncasualpatisserie.blogspot.com/2014/05/a-massive-macarons-post-new-flavours.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com0tag:blogger.com,1999:blog-3255177622272337274.post-14677407853516651062013-11-08T10:00:00.000-07:002013-11-08T10:00:00.916-07:00Southern Pecan Pie with Glazed Pecans<div class="separator" style="clear: both; text-align: center;">
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It was Thanksgiving weekend a little while ago here up north. And it was also the last weekend Meow's parents were staying here before their big move into retirement. So, one last dessert before they go to accompany a simple Thanksgiving dinner of halibut, farm fresh brussel sprouts, and organic candied carrots from the backyard.<div>
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Mr. Meow had been going on about pecan pies just a little, I think he was craving some southern, New Orleans style food because he was going on about gumbo as well. So, that plus Meow's mother being a nut fan, plus Thanksgiving, Meow would try a pecan pie.</div>
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After scouring the internet for a good, reliable recipe, many of them I noticed contains corn syrup along with brown and white sugar, which equals to teeth rotten sweet. Meow does not need that, so I found one that did not use corn syrup and still cut down on the sugar.</div>
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The overall process also seemed simple enough and hassle-free, and the modified bake times/temperature also gave confidence that a pre-cooked pie shell was not necessary.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDYopvBntUmFoH5WXgtNRVSolLTGEqVnRg9V-VEyH4EHO8mnzyjn60dxk-aF1kEV67B4UZXVCVH-unrG85eskaXxEBJosfi7cCdl7mBN2vCi69odx7xFAh4TAEa7Zhg2k0QIYnDwd1Nx53/s1600/981+-+Pecan+Pie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDYopvBntUmFoH5WXgtNRVSolLTGEqVnRg9V-VEyH4EHO8mnzyjn60dxk-aF1kEV67B4UZXVCVH-unrG85eskaXxEBJosfi7cCdl7mBN2vCi69odx7xFAh4TAEa7Zhg2k0QIYnDwd1Nx53/s400/981+-+Pecan+Pie.jpg" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>With chestnut ice cream<br>Extra nutty</i></td></tr>
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</div><a href="https://uncasualpatisserie.blogspot.com/2013/11/southern-pecan-pie-with-glazed-pecans.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com0tag:blogger.com,1999:blog-3255177622272337274.post-59919943372051476672013-11-01T10:00:00.000-06:002013-11-01T10:00:06.550-06:00Cassis Panna Cotta Verrines<div style="padding: 0px 0px 15px;">
Panna cotta is quite a simple dessert to make when you are pressed for time and/or ingredients. You can even keep it simple or make it fancy into a layered <i>verrines</i>. You can make a big portion in a ramekin or turn it into finger-food by giving small portions in creative containers. Meow has come to appreciate the versatility and simplicity of this dessert. I haven't realized how great panna cotta is until this one day I was invited to a potluck and did not really have much time to make a cake. For me, making a cake requires a solid 3 hours in the kitchen, it is busy work throughout the 3 hours plus clean up time. Even though this <i>verrines</i> does require plenty of time, probably about 2.5 hours total, there was plenty of down time in between. The payoff is great too, you get cute little <i>verrines</i> that are well portioned and no mess compared to cake crumbs and broken slices, or even people missing out on the great dessert because a cake slice is too much for their diet *snicker*.<br>
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Meow has made panna cotta using this recipe before. However, technique was different. Previously, I did not whip my Additonal Dairy Option mixture into soft peaks and the result was just milk jello. This time, the panna cotta turned out very mousse like. I am starting to wonder if I can susbtitute this as a "very light mousse" instead of actually making mousse, because you know, making mousse is ass. You have to cook the damn custard and also because of this, there is a minimum batch size which is still too much sometimes.<br>
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This is a master recipe for panna cotta. A general how-to. Therefore, if you wish to create different flavours and combinations and textures, you have this basic recipe to work off of. If you follow the source link, there is a variation where you can create an even fluffier panna cotta, but that version cannot be unmolded like jello here.<br>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvNS3SAhntw75tmHatqRsVSeX3u2WK1AWUcgoIq9ZRZ7p-2-VcdHNm6J4kaOScX9j6PMm9jerWFDoKQczgOti4blGT38AzkKVpZjgp5oQx4cC8J1i7_PZkqnPc1KOOxXJ3qyi1qsIOAKDb/s1600/964+-+Cassis+Panna+Cotta.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvNS3SAhntw75tmHatqRsVSeX3u2WK1AWUcgoIq9ZRZ7p-2-VcdHNm6J4kaOScX9j6PMm9jerWFDoKQczgOti4blGT38AzkKVpZjgp5oQx4cC8J1i7_PZkqnPc1KOOxXJ3qyi1qsIOAKDb/s400/964+-+Cassis+Panna+Cotta.jpg" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Meow's breakfast one morning<br>WIN!</i></td></tr>
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</div><a href="https://uncasualpatisserie.blogspot.com/2013/11/cassis-panna-cotta-verrines.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com0tag:blogger.com,1999:blog-3255177622272337274.post-43582985424489262582013-10-25T10:00:00.000-06:002013-10-25T10:00:11.407-06:00Super Fluffy Sponge Cake BaseFor the longest time, Mr. Meow had been half complaining that my sponge cake bases are not as fluffy as his mothers (or according to his imagination). I have the recipe in hand, however, in previous attempts, I have not been able to produce the light fluffy texture that Mr. Meow claims it has. After this one odd time that I had rediscovered how fluffy egg yolks and sugar can get when beaten thoroughly, as well as with butter and sugar...basically fats and sugar, I decided to give this recipe another try believing that I have grasped the key to making this fluffy cake.<br>
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<tr><td class="tr-caption" style="text-align: center;"><i>4" cake pan by 3" deep, batter poured half full,<br>cake essentially doubled in height</i></td></tr>
