Coffee adds extra richness to the cake♪
Serve with whipped cream♪
Ingredients 【cake mold size 20cm x 8cm】
1 pack Blue Mountain Blend (Brew coffee stronger than usual and use 15cc of it)
45g chocolate
1 egg
10g sugar
30g butter
●15g flour
●1Tbsp of Cocoa powder
Preparation
① Preheat oven to 170℃. Line the cake mold with parchment paper.
② Put chocolate and butter together in a bowl and melt it slowly over warm water.
③ Remove bowl from water. Add egg and sugar to bowl ② and mix. Sift ●● together and add it as well.
④ Add 15cc of strong brewed coffee to ③.
⑤ Pour ④ into the cake molｄ and bake at 170℃ for about 12 min.
* Insert a toothpick in the cake to test if its cooked through.
⑥ Cut the cake into heart shapes and enjoy decorating them!
Home-made Cantafé jelly is my family’s favourite♪
Enjoy making different versions with Cantafé!
Ingredients:
1 sachet Cantafé
1/2 teaspoon gelatine powder
100ml hot water
gum syrup (optional)
Directions:
1. Soak gelatine in one tablespoon of water.
In another bowl, dissolve one sachet of Cantafé in 100ml of hot water.
2. Combine the two ingredients and pour into a heat-safe dish. Set it aside to cool for few minutes before placing in the fridge to chill until set. Add gum syrup to your preference.
Directions:
1. Bring butter to room temperature. Using a mixer, cream butter, add sugar and mix until fluffy and creamy.
2. Lightly beat the egg and slowly add to the batter, then mix.
3. Sift (A) together, add to batter and mix lightly with a rubber spatula.
4. Divide the dough in two, add black tea and matcha to each one, wrap with plastic and let rest in the fridge for one hour.
5. Roll out the dough to 3mm thickness and cut with any cookie cutter.
6. Place it on a lined baking pan, and bake at 180℃ for 12-15 minutes.
Stay cool and comfortable during the hot summer! ★
This caffeine-free tea is easy to drink and helps improve your physical conditions.
Ingredients (Serves 1):
1 teabag Rooibos Tea
1/4 Orange
1/2 Lemon (Set aside a slice for garnishing)
100cc Hot water
Mint leaves
Ice cubes
Directions:
1. Put a Rooibos teabag and hot water in a heat-proof glass and brew for about 3 minutes.
2. Cut orange and lemon in chunks.
3. Remove the tea bag and let cool. Add ice cubes and put oranges and lemon inside.
4. Top with a slice of lemon and mint leaves.
Directions:
①Place strawberry syrup and ice cubes in a heatproof glass.
②Add milk with gum syrup
③Brew dripresso in another cup and mix in milk (different from above milk). Slowly pour it into ②.
Scrumptious matcha and mixed fruit
Just add gelatine! This light and airy dessert will let you feel satisfied and refreshed. Perfect for the season!
Ingredients (18cm pound cake mold):
A – Mixed fruits jelly
1 can of mixed fruits (350ml)
5g powdered gelatin
3 tablespoons of water (to dissolve gelatin) B – Matcha jelly
2 packs of Matcha Cappuccino
250ml hot water (for matcha cappuccino)
5g powdered gelatin
3 tablespoons of water (to dissolve gelatin)
Directions:
① Dissolve gelatin powder in water, and add to the can of mixed fruits. Pour into a mold until it reaches 2/3 of its height. Refrigerate until cool.
② Put matcha cappuccino powder in a cup and add hot water, add gelatin powder dissolved in water, and mix well.
③ Pour ② slowly over ①, refrigerate until cool and firm.
Easy to make and amazingly delish! Make Nama-chocolate for your friends!
Irresistibly smooth and melts in your mouth!
Just try not to put the fresh cream to a boil, and finely chop the chocolate.
Ingredients for 20 pieces:
100ml Fresh cream
200g Confectionery bitter chocolate
Matcha powder
Directions:
① Chop (shave) the chocolate finely.
② Warm fresh cream in a pot and remove from heat just before it comes to a boil. Add ① and mix well using spatula.
③ Line baking pan with plastic wrap, pour batter ② into the pan and let cool in the fridge.
④ Cut into 20 parts, sprinkle Matcha on top and it’s done!
Directions:
① Sift matcha and rice flour together and put aside.
② Bring the butter at room temperature and cream it until smooth using a rubber spatula.
③ Sift powdered sugar and add it to the butter and mix.
④ Add the egg whites(32g) little by little.
⑤ Add the flour mix ① to the batter ④ and mix well.
⑥ Put the dough in a piping bag and squeeze in a long and narrow shape onto a baking pan.
⑦ Bake for 10-12 minutes at 180°C.
⑧ Melt some white chocolate under the double-boiler and spread it on the biscuit and sandwich another biscuit together.
Pancakes made with rice flour and matcha. Excellent with Japanese anko or whipped cream♪
Ingredients for 5 pancakes:
90g Rice flour
30g Almond powder
30g Corn flour
4g Matcha powder
90g Yogurt
50cc Milk
2 Eggs
60g Granulated sugar
Directions:
① Sift together rice flour, almond powder, corn flour and Matcha powder.
② Add yogurt, milk and 30g of granulated sugar and mix with a rubber spatula
③ Add 2 egg yolks and mix well
④ Make meringue by putting 2 egg whites in another bowl and adding 30g of granulated sugar little by little, using an electric mixer.
⑤ Add the meringue to the batter and mix gently with a rubber spatula.
⑥ Heat up the frying pan and after pouring in the batter, cook it at low temperature.
Add whipped cream, maple syrup or anko to your preference!
