Resep matcha cake. Yesterday i went over to my friend vickii's place and we had a little nice baking session. being matcha fanatics lovers it was only natural we bake something matcha so we decided on this. while i've made roll cake (i refuse to call them swiss rolls) before, i've always used the genoise or biscuit sponge method but i hadn't been really happy with the outcome. the cake always turn out dense and somewhat dry. i usually soak biscuit sponges with syrup when i make cakes so the denseness doesn't affect that much. but since roll cakes cannot be soaked, the dry texture is rather apparent. making soufflé sponge adopts an almost different method as the steps are more like making choux pastry, it promises a soft texture so i was rather keen to try it. a peek at our messy prep area but i love it. there's just something very peaceful about this picture that i like. we sure had a swell time baking & having girly chats and you can be darn sure we'll be having another baking session. soon.
Matcha chip cookies. I did the unthinkable. I still can't believe I did it; something magical, something so beautiful I thought it only existed in dreams. I made matcha chips. Yes, yes I love tea. Blah blah blah, I say it so many times I don't think I need to say it again. I'm always searching for new ways to get tea into my baked goods and people, I have struck the tea-in-baked-goods gold! I was inspired on a day of boredom to create such goodness. Kermit, you were surely wrong. The cookie dough in all of its wispy, lovely goodness: A celebration of GREEN! Chewy Matcha Chip Cookies Yields: 24 - 30 cookies Highly adapted from here. For the cookies 2 3/4 cups flour 1 tsp. baking soda 1/2 tsp. baking powder 1/2 tsp. salt 1 cup butter, softened 1 1/2 cups sugar 1 egg 1/2 tsp. vanilla 4 tbsn. strong-brewed green tea 2 cups matcha chips For the matcha chips: 2 cups white chocolate chips 2 tbsn. matcha powder To make the matcha chips, carefully melt the white chocolate over a double boiler, making sure not to burn it.
Matcha cupcake. Imbb 13 is here, and the theme is cupcakes, babies, CUPCAKES!!!! I thank you, maki, for being a gracious hostess cupcake :-D these are matcha green tea cupcakes with pistachio cream frosting. i don't normally "do" flavours but i love matcha, so i thought i'd try to modify bill granger's vanilla cupcake recipe, and i paired it with pistachios because...um, they're both green. and the flavours work together well, as these cakes are quite mild. the first cupcake was frosted with a pistachio mascarpone cream inspired by a recipe i found at deb's blog, words to eat by. i just mixed equal parts of pistachio paste with mascarpone cream until it reached a spreadable consistency (you might need to thin it with milk, but i didn't). the cream was fantastic--tangy, rich, and very nutty, but unfortunately, it completely overpowered the subtle matcha cakes, so i tried just adding a couple tablespoonfuls of pistachio paste to a cup of whipped heavy cream which worked out much better. matcha cupcakes.
Blog » Blog Archive » Matcha Green Tea Cupcakes. Green tea cake. This months Daring Bakers challenge was an opera cake. The opera cake sounded pretty challenging having no less that five different components. The components included a cake, a syrup, a buttercream, a ganache and a glaze. The thing that I liked most about the challenge was that we were allowed to choose the flavours in the cake as long as the colours remained light.
I decided to go with one of my current favorite dessert flavour combinations, green tea and white chocolate. Note: I halved all the recipes for all components as I did not want such a large cake. Green Tea Cake The first component of the opera cake was of course the cake. Directions: 1. Green Tea Syrup The cake in the opera cake needed to be moistened with a syrup. Ingredients: 1/4 cup water 1/4 cup granulated sugar 1 tablespoon green tea liqueur Directions: 1. Green Tea Buttercream Ingredients: 1/2 cup sugar 1 tablespoon matcha 2 large egg whites 3/4 cups unsalted butter (at room temperature) Directions: 1. Directions: 1.
The Pleasure Monger Turns One! « The Pleasure Monger. Slightly more than a year ago, I was pessimistic, tired and really quite despondent as things on the PhD front were nothing short of a catastrophe. M, being the thoughtful, optimistic and patient husband he is, constantly told me to put my chin up, to remember that life is more than the lack of results in my research. He reminded me that we were in a good place, experiencing life overseas, seeing, tasting and cooking things that we might never have encountered if not for our time in London. He encouraged me to keep a diary of these things we came across, an online diary that is The Pleasure Monger today. And so I did. On 14 February 2010, we were at home. We just had a home-cooked dinner and I was brainstorming on the name for my blog. I became happier after writing. It’s the 16th February 2011 today. I don’t know how this year is going to pan out. There are simply so many things I want to say to everyone.
Red/Matcha Velvet Cupcakes with Adzuki Bean Paste 1. 2. 3. 4. 5. 1. 2. 3. Enjoy! Matcha Green Tea Cupcakes. I wanted to make birthday cupcakes for two friends, Sara and Rachel, and I couldn’t decide on regular sized cupcakes or miniatures. Turns out, things worked themselves out, two people meant I could do both. I must be on a lucky streak because this recipe also turned out to be perfectly one tray of regular sized and one tray of miniature sized. (update with smaller recipe portion here) Oh, and absolutely delicious too! Matcha Green Tea Cupcakes~makes 12 regular sized cupcake + 24 miniature cupcakes 1 cup all-purpose flour 1 cup cake flour4 teaspoons matcha powder 1 teaspoon baking soda 1 teaspoon salt 1 1/4 cups white sugar 1 cup vegetable oil 3 eggs1 1/2 teaspoon vanilla extract 1 cup sour cream Frosting 2 1/2 cups confectioners’ sugar4 teaspoons matcha powder6 ounces cream cheese, softened4 tablespoons butter, softened 1 teaspoon vanilla extract 1. 5. 6. 7.