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<a href="https://uncasualpatisserie.blogspot.com/2013/10/super-fluffy-sponge-cake-base.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com0tag:blogger.com,1999:blog-3255177622272337274.post-47573973308060303102013-10-18T10:00:00.000-06:002013-10-18T10:00:02.441-06:00Mont Blanc Macarons et Cassis MacaronsUnfortunately, with the onset of the school year, my baking has to take a backseat T_T I will try to post every Friday, if time and desserts permit.<br>
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This week features a different flavour of macarons, blackcurrant, or sometimes known as cassis in the European countries; as well as, Mont Blanc, which is chestnuts with whipped cream.<br>
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These were made in celebration of World Teacher Day that was on October 5th. Meow being a teacher and being scheduled to work at the school where her desserts were most appreciated, made these for the teachers. 80 macarons, 40 cassis and 40 Mont Blanc, were placed in the staff room before the school day started at 8 o'clock. By 11:30, at least 40 were gone already. By 12:20, about 5 were remaining. At 3:15, completely "sold out".<br>
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<a href="https://uncasualpatisserie.blogspot.com/2013/10/mont-blanc-macarons-et-cassis-macarons.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com0tag:blogger.com,1999:blog-3255177622272337274.post-32151648717465576332013-10-04T11:38:00.002-06:002013-10-04T14:41:27.619-06:00Gateau Mont BlancNot exactly sure why I was onto chestnuts last little while, but mostly it was because I had a can of whole chestnuts in the basements sitting for a while now. And I think also because there was another tempting dessert out of the Laduree Sucre book again.<br>
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Although in the Laduree book, it featured the Mont Blanc as a verrines. Though I swear I've seen Mont Blanc as a cake before, and also, chestnut cakes are quite popular with the Asians. Perhaps it is because it's not too sweet. Apparently, after a bit of research, it is all the rage in Japan. What isn't "all the rage" in Japan anyway??<br>
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However, trying to find one recipe that does a whole Mont Blanc cake the way I had imagined it was difficult. And like all internet recipes, I had to take it with a grain of salt. Laduree book calls for chestnut paste and chestnut cream. I had no idea what either of those consist of other than chestnuts, so I had to look into it. Finally, I was able to piece my cake together using a few recipes.<br>
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<a href="https://uncasualpatisserie.blogspot.com/2013/10/gateau-mont-blanc.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com2tag:blogger.com,1999:blog-3255177622272337274.post-36354635418208849122013-09-27T10:00:00.000-06:002013-09-27T10:00:02.783-06:00Ajisai 紫陽花, Hydrangea Flowers<div class="separator" style="clear: both; text-align: center;">
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The Japanese always like to make things that have a nature or season themed - haiku poems about nature, chiyogami origami paper and even kimono prints with nature backgrounds, kaiseki-ryouri meals use local ingredients according to the seasons, hell, they even start their formal letters with references to the seasons, and so <i>wagashi</i> is no different. </div>
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As I have mentioned in my first post of these <i>wagashi</i> adventures, <i>wagashi</i> is supposed to touch on the five senses. This one is very high on the aesthetics scale. It's a "looker", but it certainly doesn't fall short on the flavour either (though it is still not as epic as the <a href="http://uncasualpatisserie.blogspot.com/2013/08/strawberry-mochi-black-sesame-mochi.html" target="_blank">Strawberry mochi</a>).</div>
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Now, this very pretty <i>wagashi</i> is referred to as <i>jogashi </i>or <i>jonamagashi</i>. It just means that it is a type of confection that is served during tea ceremonies, and designed to reflect the seasons. Some <i>jogashi</i> are difficult to make at home as it requires special equipment or even skills, but this one here today, you can make at home. You just need refined chopsticks skills (sorry, Chinese people, that counts you out :P I have never seen so many in one group who can mess up chopstick usage so much. Top ends crossing over, sticks stuck together even when trying to pick things up, holding onto sticks in a tight fist, held too high, held too low...just FUCK!)</div>
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<i>*Relax people, I am Chinese, so I can insult them all I like :P</i></div>
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Hydrangea, in flower speak, means "thank you for understanding", "boastfulness and vanity" (hence this <i>wagashi</i> being a looker), and even "cold". Hmm..."cold"...that's a good way to end the summer! :P</div>
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</div><a href="https://uncasualpatisserie.blogspot.com/2013/09/ajisai-hydrangea-flowers.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com0tag:blogger.com,1999:blog-3255177622272337274.post-2465995160924727292013-09-20T15:27:00.000-06:002013-09-20T15:27:03.928-06:00Senbei 煎餅, Rice Crackers<div>
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<i>Senbei</i>, or rice cracker in English, is one of my vices. If Pringles claims that "<i>once you pop, you can't stop"</i>, well then, this is worse for me. It's that crunch and texture that gets me. Though at home, it is rather difficult to produce the airy, fluffy, MSG ladden variety that you may find in stores. What the home user can do is make use of leftover rice and create these, which has the crunch factor and flavour, but unfortunately, not the airiness though.</div>
