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You can also use seasonal fruit🥝🍊😋, for example strawberries,🍓 peaches,🍑 loquats or pineapple.🍍 https://bit.ly/2Y6T74N If fresh fruit is not available, frozen fruit can also be used.💗🐩👩 #popsicles #frozenyogurt #recipe #アイスキャンディー #フローズンヨーグルト #レシピ
You can also use seasonal fruit🥝🍊😋, for example strawberries,🍓 peaches,🍑 loquats or pineapple.🍍 http://bit.ly/2JcM3fX If fresh fruit is not available, frozen fruit can also be used.💗🐩👩 #popsicles #frozenyogurt #recipe #アイスキャンディー #フローズンヨーグルト #レシピ
🍰Castella🍰 made by https://instagram.com/p/CNOF3RIhCXc/ The branding iron looks amazing!😍 Check out the third video.🍰🔥 This castella is a perfect example for testing the new branding iron❣️😋🐩💓 https://cookingwithdog.com/recipe/castella-kasutera-sponge-cake/ #castella #kasutera #recipe #カステラ #レシピ
i made Japanese traditional candy Wagashi "Kinton".Kinton is one of Wagashi candies,the taste is rich and sweet like chocolate.
it's mainly sold at Wagashi shop in Japan.there are many kind(color,flavor and design) of Kinton.
although the design is so simple,we express seasons with it.if you come to japan someday,please check Wagashi shop in Japan,and try Kinton candies;)
this time,i express Mistletoe and Christmas tree with Kinton.they are Matcha(green tea) flavor,and taste is so nice.
ingredients
70g white sweet bean paste "Shiroan"
0.5g matcha powder
a little food color green
5g yellow nerikiri dough
15g red sweet bean paste "Koshian" ×2
shinbikiko(kind of mochi powder) you can use other sprinkle(for example,sugar balls,or chocolate balls)
#decocookie、#Wagashi、#ASMR
Kakiage is Japanese vegetable fritters, sometimes with seafood. Vegetable strips are the main ingredients. Leftover vegetables are okay! Vegan/Vegetarian people can use Kombu Dashi broth for the dipping sauce 👍
Using round aluminum foil molds, you can deep fry the vegetable strips with less batter coated. In this way Kakiage becomes very light and crispy 😋
You can serve it with rice or Udon noodles for example, as a side dish. Or, you can put on top of rice or Udon noodles to make a bowl dish. It is up to you 😉
I used Pink Deep Fryer by Fujihoro
https://amzn.to/2Tqkrps
Other Tempura Recipes:
Tempura Moriawase (Assorted Tempura with Seafood and Vegetables)
https://youtu.be/59PnfxUmNjI
Egg Tempura
https://youtu.be/y0D8nfsZMS8
Quick Tip: How to Store / Reuse / Dispose of Deep Frying Oil
http://www.youtube.com/watch?v=zRyoZ8bybSo
---------------------------------
Light and Crispy Kakiage Tempura (Japanese Vegetable Fritters Recipe)
Difficulty: Easy
Time: 15min
Number of servings: 4 pieces of 8cm (3inch) Kakiage
Ingredients
100g (3.5oz) onion slices
30g (1oz) carrot strips
30g (1oz) whole kernel corn
--Tempura Batter
* 1/2 cup ice-cold water
* 1/2 cup all purpose flour
--Tentsuyu (Tempura dipping sauce)
* 100ml Dashi broth (using packaged dashi powder saves time)
* 2 tbsp. Mirin (sweet Sake)
* 2 tbsp. soy sauce
vegetable oil for deep frying
Directions:
1. Cut aluminum foil about 30cm (12inch) long, fold it into quarters lengthwise. Make a ring then fold the ends together to make 8cm (3inch) circle. (please see the video)
2. Place the cut vegetables in a bowl. Add 1 tbsp. of all purpose flour from Tempura Batter, then coat evenly with your hands.
3. Tempura Batter: Mix ice-cold water and all purpose flour. Make sure to use ice-cold water not to activate the gluten. The batter should be lumpy, do not over-mix.
