Caramelized Almond Tart

This is a perfect gift for dear friends.☆
No need to keep cold, easy to eat in hands even outside. And then taste is super yummy.
Caramelized sliced almonds match crumbly tart base and rich almond cream filling.

I am a definitely tart lover.




** Caramelized Almond Tart recipe**

<tart base> for 15cm (6 inch )  2 tart molds or 18cm (7 inch )1 tart mold
15g unsalted butter
40g sugar powder
1/2 egg
150g pastry flour
15g almond powder

1. Put room temperature butter in a bowl. Add sugar powder and mix them.
2. Add egg to the bowl and mix them until smooth.
3. Add almond powder and combine them. Make one batch.
4. Wrap tart dough and keep it in the fridge for 12-24 hour.
5. Cut tart dough in half (possible to keep another half in freezer). Press the dough on the table with wrap or flour not to stick. If the tart dough gets melting, keep it back in the fridge, and start to press again. Transfer the dough into tart mold.
7. Press the dough onto bottom and sides of tart mold firmly and keep it in the fridge again for 1 hour.
8. Put the baking paper on tart dough and put tart stones onto it.
8. Bake the tart dough in preheated oven at 180°C for 12 minutes. Remove tart stones and baking paper and put it back to the oven and bake it for 5 minutes. If the dough is baked completely, don't mind (we bake the dough again with filling later).


<almond filling> for 15cm (6 inch) 1 tart mold
30g unsalted butter
25g powder sugar
1/2 egg
40g almond powder
vanilla extracts

1. Put room temperature butter in a bowl. Add sugar powder and mix them.
2. Add egg to the bowl and mix them until smooth.
3. Add almond powder and combine them.
4. Pour the almond filling into the baked tart.
5. Bake it in the preheated oven at 180°C for 20 minutes. If the top of the tart burns, cover with alminum foil.
6. Cool the tart down.


<almond nougat> for 15cm (6 inch) 1 tart mold
40g sliced almonds
25g butter
25g sugar
25g honey

1. Put butter, sugar and honey in sauce pan on the low heat while mix them.
2. When they are melting, add sliced almonds in the sauce pan, and mix them intil light brown.

<Finishing caramelized almond tart>
1. Put the almond nougat onto the baked tart.
2 Bake it in the oven at 180°C for 10-12 minutes.
3. Cool it down.

Every day BENTO -Fried Chicken-

I have been writing BENTO diary since Monday, I notice one thing.
It is very old-fashioned Japanese style, which means always rice and dishes. It is possible to replace to sandwiches spaghetti or penne all over the bento box. That is easy to make.

When my son was a junior high student, he told me, "Don't make sandwich or pasta for my bento. Looking such a girl."
I don't get this, and I know he loves sandwiches and pasta, but I stopped putting those into his bento box because I want him to enjoy my bento which I make. I still wonder why those menu are girly.

Do his classmates make fun of him for his girly bento?
Did I make fun of boys who brought sandwiches or pasta for their bento when I was a teenager?

Keeping bento diary makes me realize that looking of bento seems same every day.
Variety of menu is getting less.




*Juicy fried chicken
*Sauteed cabbage and bacon
*Boiled egg
*Tomato

Every day BENTO -Ebimayo-

"Triangular eating" is one of the eating manner for Japanese cuisine.
It is thought we eat rice, main dish, side dish and soup alternately. It is like eat side dish or main dish first, eat rice next, and then drink soup, and this is repeated.

We call this "sankaku tabe" in Japanese.

Right or wrong, we have different opinions, but it still exists. I remember elementary school teacher said to kids we should eat meal in this "sankaku tabe" at lunch time. My mom said to me the same thing at home. One of the reason is we should eat in well- balanced. This is good for small eater but it doesn't matter for big eater, which means he doesn't leave the meal. Just he eats dishes at once or alternately. Totally it is same nutrition.

In foreign countries, it doesn't exist. In most of countries, they serve appetizer, main and dessert at restaurant as course menu. How is this at home dinner? Basically it is not course menu, so they eat meal in triangular way like Japanese? Some does, some doesn't, maybe mostly doesn't.