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The nice thing about making senbei is that you can put in any flavour you can imagine. But just beware that your seasoning is already salted which will make it extra salty if you keep adding for increased flavour. The key with senbei is to keep it low sodium and <i>DRY. </i>If it is not dry, it will not crunch and will spoil very quickly.<br>
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</div><a href="https://uncasualpatisserie.blogspot.com/2013/09/senbei-rice-crackers.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com0tag:blogger.com,1999:blog-3255177622272337274.post-21441849811040101712013-09-13T14:27:00.000-06:002013-09-13T14:27:00.894-06:00Moffles モッフルMeow was enamoured by the idea of a crispy outside but soft chewy inside selling point of the moffle. Moffle, is where you take a chunk of cooked mochi dough and press it into a waffle iron.<br>
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Typically, cooked mochi dough, or cut mochi is pan fried and the eater garnishes it however she wants. The Chinese sometimes even slices this stuff and stir fry it with vegetables and it's a savoury dish. But cut mochi by itself, when pan fried, will puff up and get crispy. Pan fried mochi is called <i>yakimochi</i> in Japanese, which is also the same term used to describe someone who is jealous. I guess the reasoning could be that people get "puffed up" or worked up when they are "heated" or angry, haha!<br>
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My first attempt at moffles was a huge fail. The dough was not the right consistency and Meow did not cook the dough correctly. I was actually being lazy and thought I could try microwaving the dough, which dried it out and I got a rubbery slab out of it. I tried putting it in the waffle iron and it did cook, but it was mostly rock hard. FAIL!<br>
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After that, I looked into alternative ratios for the dough and other possible ways to cook the dough and came across the <i><a href="http://uncasualpatisserie.blogspot.com/2013/09/mitarashi-dango-grilled-mochi-balls.html" target="_blank">mitarashi dango</a> </i>dough which a few blogs that did not make moffles from store bought cut mochi says it will work. And it also worked for me.<br>
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<a href="https://uncasualpatisserie.blogspot.com/2013/09/moffles.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com0tag:blogger.com,1999:blog-3255177622272337274.post-79505434927108703342013-09-06T10:00:00.000-06:002013-09-06T10:00:08.557-06:00Mitarashi Dango 御手洗団子, Grilled Mochi BallsMeow was considering making mochi waffles when I realized that I don't think I can buy pre-packaged cut mochi anywhere in the city, since most recipes I have come across just calls for that. But a rare few recipes did speak of the mochi waffle (moffle) dough essentially being made from <i>dango</i> dough. So, Meow has to learn to walk before she runs and today is <i>dango </i>day (to be honest, I proceeded to reserve some of the <i>dango </i>dough for moffles right after.<br>
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<i>Dango</i> (pron. DAHN-go), is really a basic form of mochi, but rolled into balls. The Chinese have utilized this form for their soupy dessert, <i>tong yuen</i> 湯丸, they usually stuff it with some sort of filling similar to the <i>daifuku mochi</i>, but smaller and boiled. The non-stuffed version and coated with syrup in Chinese is referred to as <i>tong bat lat </i>糖不甩 and coated with sesame and/or peanuts. With the Japanese, it is often eaten as a snack with tea.<br>
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Essentially, <i>dango</i> is a mould-able mochi dough which is then cooked in a pot of boiling water. This <i>mitarashi</i> variety means that it is grilled (<i>yaki dango</i>) and then coated in a sweetened soy sauce syrup. It is often served in 3 to 4 balls on a skewer where skewered <i>dango</i> is referred to as <i>kushi dango</i>.<br>
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...So...<i>yaki-mitarashi-kushi-dango</i>? Nah, I think the term <i>mitarashi</i> entails the grilled (<i>yaki</i>) and skewered (<i>kushi</i>) part.<br>
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The other challenge when making this <i>dango</i> business is encountering a million different versions of the mochi flour, rice flour, and water ratio. I really depends on how chewy you want your mochi, more mochi flour = more chewy, is the basic theory. And more water = softer mochi is also part of the theory. So, that leaves a lot of room for experimentation, which sucks <i>dango</i>. There is also several different ways you can cook your mochi dough - microwave <i>*shudder*</i>, steaming, and boiling.<br>
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Since this resembles the Chinese <i>tong yuen</i>, it made sense to boil the <i>dango</i>.<br>
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<a href="https://uncasualpatisserie.blogspot.com/2013/09/mitarashi-dango-grilled-mochi-balls.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com0tag:blogger.com,1999:blog-3255177622272337274.post-55978489102284806542013-08-30T10:00:00.000-06:002013-08-30T10:00:01.676-06:00Strawberry Mochi & Black Sesame Mochi 苺大福と黒胡麻大福Meow honestly don't make desserts "just because", I usually need a reason or an excuse. Today's excuse was that Meow father wanted to try the mochi I made a few days earlier. But being out of town, the mochi were a few days stale. They're still good, but "not fresh". What good daughter serves her father stale mochi anyway? So, Meow made a fresh batch. And since I'm making a fresh batch, I decided to throw in a couple of new fillings to try - black sesame and strawberry.<br>
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Reason for black sesame: Mr. Meow likes them.<br>
Reason for strawberry: Meow has seen many blogs that have done this and concludes that it is popular (and Meow secretly likes/hoards strawberries)<br>