4. Add the vegetables then toss lightly.
5. Heat 5cm (2inches) of oil in a pan to 170C (340F). Place one or two aluminum foil rings (depending on the size of the pan), then put 1/4 of the vegetables in each ring little by little to form into circles. When the bottoms are cooked, remove the rings, flip them over and cook thoroughly until crisp golden. Then drain well. (Do not deep fry too many at once.)
6. Tentsuyu: In a pan, bring Dashi broth, Mirin, and soy sauce to a boil. You can also microwave until it comes to a boil. **
7. You can eat with salt, with Tentsuyu, or serve on top of rice with Tentsuyu to make Tendon (Tempura rice bowl), etc... it is up to you.
**For tentsuyu, you can use Yamasa's Konbu Tsuyu (3 times concentrated Konbu kelp seaweed soup stock). You just need to dilute it with hot water as directed on the package. This product is very convenient and it is available overseas!
https://amzn.to/2Yc3GEF
レシピ（日本語）
https://cooklabo.blogspot.com/2020/05/light-and-crispy-kakiage-tempura.html
---------------------------------
Music by
YouTube Audio Library
Follow me on social media. If you have recreated any of my food, you can share some pictures #ochikeron. I am always happy to see them.
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NO MORE hard copies... those who got one are lucky!
♥More Written Recipes are on my BLOG♥
http://createeathappy.blogspot.com/
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※下げる温度は160℃と表記していますが、130～160℃です(130～140℃推奨)
ブログ記事↓
https://www.ikashiya.com/entry/warenai-shiwaninaranai-soufflecheesecake
【材料】
・クリームチーズ 150g
・生クリーム 150g
・バニラ 適量
・卵黄 3個分
・グラニュー糖(卵黄用) 20g
・薄力粉 12g
・卵白 3個分
・グラニュー糖(卵白用) 50g
・ラム酒(お好み) 3ml
【準備】
1. オーブン用シートを円周より少し長めに出し、型の高さ＋4cmくらいでカットする
2. 溶かしたバターを刷毛で薄く全体に塗る
3. 粉砂糖を全体にふるいかけ、余分な粉をはたく
4. 型の方にもざっくり溶かしバターを塗り、下の敷き紙を敷いて側面を貼り付ける
5. 底面をアルミホイルで覆い、室温が高い場合は生地ができるまで冷蔵庫に入れておく
【作り方】
1. 鍋やフライパンにクリームチーズ150gを小さめにちぎって入れ、生クリーム150g・バニラを加える
2. 中火にかけて混ぜなら溶かし、沸騰しないうちに火から降ろし、しっかり混ぜ溶かす
3. ボウルを2つ用意し、片方に卵黄3個・もう片方に卵白3個分を入れる
4. 卵黄を泡立て器で溶いてグラニュー糖20gをすり混ぜる
5. 40℃以下に冷ましたクリームチーズを濾し入れ、よく混ぜる
6. 薄力粉12gをふるい入れ、粉っぽさがなくなるまで混ぜる
7. 卵白の方にグラニュー糖50gを入れ、ハンドミキサー低速で根気よく泡立てる
8. 6～7分立て(角が立たない程度)になったら、卵黄の方に3回に分けて加える
9. その都度泡立て器のままざっくり混ぜる、全て混ぜ終えたらヘラに持ち替える
10. ラム酒やレモン汁を加えるなら加え、混ざりきっていない底を中心にさっくりと混ぜる
11. 敷き紙を敷いた型に流し入れ、竹串でぐるぐるして生地を均一にしつつ大きな気泡を抜く
12. 天板に二枚重ねにし、その上に湯煎用の容器を置いて型を入れ、3cmくらいまで沸かしたお湯を注ぐ
13. 200℃に予熱したオーブンで60分にセットし、200℃で20分、160℃に下げて40分焼く
14. 10分で前後を入れ替えると焼き色が均一に、途中オーブンを開閉して少し温度を下げることで割れを防げる
15.【例：自分の場合】200℃で20分(10分で前後を入れ替え)→130～160℃に下げて5℃下がるまでオーブンを開けて放置
16. 以後5分毎にオーブンを開け1℃下がるまで待って加熱再開する(庫内温度計がない場合30秒が目安)
17. 【割れないラインは自分で探すしかない】どれくらい開ければいいかはオーブンによって変わるので自分で調整するしかない
18. オーブンによっては一切開けずに焼いても割れない場合もある
19. 【焼き上がり後】すぐに取り出さずオーブンの中で冷ます(途中ナパージュor水でのばしたジャムを塗るとよりシワになりにくい)
20. 30分くらい冷ましてから取り出し、さらにナパージュorジャムを塗り、完全に冷めてから型からはずす
ブログ：http://www.ikashiya.com/
Twitter：https://twitter.com/sakihirocl
Instagram：https://www.instagram.com/sakiyamahiroshi/
BGM：https://dova-s.jp/
↓using translation software.
