Let's prepare the whipped cream filling. Chill the bowl of heavy cream on ice cubes. Add the sugar and beat the cream with a hand mixer. When it reaches a stiff peak stage, clean the beaters. Spoon the whipped cream into the pastry bag with a nozzle. Give it a little squeeze to remove the air inside.
Cover a tray with plastic wrap and squeeze the whipped cream into a round shape. The cream should be about the size of your thumb. Place the tray in the freezer to harden the cream. Alternatively, this frozen cream can be used as a dessert topping.
Now, the cream is completely frozen. Quickly flatten the anko, red bean paste. Cover the frozen cream with the anko. The food preparation gloves will help to avoid softening the cream.
Store the anko balls in the freezer while making the mochi wrapper.
Dilute the matcha green tea powder with water. Add a minimal amount of water to dissolve it. Dust a generous amount of potato starch onto a tray. We will be dividing very sticky mochi on the surface later.
Let's make the mochi. Combine the mochiko, sweet rice flour and granulated sugar in a microwave-safe bowl. Add the water and thoroughly mix.
Loosely cover the bowl with plastic wrap. Then, microwave the mixture at 600 watts for 2 minutes.
Remove the plastic wrap. Lightly wet the inner surface of the bowl with a kitchen brush. This will help in removing the mochi later.
Thoroughly knead the mixture with a dampened wooden paddle.
Cover the bowl with plastic wrap again. Microwave the mochi for 1 more minute. When the mochi begins to look translucent, stop heating it. Heating the mochi in 2 steps will help avoid overcooking.
Wet the inside of the bowl again and knead the mochi thoroughly. Add the diluted matcha green tea powder and mix. Diluting the powder beforehand will help it combine with the mochi.
When the matcha is distributed evenly, transfer the mochi to the tray covered with potato starch.
While coating the mochi with the starch, carefully stretch it into a long oval shape. Then, tear the mochi into 5 equal pieces.
Remove the anko balls from the freezer.
Shape the mochi piece into a flat circle. The clean even surface should be facing outward. Place the anko onto the center and quickly gather the mochi toward the top.
Tightly close the edges of the mochi. Repeat the process to wrap the rest of the anko balls.
Adjust the shape of the daifuku and remove the excess potato starch. Dampen the daifuku with a kitchen brush.
Sprinkle on the matcha powder and enjoy the gorgeous matcha daifuku. The combination of the anko and cream is amazing!
Compared to Shiratamako, which is another type of sweet rice flour, Mochiko, regular sweet rice flour easily absorbs water so it is easy to combine the mixture.
If the mochi dough becomes cool, it is very difficult to stretch so wrap the anko balls as soon as possible.
Measure out the water in a cup and rehydrate the gelatin powder. Stir to mix and let it sit for about 5 minutes.
In the meantime, heat a pot of milk and add the sugar. The appropriate temperature to dissolve the gelatin is about 50~60°C (122~140°F).
When the sugar is dissolved, remove the pot from the burner. And add the rehydrated gelatin. Stir to mix and dissolve the gelatin completely.
Pour the mixture into a bowl with the black sesame paste. Make sure to add it a little at a time while mixing vigorously. You should also mix the sesame paste before use since it often separates.
When evenly combined, float the bowl on ice water and continue to mix.
When cooled, add the heavy cream. Keep chilling it while mixing. Now, the mixture should thicken and the sesame paste will remain suspended in the pudding.
Clean the bottom of the bowl with a towel and pour the mixture into small cups. Let the pudding sit in the fridge for over 1 hour until firmed up.
Now, the pudding is chilled and firmed up. Garnish with the whipped cream. And top with the black sesame seeds.
Instead of the whipped cream, you can also top with black sesame paste, kinako, roasted soybean flour and kuromitsu, Japanese black sugar syrup.
If the sesame paste isn’t available, you can toast sesame seeds and then thoroughly grind them to use in this recipe. It will not be as smooth as the sesame paste but you can still enjoy this delicious dessert.
The sesame paste goes great with the milk and heavy cream.
Let’s make the bottom crust for the cheesecake. Gradually melt the butter using a bain-marie or microwave.
Line the removable bottom of the cake pan with wax paper.
Place the graham crackers into a food storage bag, seal and roughly crumble them with your hands.
Place the bag on a flat surface and pound the crackers with a surikogi pestle into smaller pieces. Then, roll the cracker with the pestle until powdered. Be careful not to break the bag.
Now, the butter is completely melted. Add the butter into the cracker, seal the bag and shake it thoroughly to combine.
