WA cakes: Azuki Denishu

"Denishu" (?????) means as much as "Danish", so here is a type of pastry, namely "Danish Pastry", this is the English name for a Plunderteig. Plunderteig very many different small pies are made like just pastries, croissants and many more.  Cat called such small cake always "particles", these are well known in the area where he comes from (cute ). This type of Plunderteig is known since 1960 in Japan and was probably directly from a Japanese Baker in the country of the rising sun brought, hence the name. Of course the Japanese would not, if this pastry could, customized the tastes to fill it with Anko is a widespread variant, often with a whole Kuri Kanroni in the middle.

Made Plunderteig also croissants, my Denishu dough is from finished "fresh" Croissant dough in the can. Simply to can, roll, fill backen-finished. Best I until now the sort of "Chocolate" found the chocolate is going though but in an extra bags, the dough is also particularly crispy and the most important thing he has just the right size, small squares. At the "normal" doses Croissant dough must be the two triangles can be "glued" together and cut in the middle. I hope that this canned cheese pastries is known to many, and can understand what I meine(wenn_nicht,_sp?testen_nach_dem_?ffnen_der_Dose_wird_es_klar_sein,_ich_habe_n?mlich_aus_Gier_vergessen,_Bilder_zu_machen,_weil_Hunger).

By the way, when studying the ingredients, this dough purely vegetable ist(eigentlich), can but be included tracks (egg/milk) reveals. So I ask people with food intolerances and vegan, just read, I can well imagine that there is something in health food store but without "Tracks". Croissant dough is a Plunderteig with butter or margarine made with butter it be described as "Butter Croissant" (according to food provisions). Not this "tracks" were it would be a vegan pastry. Or, is the batter himself forth, but honestly, that would be no "WA cakes" Yes more, it should be so quickly and easily.

The chestnut trees can be replaced with roasted walnut pieces, I personally find the combination of walnut and Anko almost better. Best this azuki Denishu straight from the oven are still warm, with a cup of dampening hot green tea simply heavenly at these temperatures.

For 6 pieces
1 Pack chocolate batter in a can
sweet bean paste 200 g Tsubu to (doses Anko is possible)
4-5 Kuri Kanroni or roasted Kastanien(amaguri) out of the bag some Walnut halves
Crowning glory for brushing:
2 El Mirin
1 El maple syrup

Dough in the can there actually in almost every supermarket in cooling the Croissant, has the image to see the normal version.

Roast walnuts 5 minutes without fat in a frying pan until they are a bit darker and smell good. Kuri Kanroni from glass take, drain, cut into small pieces and the bean paste mix (Similarly also Anko is prepared, which is used for filling Kuri Dorayaki).

Open the can and carefully roll the doorbell and split into pieces for such "seams" are already in the dough. Place the pieces of dough on a baking sheet with parchment paper and once trial fold every corner to the Center, so you can see where you want the fill. Then apply to each dough square 2 El of the Anko mix and wait a little. Collapse the corners and hang up a piece in the Middle Kuri Kanroni or half of a walnut.

Mirin and maple syrup mix, so that coated the "particles" twice: the first time before baking, and even after that.
Bake Oven preheated to 180C? in 15 minutes, here you must adjust somewhat times and temperatures the own oven. On the packaging indicates 200C? and 20 minutes, it was for me too long/hot, the first time they have become too Brown and slightly bitter.
Immediately after baking remove Kuri Kanroni brush again with the gloss Enamel, and otherwise they dry out. The brush the pastry Gets an attractive Sheen and tastes even crispier.

Just cool, but necessarily still warm sipping a cup of hot green tea enjoy superbly at these temperatures!

The Anko particles taste of course out cold, and security with other tea or even coffee.

Tip: If you topped it with Walnut halves, it must be roasted not afraid.

Actually I wanted to write another article, but this is just SO good, especially when it is served hot, I had to share it instantly .

Gratin Dauphinois

Our dinner consisted of ham geb raadje, with stewed beans, mushrooms cream sauce and gratin.
The recipe of the mushrooms cream sauce I after this recipe.
Here is the recipe of the gratin.
Ingredients
500 gr potatoes into thin sliced (not washing and drying not!)
150 ml whole milk
150 ml cream
Salt, pepper, nutmeg, garlic herbs
Method of preparation
Preheat The oven to 180 degrees.
The milk together with the cream and the herbal heat up to boiling point.
In a greased oven dish do the potato rounds and the cream mixture casting.
Fifty minutes let Bake until potatoes are tender.

