Archive for the ‘43000 Dessert’ Category

03/31/2011 1-2-3 Cookie Dough

Thursday, March 31st, 2011

Ingredients: 284 g dough, for 9″ pie plate

  • 47.4 g sugar
  • 94.7 g unsalted butter, softened at room temp.
  • 1.6 cc vanilla extract
  • 23.7 g egg, beaten, room temp.142 g cake flour + dash salte, sifted


  1. Beat sugra and butter with a stand mixer or hand mixer.
  2. Add vanilla and egg gradually and mix further.
  3. Add cake flour at once, stir slowly till incorporated.  Do not overmix.
  4. Place it in a plastic wrap.  Wrap it around.  Refrigerate more than 1 hour.
  5. Roll the dough and line the pie plate.


Reference: 1-2-3 cookie dough, Book 13, Bibliography

Divided the formula by 9.58.

03/31/2011 Lemon fantasy tart

Thursday, March 31st, 2011

Ingredients: 9″ Metal tart plate with removable bottom

  • PAM for baking
  • 284 g  1-2-3 cookie dough
  • 227 g eggs (next time 148 g)
  • 173 g sugar(next time 112 g or less)
  • 132 g heavy cream +18 g sugar, whipped together till stiff (next time 85.8 g cream and 12 g sugar)
  • 3 g lemon zest, grated (next time 2 g)
  • 120 cc lemon juice (next time 78 cc)


  1. Spray tart pan with Pam for baking.
  2. Roll out the dough to 3 mm thick and line the tart pan. Place the parchment paper on the crust, fill with the pie weights.   Bake at 325F(163C) until light golden brown for 25 min.  Cool completely for 30 min at room temp.
  3. Whisk egg and sugar.
  4. Add lemon zest and lemon juice to the egg mixtures.
  5. Fold in the whipped cream.
  6. Pour the filling into the tart shell.
  7. Bake at 350F(177C) until just set, for 45 min.
  8. Cool completely.
  9. Refrigerate for several hours until fully set.


Ref.: Lemon Fantasy Tart, Book 13, Bibliography

Slightly too sweet.

Only 65% of the filling was needed.  Next time reduce the formula for filling.

Crust shrinks while baking: add dough to the top rim of the pie before the final baking.

I covered the tart with aluminum foil to reduce the heat from above.  But the foil stuck to the filling and made a mess.  Next time, place the half sheet pan on the shelf immediately above the shelf that the tart was placed, so that nothing touches the filling.

03/28/2011 Pumpkin Oshiruko

Monday, March 28th, 2011


  • Mochi (Rice Cake)
  • Japanese Kabocha Pumpkin, baked and pureed with Vitamix
  • water
  • Xylitol
  • salt


Mix all ingredients in a mug, MW until Mochi gets soft.


Pumpkin has odd flavor of squash: this is not really good.

03/24/2011 Aloe Honey

Thursday, March 24th, 2011


  • 308 g Aloe Vera (weigh after removing green parts)
  • 120 g Manuka Honey


Mix Aloe and Honey, leave it for 24 hours or more in refrigerator.

03/22/2011 YO Cream Puffs

Tuesday, March 22nd, 2011

Ingredients: 14 mini pieces

(Choux Pastry)

  • 54.17 g water
  • 20.83 g milk (22.53 g this time)
  • 0.42 g salt
  • 0.83 g sugar
  • 16.67 g unsalted butter, room temperature
  • 25 g cake flour, should be sifted (easy to get lumps)
  • 33.33 g eggs or more (yolk 13.33 g, white 20 g: keep it separated, do not beat, room temperature so that butter would not harden due to cooling): (this time 45 g: yolk 17 g +white 28 g)

(Custard Cream)

