Kinako is a powder made by finely grinding roasted soya beans and granulated sugar. Commonly used as coating for traditional desserts and sweets, like glutinous rice cake rolls, (mochi) or any baked goods. it can easily be incorporated into a smoothie or shake to increase its nutritional value also adds a natural nutty goodness to your drink of choice and is a great alternative to peanut butter or peanut flour.
1) Wash soybeans thoroughly and drain.
2) Place the soybeans on a baking pan or you can using a frying pan on your stove top.
3) No-preheated ove, upper and bottom fan, roast at 150C for 10 minutes. reduce the oven temperature to 0C for another 2 minutes. all the soybeans colors turned to brown and epidermis burst.
4) Use a small grinder, add roasted soy beans and granulated sugar to finely grinding into a powder. Store in an airtight container.
This Chinese steamed rice cake, white sugar sponge cake has a slightly sweet, super bouncy, chewy addictive texture and amazing honeycomb pattern on the inside. The easiest and quickest way to make. You don't need to prepare rice and wine yeast like traditional ones. Also you don't need to wait for a long time for fermentation. It's not hard to do, just need a bit patience. you can make it at home easily, lets give it a go! This is improved version and original recipe from Josephine's Recipes and published on Feb 4, 2014.
Makes 1 (5cm x 22cm) Large Makes 14 (24.4 x 18.3 x 3.3cm) Small
Ingredients
(A)
• 1 tbsp warm water
• 1 tsp white sugar
• 1 tsp dried yeast
(B)
• 150ml water
• 150g rice flour, not glutinous
(C)
• 150ml hot water
• 110g granulated sugar, optional (if you reduce the amount of sugar it will effect the taste)
(D)
• oil for brushing
(E)
• 1/2 tsp baking powder
Method:
1) In a small bowl, add 1 tbsp warm water, 1 tsp sugar, and 1 tsp dried yeast, stir well, set aside.
2) Add 150g rice flour and 150g water into a large mixing bowl, stir together.
3) Combine 110g sugar with 150g hot water, stir until dissolves.
4) Pour the hot syrup into rice batter.
5) Add the yeast mixture and combined well.
6) Ferment in the warm oven less than 40°C, (especially in winter time) for about 1 hour to 2 hours until bubble arise on top. You can also use this recipe for cold fermentation. For example, place the cake mixture in the second shelf of fridge overnight and take it out in the next day.
7) Add 1/2 tsp baking powder, and ferment for another 10-15 minutes.
8) Brush oil in a prepared bowl. stir the rice flour mixture before pouring, then place on the steaming rack in the wok.
9) Steam over medium high heat for about 25 minutes. Small ramekins only steam for 15 minutes. Cool completely before slicing.
Helpful tips: 1) Proving yeast, stir with warm water, sugar and dried yeast to making bubble up it helps rise beautifully and save a lot of time. 2) Over-proofed batter, will taste sour and turned out yellow browned in colour or steaming (not for too long) will turned slightly yellow like science-wise. 3) When you steam the cake, no need to use a plate to cover on top. 4) The problem of dry and wrinkle skin on cake top, the reason is not rise enough and the steamer not enough space for the balance steaming. 5) You must pour hot syrup into rice batter. 6) Pour hot water into steamer, and medium high heat, not low, not too high, and steam the cake mould first for about 3 minutes and pour the batter, this method no need to brush oil. Recipe Source:Josephine's Recipes
Don’t they look like real Zebra stripes? Zebra cake as pretty as it is delicious, not overly sweet, soft, light, fluffy and unique looking cupcakes. Makes 12 cupcakes Ingredients
(A)
• 2 tsp, 4g matcha green tea powder
• 2 tbsp, 20g hot water
(C)
• 4 egg whites
• 1/2 tsp white vinegar or lemon juice
• 60g sugar
Method:
1) In a small bowl, add matcha green tea powder and hot water, stir combine and set aside until ready to use,
2) In a bowl, mix (B) egg yolks, milk, corn oil, and vanilla extract. combine with plain flour and corn flour, stir until well combined.
3) In a separate bowl, whisk (C) egg whites until foamy then add a few drops of white vinegar and sugar a little bit at a time until, firm to stiff peaks, the peak stands straight up when the beaters are lifted from the mixture, about 5 minutes.
3) Using spatula to fold until incorporated. Pour half of the batter into a separate bowl, and add the matcha mixture, fold until well combined. Spoon the mixture into a piping bag, use scissor to cut a hole in the bottom of the bag.
4) Squeeze about 3 times of the plain batter into the centre of the cake pan, then another 3 times of the green batter on top and repeat until all batter has been used. Bang the cake pan onto the work surface to remove any air bubbles.
