April 21, 2013

Strawberry Jam

I found fresh, small strawberries at the store that looked ideal for jam-making. My jam is so easy and quick to make. Just cook fresh fruit with some sugar over medium heat for minutes until it's thickened. I'm happy the strawberries turned out like ruby as I expected. Of course I also made some scones to go with it. My scone recipe is nearly complete. I'm excited about writing it next time.

April 12, 2013

Kinako Scone

I've made like 8 batches of scones with a variety of recipes this past month. Yes, I am persistent. My passion for finding out the best scone recipe of mine will continue for some time. This time I used some kinako (soy flour), and I've been using baking soda instead of baking powder since it seems to be healthier than baking powder is. With baking soda, I use vinegar in order to make it work enough and to prevent the harshness of it from remaining in the finished scones. The smell and sourness of the vinegar don't remain at all.

Kinako Scones -- Yields 8
1 large egg
3 tablespoon soy milk
2 tablespoon shiokoji
1 tablespoon brown sugar
1 tablespoon rice vinegar

220g flour
30g kinako
1/2 teaspoon baking soda (so little)
50g butter or margarine

March 31, 2013

Crumbly Scones

I've been on a *Cream tea* kick lately, made scones again! The family loved eating these scones, but I'm still not totally happy with this recipe which I adapted (a lot) a basic and standard one from the UK. It turned out a bit more crumbly, dry and sweet than I wanted it to be. There are a whole bunch of scone/hot biscuit recipes out there. Though they are all basically nearly the same, it seems like there is some difference in texture and flavor depending on each recipe. I can't wait to try another improved recipe next weekend.

Just for your reference
(Yields about 12 - 15 scones)
370g flour
30g rice bran
100g salted butter
40g brown sugar
180g plain yogurt
2 teaspoon shiokoji
1 teaspoon baking soda
-- 180℃ for 15-20 minutes --

Have a happy Cream Tea!

March 28, 2013

Yogurt Shiokoji Scone

Having made strawberry jam the other day, I wanted to make some scones to go with it. I thought I wanted to do something a bit different from to just make socones normally, so tried using my own Caspian Sea yogurt, rice bran and shiokoji. It went great, though, I'm already psyched about doing another recipe that sounds a bit more simple and traditional.

March 15, 2013

Madeleine For White Day

Yuppi and I made Madeleine for Pals that gave her chocolate gifts on Valentine's Day. Madeleine is the simplest to make yet the most delicious butter cake! The only bummer is that we don't have the shell-shaped pan for Madeleine.

March 13, 2013

Happy Hinamatsuri

I made a fruit tart and cake zushi for Hinamatsuri. I'm so happy both came out delicious!

October 19, 2012

Snowballs and Matcha Cookies

I made a cookie surprise for a bento friend of mine. You can see the details of these cookies here. I'm going to make them again to figure out certain recipes for them.

September 28, 2012

Zucchini Bread

Neighbor gave me five huge zucchinis a while back. So I baked zucchini bread. It's my first time because I'm not a big fan of zucchinis. Hmm this turned out not bad but I'm not sure if I make one again. I prefer pickled zucchini.

May 28, 2012

Bread with Shiokoji and Rice Bran

Shiokoji and rice bran bread

For the first time, I added shiokoji to bread dough. It did a way better job than I expected. Come to think of it, it's no wonder, koji bacteria itself is a sort of yeast. I guess koji can reduce the distinctive flavor of instant dry yeast and help bread dough rise. Anyway I have to try this again for sure. In the meantime, we've been on a gravlax kick lately. Gravlax is a northern European delicacy of salmon cured with salt, sugar, some herbs and spices. It's so easy to make. And above all, it's delicious!!

Homemade gravlaks

Gravlax is so good itself but you can use it just like smoked salmon. I sure prefer gravlax to smoked salmon.

Open sammy with gravlaks and cream cheese

And I liked the combo of the shiokoji ricebran bread and cream cheese and the gravlax. Now you may wonder if I won't use shiokoji for making gravlax. You are right! Of course I'm going to do so next time!

May 11, 2012

One-bowl Banana Cake

Banana Cake, how come you are so good no matter how roughly I make you. You always fail to disappoint me.

Hoji cha & banana cake

200g flour
100g butter
80g brown sugar
2 eggs
2-3 bananas
1-2 teaspoons baking powder