Place the powdered cracker into the cake pan lined with the wax paper. Distribute it with a spatula and press the cracker evenly on the bottom of the cake pan. Then, store the pan in the fridge while preparing the filling.
Let's make the cheesecake filling. Put the whipping cream, plain yogurt, firm tofu, cream cheese, sugar and lemon juice into a blender. Cover with a lid, pulse and then mix until smooth. A tip to blend the mixture quickly is to put the liquid ingredients first. Turn off the blender.
Measure the hot water with a measuring cup and dissolve the gelatin power completely with a spatula.
Put the gelatin into the blender, cover and blend the filling again.
Remove the pitcher and pour the filling into the chilled cake pan. Let it sit in the fridge for 2 to 3 hours to firm up.
Now, the cheesecake is ready to serve. Place the cake pan onto a can to remove the cake. Slide the dampened spatula along the edge of the cheesecake to remove it easily from the cake pan. Push down the side of the cake pan, removing the cheesecake.
Place the cheesecake onto a cake turntable and remove the bottom of the pan. Wipe the blade of a cake knife with a dampened towel and cut the cake in half.
Cleaning the blade for every cut with the towel helps it to cut smoothly. Cut out a quarter piece and then cut it in half. Place the cheesecake onto a plate.
You can also make the cheesecake with small clear bowls and garnish each with your favorite fruits. This will reduce the cutting process, making the cheesecake more visually appealing.
Make sure to press the cracker on the bottom firmly to avoid a crumbly texture.
Combine the fresh egg yolk and the sugar in a bowl. Using a hand mixer, lightly beat the egg.
Some people are hesitant to try raw eggs so we float the bowl in hot water at 50~60 °C (122~140 °F). Gradually heat the egg so that it doesn’t begin to cook in the bowl.
Remove the bowl and thoroughly beat the egg until it turns a light color as shown. Add half of the mascarpone cheese to the egg. Lightly whip the mixture at a low speed. To help it mix evenly, allow the cheese to reach room temperature before using.
Add the rest of the mascarpone and the brandy. Mix until smooth.
Whip the heavy cream to the almost same consistency as the mascarpone mixture. Add half of the whipped cream to the bowl. With a spatula, combine the mixture.
Add the rest of the whipped cream. And combine well.
Slice the castella sponge cake into 1.5cm (0.6") slices. Authentic Italian tiramisu uses Savoiardi biscuits or ladyfingers but other types of sponge cake are also used. Line up the castella pieces on the bottom of the container.
Using a kitchen brush, soak the castella with a generous amount of Espresso coffee or strong coffee. Castella is already sweetened so you don’t need to add sugar to the coffee.
Place half of the mascarpone mixture onto the castella layer. Distribute evenly.
Line up the castella pieces onto the cream layer. Soak them with the Espresso again.
Add the rest of the mascarpone mixture. Distribute evenly. Make a clean surface with a scraper.
Sprinkle on the cocoa powder and cover the top completely.
Gently place the paper stencil onto the tiramisu and sprinkle on the icing sugar. This makes the tiramisu special!
Finally, garnish with the Christmas decoration.
If you are unsure about the quality of your eggs, use caution with recipes that use them raw such as this one. You can also use pasteurized eggs instead of regular raw eggs.
Icing sugar easily absorbs moisture so we recommend using moisture-resistant icing sugar.
This is a simple and delicious recipe and allows you to enjoy the tiramisu as soon as you make.
Let’s make the roux. Drop the butter in the pan over low heat. Let the butter melt in the pan. Add the sieved flour to the melted butter. Stir-fry the flour thoroughly with a wooden paddle. Be careful not to burn the mixture.
Stir continuously for more than 10 minutes to brown the mixture. When it becomes brown as shown, turn off the burner and place the pan on a trivet.
Dilute the mixture by adding one third of the bouillon broth.
Continue mixing vigorously, gather and place the roux on a plate.
Let’s cut the vegetables. Cut the onion in half. Remove the basal plate, the part of the root attached to the onion. Make a shallow cut vertically along the outer layers. This will help cut the onion into even pieces. Slice the onion across the shallow cut, making half inch slices.
Cut the carrot vertically into 4 slices. Stack the slices on top of each other and chop them into fine strips. Slice the button mushrooms into thin slices.
Let's make the hayashi sauce, similar to a thick demi-glace sauce. Lightly sprinkle the beef slices with the salt and the pepper.
Add the vegetable oil to the heated pan and swirl to coat it with the oil. With a pair of tongs, spread the beef slices on the pan with the seasoned side facing down. Sprinkle the pepper and the salt on the other side of the beef.
