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Japanese green tea soufflé recipe

Japanese green tea soufflé recipe


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Enjoy the rich taste of green tea in this creamy cheesecake-like Japanese fusion soufflé. Adjust the sweetness by adding icing sugar or whipped cream on top once the cake cools off.

Be the first to make this!

IngredientsServes: 8

  • 20 to 25g matcha powder
  • 150g amanatto (sugared azuki beans)
  • 500g cream cheese, softened
  • 230g double cream
  • 160g caster sugar
  • 5 large eggs
  • 45g cornflour

MethodPrep:15min ›Cook:35min ›Ready in:50min

  1. Preheat oven to 180 C / Gas 4. Line the bottom and sides of a loose-bottomed cake tin with baking parchment.
  2. Sift the matcha. Place amanatto in a bowl and pour hot water over to soften. Drain in a colander.
  3. Add cream cheese, double cream, half of the sugar and matcha into a bowl, and mix well with an electric mixer.
  4. Separate the eggs. Beat the eggs whites with the mixer till foamy. Add the reminder of sugar, and beat till stiff.
  5. Add egg yolks to the cream cheese mix and stir to blend thoroughly. Fold in the stiff egg whites.
  6. Fold in the cornflour, then pour the mixture into the prepared cake tin. Pour the last bit of the thicker mix on the sides and not the centre of the pan. This way the cake will inflate to a good shape. Sprinkle evenly with amanatto (it can also be added while baking).
  7. Bake in the preheated oven until set but still wobbly, about 25 to 35 minutes. Take it out of the oven. Serve while warm to enjoy the puffy texture, or let cool and serve chilled to enjoy the moist texture.

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How To Make Japanese Matcha Green Tea

Bring matcha into your life and never look back. This iconic tea is made by grinding Japanese green tea leaves into a fine powder, which is then mixed directly with hot water to make tea. This differs from normal tea (where the leaves are only infused with the water), making matcha one of the most nutritionally rich types of tea available. Enjoy matcha any time of day and benefit from the myriad of nutritional benefits.

Ingredients

matcha powdered green tea
60ml water

How To Prepare

First things first, put the kettle on and grab yourself a mug or if you want more authenticity, try using a chawan, a traditional Japanese tea cup.

Once the kettle has boiled, wait for a minute or two so that the temperature of the water is approximately 80°C. If the water is too hot, your tea may become too bitter.

Add a small teaspoon of matcha powder to your cup and then fill with approximately 60ml of hot water.

Using a chasen, or matcha whisk, mix the powder in with the water so that no lumps remain in the tea. Mix for a minute until the tea has lots of small bubbles on the surface and appears slightly frothy.
Your tea is now ready so sit down, relax and enjoy your green tea, perhaps with a small Japanese sweet on the side.

Tips and Information

- If you live in an area with hard water, try using a water filter to purify the water before you boil it. This will give you a cleaner tasting tea.
- Try adjusting the amount of water and matcha used until you find the right taste for you.
- Traditional matcha green tea is much bitter than the regular green tea so you might need something sweet to balance the taste.


1. Banana Sushi

This Japanese-inspired dessert combines bananas, chocolate, and pistachios to make one heavenly bite. It may not be authentic wagashi, but it sure is yummy.

Banana slices are covered with chocolate and crushed pistachios. It&rsquos wonderfully sweet, chocolatey, and crunchy.

Plus, just look how adorable they are. Be still, my heart!

Best of all, this sweet sushi only requires 3 ingredients and 15 minutes of your time.

Even the busiest moms and dads can whip up this fun and addictive treat any time.


Matcha Purin (Japanese Green Tea Pudding)

This is a great recipe for the matcha lovers! This matcha (green tea) pudding has a smooth texture and just the right amount of sweetness that melts in your mouth. This delicious dessert is so easy to make at home using simple ingredients.

Nutrition Benefits of Green Tea (green tea

Rich in minerals and vitamins, green tea is a powerful anti-oxidant. It helps to lower the cholesterol and blood sugar level and boost the metabolism.

