Sweet cinnamon bread with chocolate and apricot

DSC03534-001DSC03541-001

Bread like a cake…

DSC03486-001

A creamy rye bread dough (2/3 bread flour, 1/3 white flour), plus cane sugar, plus lots of cinnamon, plus sesame, plus cocoa mass (100%) chips, plus dry apricots…

DSC03488-001

Topped with almond slices, cinnamon, sugar.

DSC03511-001

I’ve let raise too much before baking, but only the shape is affected.

DSC03513-001

DSC03537-001

It’s even better the next days… if there is some left.

DSC03528-001

DSC03540-001

Walnut crust blue sweet potato pie

DSC03360-001DSC03386-001

It’s very a simple and delicious coffee cake. Few ingredients, little process and full flavor.

DSC03249-001

Purple satsuma imo sweet potato. The potato has already a flavor of almond cream cake, so not much is needed.

DSC03372-001

I took the flesh of a baked potato, and smashed it with a little coconut cream, a little Grand Marnier liquor and very little sugar. Just mixed.

DSC03381-001

The crust is walnut, oatmeal, a little sugar, a pinch of salt and very little water, together in the blender. Then put in molds and dried in the oven. Well I should have taken it out before filling…
The taste is really pure walnut

DSC03352-001

So just fill the crust.

DSC03366-001

Serve chilled or warm. And enjoy with your coffee.

DSC03346-001

DSC03387-001

Red daikon, red mochi.

DSC03285-001

DSC03011-001

A colorful version of the Chinese snack that is called in Japan daikon mochi and I can’t pronounce any of its names in Chinese dialects… Well, radish cake.

DSC03257-001

I washed and grated my red skin daikon radish. It’s white inside as usual.

DSC03266-001

I steamed the daikon. Added an equivalent volume of mochiko (sticky rice flour) with enough water to get it creamy. For flavoring : salt, chili pepper flakes, dry shiitake mushroom, fish flakes (skip for vegan version). And fried slices of garlic.

DSC03267-001

I steamed the cakes. Let them chill.

DSC03290-001

Then pan-fried cuts of very cold cakes in sesame oil. They become creamy inside, crispy around. The flower is a slice of raw daikon.

DSC03274-001

For sauce : sweet chili sauce + Bulldog Worcester style sauce.

DSC03280-001

DSC03294-001

Kasu-keiki, the new cheese cake

DSC02478-001

DSC02486-001

These nice one-bite cakes were too good to be saved for next day and daylight photos.
I consider sake kasu as a new type of cheese. It’s creamy, it’s fermented so why not ? And that’s natural that it gives great results in cheese cake type preparations.

DSC02466-001

So here it is, fresh sake kasu (sake lees).

DSC02463-001

I had some sweet bread crumbles, similar to cookie crumbles from my baker.

DSC02462-001

With other ingredients : silky tofu, kurozato black sugar.
I creamed 1/2 cup of
sake kasu with a little water, added melted sugar, 1 cup of tofu, vanilla powder, 2 tbs of potato starched. Made it very smooth.

2013-11-03

I mixed the crumbs with a little coconut, butter, garnished bottoms of paper cups. I poured the cream on top. Cooked 5 minutes, slowly in steaming program of microwave. Let cool totally. Then paper cases can be removed, if you want.

DSC02476-001

No cook crumble, full season flavor

DSC02415-001DSC02399-001

A delicious fruit crumble, fruit crisp if you prefer. Sweetness, fruits, flowers and crunchy cake. And this wonder is ready in 5 minutes. Heaven.

If you want other ideas in the same style :

bananas, chocolate, black sesame almond crisp
Spicy apple crumble

DSC02392-001

It’s filled with deliciously crisp toki apple and juicy ultra-ripe kaki persimmons.

DSC02394-001

My baker doesn’t like wasting. Well, he could give them for free, but maybe that’s not convenient. The price is very low. Yes, he sells crumbs. These are some sweet bread crumbs. That’s similar to crumbed digestive biscuits, in tastier.
So that’s ready, but I’m no so lazy. I did hard work :

DSC02390-001

That took 30 seconds. In the mortar, I reduced to powder some toasted sesame seeds, added the crumbs and pounded slightly to level the big blocks, spiced with cinnamon and nutmeg.

2013-11-031

Cut the apple, cover with kaki flesh and then with crumbs.

DSC02407-001

Add flower petals. Mini chrysanthemum.

DSC02417-001

Yummy !

DSC02414-001

DSC02419-002

Kiku, chrysanthemum garden toast

DSC02360-002DSC02385-001

My garden lunch…
That’s the season for chrysanthemums, on the table too. These small ones are often seen with sashimi. They look good with any food.

DSC02346-002

Ful, broad bean hummus.

DSC02349-003

Basil pesto (basil, garlic, sesame, salt, olive oil).

DSC05750-001

Kiku, chrysanthemum.

2013-11-01

A toast, bean paste, pesto and flowers.

DSC02378-001

Kimchi with yamaimo (Japanese yam) and okra, two sluggish veggies.

DSC02373-001

With coffee and a mikan orange.

DSC02350-002

DSC02358-002

Generous apple brioche

DSC02122-001
DSC02129-001

A delicious brioche sweet bread, ideal fruity treat for the season.

It’s garnished with one of these superb akibae apples.

DSC02127-001

To get a delicious fluffy dough, the main ingredient is time.
One day, you mix yeast, sugar, water and flour to make a sponge. The next day, you make a dough. Two days later you bake it. The net day you enjoy the delight.
300 g bread flour
1/2 cup of yeast “sponge”.
40 g sugar
80 g butter
1 egg + 1 white
about a cup of milk

DSC02104-001

It’s filled with cubes of apple, many. Also, cocoa chips, Grand-Marnier soaked raisins, cinnamon.

DSC02110-001

On top, sliced almonds, sugar, cinnamon.

DSC02118-001

Really, be patient, as it gets so much better a whole day after baking.

DSC02131-001