Reason to make a new batch all together: the dough from the last batch was rather soft, barely stands on its own. Need to play around with flour to water ratio to find sweet spot.<br>
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That's enough of an excuse I think...<br>
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<a href="https://uncasualpatisserie.blogspot.com/2013/08/strawberry-mochi-black-sesame-mochi.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com0tag:blogger.com,1999:blog-3255177622272337274.post-54752095655871963522013-08-23T10:00:00.000-06:002013-08-23T10:00:05.099-06:00Red Bean & Matcha Daifuku Mochi 小豆と抹茶大福餅I have loved mochi since I was a little kid. The flavour and texture always appeals to me. However, I prefer the Japanese ones to the Taiwaneses/Chinese ones. Not because I love everything that is Japanese (okay, yes), but because the Taiwanese ones are usually coated in dry shredded coconut or other gritty coverings; the Japanese ones are usually just dusted with starches.<br>
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I had been putting off of making mochi for quite some time, only because I know of a family friend who also makes this stuff and she claims that you have to basically work with a "boiling dough" in order for the mochi to stick back to itself, or something of the like. Meow doesn't like burning her hand, see my incident on <i><a href="http://uncasualpatisserie.blogspot.ca/2010/04/not-nougat.html" target="_blank">Not Nouget</a></i>. After reading a few recipes and blogs, mochi will still stick when it's warm, and to a certain extent, when cooled. So, I have bean paste, I have mochi powder...trouble begins :D<br>
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<a href="https://uncasualpatisserie.blogspot.com/2013/08/red-bean-matcha-daifuku-mochi.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com0tag:blogger.com,1999:blog-3255177622272337274.post-18734921900424807712013-08-16T10:00:00.000-06:002013-09-02T13:52:28.908-06:00Mizu-Youkan and Neri-Youkan 水羊羹と練り羊羹Early on in my matcha bender, I gravitate towards <i>youkan </i>羊羹 as my matcha treat, it is basically agar jelly. Not exactly sure why, probably because of the hours I spent watching <i>Ranma 1/2</i> and one of the characters was always serving <i>youkan</i> as a tea time treat. I really didn't have much desire to make it but after I read the ingredients label of the bag that I bought, "red beans, water, sugar, agar", I said to myself, "forget this, I'm making it!".<br>
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While researching about <i>youkan</i> and its recipes. I found out that there are two types of <i>youkan</i>, one is <i>mizu-youkan </i>水羊羹, meaning "water <i>youkan</i>" made with more water; the other type is <i>neri-youkan </i>練り羊羹<i>, </i>and if you guess that this one contains less water, you would be correct.</div>
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Basic <i>mizu-youkan</i> recipe typically calls for a 1:1 bean paste to water ratio, 2 grams of agar powder for every 100 mL of water, throw in enough sugar to your liking, which usually is not a lot since the bean paste is already sweetened, plus a pinch of salt (if you remember about it). Simmer to melt everything down and pour into a mould to set.</div>
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<i>Neri-youkan</i> ratio can be anywhere from 2:1 or sometimes even 3:1 bean paste to water ratio, agar ratio is still the same as above 2 g per 100 mL, sugar to taste, and a pinch of salt. Throw everything in to heat and dissolve, but this time, cook until it forms a ball mass, then press into a mould to set.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99cz7A0jI9qGxbjeg6HJzEdDTEM0K-2ak6DIOCo11Cy59PgEGbONtIFTvPjAK2dv4S2jA9sa3KfqKXCP4AmNebyhjd3UJqsyy6OUEMpSOcYqieAs9PiAvxwrrmFv_2pGFj1VdyIJotYn_/s1600/20130819_153352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh99cz7A0jI9qGxbjeg6HJzEdDTEM0K-2ak6DIOCo11Cy59PgEGbONtIFTvPjAK2dv4S2jA9sa3KfqKXCP4AmNebyhjd3UJqsyy6OUEMpSOcYqieAs9PiAvxwrrmFv_2pGFj1VdyIJotYn_/s400/20130819_153352.jpg" width="400"></a></div>
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There is your recipe...in theory and in practice. How often does that happen??</div>
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</div><a href="https://uncasualpatisserie.blogspot.com/2013/08/mizu-youkan-and-neri-youkan.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com1tag:blogger.com,1999:blog-3255177622272337274.post-18912167218998386782013-08-09T10:00:00.000-06:002013-08-09T10:00:02.997-06:00Shiro-an 白餡, White Bean PasteRecently, I've finally figured out how to whip up a nice bowl of matcha. One that is not bitter and vegetal. But with matcha, I need some Japanese sweets to go with my tea as per tradition. This gives me the opportunity to finally explore the world of <i>wagashi</i>, Japanese traditional sweets, which are usually served with green tea or during tea ceremonies.<br>
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<i>Wagashi</i> touches on the five senses. It is pleasing to the eyes, to the tongue, to the nose, to the mouth, and to the ears as denoted by <i><a href="http://www.toraya-group.co.jp/english/wagashi/art.html" target="_blank">The Art of the Five Senses</a>. Wagashi</i> often also uses natural ingredients to colour and flavour, usually corresponds with the seasons. So, this provides a different level of challenge for Meow.<br>
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One of the challenges of making <i>wagashi</i> is finding the ingredients. We are lucky enough in this city that it has an Asian supermarket that carries most of the starches that is required. And also the ever increasing trend of vegan and gluten free diet has made such what the West considered "alternative flours" more readily available and in good quality. I was able to find sweet rice flour (<i>mochiko 糯粉</i>), another type of sweet rice flour but processed differently (<i>shiratama-ko 白玉粉</i>), soy flour (<i>kinako</i> きな粉), even Japanese brand potato starch (<i>katakuriko 片栗粉</i>). Other flours like arrowroot flour (<i>kuzu-ko </i>葛粉), or potato starch, white/brown rice flour are available from the gluten-free aisle. Raw, whole ingredients are somewhat easy to find, however, if I want to be lazy and buy pre-made fillings or pre-mixes, I'm out of luck. The best this city can do is sell red bean paste in the form of <i>koshi-an</i> (smooth), or <i>tsubu-an</i> (coarse). This is fine and all, however, <i>wagashi</i> doesn't stop at red bean paste fillings. Other flavoured paste fillings require the basic white bean paste, <i>shiro-an </i>(白餡), and then be flavoured. So, Meow's <i>wagashi</i> journey started off with the basics - making <i>shiro-an</i>.<br>
