Japanese cuisine includes a great variety of dishes, and, little by little, they are becoming known in Western countries. Many people are discovering that there is much more than sushi and ramen. If you are one of those, We invite you to get How To Make Popular Pastries Come From Japan!
How To Make Popular Pastries Come From Japan
How To Make Dorayaki Cake
Dorayaki may be perfect for people who have never had any traditional Japanese sweets because it doesn’t have any unusual ingredients. When tasting dorayaki for the first time, you might think it’s similar to pancakes with whipped cream – just delicious! Dorayaki is also called Mikasa, from Mount Mikasa in Nara, which is next to Osaka. Dorayaki (どら焼き) is best described as a dessert with red bean filling between two slices of sweet fluffy pancakes. If you are familiar with Japanese cartoons from the ’70s, you probably know this dessert from the anime character Doraemon who is crazy about this snack and falls for any trap involving them. Popular Pastries Come From Japan.
- 2 tablespoons honey
- 1 cup flour
- 2 eggs
- 2/3 cup sugar
- 1 teaspoon baking soda
- 1 cup anko (sweet red bean paste)
- 50 ml cream
- 50 ml water
- pinch of salt
In a large bowl, whisk eggs and sugar until it becomes fluffy.
Add baking soda, honey, and water. Mix well
Gradually mix the flour in the egg mixture until it is a thick pancake batter. Cover the bowl with plastic and leave it for 15-20 min.
Heat the frying pan over medium heat, the pan should be greased with oil.
Pour the batter into the pan to create a 3-inch diameter pancake. When the bubbles appear on the surface flip it over and cook the other side.
Gently mix cream, 1/2 tablespoon sugar, and red bean paste.
Sandwich two pancakes with red bean paste mixture and serve warm. (Note: Cook these pancakes on low heat because honey added in the batter will burn easily).
Japanese Cheesecake- Popular Pastries Come From Japan
- Unsalted butter
- Cream Cheese
- Heavy (Whipping) Cream
- Granulated Sugar
- Cake Flour
- Apricot Jam
1. Cake Pan: I use this 9-inch cake pan with 4-inch height. If your 9-inch cake pan is not 4-inches tall, you can still use it with parchment paper to support the rising cake. If you have a smaller or bigger cake pan, please adjust the amount of your ingredient following below, which I used an egg as a unit of calculation.
- 1 large egg (50 g without shell)
- 50 g cream cheese
- 10 g unsalted butter
- 33 g (33 ml) heavy whipping cream
- 10 g granulated sugar
- 13 g cake flour
- 1 tsp. lemon juice + some zest
- 17 g granulated sugar for beating egg whites
I used to use a springform pan for my soufflé cheesecake, and most of the time I didn’t have any water seepage issues (I used a heavy-duty 8″ long aluminum foil to secure). However, I discovered a better solution (read below) with this new cake pan, so now I don’t use my springform pan for this recipe.
2. Parchment Paper: You will need to pull out 30 inches of parchment paper. You will need one 30″ x 4″ (height of cake pan) sheet, and two 30″ x 2″ strips which are used to lift up the cake. To save time, I recommend this 9-inch round parchment paper liner for the bottom of the cake (because you’ll be making this cheesecake often!).
3. Mixing Bowls: You need 2 large mixing bowls for cake batter, and a third one to beat egg whites (or a stand mixer bowl if using a stand mixer).
4. Fine Mesh Strainer: It’s important to sift cake flour for a perfect texture. If you are going to make your own cake flour, then it’s even more important to have a fine-mesh strainer. We also use it to pass through the cake batter to achieve an extra refined texture.
5. Whisk: I use a whisk (I love this one) instead of a silicone spatula to incorporate the air in the egg whites into the batter.
6. Stand Mixer or Electric Mixer: Have you beaten egg whites with the hand? It’s a real work-out for your arm. I’ve done it before and let’s say I’m thankful for my stand mixer. You can use a hand mixer too; however, the speed level may be different, so trust your eyes.
7. Large Baking Sheet: You will need an oven-safe container to keep your 9-inch cake pan inside along with 1 inch of water. I use a large baking sheet.
Matcha Green Tea Cookies
- 2 cups all-purpose flour (plain flour) (If you use a measuring cup, follow this method: fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off. Otherwise, your flour ends up with more than 240 g.)
- 2 ½ Tbsp matcha green tea powder (1 Tbsp matcha is 6 g)
- ¾ cup unsalted butter (softened)
- 1 cup confectioners’ sugar/powdered sugar (1 cup + 2 tsp to be precise)
- pinch kosher/sea salt (I use Diamond Crystal; Use half for table salt)
- 2 large egg yolks
- ¼ cup white chocolate chips
- Gather all the ingredients.
- Combine 240 g (2 cups) all-purpose flour and 15 g (2 ½ Tbsp) matcha green tea powder in a large bowl.
- Sift the flour and the matcha powder.
- In a stand mixer with the paddle attachment or in a large bowl with a hand mixer, beat 170 g (¾ cup) unsalted butter until smooth and creamy. It’s important to soften the butter ahead of time.
- Add a pinch of salt and blend.
- Add 130 g (1 cup + 2 tsp) powdered sugar and blend until soft and light. Scrape down the bowl as needed.
- Add 2 large egg yolks and mix well until combined.
- Gradually add the flour and matcha mixture and mix until well-incorporated.
- Add 50 g (¼ cup) white chocolate chips and mix all together.
- Cut the dough in half and shape into 2 cylinders, about 1 ½ inch (4 cm) diameter, 7″ (18 cm) long.
- Wrap the logs in plastic wrap and chill in the refrigerator until firm, at least 2 hours. Optional: you can place the logs on a bed of rice while chilling. It’ll keep the dough in a nice cylindrical shape, so your cookie slices won’t be flat on one side. To Store: You can also freeze the unbaked logs of dough, wrapped in plastic wrap, for up to 2 months. To bake, let sit at room temperature for about 10 minutes before cutting and baking. Do not let the dough fully defrost.
- Preheat the oven to 350ºF (175ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Line the baking sheet with parchment paper or silicone baking liner. Remove the dough from the plastic wrap, and with a sharp knife, slice the dough into ⅓ inches (7 mm)-thick rounds. If the dough is too hard, wait for 5 minutes or so. Place them on the baking sheet, leaving about 1” (2.5 cm) between rounds.
- Bake the cookies at 350ºF (175ºC) for about 15 minutes, or until the edge of the cookies starts to get slightly golden brown.
- Remove from the oven and let cool on the baking sheet for 5 minutes; then carefully transfer to a cooling rack and let cool completely.