Bread like a cake…
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…
Topped with almond slices, cinnamon, sugar.
I’ve let raise too much before baking, but only the shape is affected.
It’s even better the next days… if there is some left.
Favorite desserts and sweet treats of the passed year.
Chocolats au caramel salé (melty salty fudge choco sweets)
Tarte automne-été aux trois fruits (Summer-Fall triple pie)
tarte au sucre lorraine (gran’s sugar bread)
Le nouveau gâteau truffe au chocolat , with soy yogurt
Sesame jewels. The Chinatown treat home-made.
So simple walnut brownie ice cream
Sakura an-pan, blossom sweet bread
It’s very a simple and delicious coffee cake. Few ingredients, little process and full flavor.
Purple satsuma imo sweet potato. The potato has already a flavor of almond cream cake, so not much is needed.
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.
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
So just fill the crust.
Serve chilled or warm. And enjoy with your coffee.
A delicious fresh dessert for all the lovers of sour sweetness.
Why zu zu zu ?
Zu or su, is sourness. Many acidic ingredients have this sound in Japanese. Today :
Anzu : Apricot.
Yuzu : yuzu citrus.
Kuzu : kudzu is a root resembling arrow-root and similarly used as a jelly starch.
About 1 volume of dry apricot for two of oat meal in the blender, then just a little water. Put in the mold, dried in the oven.
Yuzu. I’ve really discovered something here : yuzu and apricot are one of those rare matches made in even. Paired they become something else, a richer fruit flavor.
Kudzu as it is sold. It is 本葛 Honkuzu, pure kuzu. There exist others (explanation here).
For more : kudzu recipes.
I mixed the kuzu powder with the juice and zest of a yuzu, a little yellow cane sugar, enough water (as suggested on the package of kuzu) and cooked while stirring, till it became transparent.
Filled the crust. Let cool a few hours. Garnished with whipped coconut cream, toasted sesame seeds and yellow cane sugar.
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.
So here it is, fresh sake kasu (sake lees).
I had some sweet bread crumbles, similar to cookie crumbles from my baker.
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.
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.
GOURMANDE in OSAKA 