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The process uncannily resembles my mother's Sunday chore of making soy bean milk.<br>
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<a href="https://uncasualpatisserie.blogspot.com/2013/08/shiro-white-bean-paste.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com0tag:blogger.com,1999:blog-3255177622272337274.post-28071385207925302692013-08-02T10:00:00.000-06:002013-08-19T14:58:22.112-06:00Victoria Sponge Cake<div class="separator" style="clear: both; text-align: center;">
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Meow first learned about the Victoria Sponge from, of all places, anime. Particularly, while watching Black Butler.<br>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWPEgJXa9LzLrpESwT3-vopHCdvjTW4lNND8eOBnkLArYdapeUqJZ6r5m0CUeVuOAng8lUYgKDiuQjOKGRTCDJ9t3M1729Y1cN-ruLIQ4LO0k8UJbXB7O9djEmf9_ZXL1XkJBJuJ6KrewJ/s1600/667px-Victoria_Sponge_Cake.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWPEgJXa9LzLrpESwT3-vopHCdvjTW4lNND8eOBnkLArYdapeUqJZ6r5m0CUeVuOAng8lUYgKDiuQjOKGRTCDJ9t3M1729Y1cN-ruLIQ4LO0k8UJbXB7O9djEmf9_ZXL1XkJBJuJ6KrewJ/s400/667px-Victoria_Sponge_Cake.png" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Screenshot of the anime</i></td></tr>
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It looked simple and elegant. But Meow started wondering "what makes it 'Victoria'?" Was it the particular type of sponge cake used (or method employed to make), or the filling, or presentation, or time of day it was enjoyed...<br>
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After a bit of digging, Meow learned that 1) anime fans tried to recreate the tea time treat, 2) it is actually a real tea time treat, enjoyed by Queen Victoria of England, hence the name.<br>
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The point of this tea time snack was that it is simple. Only consisted of a sponge cake with raspberry jam and cream sandwiched together, along with some fruits. <br>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6TGDicX9C-qSOoGEbCh006oU9zjX8EKWQ3J8Kx0EGA-RMb6wP0elXAntOZAHwGip2KA5hEvosScJsFLgSWIW3d9s3dLtb3J8EvrX5_oAHYapyFdJQ8L0eineFZh32lj7zZ1i13fqiUN4/s1600/798+-+Victoria+Sponge.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgf6TGDicX9C-qSOoGEbCh006oU9zjX8EKWQ3J8Kx0EGA-RMb6wP0elXAntOZAHwGip2KA5hEvosScJsFLgSWIW3d9s3dLtb3J8EvrX5_oAHYapyFdJQ8L0eineFZh32lj7zZ1i13fqiUN4/s640/798+-+Victoria+Sponge.jpg" width="480"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Okay, this looks nothing like the anime screenshot above<br>but I swear it's essentially the same cake...essentially...</i></td></tr>
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Well, the opportunity to make one never presented itself until now. I was asked about where to get a cake that is lactose-intolerant friendly. HAH! Most commercial cakes are slathered with whipped cream, or even worse, Cool Whip. I did suggest the friend to pick up an Angle Food Cake or Devil's Food Cake, but that makes a very sad birthday cake. So, I followed up my suggestion with me making the cake. Later, Meow learned that the only requirement is just not to go crazy with the milk/cream.<br>
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Searching the internets for a recipe (I know I've sworn off using internet recipes), Meow favoured recipes that came from British sites or bakers, because after all, it is a British dish. Then, I looked at the amount of ratings and reviews and chose my recipe there. Of course, the method also has to make sense in terms of what is needed to be achieved there. The recipe I found, the best part I like was that the flour, sugar, and butter is measured against the weight of eggs you have, instead of a set amount. Which makes perfect sense because eggs come in all weights and sizes. Three small eggs with 200 g of flour will not be the same as three large eggs with 200 g of flour.<br>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZFntZFcZFclkW9XvLX9wSlR5jsJaAzf_8bEfycCazTPgWEFOGVZ5NWawcoACTwpVdHKfhYU44020lLjxAd6CGAVsZ8eAujmXACdQM_vwdSfUb82SAyoT41_7SOWG4u9piYN6ulouMDcI/s1600/799+-+Victoria+Sponge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXZFntZFcZFclkW9XvLX9wSlR5jsJaAzf_8bEfycCazTPgWEFOGVZ5NWawcoACTwpVdHKfhYU44020lLjxAd6CGAVsZ8eAujmXACdQM_vwdSfUb82SAyoT41_7SOWG4u9piYN6ulouMDcI/s400/799+-+Victoria+Sponge.jpg" width="400"></a></div>
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<a href="https://uncasualpatisserie.blogspot.com/2013/08/victoria-sponge-cake.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com0tag:blogger.com,1999:blog-3255177622272337274.post-47310627557008050992013-07-26T10:00:00.000-06:002013-07-26T10:00:02.735-06:00Verrines Rose Fraise<div class="separator" style="clear: both; text-align: left;">
