Tag Archives: Japanese

Souffle Pancakes スフレパンケーキ

Light and fluffy, who hates it?

Souffle Pancakes スフレパンケーキ

Souffle Pancakes スフレパンケーキ

It certainly takes more effort to make these Souffle Pancakes. But, the texture of these pancakes is just delicate like a piece of cloud when you bite into it. Simply delightful.

Souffle Pancakes スフレパンケーキ

Souffle Pancakes スフレパンケーキ

While some enjoy the eggy flavor when it comes to souffle, I don’t. Hence, my recipe has higher amount of sugar content and vanilla extract to cover that pungent smell. If you are like me great! Else, please close the tab and find other recipes! (I’m just joking! Just omit the vanilla extract will do)

Be sure to eat your pancakes as soon as possible as it will start to shrink as time goes by, especially if you are planning to stack it up. 

Souffle Pancake
Makes 6 decent-sized pancakes
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Egg Yolk Batter
  1. 2 Egg Yolks
  2. 2 tbsp of Milk
  3. 2 tsp. Vanilla Extract
  4. 15 grams of Plain Four
  5. 15 grams of Corn Starch
Meringue Batter
  1. 4 Egg Whites (about 115 grams)
  2. 1 tsp. White Vinegar
  3. 30 gr. Fine Sugar
Instructions
  1. To make the egg yolk batter, mix in all the ingredients together, egg yolks, milk, vanilla extract, plain flour, and corn starch together until smooth.
  2. Then, in another clean bowl, whip up egg white and vinegar together until frothy. Then, gradually add in fine sugar and beat until stiff peaks.
  3. Transfer about a third of the meringue into the egg yolk batter, using a whisk to stir. Then transfer all of the egg yolk batter into the meringue bowl and gently fold until bowl mixture are well combined.
  4. Preheat non-stick pan to medium low heat, making sure that it is lightly greased with a layer of oil. Pipe out a generous amount of pancake batter onto the skillet. Cover the pan with a lid and cook for 7 to 10 minutes making sure that the bottom is not burnt.
  5. Once the bottom is golden brown and that the top of the batter is dry, carefully flip over using a spatula.
  6. Cook for another 4 to 5 minutes until golden brown, immediately transfer onto a serving plate. Garnish accordingly with whipped cream, fruits and pancake syrup.
TheZongHan https://thezonghan.com/

 

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Red Bean Jelly (Mizu Yokan)

Red Bean Jelly (Mizu Yokan) 水ようかん – Japanese

Red Bean Jelly (Mizu Yokan) 水ようかん

Red Bean Jelly (Mizu Yokan) 水ようかん

I was intrigued when I heard about Red Bean Jelly as I have never thought about the making it into jelly before. Red Bean has always been on the heavy side for me when it comes to dessert as it’s usually very rich and sweet. While as for jelly, I always depict it as light and refreshing, perfect dessert choice after a heavy meal. When I got to try out Mizu Yokan (Red Bean Jelly) in Japan, I was amazed! The flavor of the red bean was strong, yet it was still refreshing.

I was told that the Japanese love their jelly during the summer. Apparently, there are a few different variations of Yokan in Japan. Some would make the jelly with strained red bean paste (like I do here) to give a smoother texture, while some would add in whole soft-boiled chestnuts or use unstrained red bean paste to give texture to the jelly.

 

My experience staying at a traditional Ryokan was amazing. Make sure to check out my travel vlog where I got to try out being in the hot spring and Japanese traditional multi-course dinner, Kaiseki. This was also where I got to try out the traditional dessert, Mizu Yokan for the first time. I just had to recreate the dessert for you guys!

Red Bean Jelly (Mizu Yokan) 水ようかん

Red Bean Jelly (Mizu Yokan) 水ようかん

I couldn’t find Japanese red bean paste in Singapore, so I made it using local red bean paste that was pre-made ready for Chinese bao. Indeed, the type of paste you use here will determine the color of your jelly. I believe you will get a darker and less opaque end result if you use Japanese red bean paste. As there was higher oil content in my local red bean paste, my jelly a little different. I would highly recommend you guys to find Japanese paste for this recipe if you can. I did have to make some adjustment to the recipe to perfect it as I feel I don’t like my jelly to be too rich and too sweet. But, feel free to actually change it up to your liking! The recipe is actually very versatile. If you like your jelly to be firmer, just add a little more agar agar powder. Omit the extra sugar if you think it is too sweet. For me, it’s perfect.

