It was a few days ago when I visited a good friend and we have baked together quite a lot of cookies (and incidentally drunk some delicious punch which inspired us to bake some cookies with matcha)! : D among other things, we baked these delicious Matcha biscuits made of shortcrust pastry dough.
The preparation went relatively fast and you do not even need a food processor or the like. Try it out! 🙂
Ingredients for 2 plates:
50g ground almonds
Step1: in a small bowl, mix the sugar with the Matcha. This prevents the Matcha from becoming clumsy later.
Step2: In a large bowl mix flour, almonds, sugar mixture and Butter. With a knife cut the Butter into coarse pieces and then knead the whole thing by hand until a smooth dough is formed. The to ever 10 – 15 minutes.
Step3: cut the dough in half and Form 2 rolls. These are then wrapped in transparent film and may rest for at least 1 hour in the refrigerator or 10 minutes in the freezer. This is used to cut the dough better later.
Step4: now cut the rolls into 1cm thick slices, bake on a baking sheet and the whole at 170°C 12 to 13 minutes. You should be careful not to Brown them.
Step5: after baking, allow the biscuits to cool down briefly. Roll into sugar while still warm and allow to cool completely. We used cane sugar. Enjoy! 😀
The biscuits are perfect with a Cup of hot ginger-honey-and-milk or a delicious tea! 3 don’t you look great? Instead of having a bite, you can also use any other neutral biscuit as a base for Matcha biscuits, because you just have to try! 🙂
I think I’ll let me have a Matcha cookie now! delicious! 😀
Here Comes finally the recipe for the homemade Asian sesame balls! As already reported here, there are many different variants. The balls are not only popular in China, but also in Thailand, Vietnam and Japan, so you do not necessarily need to use mongoose Paste as a filling but also Lotus Paste, sweet coconut rasp or sweet red-bean Paste. There are also many different recipes for dough. Mine is a little simplified and also includes potato puree powder. This makes the whole fluffier and crisper! 😉
We tried the recipe again at the weekend and they have become very tasty again, as you can see on the photos 🙂
Ingredients for the dough (yields 15 medium and up to 20 small balls)
1 pack of gluten rice flour (400g)
4 well heaped TABLESPOONS regular rice flour
4 well heaped EL finished potato puree powder
8 well-heaped TABLESPOONS of sugar, or cane sugar
1 Packet Of Baking Powder
400 – 500 ml of warm water
Ingredients for the sweet mung bean Paste:
200g peeled Mung beans
200g to 300g sugar to taste
1 Packet Of Vanilla Sugar
Water to a boil
Preparation of the dough:
All types of flour, baking powder, potato Puree powder (from the supermarket) and sugar in a large bowl and with hands or a spoon mix well. The water gradually, and knead well. The flour should not stick to your fingers and the dough is supple, but still malleable. Depending on how big your tablespoon when measuring, you need more or less water. Therefore, try again and again and do not give all the water in at once!
Preparation of sweet mung bean Paste:
Place the peeled Mongoose in a small pot without a lid and add about 3cm of water over the surface. Heat the pot and cook over high heat. If the water threatens to boil over, immediately reduce the heat and adjust so that the whole will continue to cook without running over. When the water is almost completely evaporated do the lid on it and simmer on the smallest flame about 10 to 15 minutes. Do not stir the beans all the time!
After 10 to 15 minutes, test whether the beans are cooked by. They should be soft now. If not, let go a little further. When the beans are cooked, remove the pot from the heat and stir with a Löfel the beans until they give a single mass.
Now add the sugar and put the pot back on the stove. Stir over small heat with a wooden spoon until the sugar has dissolved and everything has become a fine mass. Let the mixture cool down and later form into walnut-sized balls.