In keeping with where this recipe came from, Laduree, this variation retains its French name. <i>Fraises</i> for strawberries, <i>verrines</i> for glasses, <i>rose</i> is still rose.</div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzx43wuAtB7_dsmM5zM8CS84xpGxOglXypTiV-Njl3MW7nGEvQds6DltG0c1C-PWFs1LQTBSS8k9qLboCq_jXSVaBj2ULZnS4ASd4Y5J5Nud8iN5yYeVFOvAbSSZHkAZwwEBTx7mZsfw/s1600/Strawberry+Rose+Verrine.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuzx43wuAtB7_dsmM5zM8CS84xpGxOglXypTiV-Njl3MW7nGEvQds6DltG0c1C-PWFs1LQTBSS8k9qLboCq_jXSVaBj2ULZnS4ASd4Y5J5Nud8iN5yYeVFOvAbSSZHkAZwwEBTx7mZsfw/s400/Strawberry+Rose+Verrine.jpg" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Mr. Meow got a Canon 60D and some sort of macro/zoom lens,<br>so I let him play around using my verrines</i></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWY0FmH8sUlvSBjvzxoRLwrWMYvQEy2vLWYh-V2PFUgMtfC-9EzRV5bphZir_ZwJ_ItXRR6ItytKSnXCJxlbtvyApnotF_-iA_5U34cr4LGIORmYA844gukjRrBYnaJKHfFXxeEisW3mA/s1600/746+-+Rose+Fraises+Verrines.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWY0FmH8sUlvSBjvzxoRLwrWMYvQEy2vLWYh-V2PFUgMtfC-9EzRV5bphZir_ZwJ_ItXRR6ItytKSnXCJxlbtvyApnotF_-iA_5U34cr4LGIORmYA844gukjRrBYnaJKHfFXxeEisW3mA/s400/746+-+Rose+Fraises+Verrines.jpg" width="400"></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcujNVzin4TjD_gGlIq5JD-Bj7F3OEJOqD5T9RJJQfn0WA09hKF3BfgsZdv1ac_UgcvXxS2hs4DQjk-stuOfA2ai_fEdkrHalNVfFRAhlFygwa_oy0vFsZloRAOVhpzaDYHZLgSfcwjU/s1600/749+-+Rose+Fraises+Verrines.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXcujNVzin4TjD_gGlIq5JD-Bj7F3OEJOqD5T9RJJQfn0WA09hKF3BfgsZdv1ac_UgcvXxS2hs4DQjk-stuOfA2ai_fEdkrHalNVfFRAhlFygwa_oy0vFsZloRAOVhpzaDYHZLgSfcwjU/s400/749+-+Rose+Fraises+Verrines.jpg" width="400"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>I am quite happy that I got a "hotel white" tablecloth. It also actually fits<br>my table! It certainly makes a huge difference when staging and photographing<br>food for the blog!</i></td></tr>
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Remember that <a href="http://uncasualpatisserie.blogspot.ca/2013/06/chocolate-mousse-fraisier.html" target="_blank">Chocolate Mousse Fraisier</a>? It became a fraisier because Meow was craving strawberries. Well, Meow had a lot of strawberries left from that and was hoarding strawberries because she secretly wants to make this verrines probably the first time she laid eyes on the picture<br>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUz0JHbhogYvQ1SXG-7f75w78DbvWWnDakitYhDbKBWHJOwCgOXh0yKOujxfRvUOk8arTIR1ltycFtPV6alZrDcHqUUQa0R4Uaa_UOU6yNWo_x3k6QIaOT0iV4qj-c9tTA_nv6bzqEcAE/s1600/20130628_174537_LLS.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUz0JHbhogYvQ1SXG-7f75w78DbvWWnDakitYhDbKBWHJOwCgOXh0yKOujxfRvUOk8arTIR1ltycFtPV6alZrDcHqUUQa0R4Uaa_UOU6yNWo_x3k6QIaOT0iV4qj-c9tTA_nv6bzqEcAE/s640/20130628_174537_LLS.jpg" width="480"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>From Laduree Sucre</i></td></tr>
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Since today is the first day of summer vacation (yes, I'm a grown ass adult who has been out of school for 7 years now, still enjoys and has legitimate summer vacation. Yay, teaching!), I have all the time in the world to finally try this recipe out. Don't worry, I have my pawning channels ready. I will be bringing it to a friend's home tomorrow for BBQ.<br>
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Originally, this was done with raspberries, but Meow had tons of strawberries frozen and not in her fridge. She has also seen it done at the local fancy pastry shop, Duchess, did it with strawberries. Though I'm not sure if the bavarian cream was rose flavoured, I think it was also strawberry flavoured because I remembered the flavoured being monotonous. But of course, feel free to change the berries around to whatever suits your fancy. Meow would do blackcurrants if there were any fresh ones in this country.<br>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVoCUT9VgzGDqSWO4KW3d6Cp6zuyG4NelFnNoOeDwvlKKccgdiUtu1qjbDTqjKQ4Ti5AeNUj-e-qEwAine4PH2bM8E9nuho4Q9IwHRw-09viduzNBQk_fkJnXzJcAT2VzEL_eMktTf7wU/s1600/20130511_101741.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVoCUT9VgzGDqSWO4KW3d6Cp6zuyG4NelFnNoOeDwvlKKccgdiUtu1qjbDTqjKQ4Ti5AeNUj-e-qEwAine4PH2bM8E9nuho4Q9IwHRw-09viduzNBQk_fkJnXzJcAT2VzEL_eMktTf7wU/s320/20130511_101741.jpg" width="240"></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>At Duchess Bake Shop<br>Strawberry version</i></td></tr>
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<a href="https://uncasualpatisserie.blogspot.com/2013/07/verrines-rose-fraise.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com0tag:blogger.com,1999:blog-3255177622272337274.post-77864403503051860432013-07-19T10:00:00.000-06:002013-07-19T10:00:06.227-06:00Chocolate Eclairs<div class="separator" style="clear: both; text-align: left;">
Just after Spring Break, Meow had to cover for a teacher for a few days. There was this group of remedial high school science kids where they have a custom of making Fridays a movie day. The TA (and sometimes the teacher) would bring in treats for the kids as well. Meow asked what sort of things the kids like and the TA informed me that they like chocolate. Perfect! I was itching to try out something from my Laduree book, which at that time, I still haven't made anything out of it yet.</div>
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It may seem like a lot of work, but it really isn't any more work than other pastries.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLJ8Nhuf9qeAgLllHNFgoa8ZBwQxdfhUB1meW7eU6z4ej6RQ6CIUAwaCMXnunH2OZ42CRfvcrbY0oXjny3kmLrYQaJzPVweOSnduadIWV9bNZhV-cR8kehVfH7ZEYh71ZQvg2sidj2K-E/s1600/20130411_225432.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLJ8Nhuf9qeAgLllHNFgoa8ZBwQxdfhUB1meW7eU6z4ej6RQ6CIUAwaCMXnunH2OZ42CRfvcrbY0oXjny3kmLrYQaJzPVweOSnduadIWV9bNZhV-cR8kehVfH7ZEYh71ZQvg2sidj2K-E/s640/20130411_225432.jpg" width="480"></a></div>
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<a href="https://uncasualpatisserie.blogspot.com/2013/07/chocolate-eclairs.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com0tag:blogger.com,1999:blog-3255177622272337274.post-27588169273029907522013-07-12T10:00:00.000-06:002013-07-12T10:00:01.617-06:00Tuiles<div class="separator" style="clear: both; text-align: left;">
I'm not sure what made me decide to make these, but I do remember that I have a bunch of egg whites that needed to be dealt with and I didn't feel like making macarons.</div>
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So, I looked through my baking books and this one seemed easy enough. I had some recollection of what these cookies tasted like, it's like one of those childhood kind of taste.</div>