Lately it seems that teacher doesn't tell kids should eat lunch in triangular way at school. I don't tell my son neither, but he is good at eating in triangular.
He always bring empty bento box back to home. Sometimes when he has something to do at lunch time, he has no time to finish his lunch, he says to me "I am sorry I couldn't eat all." I say, "OK."
I always find his leftover in his bento box is well-balanced.


 

*Crispy & rich sauced Ebimayo
fried shrimps with mayonnaise and ketchup.

*Fluffy egg roll
*veggies
*Fish sausage

Every day BENTO -Yakiniku-

While I was making my son's bento this morning, I had a question which I've never asked him before.
"How dose he eat bento?"

Dose he eat his most favorite side dish first?
Dose he keep his most favorite side dish for the last?

I left my favorite one for the last when I ate bento at school. Probably my son does the same as far as I see how to eat dinner with him at home. There is several possible reasons, and one of them is he is an only child. Only child doesn't need to compete with his siblings at the table, so he can take times to eat favorite dishes as much as he likes.
I have a big brother and remember competing to get main dishes, snacks or desserts every day. I tried to protect my plate so hard from him at the table. Now I am thinking, competing dishes is bad manner, though.
Anyway, even though I have a brother, now I leave my favorites for the last. This is not intend, but I enjoy my favorites for last minutes of the meal.

Speaking of my husband, he definitely eats his favorites first, and he is a very fast and big eater. I am so sorry for his sister when she was young.




*juicy Yakiniku and colorful veggies
Japanese style BBQ beef and veggies on rice

*butter sauteed broccolies
*egg
*tomato
*Kinpira
simmerd chopped burdock

Every day BENTO -Soboro-don -

When I talked with a British guy yesterday, about culture difference between countries, especially school lunch, we found it is very interesting.
In conclusion, actually we didn't get to the conclusion of the question "where should we raise our children?"

I know children bring sandwiches and chocolate, cookies, apples, oranges, yogurt etc. for school lunch every day in foreign countries. In Japan, school don't allow to bring chocolate, cookies, cold meal and mostly parents don't let their children to have sandwich every day. What I thought is this is just the culture difference, behind the background where they grew up. Lunch which children brings to school is healthy or not, cold or hot, big variety or not, it doesn't matter.

It is good to have nutritious balance for a day or a few days. I guess Japanese who live in Japan want to have total balance in each meal for their children.  Japanese who live in other country is depend on their culture.


We discussed last night about a kind of experiment which conducted between Japanese and American about absolute task and relative task. The result is Japanese are clearly better than Americans at the relative task.

We laughed a lot that funny thing is Japanese is want to put everything together in a tiny box and good at doing this anytime because of many living in tiny country.
BENTO is as well.





*Soboro-don
crumbly beef and eggs topped rice

*Yakisoba
Rich fried noodles

*Butter sauteed Spinach
*Simmerd Hijiki Seaweed
*Tomato

Every day BENTO - Teriyaki Chicken-

This is a commercial of TOKYO GAS. It is a short story type commercial. I didn't  know it is famous in Japan. Japanese only but probably not hard to understand.

In summary, A mother makes bento everyday for her son who is a high school student. Teenage boy is on difficult stage to handle, so conversation between them is getting less, but she decides to give him messages from mother to son though her heartwarming homemade bento.
She can't get his response to her bento, but she realizes his bento box coming back with empty is his good response. She has to make his bento for 3 years. Last day, she made 2 bento, one for her son, one for herself. At her lunch time she is having bento, she praises herself for keeping to make bento for son every single day for 3 years. At the same night, she finds the memo in his empty bento box, which says "Thank you, and sorry couldn' t say it before."

I never watched this commercial before because I live in Osaka, not Tokyo, so I didn't have a chance to notice it.
I am impressed so much and want to show to people who are interested in BENTO culture in the world.

We have BENTO culture for years.
Recent years, it has been spread over the world, and Japanese bento box is popular. I'm proud of it and glad to hear it.

I grew up with my mom's bento and I didn't know how hard to prepare bento every day at this moment. Now I have also made bento for about 5 years for my son, and have only several months left. Happy to stop this hard work and he is going to independent but I miss a little bit.

This is today's bento for my son.