  • 20 g sugar
  • 21.4 g egg yolk (this time 17.8 g yolk +3.6 g white)
  • ————————
  • 13.4 g cake flour, twice sifted
  • ——————————
  • 120 cc milk (this time 130 cc)
  • 14 cc heavy cream (to add flavor) (this time 1 TBS)
  • 20 g sugar ( to avoid burning milk)
  • pinch salt
  • ———————–
  • 5.4 g vanilla extract (about 1 tsp)
  • ——————
  • 100 g heavy cream
  • 12 g sugar


  • powdered sugar


(Choux Pastry)

  1. Grease the half sheet pan and wipe all the grease with paper towel as much as one can.  Prepare water sprayer.
  2. Heat water, milk, salt, sugar, butter in butter warmer, in medium heat, while stirring so that butter melts quickly.  (Milk and sugar is for adding flavor. Milk Fat supress the dough’s hardening and viscosity development. Butter should be melted before boiling point so that water would not evaporate too much; or formula loses the balance.) Let it boil vigorously (100C)->increase starch viscocity. 
  3. Turn off the heat.  Add flour, stir with a wooden spatula until powder is incorporated and the dough gets together.
  4. With Medium High Heat, in smearing parallel motion with a wooden spatula, quickly stir.  (80C)  At this stage, there is a thin membrane at the bottom of the pan, and you hear some sizziling sound.
  5. Transfer to anothe bowl.  Let it cool to 65C (to avoid egg coaggulation).  Add 75% of unbeaten eggs. (Unbeaten eggs: to separate licthin from egg white and let egg white work for the structure.) Stir with a wooden spatula. (Here, if one uses stand mixer, it needs to be in the low speed to avoid eggs to be aerated too much. )  Add the remaining gradually while checking the right hardness. The dough becomes glossy and drops from the saptula very slowly and triangle dough remains hung in spatula.  Or when you draw a line with an index finger (dipping up to the first knuckle level)  in about 4 cm deep dough, the line closes quickly following the finger.  (30C)  Preheat oven at 425F. (This time 400F)
  6.  Drop the dough on Silpat with an ice cream scooper.  Spray with water,  to make steam in the oven and help the dough expansion, use wet fork to score.
  7. Bake at 180 C (360F) for 30 min.  (lower than usual since this dough has milk and sugar that easily burn) Turn off the heat and cook 20 more minutes with residual heat. 

(Custard Cream)

  1. In a bowl, mix egg yolk and sugar, use hand mixer until pale. (すりまぜ)
  2. Add flour and mix with a whisk very slowly to minimize gluten developement. (すりまぜ)
  3. Boil milk, sugar, salt, cream in butter warmer, add 1/3 of it to the custard paste above. Mix.  Return it back to the original butter warmer and mix.  (If you mix milk and custard-flour at once, milk cools suddenly and delay the development of alpha-starch and develop gluten’s elasticity.)  Heat with highest heat, while stirring slowly in circular motion with a whisk. 
  4. The dough starts to get tough, stir slowly and patiently in scrubbling motion with a whisk.
  5. It gets glossy, easier to stir, and the bubbles get bigger then cook a little more.  Then turn off the heat. (In this stage the cream drops with thin stripes very swiftly. )
  6. Add vanilla and mix.   Tightly cover with plastic wrap, chill in an ice-water bath, transfer to the refrigerator.  (for at least 8 hours)


  1. When cream is chiled and firmed, use a strainer to strain cream. (I skipped straining. )Whisk the custard until smooth.
  2. Whip heavy cream and sugar to 90% stiffness.  Fold two creams together.
  3. Poke the bottom of the Choux shell, pipe the cream into the shell.
  4. Top with powdered sugar throuth tea strainer if you want.


Based on: シュークリーム、岡田吉之、Book 31, Bibliography

Choux Pastry: original/24

Comparison to Tsuji Choux: 11% less butter, 20% less eggs

Custard Cream’s formula was not given: I made it up myself.






I felt diplomat cream was too rich.

