カテゴリ:sweets/bread( 28 )
finanche
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Finanche or Financiers? I'm not sure how to spell this cake, but I know they are French tea cakes. If you have a lot of egg whites in your fridge or freezer, and don't know how to consume them, finanche is one of the answers. Many recipe books say to beat the eggs 'lightly', but I prefer to beat them a little longer than 'lightly', so that the cake would be springier and softer, which is my taste.

How to make them? Please refer to this site.
http://www.joyofbaking.com/Financiers.html
Sorry for this inconvenience, but my computer doesn't allow me to link any sites on my blog any more ( I also can't type Japanese neither :< )

[ingredients]
cake flour 50g
egg whites 94g
maple sugar 84g
mizuame 8g
almond powder 50g
butter 50g
[PR]
by noa_2000 | 2009-04-17 14:33 | sweets/bread
lemon madeleine
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Are you a morning person or a night person?
I am definitely the latter, I mean, that habit has never changed since I was a high school student. I still enjoy the magic of night.
Last night, yes, very late hour of evening, as usual, I wanted baking something good for next day and I chose the lemon madeleine.
I usally like simple and plain flavour taste of anything - cakes, cookies, dessert and even bread! - but I added the lemon zest for the change to my old recipe anyway.
The lemon scent was so nice and fresh at every bites and that helped reducing my guilt for eating high calorific dessert.
You see, just I told you, this is the magic!

Sorry, no time no recipe today!
You'll find it here later on.
( I added the ingredients to this post on March 18, 2009)

[ingredients]
cake flour 60g
sugar 50g
starch syrup 10g
almond powder 15g
baking powder 2g
egg 1
butter 65g
lemon zest

Japanese Version 日本語訳
[PR]
by noa_2000 | 2009-02-26 08:39 | sweets/bread
cranberry shortbread sandwiches
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I imagine that cranberries probably remind most people of Thanksgiving and Christmas in North America. We celebrate these two important holidays with the turkey dinner with a cranberry sauce which is very traditional holiday dinner here. I don't eat turkey myself, but the cranberry sauce gets along with the other dishes like pork, ram and ham, etc. I didn't have any bit of idea to use them for the desserts for many many years - that's probably because the combination of cranberries and turkey was too strong to me - , but all of sudden I wanted to transform these tangy berries into some refreshing dessert for a change. So, I made jam for the start. I added a bit of orange juice and zest in the jam, and found out they are actually in good harmony with cranberries, so I decided orange is a ' must ' for particurarly this jam. They worked excellent! I also baked shortbread cookies to enjoy them with jam. The berry's refreshing sourness gave the mild accent to the buttery rich taste cookies. Wow, what a nice combination! I couldn't resist myself trying another one again and again. Now, I got the shortbread cookie's recipe from my sharing old friend Isabelle, wonderful British lady, who used to live next door to me, and I believe this is the best shortbread cookie in the whole world! You should give them a try for this coming holiday season!


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[ingredients - cranberry jam- ]
cranberries, fresh or frozen 150g
strawberries, fresh or frozen 4,5pieces
fresh orange juice 80ml
sugar 50g - 100g ( it depends how sweet you'd like your jam)
orange zest
certo, liquid type 1/2 pouch(40g)

[preparation]
1. Thaw the berries, if frozen. Puree them with the blender.
In the medium saucepan, put all ingredients and bring them to a boil point over medium - low heat. Stirring constantly, for 12 minutes on low heat.
2. Remove from heat, and stir in certo.
3. Stir and skim for 5 min.
4. Quickly pour into sterilized freezer jars or containers.

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[ingredients - shortbread cookies - ]
butter 1 cup
icing sugar 1/2 cup
salt 1/2 tsp
egg yolk 1
all purpose flour 2cups

[preparation]
1. Shift flour. Preheat oven to 350F.
2. Soften butter slightly, do not allow to become oily.
3. Stir in sugar, salt and egg yolk with a wooden spoon. Add flour, a little at a time, until mixture is too stiff to work with a spoon.
4. Turn onto floured board, knead lightly, drawing in the flours.
5. Roll out dough 1/8 inch thick and cut out cookies with your favorite cookie cutter.
6. Bake at 350F for 10 min. or until edges are just beginning to brown. Cool them completely.
7. Spread 1/2 tsp jam on the flat side of cookies and top with another one.

Enjoy!




Japanese Version 日本語訳
[PR]
by noa_2000 | 2008-11-17 13:23 | sweets/bread
tan-fingers
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As soon as the calender indicates the arrival of autum, we've been having nothing but rain. Rain, rain, rain. Wet days, everyday. Well, during the weather is drastically changing in all over the world, due to global warming, it seems this typical west coast's wet feature is never changed yet. I'm supposed to appreciate this situation then.

Yesterday I found a good recipe at ' Baking Obsession ', which is lead by Vera, a wonderful food blogger.

These delicious cookies are called 'tan-fingers' , the base is made of the shortbread cookie and covered with the creamy caramel, cookie crumbs on top. (I also added some roasted nuts on top of it)

Mmmmm, these are sooooo yummy!
I mean they were more delicious than I expected. I believe the combination of shortbread cookies and caramel is the best of the best. They are so much my favorite. I'll definitely make them again and I can guarantee you that you'll never be disappointed with this recipe. It's worth to try!