*Juicy Teriyaki chicken
*Fluffy Spanich omlet
*Fried veggies (green pepper)
*tomato
*rice

Sweet tangy Almond Raspberry jam Tart

I got tons of raspberry jam from my friend. So happy for this because I like to use raspberry in baking. Japanese baking cooking books or online don't have various kinds of recipe for raspberry, on the other hand, I can find them overseas recipes.

Today I baked raspberry tart. I love tart, and combined almond tart and raspberry.
Basically jam is too sweet for me, so I love sweetless jam or digging with fresh fruits or frozen fruits.
Sweet and tangy of this tart is perfect in the end of summer.


**Almond Raspberry Tart recipe**

15cm (6 inch) round cake pan

<crumble>
25g pastry flour
10g sugar
10g butter
a hint of vanilla extract

<tart dough>
40g butter
25g sugar
1/2 egg
75g pastry flour
a pinch of salt

<filling>
30g butter
30g sugar
1/2 egg
35g almond powder
rum
3 tbsp raspberry jam


Make crumble for topping;
1. Cut the butter in small dices.
2. Put pastry flour in a bowl and add butter.
3. Make crumble with folk or your fingers in the bowl.
4. Add vanilla extract into a bowl and mix them.
5. Keep it in freezer.

Make tart dough;
1. Keep butter and egg in room temperature.
2. Put butter and sugar in a bowl and blend well.
3. Add salt into the bowl.
4. Add egg into the bowl and blend them together.
5. Add pastry flour into the bowl and blend quietly.
6. Wrap the tart dough with plastic wrap and place it in the fridge for at least 30 minutes.
7. Press the dough into a cake pan firmly.
8. Bake it in the preheated oven at 200°C for 10 minutes.


Make filling;
1. Keep butter and egg in room temperature.
2. Put butter and sugar in a bowl and blend well.
3. Add broke egg into the bowl and combine them.
4. Add almond flour and rum into the bowl, and blend well.
5. Spread almond filling over the tart crust.
6. Spread raspberry jam over the almond filling quietly.
7. Sprinkle the crumble over the raspberry jam.

Bake the tart;
1. Preheat the oven at 180°C.
2. Put the tart into the oven and bake for 25-30 minutes.

Best eat this tart is with frozen berries, nice and fresh in my mouth☆

Classic Baked Cheesecake

I miss my mom's cheesecake.
This is also my first cake in my baking life. All I gave it to said my cheesecake was so great when I was young, and I got happy and excited to hear that at that moment. And then, I wanted to hear that complement words, so I baked cheesecake a lot.

Just blend all ingredients in a bowl, and dump it into the hot oven, easy to bake, so my mom served for my snack time after school for my friends and me. I remember I was proud of it.
Usually chips, chocolates or cookies but my mom baked very often. Sometimes cheesecake, sometimes crapes. I didn't understand how great it was at the moment, I can get it now.


I know I am still proud of my mom's simple baking.
However I put blueberry sauce and vanilla ice cream on it today. I can hear her voice," that is too sweet!", but I am in heaven.




**Classic Baked cheesecake recipe**
18cm (7 inch) round cake pan

200g cream cheese
60g sugar
2 eggs
150ml heavy cream
2 tbsp lemon juice
30g pastry flour
20g unsalted butter

Vanilla ice cream and blueberry sauce. (this is not my mom's rule.......)


1. Keep eggs and cream cheese in room temperature.
2. Melt butter in a small sauce pan.
3. Put cream cheese and sugar in a bowl, and combine them.
4. Add eggs into the bowl, and combine them.
5. Add heavy cream, lemon juice, and pastry flour and blend them.
6. Add melted butter into the bowl, and blend them.
7. Pour the mixture into a round cake pan with baking paper, and bake it in preheated oven at 180°C for about forty minutes.
8. Cool it down, and sit it in fridge for a few hours.

Soft Pumpkin Cake -vegan-

We didn't have halloween culture in Japan in old days.
Preparing or having fun of halloween has been getting earlier in Japan since years, like party items, costumes, decoration for shops,....a lot online information or shops on the streets for halloween items.
How about overseas? Already got them in early September?

Right after summer vacation is over it has started here. I feel this is a little bit early but I am lost this year. I want to bake something to use pumpkin and I did.
Not bad actually.