03/20/2011 Peanut Butter and Milk Chocolate Cookies

Sunday, March 20th, 2011

Ingredients: 36 pieces

  • 1 C + 2 TBS All purpose flour (166.3 g)
  • 1/2 tsp Baking Soda (2.99 g)
  • 1/2 tsp salt (3.5 g)
  • 1 stick (1/2 C) (113.5 g) butter softened
  • 1/4 C + 2 TBSP sugar (68.9 g)
  • 56.4 g brown sugar
  • 1/2 tsp vanilla
  • 1 large egg (50.5 g)
  • 153.7 g Peanut Butter and Milk Chocolate Chips
  • 1/2 C chopped nuts (23.3 g Macademia + 37.1 g Cashew Nuts)


  1. Whisk flour, soda, and salt in a large bowl.
  2. Blend butter, sugar, brown sugar, and vanilla, until creamy in the stand mixer.
  3. Add egg gradually and mix until incorporated.
  4. Add Chips and Nuts, mix.
  5. Use 1 TBSP scooper to drop on the Silpat lined half sheet pan.
  6. Bake at 375F fro 12 min.


Reference: Original Nestle Toll HOuse Peanut Butter & Milk Chocolate Morsel Cookies, the recipe in the package of the Morsel.

03/17/2011 Kuzumochi

Thursday, March 17th, 2011


  • 75 g Warabimochi Ko (85% sweetpotato starch, 15% Kuzu starch)
  • 50 g cake flour
  • 300 cc water
  • dash salt
  • ———————
  • 70 g brown sugar
  • 30 g pancake syrup
  • 50 cc water
  • ——————–
  • Kinako (soy flour)
  • Xylitol
  • Aonori-ko
  • salt


  1. In the upper rack of the steamer, place aluminium foil bottom-lined 5.5″ square cake ring.  Place water at the bottom of the steamer.  Start heating until boiling point.  Reduce the heat to medium.
  2. In the mean time, place first 4 ingredients in a medium Pyrex bowl and whisk.
  3. MW(1.6kw) for 1 min 30 sec, while whisking frequently during heating, until the temperature gets 50C.
  4. Pour the dough into the square cake ring, steam for 15 min.
  5. Transfer the cake ring to ice and water filled bath.  (It is OK to pour ice and water directly above top surface of the Kuzumochi.
  6. Refrigerate.
  7. Remove the cake ring, cut with a dough cutter.
  8. MW brown sugar, pancake syrup, and water in a Pyrex MC, for 1 min, until it boils.  Cool at room temperature, and refrigerate.
  9. Mix Kinako, Xylitol, Aonori-ko, and salt in a separate small container.
  10. Serve Kuzumochi with Kinnako Mixture and brown syrup.


Reference: くずもちの作り方、the package instruction of 玉三、わらびもち粉、川光物産株式会社松戸工場、

Substitutions: black sugar -> brown sugar, corn syrup -> pancake syrup,  I added salt.

Instead of MW the dough, the original recipe instructed to cook in the pan on the oventop  for 2 min, while stirring, until it reaches 50C.

03/14/2011 Warabi Mochi

Monday, March 14th, 2011

Ingredients: 3 servings

  • 75 g Warabi Mochi Ko ( 85% sweet potato starch, 15% Kuzu starch)
  • 40 g sugar
  • pinch salt
  • 350 cc water
  • ——————————
  • some Kinako (soy flour)
  • some Xylitol (or sugar)
  • pinch salt
  • some Aonori-Ko


  1. Cover the bottom of 5.5″ square cake ring with plastic wrap.  Place it in the 8″ square Pyrex baking dish.  Spray inside of the cake ring and bottom with water.
  2. In a pan, mix first 4 ingredients with a whisk.
  3. Under medium heat, cook while stirring, until the dough starts to thicken and get transparent.  With low heat, cook until the dough is completely transparent.
  4. Pour the dough into the prepared cake ring.  Flatten the top surface. Place the plastic wrap on the top surface tightly.  Place ice and water around the cake ring inside of the Pyrex dish.  Also top ice and water over the plastic covered dough to chill the dough quickly.
  5. Place it in the refrigerator for several hours.
  6. Remove the dough from plastic wrap and cake ring, cut with a dough cutter in bite sizes.
  7. Mix Kinkao, Xylitol, salt, and Aonori in a serving container.  Place the cut Warabi Mochi and coat with Kinako powder mix. 
  8. Cover with plastic wrap.  Refrigerate until served.