5) Bake in no preheated oven, no water bath, middle rack, up and bottom fan, (p) 120°C/ 100°C for 35 minutes. After baking, rest in the oven for 5 minutes. Baking time it will depend on the size of your cake pan. To make sure your cake to succeed even better. It is best to use an oven thermometer and you'll always have the exact temperature of your oven in mind. Helpful Tips: 1)It's important to follow exactly this recipe and baking at the right temperature. 2) Do not bake the cake quickly at a high temperature and don't remove hot cake out of a baking pan. otherwise the cake could fall apart and crack on top. Baking cake at a lower temperature will help the cake rise much higher and bake more evenly. 3) Please understand that everyone's oven work differently. You should also check the temperature of your oven. if not, your cake won't rise well. 4) You can test the cake by poking it with a skewer, if it's cooked the skewer will come out clean. if not pop it back in the oven and bake until it's ready. 5) Folding is very important to created in the cake batter it rises as high as possible, don't use electric whisk to do this, and try not to be heavy-handed, otherwise you'll knock the air out. If you're too vigorous, you'll also make the texture of your cake tough, instead use a spatula in a gentle, slow and deliberate figure of eight motion, up and down finishing with scrape around the edge of the bowl. repeat this action, but don't be tempted to over-mix. 6) Use a clean, dry bowl, free of yolk and any other oil or grease while beating egg whites. Do not over or under-beat the egg whites. 7) Don't open the oven door until the cake is almost cooked.
8) Follow the exact weights given in this recipe and don't use cheap analogue scales that are hard to read. Use digital scales that weight in 1g increments are your best friend when baking.
This homemade raisin bread is a delicious and it makes fabulous toast. Whichever way you like it. Slices of warm raisin bread and a cup of hot tea work wonders for holiday visitors to our home also is a top-notch breakfast choice. Ingredients
Method:
1) In a bowl, add bread flour, milk, dried yeast, sugar, egg, stir together, a pinch of salt, and butter, kneading dough by hand about 10 minutes or until it is smooth and elastic and greased the same bowl, cover with cling film and rise in the warm oven for 30 minutes to 1 hour until the dough had doubled in size. or you can also refrigerate over night. It's often easier to refrigerate for the first proof. The process is called cold fermentation, and it slows down the activity.
2) Place the raisins in a small bowl and pour the boiling water on top, keep the raisins in the hot water for at least 5 minutes or until they reach the level of plumpness you desire and drain, mix with honey.
3) Transfer dough to a lightly oiled or lightly floured surface. Divide the dough into 2 pieces. shape into a round balls and roll each in a long square, sprinkle some soaked honey raisins, and roll up and then place in a greased loaf pan. second rise again for another 30 minutes. brush egg wash before baking, and bake in no preheated oven 150C for 25 minutes. Cool completely before cutting in slices.
Helpful Tips: 1) Why is my dough getting stickier while kneading? If dough is over-kneaded, it could be causing the gluten structures to actually break down or when the protein content of the flour used is unsuitable for bread. The dough gets stickier and starts to tear a lot. If it is a very wet dough, like a very high hydration, it might be more appropriate to stretch and fold rather than trying to knead it by sprinkle some flour on it. 2) These bread are best eaten within a day. Leftover breads can store in an freezer bag and seal tightly or airtight bag. It can also be frozen for up to 1 month. If you prefer toasted bread, you can toast bread slices straight from frozen. 3) Yeast is best stored in the refrigerator, as the fungud in it will be killed at high temperatures. Before using yeast check the production date and storage life of your yeast. Refrigerate it as soon as possible after each use. The main cause of bread falling to rise is bad yeast. 4) It's recommended to use an oven thermometer. 5) If it's a winter day, the common problem is that dough won't rise. Ideal rise temperatures are between 35°C-37°C. Using a warm oven by turn your oven on and off or with boiled water on the underneath to help your dough rise perfectly.
Making your own sweetened condensed milk is so rich and yummy, also easy and healthy way compare to groceries can version. Because you know how much sugar and milk on it. I always enjoying my gooey treat and slather it on toast, avocados, stir into coffee or tea and my favourite summer specialty is an iced fappucino and it is perfect for making homemade ice cream, and so much more. This homemade sweetened condensed milk is a recipe that I hope you love as much as I do. Give this a try today. I promise, you won’t regret it.
Instructions:
1) Mix sugar and milk together in a 32cm large frying pan. Bring to a medium-high heat. As soon as steam starts lifting off the milk, stir often, it takes about 30 minutes, it has reduced by half and thickened slightly or until you are happy with the consistency. You may notice some foam forming on top, gently skim it off with a strainer.
2) Allow to cool completely and store in a sterilise jar in the refrigerator for up to 1 week. It will get thicker when it is refrigerated.
Helpful Tips: 1) Use a large frying pan instead of saucepan to cook the sweetened condensed milk, for save a lot of time and energy. if not it will need to cook about 1-2 hours on stove and mess everywhere.
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