Let the beef cook on high heat without stirring until brown and then turn them over. When both sides become brown, place the beef on a plate and turn off the burner.
Tilt the pan toward you and remove the excess oil with a paper towel. Add the butter and olive oil to the pan and turn the heat to medium. Swirl the pan and let the butter melt. Put the chopped onion and carrot in the pan at once.
As with the beef, don’t overstir while browning the vegetables. Cooking thoroughly at this stage increases the flavor of the vegetables and shortens the cooking time. Add the chopped garlic clove and stir lightly.
When the aroma grows stronger, add the sliced button mushrooms and mix. When the mushrooms begins to wilt, add the tomato ketchup and toss to coat.
When the vegetables are well coated, place the beef slices back into the pan and distribute evenly among the vegetables. Add the red wine to the beef and vegetables and reduce the liquid on medium heat.
When the alcohol has evaporated completely, add the rest of the bouillon broth, canned diced tomatoes, honey and bay leaf to the sauce. Turn the burner on high and lightly stir with a ladle.
Skim off the foam with a mesh strainer. Reduce the heat, cover with a lid and simmer on low heat for 5 to 6 minutes.
Remove the lid. Drop in the roux and dissolve it in the sauce with the ladle.
Add the green peas, salt and Japanese Worcestershire sauce to the mixture. Japanese Worcestershire sauce is much different than other brands so if it is unavailable in your area this ingredient is not essential. While occasionally stirring with the ladle, reduce the sauce on low heat until thickened as shown.
Test the flavor of the sauce and add salt and pepper to taste.
Add the soy sauce, lightly stir and the hayashi sauce is ready to serve.
Let’s serve the Hayashi Rice. Open the rice cooker and add the butter to the fresh steamed rice. Lightly stir with a rice paddle. When combined, stuff the rice into a cup. Serve the rice on a plate.
Ladle the hayashi sauce and the beef and vegetables beside the rice. Sprinkle on the chopped parsley. Finally, pour a dash of whipping cream onto the hayashi sauce.
When you make the roux, it becomes very hot so we recommend using a wooden paddle to mix it.
This homemade sauce is smooth and delicious and there is no need to purchase packaged demi-glace.
Except for carefully making the roux, this is a simple recipe requiring only to combine the ingredients in order.
Let’s make the mango pudding. Heat the water in a pot. When small bubbles begin to form around the entire bottom surface, remove the pot.
Add the sugar and mix to dissolve. The sweetness depends on the type of mango so adjust the amount of sugar accordingly.
Add the gelatin powder and completely dissolve it. There are many types of gelatin powder so be sure to follow the instructions on the package.
Add the gelatin mixture to the bowl with the mango puree and mix. Add the heavy cream also. Combine the mixture thoroughly.
Add the lemon juice to taste. If your mango puree is very sour, you should skip the lemon juice.
Pour the mixture into 5 small cups. Chill them in the fridge for over 2 hours. If you are in a rush, place them in the freezer for 40 to 50 minutes.
Now, the mango pudding is firmed up. Spoon the lightly whipped heavy cream onto the pudding.
Slice off the mango along the flat seed and make cuts in the flesh in a grid pattern. Be sure not to cut the skin. By the way, this mango is from Miyazaki Prefecture. It is sweet and juicy but also expensive so we only used it for the topping.
Cut the mango in half lengthwise and peel off the skin. Looks so delicious!
Place the diced ripe mango onto the pudding. Finally, garnish with the mint leaves.
The type of gelatin we used is widely available in Japan and you can directly add it to hot water approximately 80 degrees Celsius. Make sure to follow the instructions for your gelatin powder.
To get the most out of the appetizing mango color, we didn’t add any milk at all and minimized the use of heavy cream.
We used a minimal amount of gelatin so it has a puru-puru, jelly-like texture.
Let's grind the coffee beans to make fresh coffee. Using a hand-cranked coffee grinder is fun and gives you a special hands-on feel!
Place the coffee into the filter in the dripper. Even out the grounds making a flat surface. The water should be about 90°C (194°F). Slowly pour just enough water in the dripper to moisten the grounds. Let it sit for 30 seconds.
Then very slowly drip the hot water over the grounds.
Continue to slowly drip the water over the grounds until you have about 250ml or 1 cup of coffee. Remove the dripper to avoid the last few drops as they can add a bitter astringent taste to the coffee.
Add the sugar to a bowl and pour the coffee over it to dissolve it thoroughly. Then, add the gelatin powder and stir it into the coffee.