I always save deli containers so that I can pack treats: posted by jessica at 03:19 PM Filed under Desserts, Recipes. Green Tea White Chocolate Chip Cookies | My online diary. Hari Sabtu gue nyoba bikin selai sarikaya, tapi hasilnya belum memuaskan. Udah nyoba 2 resep (yang sebetulnya isinya sama aja, cuma yang satu diaduk pake waterbath yang satu langsung di atas kompor), dan dua-duanya belum sukses. Gue curiga karena gue pake santan kemasan, lebih kental daripada santan asli dan ga gue encerin lagi. Beberapa resep (ditambah saran teman di twitter) bilang kalo seharusnya pake santan asli aja. Baiklah, akan gue inget-inget dan semoga percobaan selanjutnya langsung sukses :) Minggu lalu gue beli green tea powder di Macchaya dan pengen bikin yang berbau green tea lagi supaya bisa ngebandingin sama green tea powder yang dulu. Setelah menimbang-nimbang resep apa (lagi) yang mau dicoba, akhirnya pilihan jatuh ke resep cookies.
Makin semangat bikin green tea cookies setelah liat postingannya Mamin, dan setelah gue liat resep aslinya ternyata gue udah pernah ngecek resep yang sama tapi belum kesampean untuk nyoba. Cara membuat: - Panaskan oven. Like this: Grinti cook. Matcha again. Recipe: matcha green tea shortbread cookies Someone has been doing their snow dances, because we are finally seeing a little winter love over here. Last week it snowed a nice half-foot at the local hill. I knew it was going to snow.
You see, every time Kat comes to visit Boulder from Colorado Springs, it snows! Of course, the winds were not far behind It mostly cleared up by the time Kat arrived for lunch the next day. We all shared the fried brussels sprouts leaves salad, which was *amazeballs* my shrimp po’ boy Jeremy returned from travel and we spent the weekend driving to and from IKEA, disassembling and reassembling the house, working, and waiting for more snow. While we waited: dramatic cloud formations at sunset a little pink afterglow But it did start snowing this morning on our backcountry ski and it continued to snow all day, dropping a few inches in the neighborhood and more in the mountains.
Flour, butter, sugar, confectioner’s sugar, egg yolks, matcha green tea powder. Matcha rolls. I was baking a batch of cinnamon rolls yesterday, I made too much dough and I was lazy to make another batch of cinnamon-brown-sugar-raisin mixture for the filling. So I decided to try something new! Matcha powder and sugar. Taste wise I could say it's really something different, I prefer the original. Heh. Still, a good bake worth trying out!
Love the colours! In the process.... After! Matcha RollsIngredient List, according to steps. 1 cup granulated white sugar4 tablespoons ground matcha (green tea) powder 1 tablespoon active dry yeast 1 cup warm water 1 cup warm milk2/3 cup granulated sugar2/3 cup melted butter 2 teaspoons salt2 eggs beaten8 cups bread flour 1/2 cup melted butter 1/3 cup granulated sugar 1. Green tea latte : - 1 cup of hot milk- 3 teaspoons of matcha powder- Sugar to your taste - Bring the milk up to a boil, add the matcha powder and sugar (if needed.) Matcha crepe. If you follow this blog for a while you probably noticed that I’m a little bit obsessed with crêpe cakes. It started sometime last year with a chestnut crêpe cake or mille-crêpes (a thousand crêpes) as they are sometimes called. I liked it the first time so I made another one, a chocolate mille-crêpes with an orange cream and orange caramel.
I liked that too. Very much. So I said heck, never two without three. I complete the trilogy today with this Green Tea Mille-Crêpes, but who knows, I might pull a Georges Lucas on you and decide to make three more in the future. I’m not too sure what the obsession is about, the components are pretty simple and consist only of flavored crêpes and lightened pastry cream, but I think it’s the way it’s constructed that turns it into something more than the sum of its parts. Even if you don’t want to make a crêpe cake the green tea crêpes are delicious on their own. For the complete trilogy check out: Sunday, September 18th, 2011Cake, Dessert, Japanese. Dapur Ipoek. Fresh from the Oven. Hey friends, I am so sorry to leave you without a word for such a long time. I had shamelessly tagged OCT along on his interview trip to Seattle. And since we made a trip there, we decided to spend a couple more days in that wonderful city.
You know, sipping lattes and eating as much as we could, especially croissant, which we are seriously deprived of, here in St Louis. Well I hope I would plucker up enough courage to tackle that recipe when the weather gets cooler. Anyone wants to do this together? It's one of my to do list, along with losing weights. What an irony. ha! So, that explained part of the reason of my absense and lack of entry. Although I have not fully recovered, I am happy to inform that I am 90% there.
But I digress. I have bought another 2 tiny tins of matcha powder from Seattle, enough to experiment with more ideas I have in mind! Chocolate Matcha Marble Cake/Cupcake Have all ingredients at room temp. Use a whisk to combine four, baking powder, baking soda, and salt. Baked in. I know a lot of people believe that green tea is magical. The arguments for its numerous health benefits are pretty convincing – preventing and fighting cancer, decreasing cholesterol, reducing the risk of heart disease, clearing up skin, and fighting obesity?
Sounds pretty good. So what do you do when you have a packet of powdered green tea, chock full of antioxidants and just waiting to help you lose your winter weight and lower your cholesterol? You use it to make cupcakes, of course. Yes, I’m aware that converting green tea into a baked good does a pretty good job of negating all the positive things it can do for you. I think we all know who’s winning this debate. With cold season in full swing, I wanted these to be as close to a warm, comforting mug of tea as you can get in a cupcake – and honestly, it was so close that after tasting these, I wondered for a minute why I hadn’t just brewed myself a cup of green tea and called it a day. Green Tea Cupcakes with Honey Frosting.