I baked very soft type pumpkin cake today.
This recipe's texture depends on tofu, which means watery texture could be pumpkin smooth pudding. If you like regular hardness like chocolate brownies or cheesecake bar, needs to drain off water from tofu or less soy milk. Today I didn't drain water from tofu.
Sometimes soft bars are good to bite. I like softness as enough as I can cut into bars like between pudding and regular bars.

My favorite way is less sweetness pumpkin cake with unsweetened whipped cream and sweet maple syrup. I can taste the very pumpkin.




**Soft Pumpkin Cake recipe**
12 muffin tins
If you use baking sheet, less baking time, guess about 40 minutes, and better less nuts and almonds because easy to cut.

600g removed skin and seeds pumpkin
180ml soy milk
3 tbsp cane sugar (less sweetness)
a pinch of salt
90g tofu (silken tofu is better, firm tofu is also fine, though. silken is smoother than firm)
2 tbsp soy yogurt
1+1/2 vegetable oil
1 tbsp cinnamon
100g almond flour
50g almonds
50g walnuts
50g dry cranberries

Small amount of walnuts and cranberries for decoration on top
Soy cream and mayple syrup when you eat.

1. Chop pumpkin into chunks and steam them or put them in the microwave until soften.
2. Put softened pumpkin into blender, and add soy milk and cane sugar. Blend them.
3. Blend soy yogurt, tofu and vegetable oil in a bowl.
4. Add pumpkin paste into the bowl. Blend them.
5. Cut almonds and walnuts into dices and add them into the bowl. Mix them.
6. Add cinnamon and almond flour into the bowl and mix them.
7. Preheat oven at 170°C.
8. Pour the mixture into tin with non- stick baking paper.
9. Decorate some diced nuts and cranberries all over the mixture.
10. Bake in the oven for about 50 minutes. Make sure bake the central of cake.
11. Cool it down for a while. Hard to cut in hot because cake is very soft, so cool is better in fridge for a while to slice into bars(when you use baking sheet).
　

This pumpkin cake has less sweetness. I recommend to eat it with whipped soy cream, or if you are non-vegan, with cream cheese frosting.
Both frosting are definitely amazing, but without frosting for breakfast is so good as well and healthier.

Simple Matcha Swiss Roll (Chiffon cake roll)

I love matcha or simple Swiss roll, no chocolate, no fruits or even pretty rainbow color on it.


I remember my mom baked always simple cake without special decoration. When she baked sponge cake, she always decorated it only with cream and strawberries, cheesecake without decoration or fruits. It doesn't mean she was bad, I guess it is just her baking style. She was a challenging woman, so she tried lots of kinds of recipes but her's were always simple.

I grew up with those cakes so I got used to it, and then love it.
Now I feel simple recipe seems easy but actually most difficult. No cheat about looking, need to show the best taste.

What I need is still to learn more my mom's recipe, however I don't know how, need practice a lot, check her cooking book again or depend on my memory of her taste.




**Matcha Swiss Roll recipe**
18*28 cm(7*11 inch) roll cake baking sheet

3 eggs whites
3 egg yolks
60g granulated sugar
2 tbsp milk
2 tbsp oil
50g pastry flour
1-2 tsp matcha powder

200 ml heavy cream
2 tbsp granulated sugar
2 tsp  matcha powder

1. Beat egg whites in a bowl. add 1/2 granulated sugar into a bowl and beat until it becomes glossy and get stiff peak.
2. Beat egg yolks and 1/2 leftover sugar in another bowl until it becomes a little bit white and fluffy.
3. Add milk and oil into egg yolks bowl, and blend them.
4. Sieve dry ingredients and add half of them into egg yolk bowl. Blend quietly.
5. Add 1/2 egg whites into egg yolk bowl and blend quietly.
6. Add 1/2 leftover dry ingredients into the bowl and blend quietly.
7. Add 1/2 leftover egg whites into egg yolk bowl and blend quietly.
8. Pour the batter into Swiss roll cake pan with baking sheet evenly.
9. Bake it in the preheated oven at 180°C for 13-14 minutes.

10. Cool it down while covering with plastic wrap to keep moist and take out burn on top later.
11. When it get cool, Take out plastic wrap with brown surface of sponge.
12. Whip heavy cream, sugar and matcha powder in a clean bowl until stiff peak.
13. Spread out on sponge and roll it up.