Pour the mixture into a chilled square mold. Make sure to remove any surface foam or bubbles. Let it sit to cool and then chill the jelly in the fridge so it firms up.
When the jelly is firm cut it into cubes as shown. To remove it easily, warm the bottom of the container with hot water.
Place it into a bowl and then spoon the coffee jelly into individual cups. Pour a little of the whipping cream over the jelly or top with a dollop of whipped cream. Sprinkle a little cocoa powder on top and it's ready to serve!
Regular milk, evaporated milk or sweetened condensed milk can be used instead of the whipping cream.
Make sure it is well chilled. The jelly will begin to melt if it gets too hot.
The aroma of the coffee and the refreshing texture make the jelly so delicious.
Gradually heat the whipping cream using a bain-marie (hot water bath).
Meanwhile, break the chocolate bars into small pieces. We recommend using dark bittersweet chocolate but you can also use sweet or milk chocolate.
Stir the whipping cream with a spatula 2 to 3 times. Just before it begins to boil, remove and place onto a trivet. Add the chocolate pieces to the cream.
Mix thoroughly and dissolve the chocolate. We used 36% fat whipping cream for this recipe. The light whipping cream has a rich flavor and also causes less separation. Gently mix to keep it from separating.
When it is smooth, add the brandy or rum and continue to mix.
Remove the bowl from the bain-marie and allow it to sit to cool. When cooled, firm up the chocolate completely in the fridge or freezer.
The nama chocolate is completely firm. Using a spoon, shape the chocolate into a small ball and then place it into a glassine paper candy cup.
Repeat the process and now you have 4 pieces of nama chocolate. Sprinkle on the cocoa powder.
Finally, place them into a truffle box.
Nama chocolate might separate for various reasons so we recommend making a small amount for your first time and following each step shown in the video.
We used 36% fat whipping cream for this recipe. The light whipping cream has a rich flavor and also causes less separation.
Let's make batter for Dorayaki. Crack the room temperature eggs into a bowl and lightly beat with a whisk. Add sieved Johakuto white sugar and honey to the beaten egg. Pre-warm the honey if it is too thick to mix in.
Beat the egg mixture for about 3 minutes. The color will turn light yellow and the texture will slightly get thicker. Dissolve baking soda in water. Add it to the egg mixture and mix.
Put the cake flour through a sieve. Mix in the egg mixture with the whisk. Get rid of any lumps of flour but be careful not to over-mix.
Cover the bowl with a plastic wrap and rest the batter for 30 minutes.
Let's adjust the thickness of the batter. Using the whisk, let the batter flow into the bowl to check its thickness. Add 1 teaspoon water (not tablespoon), mix, and see if the batter is in ideal thickness. Repeat this process until the batter flows like shown in the video.
Heat an electric griddle at about 340°F (170°C) and lightly oil the surface. To brown dorayaki evenly, thoroughly wipe off any excess oil with clean paper towel. Drop the batter onto the griddle in 9cm (3 1/2") diameter circles. Let the batter spread into circles naturally and you will get perfectly round dorayaki.
When small bubbles pop up on the surface of the batter, flip them over.
Bake about 20 seconds on the other sides and place the pancakes on a cooling rack.
Cover with a damp kitchen towel to keep the pancakes moist.
Let's make whipped cream anko (red bean paste). Put a bowl of whipping cream in ice water and add sugar. Whip the cream with an electric hand mixer for 2 to 3 minutes until stiff peaks form. Clean the hand mixer and remove the bowl from ice water.
Add about 100g (3.5 oz) packaged red bean paste to the whipped cream and gently mix in with a rubber spatula.
Let's make regular Dorayaki. Take the pancakes and hold, lightly browned side facing up. Spread spoonfuls of anko on the middle of the pancake. Place another pancake on top and press around the edges to shape. Serve it on a plate.
Here is Whipped Cream Dorayaki, Nama-Dorayaki. Put Whipped Cream Anko between two pancakes and shape with your hands. Serve it on the plate.
When baking pancakes, set the griddle at about 170°C (340 °F). Higher temperature would cause pancakes to burn easily and lower temperature would make them hard and dry.
Both kinds of Dorayaki can be stored in a freezer and they can be thawed at room temperature. When frozen, each Dorayaki wrapped with a plastic wrap should be put in a zipper storage bag.
We highly recommend Whipped Cream Dorayaki. Red bean paste also goes great with butter and chestnuts.
Before you start to prepare the batter, preheat the conventional oven to 160°C (320°F). Line the bottom of the cake pan and the side with the parchment paper.