Tasty!

Japanese lemon cake with yuzu

Yuzu, the Japanese lemon is an incredibly aromatic fruit, their scent is truly unique: a mixture of powerful lemon/lime with strong grapefruit touch and a little Mandarin, hard to describe because it is really unique. Of course a fruit like yuzu is ideal for all possible candy: cakes, desserts or Wagashi in Kyoto are e.g. yuzu mochi, I would like to try necessarily soon. Because of the wonderful aroma fresh or dried yuzu is a much used spice in the Japanese kitchen Bowl also: in clear soups, of course as dressing salad-like dishes like Sunomono, about Udon noodles sprinkled or various fish dishes.

Unfortunately fresh yuzu lemon with us are hard to get and when, then in a big city in a gourmet or specialties business. Has someone already spotted fresh yuzu Germany? Would really be interested. Other yuzu products are not available until the dried skin, sometimes called the yuzu-ko (yuzu powder). Sometimes it can get yuzu juice in online trading, but often at a price that is simply too high if one considers that bottle juice will never have the intensity of the fresh fruit. Fortunately Yuja-cha there (also yuzu Cha) a yuzu-based "jam" which is really a tea (or rather: a tea which is a jam). These "tea" I had used ever in the cake, but with ume taste, Japanese green Plum (or apricot). This type of tea comes from Korea, there is the thick syrup with hot water mixed and served in the Korean tea ceremony. There are several flavors, yuzu is the classic. This syrup/jam can be used in many sweet things, the taste is really good, just for the "pure" pleasure (e.g. in cr?pes) I find less suitable, in contrast to the plum tea. This is due to the slightly bitter cup of yuzu lemon that is abundant, but if you like the classic English Orange jams, will have his joy also.I like them so much, but Yujacha is well suited for baking.

Lemon cake called remon keki in Japan??????, small, aromatic cake as a lemon are very popular, so there are even special baking molds for this. Here is an online store offering it as an example. I get a recipe for such cake over a year ago, unfortunately it was not a particularly gutes-dry, little taste, just boring (now other recipes have accumulated still 4-5). Since that time have I "worked", there were definitely 20 attempts. This huge obsession came partly because because firstly, I absolutely wanted to develop the "perfect" lemon cake (because the lemon forms that I already had), and secondly because my cat prefer like this cake. Any kind of lemon cake is it right to mainly with thick lemon glaze. He was particularly excited from the idea to bake the cake in the shape of a lemon, he always says stick I should even both halves "together", resulting in a "whole" lemon. But only with the yuzu jam is it very good become delicious juicy and lemon, not too sweet.The previous attempts with lemon juice or syrup were not so true. The preparation is not difficult and woe if nobody talk the cake nachbackt…dann anymore to you…

The yuzu there of course at Dae Yang jam, what else should be considered, the rest of the dough.The key to the (almost) perfect lemon cake was ultimately the dough must necessarily several hours more, in the refrigerator overnight rest.Until then, it will be wonderful juicy.With a cup of good tea best yuzu or orange blossom oolong, it really is a real treat.

2 Eggs
70 g butter, melted, not tanned (for melt 90 g)
80 g Hakuriki ko wheat flour
80 g sugar
1 g baking powder
2 Tsp finely grated lemon peel,
1 TL yuzu powder
30 g honey
50 g yuzu jam

Glaze
1-2 El fresh squeezed lemon juice
100 g icing sugar

The eggs should come directly out of the fridge, half an hour before please remove.
Instead of Hakuriki ko also 70 g Weizenmehl(Typ410) and 10 g strength can be used, but the soft flour better.
Because the dough to rest, it is better to use a professional baking powder which only works in the Backoffen here.

The 70 g melted butter requires 90 g, a little more, because the moisture evaporates.To melt the butter over medium heat in a pot until have dropped, then allow to cool the butter milk components to the ground.

Mix flour with baking powder and seven.The eggs in a bowl beat and put up with the sugar slightly frothy.Honey and yuzu deal jam, briefly lemon zest and Yuzupulver embezzled, then.The cooled butter stir, is now important to stir it if the flour is dealt very little.Flour and baking powder in seven and quickly smooth stir with a whisk, no longer with a Elektror?hrstab.