14. Cover the roll cake with baking sheet, keep it in a fridge for at least 1 hour before you serve.


  

Cinnamon Rolls -vegan- and the movie "Kamome Shokudo"

Super sweet icing sugar and scent of spices make me addict to the buns.
Cinnamon rolls is the best for me, and so happy to get a big bite.
While I bake the buns, and the last part of decoration, I am always drizzle lots of icing on top only mine. Fluffy buns, chewy dry fruits and crunchy nuts with spices are absolutely amazing.



Cinnamon roll is Sweden- based pastry and everyone loves it all around this country,
the next country Finnish is also like as well.

 "Kamome shokudo", which is a Japanese movie, filmed in Finland is loved in Japan. A Japanese woman, Sachie runs a diner "Kamome shokudo" in Finland, but she can't get customer so far. Finnish people around her diner are curious about her. She has a policy of her menu, which is called "Onigiri" that is Japanese rice ball, this is Japanese favorite food. One day suddenly she baked cinnamon rolls as menu, customers were coming to eat into her diner, and then after the day, she could get many customers.

Story line is slow, sometimes I lost the point of story because there are filmed about only Japanese women's life in Finland, nothing big events there. However, this movie is very attractive such as the lovely nordic scenary in Helsinki, beautiful tableware which is used in Kamome shokudo, heartwarming conversation between Sachie and her friends and so.
I like Sachie's character, easy but strong willed and generous, and also Sachie's kind hospitality for custmers. She is really charming any time.


http://kamome.fi/ (English)


This picture is an old cafe in the movie. Now the new restraurant is open. The place is on website above.
 



The real "Kamome shokudo" exists in Helsinki, so many Japanese movie funs go filming location tour, I missed it when I visited Finland, though. I want to go grab cinnamon rolls there sometime. My cinnamon rolls are different from Kamome shokudo's recipe.


**Cinnamon Rolls recipe**
9 muffin tins size

250g bread flour
3g dry yeast
120ml warm water(40-50°C)
1 tsp salt
2 tbsp cane sugar
2 tbsp olive oil
60ml soymilk
1/2cup dry cranberries (favorite dry fruits)
1/2cup crushed almond (favorite nuts)
2 tbsp cinnamon sugar (1 tbsp cinnamon and 1 tbsp sugar)
1 tbsp cardamom (if you don't like cardamom, don't need to add)
soymilk or olive oil, and demerara sugar for sprinkle on top
powder sugar and water for icing on top


Make dough;
1. Put yeast and cane sugar in a bowl with 2 tbsp warm water, and place them for a 5 minutes. This warm water is used from out of 120ml warm water.
2. Put bread flour, salt, olive oil and soymilk in another bowl. Add yeast, sugar and water in this bowl and then add add leftover of water into the bowl. Blend them well and make one dough ball.
3. Knead bread dough on the table until smooth and soft.
Place the dough in a lightly oiled bowl and cover the bowl. Let it sit until it's doubled in bulk about 1 hour.
4. Punch the dough down, and then put the dough in a bowl, cover it again for 10 minutes.

Fill and shape the buns;
1. Roll the dough into rectangle and spread with olive oil on top.
2. Sprinkle cinnamon sugar, cardamom, crushed almond and cranberries evenly on the dough.
3. Roll the dough into log, and cut it into 9 pieces.
4. Place the buns into the slightly oiled tins and cover the tins.  Let it sit until it's mostly doubled about 50 minutes.

Bake the buns;
1. Spread olive oil or soy milk, and sprinkle demerara sugar on top of the buns.
2. Preheat the oven at 200°C.
3. Uncover the buns, bake them until nice and golden brown about 12-15 minutes.

Make icing;
1. Put powder sugar and add water little by little.
2. Drizzle icing sugar on top of buns while the buns are slightly warm.

☆Serve the buns while warm.

Matcha & Lemon glazed doughnuts - Homemade Pon de Ring-

    

Pon de Ring is most popular doughnuts in Japanese "mister donut" shop, chewy and filling. Also looking pretty.

Eat the best while they are slightly warm. When they are cool down completely or the next day after you made, getting harder. If you eat the next day, warm it up in the microwave for 20 seconds for each.