Put the eggs in a large bowl and beat them with a hand mixer at low speed. Add the sugar at once and beat the mixture for about 30 seconds.
Dip the bowl in hot water and beat the egg at high speed for 1~2 minutes. Temperature around 70~80°C (160~175°F) is ideal for the hot water. In this way, the egg mixture won't get too hot. Put your finger in the mixture. If it feels warm enough, take the bowl away from the hot water.
Add the milk to the unsalted butter and warm it up in the hot water.
Continue to beat the egg at high speed for 3~3.5 minutes until it forms a rippling pattern on the surface. As you lift the mixer, the mixture falls back slowly and seamlessly and the trail does not go away immediately.This stage is called soft peak.
Swap the hand mixer with a balloon whisk and mix the egg evenly. Shift the pastry flour into the bowl. Gently mix the flour from the bottom with a rubber spatula. Try not to break the foam and scoop up the batter about 30 times.
When all the flour is mixed in, pour the pre-heated butter mixture evenly over the batter. Scoop up the batter and gently let it fall from the spatula. Repeat this process about 50 times to mix.
When the batter gets glossy and smooth, pour it into the cake pan at once. Drop the cake pan a few times to break any air bubbles in the batter.
Place it in the preheated oven and bake at 160°C (320°F) for about 23 minutes. Remove the sponge cake from the oven. Pierce the cake with a bamboo stick and check if the batter isn't on it.
Drop the cake pan a few times to prevent the sponge cake from shrinking. Cover the cake with wax paper, flip over and let it cool down on a cooling rack. When it becomes completely cool, lift and remove the cake pan. Flip over the sponge cake and remove the wax paper.
Let's prepare the soaking syrup. Dissolve the sugar in the hot water and cool it down. Select 8 good-looking strawberries for topping and remove the stem ends. The rest of the strawberries will go between the cake slices. Remove the stem ends and slice them lengthwise into half inch slices.
Let's prepare the whipped cream. Add the sugar to the whipping cream. Dip the bowl in ice water and whip the cream with a balloon whisk. A hand mixer can easily over-whip the cream so we like to use the whisk. As shown in the video, whip the cream until in the 'soft peak stage'.
Let's frost the sponge cake with the whipped cream. Peel off the parchment paper and place the cake on a cake turntable. Before you divide the cake in half, draw a line along the side while rotating the turntable. Slice the cake horizontally along the line so that you'll get a clean cut. Place the upper cake slice on the rack with the cutting surface facing up.
Add the kirsch to the cold premade syrup. Brush the bottom cake slice with the soaking syrup. Repeat and let the other half soak the syrup.
Drop the whipped cream on the bottom cake slice. Spread the cream on the surface with a frosting spatula. Cover the cream layer with the sliced strawberries.
Drop the whipped cream on top and spread evenly. Add extra whipped cream to cover the strawberries completely.
Stack the upper cake slice on top with the syrup-soaked side facing down. Apply the syrup to the very top of the sponge cake.
Drop a generous amount of whipped cream on top. Spread evenly with the frosting spatula while rotating the turntable.
Grip the spatula vertically and cover the side evenly with the cream. Slide the spatula across the cake while scooping up the cream. Move the spatula diagonally towards your upper right, creating a decorative surface on the side. Finally, slide the spatula on top from the rim to the center, trimming the shape of the round cake.
Let's decorate the cake. Prepare the pastry bag with a star-shaped tip. Put the whipped cream in the bag. Give it a little squeeze to remove the air inside. As shown in the video, decorate the rim of the cake in a rippling pattern while rotating the turntable.
Squeeze out the cream for the strawberries to go on top later. Put the tip of the frosting spatula on the cake turntable, rotate and scrape off the excess cream.
Lift the cake with the spatula and serve it on a cake plate. Place the strawberries on top.
Sprinkle on powdered sugar to create the look of snow. Finally, place the Christmas ornaments on top and it is ready to serve!
Measuring the baking ingredients by weight is absolutely necessary so make sure to use a proper scale.
The measurements and whipping time for the batter are critical to make a sponge cake. If they are not accurate, the sponge cake will become flat.
Let the cake cool down in the cake pan as it will keep the sponge cake moist.
We recommend using the real whipping cream with no additives. It is rich-flavored and far more tastier than non-dairy alternatives.
The baking time depends on various factors for example the size of round pan and the type of oven you use. We recommend keeping your eyes on the cake while baking.
If the height of sponge cake is not enough, you might want to bake another sponge cake so that your Christmas cake will have 3 or 4 layers.