What I know is this: the perfect pancake is a Japanese dorayaki. It is light and fluffy, not overly sweet and doesn’t become soggy or floppy when cold. The traditional dorayaki requires that it be stuffed with red bean paste, but nowadays anything goes. Chocolate, whipped cream, jam? Whatever you like.
I thought this was needed to make up for the previous post. Some have mentioned that this blog is part angst, part satire and parked right in the macabre spectrum in terms of food photography (although that to me doesn’t sound that bad). Let me just say this: some days it takes hours to formulate a post where I have to actually think of what I’m going to write. Some days, like today, the words were taking form in my head as I was putting a layer of cling film on the batter and stashing it in the fridge. I can already see the sequence of photos as I was licking the whisk clean. It comes and goes in waves.
MATCHA DORAYAKI (makes 4 dorayaki sandwich):[ 2 eggs + 1/4 cup sugar + 1 1/2 tablespoon honey + 1/2 cup all-purpose flour + 1/2 teaspoon baking powder + 1/4 teaspoon salt + 1 teaspoon Matcha green tea powder + 1 - 1 1/2 tablespoon water ]FILLING: Whatever
it isyou have in the fridge or pantryyour hearts desire. Traditional fillings include red bean paste and whipped cream.In a large bowl combine eggs, sugar, honey and salt and whisk until fluffy.
Sift flour, matcha and baking powder into the bowl and mix. Keep in the fridge to rest for 15 minutes.
Stir in ½ tablespoon of water at a time to get the right consistency. You should be able to make slowly-forming ribbons with the whisk.
Heat a large non-stick frying pan on medium-low to medium heat. Dip a paper towel in oil and coat the bottom of the pan with the oil. The pan should be slightly oiled but shouldn’t be visible, so you’ll have a dorayaki with an evenly browned surface.
With a ladle, drop the batter from 1 foot above the pan to create 3 inch diameter “pancakes”.
When you see the surface of batter starts to bubble, flip over and cook the other side. Transfer to a plate and cover up with damp towel to prevent from drying.
Sandwich two dorayaki with whatever filling you like. I filled mine with some whipped cream and blueberry compote.Whatever filling you choose, put more of it in the center so the shape of Dorayaki will be curved (middle part should be higher).
Wrap in cling film until you are ready to serve.
2664. How to Make Rilakkuma Cookies. Take notes guys- this could be the golden ticket to all your fundraising bake sales.
When my dad first asked what branch of medicine I wanted to do (because apparently it’s customary to ask in my family), I replied with “Anything but dentistry.”
I love the human body. I love the physiological processes in effort to achieve homeostasis. I love studying what happens when said…
What do you do when you have a packet of Oreos lying around? You twist it, separate the cream and the biscuit, process the biscuits and add them into a macaron mixture to create your own Cookies and Cream Macarons. A cookie within a cookie.
I initially wanted it to look more like an oreo, but my first batch of macarons didn’t turn out cookie like… but rather cakey, due to the amount of dry ingredients I had. I re-did my macaron mixture and decided to stick with the cookies and cream appearance, almost similar to a cookies and cream ice cream. Greyish, with tints of black and white, which is what these macarons look like. And, because I used oreos, they have a slight oreo taste in them.
I had to fiddle around with my normal macaron recipe to make room for the cookie crumbs, meaning I had to reduce the amount of almond meal in the macaron. It’s essential that you process your cookies until they form a very fine texture, almost similar to flour or cocoa powder. Sifting it a couple of times will help. Also, to keep with the inspiration of an oreo, rather than a ganache, I used a light and fluffy fudge icing and added the cream bits of the oreo into this icing.
DON’T FORGET MACARON DAY IS IN TWO WEEKS! Get your macaron on and head to Adriano Zumbo’s Balmain Patisserie on the 27th!
Cookies and Cream Macarons (adapted from Jose Marechal’s Secrets of Macarons)
- 80g ground almonds
- 100g icing sugar
- 30ml water
- 100g caster sugar
- 2 x 40g egg whites
- 30g processed Oreo cookie crumbs (roughly 3 whole Oreos)
For the White Chocolate Fudge Icing
- 200g white chocolate
- 1/4 cup thickened cream
- Cream from Oreos
- Process then carefully sift the ground almonds, icing sugar and Oreo crumbs (this is called the tant pour tant). Set aside.
- In a saucepan, bring the water and caster sugar to the boil. Without stirring, make sure the temperature of the resulting syrup doesn’t go above 115 degrees Celsius.
- Gently beat 40g egg whites to soft peaks, then increase the speed of the beater when the temperature of the syrup passes 105 degrees Celsius. When the syrup reaches 115 degrees Celsius, remove the saucepan from the heat and pour the syrup in a thin stream into the beaten egg whites. Continue to beat the meringue for about 10 minutes, so that it cools.
- Combine the tant pour tant and the remaining unbeaten egg whites, making a smooth almond paste.
- Using a flexible spatula, incorporate about a third of the meringue into the almond paste to loosen the mixture a little, then add the rest of the meringue, working the batter carefully.
- Fill a piping bag fitted with an 8mm nozzle with batter. Attach a sheet of baking paper to each baking tray, placing small dots of batter in each corner. Pipe out small, regular and well-spaced rounds, each about the size of a walnut. Lightly tap the bottom of the trays and allow the macarons to form a crust at room temperature for 30 minutes.
- Preheat the oven to 150 degrees Celsius.
- Bake in the oven for 14 minutes. When you take them out, carefully place the baking paper on a dampened benchtop: the shells will be easier to remove.
For the White Chocolate Fudge Icing
- Bring cream to a boil over a small saucepan. Once heated through, pour cream over white chocolate in a small stainless steel bowl. Mix to combine, then set aside to cool.
- Once cooled and mixture has thickened, beat together with an electric beater until mixture is light and fluffy. Fold in chopped pieces of Oreo cream.
- To assemble, pipe mixture onto macaron shells, then sandwich together.
Banana Cake with Nutella and Cream Cheese Frosting by Turntable Kitchen
holy crap this is a thing?! you can do?!
DEAR SWEET JESUS
OMG YES IM DOING THIS. i have leftover pie crust from the pumpkin pies i made and i needed something to use them for! IT’S A SIGN! this will be soooo delicious.
18th Birthday Cake :)
(Source: , via ooevr)