Speaking of doughnuts, I love Tim Hortons, which is Canadian doughnuts shop. https://www.timhortons.com/
This is techenically not doughnuts shop but best cafe for coffee break with doughnuts.
I can't enjoy Tim in Japan. Wishing have it here, and enjoy our mister donut overseas as well.


**Matcha & Lemon glazed doughnuts recipe**
5-6 pieces for each flavor, smaller size is better

160g  pastry flour
130g shiratamako (Glutinous rice flour)
50g sugar
1 tbsp baking powder
1tsp matcha powder
2 eggs
150g firm tofu

powder sugar, lemon juice, butter and matcha powder for doughnuts glaze.


Make dough;
1. Put shiratamako in a bowl and add firm tofu. Mix completely until small chunks of shiratamako is broken.
2. Add sugar and egg into the bowl, and mix them.
3. Add pastry flour and baking powder into the bowl, mix them.
4. Divide into two chunks, mix matcha powder into one of them.
5. Knead the each dough until they becomes big chunks. If you need, add water of flour.
6. Make a small ball by hands are wet with water. Make a ring with 5-6 small balls. Don't make big ones.

Deep fry;
1. Cut 10-12 pieces baking sheet into small squares.
2. Put each doughnut ring on the baking sheet.
3. Prepare oil pot, put oil at least 2 inches of oil at 160°C.
4. Place doughnuts into oil with baking sheets.
5. When remove the baking sheets smoothly, take them out.
6. Flip over once, and fry until nice golden and brown.

Lemon glaze;
30g powder sugar
1 tsp milk
5g butter
1tbsp lemon juice

1. Mix all ingredients in a small pan on heat.
2. Put doughnuts into lemon glaze pan.

Matcha glaze;
30g powder sugar
1 tsp milk
5g butter
1 tsp matcha powder

1. Mix all ingredients in a small pan on heat.
2. Put doughnuts into lemon glaze pan for one side.

                             

"Little Children"

I was going to stop watching this movie without know the end.

The story is about struggles of having an affair Sara(Kate Winslet) and Brad(Patrick Wilson), disgraced ex-police officer Larry, a sex offender Ronnie in suburban Massachusetts.

At first glance, it seems the story for Sara and Brad, but getting to mix with other elements. I wanted to know how to survive for Ronnie and his mother as people who has criminal record.




Jennifer Connelly played Brad's wife, Kathy. She is beautiful as same as when she was child in "Once Upon a Time in America".





We have news in Japan recently, a sort of getting to be gossip, which is about famous actress and her son who committed rape criminal assault. She should protect her son in public or not?
I wanted to know how mother survive with son in society after release from jail in this movie. I couldn't get it, though.

Black Sesame Swiss Roll (Chiffon Cake Roll)

Swiss roll trend has begun since years. It started in here Osaka, which was Dojima Roll as following picture.




We had to wait in line to buy it, and I used to do it. This Dojima Roll is amazing roll which has tons of whipped cream rolled up with fluffy sponge. So heavenly. Even it has lots of sweet whipped cream inside, we can eat like a whole roll.
This trend was spread all over Japan. Now we don't need to be in line, but still it is popular among sweet tooth.

I thought I basically get swiss roll at bake shop, not homemade when I was young. Probably so did my mom. The reason was just too fancy to bake it at home.
Actually it is not. Baking swiss roll is not hard to bake, not take much time, and have fun to bake because we have many variation roll, chocolate, matcha or fruits.

Today's roll tastes black sesame. Nutty flavor of black sesame is matched with fluffy chiffon sponge. There are vegan or healthier recipes on internet and looking great, but I think this fluffy sponge gets only from egg whites. I love it.






**black sesame swiss roll recipe**
18*28 cm(7*11 inch) roll cake baking sheet

4 eggs
70g pastry flour
30g granulated sugar
30g cane sugar
30g black sesame paste
1 tbsp oil
2 tbsp milk

200ml heavy cream
10-20g granulated sugar
Powder sugar and some grapes for decoration

1. Separate egg yolks and whites in each bowl.
2. Start beat egg white. Add granulated sugar on the way and make sure glossy. Continue beat until stiff peak. Set aside.
3. Mix egg yolks and cane sugar in a bowl. Add black sesame paste, oil and milk. Blend them well.
4. Add a half batch of egg white into the bowl. Mix them without break meringue. Add the left egg whites into the bowl and mix gently.
5. Shift flour twice and add into the bowl. Mix gently until flour is gone.
6. Pour the batter into the baking sheet on your oven sheet.
7. Preheat the oven to 180°C.
8. Bake for 15-16 minutes.