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Before we begin, a word about "sifted flour" and "flour, sift in". The difference is that "sifted flour" is measured <i>after</i> you've sifted it, so it's a bit more airy and loose. "Flour, sift in" is you measure the amount, then sift into your batter also creating a light and loose flour. The main difference becomes that actual volume you put in, sifted flour will have a larger volume by weight since it is fluffed up. Or if you baking by volume, sifted flour will be lighter than unsifted in the same volume.</div>
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Also, feel free to substitute vanilla extract for flavours like orange or lemon zest, etc.</div>
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<a href="https://uncasualpatisserie.blogspot.com/2013/07/tuiles.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com0tag:blogger.com,1999:blog-3255177622272337274.post-44346061796528412962013-07-05T10:00:00.000-06:002013-07-06T10:31:49.219-06:00Another Tea Party<div class="separator" style="clear: both; text-align: left;">
I swear I'm not running this as a business, but my friend twisted (ever so slightly) my rubber arm to supply her sister's bachelorette tea party, and this is the result.</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Meow knocked her piping gun already fitted with an OPEN star tip<br>off the counter and it grazed my foot<br>Didn't even notice that it was bleeding until it started stinging</i></td></tr>
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Further discussions led to the need to have the food be gluten-free. Since I basically did gluten-free last time for my own tea party, no problem!</div>
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For recipes, see my post on "<a href="http://uncasualpatisserie.blogspot.ca/2013/05/an-afternoon-tea-gathering.html" target="_blank">An Afternoon Tea Gathering</a>". Though recipes for some have links to another previous post as they did not appear in my Tea Gathering post. There are also 2 recipes at the end that have not made its appearance before.</div>
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<a href="https://uncasualpatisserie.blogspot.com/2013/07/another-tea-party.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com0tag:blogger.com,1999:blog-3255177622272337274.post-25671708299566270512013-06-30T11:52:00.000-06:002020-04-28T09:55:09.155-06:00Hong Kong Style Milk Tea<div class="separator" style="clear: both;">
<a href="https://uncasualpatisserie.blogspot.com/2013/06/hong-kong-style-milk-tea.html#recipejump" target="_blank">Jump to Recipe</a></div>
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Hong Kong style milk tea, 港式奶茶 (Jyutping: <i>gong sik naai caa</i>), is quite different than the British milk in tea business. For one, HK style is strong, it puts hair on your chest strong (as far as tea goes anyway). Strong, yet smooth. This beverage is quite popular in cafes, open air food stalls (JP: <i>dai pai dong</i> 大排檔). It is the morning beverage of choice for Hong Kongers as well instead of coffee, after all, the Chinese, heavily influenced by their history and the British, it is a tea culture. According to Wikipedia, Hong Kongers consume about 900 million cups of milk tea a year.</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Hong Kong Style Milk Tea<br>
at home<br>
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Made with Ceylon tea dust</i><br>
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Teacup: Minton "Sutherland Green"</i></td></tr>
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So, why milk tea today? Well, if you glance over to the side bar, you can see a photo of me and probably can deduce that it may have something to do with my heritage. Ever since moving to Canada, my parents often get a craving for this drink and would attempt to make it themselves. They would come close to be content with it, but personally, I still find it off. There was also a Hong Kong style cafe in Chinatown who makes pretty bang-on milk tea, they were the only place in town who got it right after many years of searching and trying. Unfortunately, the cafe owner decided to retire and there were no takers to continue the business. Even Mr. Meow enjoys this beverage from time to time and wouldn't pass up the opportunity to order one when we are in Hong Kong. So, Meow decided it's time she takes matters into her own hands and did some research on the methods.<br>
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<tr><td class="tr-caption" style="text-align: center;"><i>Made with whole-leaf single estate Ceylon tea<br>
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Teacup: Paragon bone china</i></td></tr>
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It is no secret that HK milk tea is made with Ceylon black tea, however, it is trade secret as to what else to blend Ceylon tea with to give it a full flavour. Blending is not necessary, and it is really a personal preference. Meow just grabbed whatever was available at the local Asian T&T Supermarket.<br>
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But if you really wanted to know, "Ceylon Tea" is just any black tea grown in the Ceylon region. You can technically use any black tea such as Earl Grey, English Breakfast, or even Pu-erh to make this. "Orange Pekoe" simply refers to the grade of tea leaves and it means "whole leaf", it is not a tea type.<br>
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<tr><td class="tr-caption" style="text-align: center;"><i>"100% Ceylon Tea"? Good enough for me!</i></td></tr>
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It is also not secret that it is flavoured with evaporated milk. Many cafes will advertise which brand of evaporated milk they use in their milk tea even. "Black & White" brand seems popular in recent years, but I couldn't find any here, so I went with the ol' Carnation brand.</div>