Feed, preferably resealed, and make night in the fridge for several hours over no refrigerator smells in the dough.
The next day the Backoffen to 160 ? C Preheat.Small shapes (muffin molds are suitable, or small boat forms) coating with butter and sprinkle with a little flour.Only about 3 / 4 full moulds with the dough, make no longer.

In the preheated Backoffen medium rail slide and at 160 ? C approx. 15-18 minutes backen.Beim necessarily a baking with water make filled dish in the oven, because of the steam.Bake can vary slightly depending on the oven, here one must be careful, the cake should be not too long in it, otherwise it can be dry.Best make a swab test, it should come out clean after 15 minutes, it is not the case, nor further bake for 2-3 minutes.The cake should be golden brown and rather just rise.When a hill forms (like on the picture), the temperature is too high.
Cool shortly after baking and remove from the form.
Freshly squeezed lemon juice and sugar a thick glaze mix and apply to each cake, allow 2-3 hours to dry.The quantities for the frosting I am very insecure, I'm always feeling down, the frosting should be very thick.Nice evenly it if you simply dips the cakes in the glaze, then a little drain and turn around.

This Japanese page there is a lemon cake test where the best lemon cake.From a "lemon cake team" tested.

Sugarloaf

Today even a sugar bread trying to make.The Critter's of tasted and has fully approved.
This remains so in …
Not so hard to prepare heeeeel, but many of the ingredients.
Ingredients
7 gr salt
500 gr white patent flower
9 gr dried yeast
150 ml water
2 eggs
30 gr of butter (melted)
3 tbsp honey
2 tbsp milk powder

180 gr sugar pearls
1 tsp cinnamon
Method of preparation
The first eight ingredients in the order in which they are written in the kitchen robot do.
This ten minutes allow to kneading, preferably a little longer.(I've panned the 15 minutes).
a bowl of grease and paste do (even turn around so that each side of the dough is covered with what fat).
Hedged on a warm place for at least a hour.
After this hour mix your sugar pearls with the cinnamon.
The dough well elsewhere and then the sugar pearls with cinnamon underneath kneading.
Take your time to do this.In the beginning, it seems like if you not only get beautiful mixed with patience will though.
This dough you bring about in a greased bread look and let you get at least two hours.
Meanwhile, the oven preheating on 180 degrees.
40 minutes to bake.

Tasty!

Pasta with Bacon and Leek

My men had today the surplus of the Boomstammetjes that the son had made last week, along with baked potatoes, braised beans and spinach cream.
Brrrrrrr nothing for me, so for me next gerechtje, a pasta with quick cream and speksaus.
Ingredients
1 shallot cut up
100 g Diced Bacon
A knob of butter
2 leeks cut up
little water
200 ml cream
200 ml whole milk
Chicken broth (I use this by Piet Huysentruyt)
Dolce Vita herb (Piet Huysentruyt)
Pepper and salt
75 Gr. Mozzarella
250 gr Pasta
Method of preparation
Plenty of water to boil the pasta cooking.Salt and a little olive oil in the water.
While this happens, you can make the sauce.
The shallot and the bacon stew in the butter until the bacon is starting to get color.
Add The finely chopped leeks and stewing until he al dente.
Add A little water and what kippebouillon.
Add The cream and milk and let boil down.
What with herbs with Dolce Vita herbs and pepper and salt.
Of the fire, add the grated Mozzarella.
The pasta gaarkoken and mixing under the sauce.

Tasty!

Broccolipuree

Today we have eaten, broccolipuree together with chicken.
Was a fine puree, the surplus for the Critter tomorrow!
Ingredients
750 gr potatoes
1 broccoli sprout
75 gr butter
Little milk
Butter, salt and nutmeg
Method of preparation
The potatoes gaarkoken and cut the broccoli into florets and gaarstomen.
Together with the butter and milk to a creamy puree stomping.
Good season with salt, pepper and nutmeg.

Tasty!

Mushroom cream sauce

In the ham geb raadje naturally 'n tasty champignonsauske.
Ingredients
500 gr mushrooms
1 tbsp oil
1 tbsp butter
Little water
1 kl greetings broth of Piet Huysentruyt
Salt, pepper and Garlic herb
Small box room
Method of preparation
Cut The mushrooms and aanbakken in the oil and butter.
If they are beautiful and a light brown aangestoofd Tan, spice them with pepper, salt and garlic herbs.
Hereinafter referred to as add some water, not too much with the teaspoon of bouillon.
Let melt and add the room.
Sauce well let down.

Tasty!