Matcha contains vitamin A, C, E, K & B-complex, amino acids, zinc, magnesium, calcium… Yes, the list goes on!!

Watch the video to learn how to make this delicious Matcha Purin!

COOK TIME 15 minutes
RESTING TIME 2-3 hours
(in the fridge)
SERVINGS Makes 4-5 puddings

Ingredients

1tbsp (6g) matcha powder
200ml milk
200g whipping cream
50g caster sugar
□ 5g powdered gelatine
□ 50ml warm water (for gelatine)
□ To garnish : whipped cream, matcha powder, mint leaves (optional)

Instructions

1. Pour the milk, whipping cream and sugar into a saucepan and put it on a low heat. Keep stirring the mixture until the sugar dissolves completely. Turn off the heat.
2. Sift the matcha powder into the milk mixture and mix well.
3. Pour the warm water into a container and add the powdered gelatine and mix well. Make sure to add the gelatine to the water, not the other way around!
*If the gelatine doesn’t dissolve well, stand the container in a pan of warm water over a low heat. Do not let the gelatine mixture boil as it can prevent a good setting of the mixture.
4. Once the gelatine is dissolved, pour it into the milk/matcha mixture.
5. Strain the mixture through a fine mesh strainer (if you don’t have one, you can use a tea strainer). This will make the texture of the pudding smooth and silky! See the video for details.
6. Pour the mixture into serving cups and chill them in the refrigerator for about 2 hours.
7. Garnish with some extra whipped cream, mint leaves and matcha powder and enjoy!


Recipe notes

Now let&rsquos talk about this Matcha Green Tea Souffle for a second, before I drown you in my melodrama haha! Procedure-wise, it&rsquos not as simple as the Chocolate Souffle I shared before, but the process isn&rsquot difficult. You have to make a custard for your souffle base and allow it to chill before folding in your stiff egg whites. If you&rsquove made ice cream or pastry cream before, this should be a piece of cake.

This recipe has more steps and takes a little longer but the delicious result is well worth the wait. Just be vigilant while you are tempering the eggs and cooking the custard, and make sure you have your extra bowl prepped since you don&rsquot want to mess the custard up by overcooking it! Once the custard has thickened but is still smooth, remove from the heat and transfer RIGHT AWAY. These souffle rise up really well and are quite airy, with a creamy, deep matcha-flavoured body. It is a bit sweet but the taste of matcha is unmistakable.

A light and airy souffle with the unmistakable deep flavour of matcha. It's sweet enough that the dusting of sugar on top is optional, but it will work well with some creme anglaise too!


Hummus for Football Season


Recipe Summary

  • 1/3 cup boiling water
  • 1 tablespoon powdered green tea, plus more for dusting
  • 1/2 cup sugar
  • 5 large egg yolks
  • 1 1/4 cups cold heavy cream
  • 1 tablespoon creme de menthe

Wrap six 2-ounce ramekins with parchment, extending 1-inch above rim. Secure with tape set aside. Stir boiling water and tea in a bowl. Refrigerate 30 minutes.

Put sugar, egg yolks, and tea mixture into the bowl of an electric mixer set over a pan of simmering water. Whisk until lightened and fluffy, about 8 minutes. Attach bowl to mixer fitted with the whisk attachment beat on medium speed until cool, about 5 minutes. Transfer to a bowl.

Put cream and creme de menthe into the clean bowl of an electric mixer fitted with the whisk attachment, and beat on medium-high until stiff peaks form. Fold into yolk-tea mixture. Divide among prepared ramekins. Freeze at least 4 hours (up to overnight). Remove parchment. Let stand at room temperature 10 minutes before serving. Serve dusted with tea.


Green Tea and Sweet Adzuki Bean Souffle

Soak the beans in water to soften overnight. Rinse, then boil the beans in a large pot of water for around one hour or until soft. Remove from heat and strain out liquid. Add the 3 tablespoons of caster sugar and return to heat for a minute or two, until the mix becomes glossy and the sugar melts. Set aside.