[Material]
*Cream cheese 150 g
*Heavy cream 150 g
*Vanilla as needed
*3 egg yolks
*Granulated sugar (For the egg yolks): 20 g
*Cake flour 12 g
*3 egg whites
*Granulated sugar (For egg whites): 50 g
*Rum (To taste) 3ml
[Preparation]
1.Take out the baking sheet a bit longer than the circumference. Cut it to a height of around 4cm.
2.Lightly spread the melted butter entirely with a brush.
3.Sift the powdered sugar all over and dust off the excess flour.
4.Lightly spread melted butter on the mold too. Cover the bottom with baking paper and stick the side.
5.Cover the bottom with aluminum foil. If the room temperature is high, put it in the fridge until the dough is made.
[How to make it.]
1.Tear 150 g of cream cheese into small pieces in a pot or frying pan, then add 150 g of fresh cream and vanilla.
2.Melt it over medium-heat if you mix it then remove it from the heat before it boils and mix it well.
3.Prepare 2 bowls. Add 3 egg yolks to one bowl and 3 egg whites to the other bowl.
4.Beat the egg yolk with a whisk and mix in 20 g of granulated sugar.
5.Strain the cream cheese that has cooled to below 40 ° C then add it and mix it well.
6.Sift in 12 g of weak flour and mix it until the powdery feel is gone.
7.Add 50 g of granulated sugar to the egg white. Whip it patiently with a hand mixer at low speed.
8.Once it has stood for 6-7 minutes (Enough so that it doesn't form a corner.), add the egg yolk in 3 steps.
9.Mix it roughly with the whisk each time. Change it to a spatula when you finish mixing it all.
10.Add rum or lemon juice if you are adding it. Lightly mix it with the center of the unmixed bottom.
11.Pour it in a mold covered with baking paper. Use a bamboo skewer to round and round it to make the mixture even and remove large air bubbles.
12.Layer it on a baking sheet. Put a container for hot water on it and put it in the mold. Pour the hot water that has boiled to around 3cm.
13.Set it in the oven preheated to 200 ° C for 60 minutes. Bake it for 200 minutes at 20 ° C then lower it to 160 ° C and bake it for 40 minutes.
14.If you change the front and back in 10 minutes, the baking color will be even. Open and close the oven midway and lower the temperature a bit to prevent it from cracking.
15.[Example: For Me] Bake it for 20 minutes at 200 ° C (Switch back and forth in 10 minutes.) → lower it to 130～160 ° C and leave it in the oven until it lowers to 5 ° C.
16.After that, open the oven every 5 minutes, wait until the temperature drops to 1 ° C, and restart heating (If there is no thermometer in the oven, about 30 seconds is recommended.).
17.[You have to find the line that won't break.] It depends on the oven, so you have to adjust it yourself.
18.Some ovens don't break even if you don't open them at all.
19.[After baking] Don't take it out right away. Let it cool in the oven (If you spread nappage or jam spread with water on the way, it will be less wrinkled.).
20.Let it cool for around 30 minutes then take it out. Spread nappage or jam on it then remove it from the mold after it cools completely.
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