Let's prepare the fruit. Slice the kiwi fruit into 7mm (0.3") slices and cut them into quarter moons. Remove the membranes from the segmented orange and cut the wedges in half.
Place the kiwi and orange onto each plate. Add the sugar. Lightly toss to coat and let them sit for about 10 minutes. You can also use honey or maple syrup instead of the sugar.
We're using these popsicle molds. Spoon the blueberry yogurt into the mold. Add 2 pieces of the kiwi. Then, spoon the strawberry yogurt over it. Add 2 pieces of the orange.
Repeat this layering process, assembling the popsicle. Be sure to leave about 5mm (0.2") at the top since it will overflow when frozen.
Set a handle into each mold. Let the molds sit in the freezer overnight to firm up the popsicles thoroughly.
We're making azuki milk popsicles using small paper cups. Put 1 tablespoon of Amanatto, a type of candied azuki beans in each cup.
Add the sweetened condensed milk to the milk. Stir it evenly and then pour the mixture into the cups.
Cover each cup with a piece of aluminum foil and make a small slit in the center. Insert a popsicle stick into the slit.
The foil will help hold the sticks in place. The azuki milk popsicles will harden after about 3 hours.
The popsicles are fully frozen. Dip the molds in a bowl of water for a moment or run them under water at the sink. This will help loosen the popsicles easily.
Wiggle the popsicle free and remove it out of the mold. The colorful layers are absolutely beautiful, aren't they?
As for the paper cups, remove the aluminum foil. Make a cut along the cup with kitchen shears. Then, tear the paper to remove the azuki milk popsicle.
If the popsicle sticks aren't available, you can also use waribashi, disposable wooden chopsticks.
Alternatively, you can use seasonal fruit, for example strawberries, peaches, loquats or pineapple, in this recipe. If fresh fruit is not available, frozen fruit can also be used.
These popsicles have a relatively small amount of sugar, making them a quintessential refreshing dessert during hot summer months.
Mash the ripe banana with a balloon whisk. To help prevent it from discoloring, add the lemon juice. Toss to coat evenly.
Beat an egg in a bowl. Add the raw sugar. The raw sugar goes great with this recipe but you can substitute regular white sugar instead. Continue to mix.
Add the vanilla extract. And mix until the sugar dissolves completely.
Combine the unsalted butter and milk in a cup and gradually melt it in hot water.
Add the melted butter to the egg mixture. You can also use vegetable oil instead of the butter. Mix it evenly.
Combine the cake flour, baking powder and salt. Stir to mix. Then, sift the flour into the bowl. You can also use all purpose flour instead of the cake flour.
Distribute the mashed banana into the bowl. And coat the banana with the flour.
Mix the batter with minimal folding actions until all the flour is moistened. Make sure to avoid overmixing otherwise it will have a dense and firm texture.
Line a loaf pan with parchment paper and pour in the batter. Drop the pan on a flat surface several times to remove any air bubbles. Even out the top.
Before making the batter, make sure to preheat the oven to 170°C (340°F). Place the pan into the oven and bake at 170°C (340°F) for about 50 minutes. If the top browns too quickly, cover it with aluminum foil at the final stage to keep it from burning.
Remove the pan and place it onto a cooling rack. Skewer the bread with a bamboo stick and if the stick comes out clean, it is ready. Let it sit until slightly cooled.
Remove the bread from the pan. The outside is crispy and the inside is moist and fluffy. The bread is still warm and looks so delicious!
A tip to making delicious banana bread is to use an aromatic ripe banana.
Walnuts, cinnamon powder or rum can be added to taste.
The sweetness depends on the banana so adjust the amount of sugar to taste.
When storing the bread in the fridge, it is best toasted to enhance the fluffy texture.
We are making moist and fluffy Chiffon Cake. Enjoy it along with whipped cream or custard cream. They will go great with this cake. You’ll be able to make many different versions so it’ll be fun to master this basic recipe.
Beat the 5 egg yolks in a bowl. Add the sugar and dissolve it completely. Add the vegetable oil and mix. Then, add the milk and combine the mixture well.
Combine the cake flour and baking powder and sieve it one time beforehand. Sieve the flour once more into the bowl of the egg mixture.
With a balloon whisk, mix in the flour. Avoid any pockets of dry flour and give the batter a smooth texture.
Let’s make the meringue. Lightly beat the 6 egg whites in a bowl. Add one third of the sugar. Continue to beat and add another third. Then, add the rest of the sugar. The egg white should begin to have a glossy texture.
When the meringue is created, slow down the hand mixer and break the relatively large bubbles into foam. Beat the meringue until it reaches a stiff peak stage.
Add one third of the meringue to the batter. And thoroughly fold in. This will make the batter slightly soft and help to combine the rest of the meringue.
Add the rest of the meringue. And quickly fold in the batter again but avoid breaking the foam to create a light and fluffy cake.
Now, the batter is ready. Pour the batter into the angel food cake pan. Avoid coating the pan with butter or any oil. If the pan and the cake are not firmly attached together, the cake is less likely to hold its height.
Mix the batter with bamboo sticks to remove any pockets of air inside otherwise they will puff up and create hollows in the cake. Additionally, drop the cake pan onto a flat surface several times to remove the remaining air.
Before making the batter, make sure to preheat the oven to 170°C (340°F). Place the pan into the oven and bake at 170°C (340°F) for about 50 minutes.
Remove the cake pan from the oven. Flip the cake over and place it onto a cooling rack. Chiffon cake is a relatively tall cake so cool it upside down to keep it from shrinking due to the weight.
The chiffon cake is completely cooled. Insert an icing spatula between the cake and the pan. Slide the spatula along the edge. Likewise, using a small icing spatula, detach the cake from the center of the pan.
Flip the cake pan over and gently remove the side of the pan
Run the spatula along the bottom. Flip it over again and carefully remove the bottom of the pan.
Place the whole chiffon cake onto a plate.
Cut a piece of cake. And place it onto a plate along with the blueberries and whipped cream. Finally, sprinkle on the icing sugar.
Two tips to making chiffon cake successfully are creating the perfect meringue with a stiff consistency and removing any pockets of air in the batter.
Oven safe paper angel food cake pans are also available. If you don’t have a large angel food cake pan, use the paper pans or muffin cups instead.