Fill the dough: simply form the dough into a circle and wrap the balls on one side in it and close. Add excess dough. Try to get the dough relatively thin, if it is too thick it will not quite. A good guide you can see in the Video below. The ball does not have to be perfectly round. It blows up during frying automatically and is thereby by itself nice round, so do not worry 🙂
Ball in sesame seeds: The ball press with force in the sesame seeds and roll. Also press the ball again with your hands and shape, so that the sesame seeds are pressed into the dough. In this way, the sesame seeds do not fall off so easily when frying. In the lower picture I also mixed a little black sesame under it. I think that looks nice <3
Fry sesame balls: place the balls in plenty of oil and fry slowly over small to medium heat. If the Oil does not cover the balls you have to rotate the bullets with chopsticks or a fork, by stirred around in the Oil.
When oil covers balls they can swim in and turn themselves (because of ascending bubbles). Fry the balls golden yellow and crispy and drain on kitchen paper. You should not leave the balls in for too long or make the oil too hot, otherwise they could burst in some places and then look a bit unformed!
It is best to eat them fresh when the sesame balls are still warm. Enjoy! 😀
In this Video you can see how the sesame balls are filled and fried. They’re a little smaller than mine, though. But you can do it according to your taste 🙂
A delicious Curry-filling, with a fluffy-chewy texture, plus a crispy Panko breading: this is Japanese curry bread, or Kare Pan and is one of the favorite pieces in Japanese bakeries! If you are a big Fan of Japanese Curry, then you should definitely try these heavenly buns.
The best thing about Kare Pan? For me, this is definitely the warm, slightly chewy, and super crispy yeast bread rolls! The combination of deep frying with the hearty Curry inside – Kare Pan makes me just addicted.
What’s Kare Pan, or curry bread?
Kare Pan is Japanese Curry wrapped in bread dough, lightly coated with Panko bread crumbs and then fried until it is golden brown. This curry breads you find in bakeries and Convenience Stores all over Japan. It can be eaten for breakfast, as a Snack for lunch or simply at any time of day.
Tip: Kare Pan tastes really good as a Snack on the go on a day trip!
For the curry filling I use mostly leftover Curry from the day before, which I put overnight in the refrigerator.
You can use any of the curry varieties that are suitable for the Kare Pan. I have filled my Curry rolls with vegetarian Curry (with mushrooms instead of meat), I have previously lightly mashed (it then has more the consistency of a Paste), so I do not tear holes in the dough plates when filling the dough – I can recommend you do that too!
Before we start, I have three more important hints for you:
- Don’t roll out the dough too thin!
- Do not overfill the dough plates with too much curry paste!
- As soon as you put a roll in the oil, you should turn it’s side after a few seconds to avoid burning the rolls!
Good luck, have fun and enjoy while trying the recipe!
Menu Type: Side Dish, Pastries, Snack
Difficulty: For Advanced
Ideal for dinner, celebration, on the go snack, lunch
Preparation: 30 Minutes
Cooking Time: 20 Minutes
Waiting Time 1,5 Hour
Calories p. p.
- 200 g wheat flour
- 1 TSP salt
- 2 TBSP sugar
- 3 g yeast (dry yeast)
- 125 g of milk (at room temperature)
- 10 g Butter (at room temperature)
- 300 g Curry (from the day before; best to puree briefly to a Paste)
- 1 Egg
- 60 g Panko (typical Japanese breadcrumbs)
- Oil for deep frying
Before you start cooking, check the ingredients for the Kare Pan (tip: you should prepared the Curry the day before, put it in the fridge overnight and puree it to a kind of Paste before use).
For the dough:
step 1 Mix in a large bowl the flour with the salt and sugar. Then add yeast and milk (at room temperature). Stir it all together with a spoon.
step 2 mix the dough put the butter in the middle of the loosely stirred dough and knead the dough with your hands to a uniform dough ball (preferably do this not in the bowl, but on a slightly floured work surface). This can take a few minutes (don’t mind the greasy consistency, which is caused by the Butter – this usually passes after a few minutes of Kneading).
step 3 knead the dough
Put the finished dough back in the bowl and cover it with some cling film – then the dough does not dry out. Leave the dough for 1 hour in a warm place.