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There are some "special" equipment that is required to make milk tea as well. You'll need a "silk stocking". Meow actually tried using an actual silk stocking (new one! Not recommended since you're boiling plastic) the first time around and found that the <a href="http://the-tea-site.com/how_tea_is_graded.php" target="_blank">tea dust</a> escaped into the pot, giving me tea sludge. When Meow parents took their annual trip to Hong Kong, I sent them on a hunt for milk tea gear. They came back with a stainless steel stove-top teapot, and a cotton reusable tea filter - large and small sized - as they couldn't find the proper "silk stocking" strainer at the time. These cotton filters worked wonderfully.</div>
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<tr><td class="tr-caption" style="text-align: center;"><i>Yes, they also stopped by the <a href="http://www.twgtea.com/AboutTWG-Story.php" target="_blank">TWG tea shop</a> while in Thailand<br>
to buy tea for me.<br>
This is when Meow Mother thought of this idea to replace<br>
the silk stockings that they couldn't find</i></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><i>The large filter fits over the flagon perfectly</i></td></tr>
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So, let's make some milk tea!<br>
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<a href="https://uncasualpatisserie.blogspot.com/2013/06/hong-kong-style-milk-tea.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com3tag:blogger.com,1999:blog-3255177622272337274.post-20121629432860793202013-06-28T11:01:00.000-06:002013-06-28T14:03:05.555-06:00Chocolate Mousse Fraisier<div class="separator" style="clear: both; text-align: left;">
It was Mr. Meow's birthday but he didn't want to have anything to do with birthday. In fact, he wanted to be a hermit on his birthday. NOT ALLOWEDS!! There are plenty of people who would like to celebrate with him including his parents, so he isn't allowed to hide. If he wants to be a hermit, he needs to be single and sever ties with family.</div>
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Weeks ago, I asked Mr. Meow what sort of cake he would like and gave him the Laduree book to flip through. He flipped through it unenthusiastically. I suggested the <i>Intensement Chocolat</i> - sort of mousse cake with a macarons bottom and a ganache coat. "Meh" or no repsonse. What sort of ass-hattery is this?!?! People want to do things for you and you let them to appease them, as long as it's within reason. I think his mother would kill to have people do things for her. She is always complaining how people just "take and take and take" from her and not give any back, whether voluntary or not.</div>
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Anyway, Meow is always partial to chocolate mousse, so chocolate mousse cake it is. But not with a macarons bottom. I am already making 50 macarons for a party this week, so no. No more macarons. Meow has a favourite chocolate mousse recipe kicking around, it never fails, always fluffy. And it's a 3 kinds of chocolate mousse layer recipe with the option of having a cake as the bottom layer instead of dark mousse. So, I decided to revisit my cake making skills (or lack of rather), and decided to make a Devil's Food Cake for the base seeing as how the book says it's a work horse recipe for many variations of chocolate cake. It shouldn't come out too dry or crumbly, should be stable enough on its own. That's what Meow likes, a stable cake that can withstand being at room temperature for a few hours.</div>
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So, Devil's Food Cake bottom, dark chocolate mousse middle, white chocolate mousse top. Okay. Wait. BORING!! I have made this sort before, no challenge, not very high on the aesthetic scale, it's okay, but not WOW. I have a craving for strawberries, last time strawberries cream with chocolate glaze coat on the cheesecake worked wonderfully for flavour. Somehow, the idea of a <i>fraisier</i> came to mind. It's really just French for <i>strawberry cake</i>, but the trademark of a <i>fraisier</i> is the halved strawberries that show up around the outside of the cake. You see a ring of these cut strawberry faces along the side of the cake, that's just pretty. Done deal. But wait! Just strawberries lining the edges isn't enough for flavour, and Meow doesn't want to deal with strawberry purée or chopping up strawberries or bavaria cream. The mental image of jelly chunks in whipped cream kept popping up in my head. This idea actually came from this local Asian bakery that does black forest cake cherry filling this way - jelly in whipped cream.</div>
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Okay, so cake, brown mousse, strawberry whipped cream, and white mousse. Mirror glazed top. Forget the ganache glaze, that was terrible looks-wise.</div>
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<a href="https://uncasualpatisserie.blogspot.com/2013/06/chocolate-mousse-fraisier.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com0tag:blogger.com,1999:blog-3255177622272337274.post-79885433067270260262013-06-21T10:00:00.000-06:002013-06-21T10:00:05.996-06:00Japanese Cotton CheesecakeThis was a request from one of my friends from high school. <br>
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As I read and researched about what a Japanese style cheesecake was (because I knew it wasn't anything like the New York style ones) the more I found out how finicky they are - kinda like macarons. I'm not a fan of cheesecakes but CHALLENGE ACCEPTED!!<br>
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First, a regular cheesecake that you're probably familiar with will have a graham crumb crust, a <b>custard-based </b>cream cheese infused filling, so somewhere between a pie and a soufflé. However, a Japanese style one is essentially a sponge cake with cream cheese infused into it.<br>
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Now comes the deceptive part: the Japanese cheesecake consist of a yolks cream cheese batter folded in with a soft meringue. Sounds easy doesn't it? So does the macarons :P<br>
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<a href="https://uncasualpatisserie.blogspot.com/2013/06/japanese-cotton-cheesecake.html#more">I'm not bored by you yet...gonna read more</a>Meowhttp://www.blogger.com/profile/03819059699120180038noreply@blogger.com0