Reference: わらびもちの作り方、instruction on the package of 玉三わらびもち粉、川光物産株式会社松戸工場、htp://

I added salt and Aonori-ko to the original recipe.  Substitution: sugar (for topping)  -> Xylitol

03/13/2011 Rice Flour Pancake

Sunday, March 13th, 2011

Ingredients: 5-6 slices (10-12 cm diameter pancake)

  • 115 g rice flour (imported from Thailand)
  • 23.1 g sugar
  • dash salt
  • 3 g baking powder
  • ===============
  • 37.8 g egg, beaten
  • 110.5 g milk
  • 11.7 g lemon juice
  • ———————–
  • some vegetable oil
  • ——————-
  • butter/margarin/spread (for topping)
  • pancake syrup (for topping)


  1. In a bowl, whisk rice flour, sugar, salt, baking powder.
  2. Add egg, milk, lemon juice and mix.
  3. In a skillet, heat the oil, over medium heat.  Wipe off the oil with papet towel.  Reduce the heat to low. 
  4. Wet the paper towel and pat the bottom of the skillet on the wet paper towel for 1 sec to slightly cool the skillet.
  5. Return the skillet back to the low heat. Pour the dough to form 10 – 12 cm diameter circle.
  6. When the bubble forms, flip and cook.
  7. Transfer to the serving plate.
  8. Repeat step 5 – 7 until all dough is gone.
  9. Top with margarin and syrup.


Reference: もっちりヨーグルト・パンケーキ、野口英世、All About「スピードレシピ・料理」ガイド。 (Japan)

Substitutions: Yogurt -> Milk + lemon juice

The first batch was the darkest.  Then the skillet cools over low heat setting to produce pale pancakes.  Upon increasing the heat setting in the end, it started to fail even browning.  Temperature control on electic oven top is difficult.

03/10/2011 Mint Chocolate Delight

Thursday, March 10th, 2011

Ingredients: about 66 cookies

  • 2 Cups (290 g) all purpose flour
  • 2/3 Cups (55.2 g) cocoa powder
  • 1 tsp (5.71 g) baking soda
  • 1/2 tsp (3.7 g) salt
  • ——————————–
  • 1 Cup (2 sticks = 227.7 g) unsalted butter, softened
  • 2/3 Cups (114.4 g) sugar
  • 2/3 Cups (118.2 g) packed brown sugar
  • 1 tsp (4.8 g) vanilla extract
  • ————————————-
  • 2 large eggs (100 g)
  • 270 g Dark Chocolate and Mint Morsels


  1. Whisk flour, cocoa, baking soda and salt in a large bowl.
  2. Beat butter, sugar, brown sugar, and vanilla with a stand mixer until creamy.
  3. Add eggs one at a time, beating well after each addition.
  4. Gradually beat in flour mixture.
  5. Stir in Morsels.
  6. Preheat the oven at 325F.
  7. Drop by 1 TBS cookie scooper on Silpat lined half sheet pans.  (Needs 5 – 6 sets, to make 66 cookies.)
  8. Bake for 12 – 15 min until the top surface is dry.  (Dough no longer sticks to your finger when touched.  The dough loses shiny wet glare in 80% surfaces even though the dough looks undercooked and very soft.)
  9. Cool on the Silpat at room temperature.


References: The package for Nestle Dark Chocolate and Mint Morsels.

I reduced the morsels from 10 oz (283.4  g) to 270 g because that was all I had.

The baking time was 11-13 min in the instruction.  But my oven took about 14-15 min.

The key is to determine when to remove from the oven.  The dough still looks very undercooked.  But the top surface needs to be mostly dry.