step 4-let dough go
After the dough has risen slightly, lift it out of the bowl and knead it again briefly. Now divide it with a knife into 8 equal sized pieces (at 200 g flour) and roll each piece to a small dough ball.
step 5 divide batter Press each of the dough balls with the palm flat on a floured work surface and roll them with a rolling pin into a round dough loading (about 10 cm in diameter).
step 6 roll out dough
For filling the Kare Pan:
Take one of the dough flakes and place a tablespoon of curry paste in the Middle (do not overfill the buns, because this will be a Problem when frying!). Also, be sure to keep the dough edge dry!
step 7 dough filling
Use your fingers to hold two opposite sides of the dough ribbon and press both sides of the length together very firmly with the fingertips. Then fold this closure over again and press the fold again with your fingertips-so you prevent the filling from running out in the hot oil.
step 8 roll forming
Place each filled dough piece on a piece of baking paper with the” seam ” down.
step 9 roll on baking paper
In a small bowl, whisk the egg and prepare the Panko.
step 10 preparing for panning
Brush each piece of dough gently (do not tear the dough) on the top with a little egg and place it in the Panko with the top down. Now brush the other side and twist the bun in the Panko, so that Panko sticks everywhere.
step 11 Put the buns back on the baking paper and let them stay covered for another 30 minutes (for example with a kitchen towel).
step 12 buns are ready for frying
For deep frying:
step 13 Heat the Oil in a suitable pot (or – if available – use a deep fryer) to about 165 to 175°C. using pliers, Put one of the rolls in the hot Oil and turn immediately to the other side. Frying takes 2 to 3 minutes per roll-wait until the Panko is golden brown. Put the finished Kare Pan on some kitchen paper to drain.
Now the Japanese Curry rolls are ready and can be eaten directly (but also the next day-when the curry filling has given flavor to the dough-they are almost even more delicious). Itadakimasu(Enjoy)!
Do you have any further questions or suggestions on making Kare Pan? Then simply use the comment box below! We are always looking forward to stimulating and helpful comments on our website.
Yatsuhashi is one of a Japanese confection ‘Wagashi’. This yatsuhashi is flavored cinnamon and matcha ( green tea pudding). It’s also known famous souvenir sweets of Kyoto. You can get it at Kyoto station, or the many souvenir shops in Kyoto.
It’s made from glutinous rice flour, sweet bean paste, and cinnamon. It’s really soft and It has a nice cinnamon flavor. If you like cinnamon flavor and sweet bean paste, you love it. I love eating it with green tea.
Kyoho is an end-of-summer fruit in Japan . There are aromatic flavor and juicy sweetness in it. One of my favorite fruits.
They are early grown Mandarin oranges. We can eat them at the beginning of autumn in Japan. Mandarin oranges can be peeled easily by hand. They used primarily for eating raw without cooking. The balance of acidity and sweet taste is good.
A ginkgo nut is a seed of a ginkgo tree . We called Ginnan in Japanese. We sometimes look at the menu of ginkgo nuts in the shops of Yakitori. I often eat ginkgo nuts on the snacks of alcohol and we put ginkgo nuts into chawanmushi ( egg custard steamed in a cup) in Japan. They have a glossy beautiful color and a slightly bitter taste.
I found this Haagen-Dazs Limited Edition the other day. I’m always looking forward to it. This time, I’m most pleased with the apple pie taste . Although I love the brown sugar taste that was sold several years ago, it’s not sold lately in Japan. I miss it !
A chestnut is one of the delicious food of autumn.
I make chestnut jam and chestnut rice every year at this season.
Both of them are ones of my favorite foods.
Taberu Rayu is chili oil with chopped ingredients. Due to its popularity, Taberu Rayu was often in short supply few years ago in Japan. Recently, many kinds of Taberu Rayu are sold.
I sometimes would like to eat it very much. It gives a good appetite to us,
Because It has a rich spicy flavor by several ingredients. Taberu Rayu goes well with especially boiled rice.