Japanese Version 日本語訳
[PR]
by noa_2000 | 2008-10-05 13:43 | sweets/bread
nuts and vanilla praline
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The praline is one of my most favorite garnishes for the dessert. It gives a nice'n elegant touch to the dish, so this is an effective way to make the dessert look in a high grade instantly. Cheating? Yes, maybe :>
That crunch goes really well especially with the cold desserts - icecream, crem brulee, pudding, etc.

They are so easy to make. Just pour the caramelized mixture (sugar1 : water 1/2 : vanilla beans 1/2) over the roasted nuts on the parchment paper and leave to set for 10- 15 min. The praline can be made in advance and stored in airtight containers, or crush it in a food processor and sprinkle it over the icecream.

Japanese Version 日本語訳
[PR]
by noa_2000 | 2008-09-16 08:22 | sweets/bread
baguette grain
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This hearty baguette has 6 kinds of grain in it - millet, sunflower seeds, quinoa, brown flax seeds, buck wheat and black sesame seeds. I shortened the baking time and lowered the temperature than usual, so the crust was not too crispy but a little chewy instead.

I adapted this recipe from this book, from ' baguette fruit ' .



Japanese Version 日本語訳
[PR]
by noa_2000 | 2008-09-10 13:33 | sweets/bread
matcha sweets & drinks
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More
[PR]
by noa_2000 | 2008-09-04 14:58 | sweets/bread
poached peaches / rare cheese cake
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I'd like to post only the recipe of poached peaches today. The rare cheese cake is so easy to make and there are hundreds of good recipes around - probably everybody has their own favorite recipe already, I imagine. I just put sliced peaches and poured jelly(poaching liquid+gelatine powder) on top of the cake.

recipe adopted from Official site of Martha Stewart

[ingredients]
Makes enough for 12 tarts
1 cup sugar
Juice of 1 lemon
3 firm ripe freestone peaches, halved and pitted

[directions]
In a medium saucepan, combine sugar and 2 cups water. Bring to a simmer over medium-high, and cook, stirring occasionally, until sugar has dissolved. Add lemon juice and peaches. Simmer until peaches are tender when pierced with the tip of a knife, about 10 minutes. Remove saucepan from heat, and let peaches cool in the poaching liquid. Using a slotted spoon, remove peaches from poaching liquid, peel, discarding skins. Slice peach halves into 6 wedges each. Transfer peaches and poaching liquid to a bowl. Cover; refrigerate until chilled.

noa's note : You can add your favorite spices like - anise, cinnamon stick, cardamon, vanilla beans, rose water, or even b. peppercorn! I've been using this above recipe for 3 years now and decided not to add/reduce anything to/from this recipe because they are too good to change! The only thing I 'd like to change is the peaches - use red haven instead of freestone. Believe me, they are WAY better!

the Japanese version  日本語訳
[PR]
by noa_2000 | 2008-08-23 09:08 | sweets/bread
tuiles 
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I believe most people loves tuiles, including myself, because of its light and delicate taste. We usually store enough stocks of egg white in the fridge (only if you bake a lot), this recipe is perfect to consume it. Tasty, shows good cost performance and everybody loves it. Yes, a lots of good stuff on these cookies, except one thing. That is, they are too hard to make! Especially this cigarette shape. I baked tuiles twice now and found out they are the hardest cookies than anything else! So, I failed again orz
The taste is good but they don't look that great. The one on the top picture was the only one which looked nice.
But there is somebody who performs this perfectly. Her name is Vera, from "Baking Obsession".
In her blog, she directs us how to make perfect tuiles, and
her recipe and tutorial direction are clear and thorough. Actually my tuiles this time, are way way better than the first trial. Maybe you should try it out, too!

the Japanese version  日本語訳
[PR]
by noa_2000 | 2008-08-18 14:44 | sweets/bread
yuzu pound cake
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Today I baked a yuzu pound cake, which is rich, moist and tangy. This dessert always has been placed in top 5 on my lists.
Yuzu is one of the most fragrant citrus fruits which you could get in some Asian countries. But since we hardly get fresh ones here, I always use the yuzu-cha instead. You could get it at most Korean grocery stores.

[ingredients]
non salted butter, softened 200g
sugar 130g
eggs(L) 3 or 160g
cake flour 160g
powdered almond 40g
baking powder 1/2 tsp
yuzu-cha 100g

[preparation]
1. Preheat oven to 325F /165C.
2. Grease inside of pan/mold with butter. Mix flour, almond powder and baking powder together. Set aside.
3. In a large bowl, beat butter until soft and fluffy. Add sugar and beat about 5 minutes on medium high speed.
4. Mix in the eggs, one at time, beating well after each addition.
5. Stir in the yuzu-cha and mix lightly.
6. Stir in all flour mixture, mix 80-100 times with the spatula.
7. Pour batter into the prepared pan/mold. Bake in preheated oven for 40-50 minutes or so.

the Japanese version  日本語訳
[PR]
by noa_2000 | 2008-08-08 14:11 | sweets/bread


Hi,my name is noa. I was born and raised in Tokyo,Japan,and now I live in Canada with my generous husband, 2 loving sons and a puppy. I love reading, flower-arranging, shooting pictures and, baking.
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