9. Cool sponge down with wrapped on top to keep moist and easy to take off surface of sponge later.
10. After cool down completely, take off wrapping sheet with the surface of sponge. We don't need brown baked top.
11. Whip heavy cream with sugar until stiff peak.
12. Spread over the sponge almost evenly, just a little thick on the beginning of roll.
Roll the sponge without pausing.
13. Wrap it up with baking sheet and sit in the fridge for at least 1 hour.
14. Cut the edge of roll
15. Sprinkle powder sugar and decorate with fruits and serve it.

Banana Coconut Mini Muffins -vegan-

Banana and coconut suit hot summer every year, and I miss muffins fresh out from the oven all the time.
My mom loved buttery flavor bake and so am I, but today I want something lighter and fluffier muffins.

**Banana and coconut mini muffins recipe**
for 12 pieces mini muffins tin

50g coconut oil
50g soy yogurt
40g soy milk
20g maple syrup
60g cane sugar
20g almond flour
40g coconut powder
100g pastry flour
5g baking powder
coconut flakes on top

1. Blend coconut oil, soy yogurt, soy milk, maple syrup and cane sugar in a bowl.
2. Sieve dry ingredients.
3. Add dry ingredients into the wet ingredients bowl and mix them.
4. Pour the batter into the muffin tin. Sprinkle coconut flakes on top.
5. Preheat oven at 170°.
6. Bake muffins for about 18-20 minutes.

Gluten-free Blueberries Pound Cake -vegan-

Super easy recipe here. I love rice flour pound cake or bread. Paticular chewy texture of rice flour comperaing regular one, small bite is enough for my stomach.

The one thing I am concerned is keeping moist. Rice flour cake is easy to dry, so I don't want to keep for few days. We can eat the next day with drizzling water on top before warming up cake or bread in the oven.
But I recommend to eat it the day you baked.




**Gluten-free Blueberries Pound Cake recipe**
20*8*6cm (8*3*2 inch) pound cake tin

180g soy milk
3 tbsp maple syrup
 (this is less than regular pound cake recipe. If you want, add more)
2tbsp coconut oil
a pinch of salt
180g rice flour
50g almond flour
8g baking powder
150g blueberries

Blueberries, banana and soy cream for decoration

1. Blend all wet ingredients in a bowl.
2. Add a pinch of salt.
3. Shift dry ingredients and put into wet bowl. Blend them thoroughly.
4. Add blueberries into the batter. Mix gently.
5. Pour the batter into cake tin.
6. Bake at 160° in the oven for 50-55 minutes.
7. Cool it down while cover plastic lap on top.

I love this while it is still warm.

Basil & Tomato Vegan Cheese Crackers - vegan-

I baked crackers today using leftover of sake lees.
This is ones I can be addictive.

As I wrote yesterday, cooked sake lees seems like cheese. This is also like cheese crackers.

**sake lees crackers recipe**

<basic crackers resipe>
100g pastry flour
30g sake lees
3g salt
2 tbsp olive oil
1 tbsp water


1. Put flour in a bowl. Add small pieces of sake lees.
2. Add oil and salt into the bowl and blend them with your fingers. Make them like flakes.
3. Add water and make a ball.
4. Put the dough ball into a plastic bag(middle size of Zip lock), and roll out dough until 0.1inch(about 2mm) thick.
5. Cut into pieces or use cookie cutter, transfer to your baking sheet.
6. Bake them until light brown at 170°oven. About for 15 minutes.


<additional flavor>

Dry tomato: put minced dry tomato into flour bowl first.





Basil: Put 2 tbsp basil paste into the flour bowl first.




Black sesami: put 2 tbsp black sesami paste into the flour bowl first. After cutting into small pieces the dough, sprinke demerara sugar, and then bake them.