Brush four deep ramekins with a generous layer of melted butter, using upward strokes. Dust the insides with sugar and chill to set.

Heat the milk and cream in a heavy-based saucepan until almost boiling.

Sift the flour and cornflour together. Beat the egg yolks and sugar together in a large bowl, then mix in the flour.

Add a splash of the hot creamy milk and whisk well until the mixture is smooth, then gradually whisk in the rest of the milk.

Pour back into the pan and whisk over a medium-low heat for 3-5 minutes or until thickened and smooth. Transfer to a bowl, cover and cool to room temperature, stirring occasionally to prevent a skin forming.

Once the creme patissiere cools down, mix in the matcha (green tea) powder.

Whisk the egg whites in a clean bowl to firm peaks, then gradually whisk in the 50g caster sugar a spoonful at a time to make a firm, glossy meringue. Whisk a third of the meringue into the creme patissiere base, then very carefully fold in the rest, using a large metal spoon or spatula.

6. Half fill the ramekins with adzuki bean mixture. Fill with souffle mix. Tap the dishes on the work surface to level the contents. Smooth the tops with a knife and then run the knife around the edge (this helps the it rise evenly).

Sit the ramekins on a wide baking tray and bake for 10-12 minutes until well risen and lightly golden on top. The souffles should wobble gently in the middle when ready.


What Makes a Good Mille Crepe Cake?

I must admit, I arrogantly thought the first crepe I made was a huge success. There were no tears in the crepe, it was ever so slightly golden brown and it tasted delicious. I thought, "Perfect! Now I just need to slap these layers together with filling and I've got myself a cake!" But the next day when I tried the cake after it had time to set in the fridge, I heard the dessert Gods telling me, "Oh no, not so fast, little grasshopper." My first crepe cake was hard and not at all fluffy. Because the layers were so firm, the slice of cake broke apart as I tried to run my fork down through it. I even looked up #crepecake on Instagram to see if other crepe cakes could be broken down easily with a fork and sure enough, it can (and it should). My problem was that my crepes were too firm and way too thick! I think my first cake had about 10 layers when it really should have double that amount while keeping the height the same. I set about to rework the recipe to make the crepes less firm and utilized some other cooking techniques to make a much thinner crepe.

In short, a good crepe cake should consist of many layers of extra thin crepes filled with an appropriate ratio of filling. Assembled together, a fork should be able to easily break it down without disassembling it in the process. The texture should be soft and not too hard or chewy. And, of course, the flavor of the cake should also come through as well.


Ochazuke Recipe

Ochazuke is usually rice in green tea with some salty toppings or pickled vegetables. It is very simple food that involves hardly any cooking. Ochazuke is a “you make it at the table” kind of thing, so you probably won’t find it on the menu at restaurants, especially outside Japan.

If you tell your friends that you ate Ochazuke for lunch, you’re basically saying you didn’t have anything on hand to eat or didn’t want to cook. However, even though it’s very simple, Ochazuke can still be very tasty. In Japan, you can buy instant Ochazuke seasoning packets, which are actually pretty good once in a while. They have rice crackers, seaweed, and a lot of salty seasonings. The instant seasonings are very convenient to have sometimes, but you might not want to eat that everyday because they contain MSG. At the other end of the spectrum, there are more elaborate Ochazuke styles using expensive seafood and Dashi stock that you eat at upscale restaurants.

What we made here is very easy, and most of the ingredients are in a typical Japanese pantry. If you don’t have some of the ingredients, substitute or omit them. We recommend you do use Salmon Flakes, pickled plum, or something salty though, because you may find there is not much taste from just the green tea.

Ochazuke is good when you don’t have much appetite too. There is nothing hard to digest in the ingredients. It can be great to eat after holidays or parties. Let your tummy rest from big feasts, and have some mild but tasty Ochazuke!


Watch the video: Γουασάμπι, κρέμα τόνιου και χτένια: Η Ιαπωνία και η κουζίνα της (May 2022).