 

Red Bean Jelly (Mizu Yokan)
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Ingredients
  1. 400 ml of water
  2. 200 grams of red bean paste
  3. 2 tbsp of sugar
  4. 2.5 tsp of agar agar powder
Instructions
  1. In a saucepan, combine water, sugar and agar agar powder.
  2. Bring it to a boil to dissolve the agar agar powder completely.
  3. Stir in red bean paste and keep mixing until the paste have melted completely.
  4. Sift through a strainer to ensure the mixture is smooth.
  5. Transfer into a container or a square mold. Let it cool down to room temperature before chilling it in the fridge for at least 4 to 5 hours.
  6. Un-mold the jelly and slice them into bite size pieces.
  7. Serve chilled with Japanese green tea.
Notes
  1. Adjust the ingredients according to your preference.
  2. Add in canned chestnuts or use paste with red bean skin on if you prefer.
TheZongHan https://thezonghan.com/

 

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Japanese Butter Roll (Crescent Roll) バターロールのレシピ

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If you are looking for a soft, fluffy yet slightly chewy perfect white bread recipe. This post is for you.

You may spread some butter and jam on these Japanese Butter Rolls, make it into sandwiches or just eat it plain. It’s a basic bread dough that you should master it. Once mastered, you could experiment and make different variations.

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Sure you say this looks like Crescent Roll, but I beg to differ. (Well, maybe you could say it’s my version of Crescent Roll)

Recipes of Crescent Roll often result in a more dense and compact bread. Which, I think it’s not look appealing. Basically, not a good bread dough.

SAMSUNG CAMERA PICTURESThis is beauty. After all the hard work, you will sure feel good that you made your own bread! It reminds me of buttery flaky croissants. I am dying to try to make my own croissants, but the weather in Singapore is killing me. I doubt the butter is going to fold in probably. (oh well, I think I’m still going to try it out…)  

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Ain’t they gorgeous? 

IMG_9584_editedThey are good for a few days. Since they are homemade, they will start to stale. Just use it to dip curry gravy, make it into croutons or bake some bread pudding.  But I doubt it will last that long. My family loved it so much that they will take one whenever they pass by the basket. It’s just this good!

Japanese Butter Roll (Crescent Roll)
Serves 16
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Ingredients
  1. 300 grams of bread flour
  2. 100 grams of plain flour
  3. ½ tsp. of salt
  4. 2 ½ tsp. of instant yeast
  5. 4 tbsp. of fine white sugar
  6. 250 ml of warm milk
  7. 70 grams of melted unsalted butter
  8. 1 egg
Egg wash
  1. 1 egg and 1 tbsp. of milk
Instructions
  1. In a large mixing bowl, first add in warm milk, yeast, sugar, melted butter, and egg. Followed by dry ingredients, bread flour, plain flour, and salt.
  2. Using the dough attachment of your mixer, mix everything together until it forms into dough.
  3. Then turn your mixer to speed 4 and knead for about 10 minutes. Be sure to let your mixer rest in between to avoid overheating.
  4. Once your dough has become smooth and elastic, stop kneading and let it proof in a large greased bowl for an hour.
  5. After an hour, knock out all the air and transfer the dough onto a floured surface. Roll the dough to about 20 inch round shape.
  6. Use a pizza roller and cut out 16 triangles.
  7. Roll each of them up to form the pretty rolled shape. Pinch the end to make sure it is secured.
  8. Transfer them into greased pans.
  9. Let it proof for the second time for one and the half hour.
  10. Preheat oven to 180C or 160C fan-forced, gently brush them with egg wash and bake it in the oven for 10 to 15 minutes.
  11. Let it cool and serve. You may spread some jam or butter, make it into a sandwich or even eat it plain.
TheZongHan https://thezonghan.com/

 

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