Rustic Persimmon Pie

I didn't know Japanese Kaki in English. I learn today what is called. It is "Persimmon".
Japanese Kaki is found in any supermarket. I don't buy this fruit, looking good though. Just haven't had a good chance to get it before.
I am wondering whether it is easy to get Japanese kaki overseas or not.

This year I got a big box of Kaki. Once I put a piece of Kaki into my mouth, so juicy.
I love it.
Just cut into small bite, this is the best way to enjoy Kaki, but I want to make something baking with.

I also didn't know the name of  "Rustic pie" or "Rustic tart". Similar to crostata.
Juicy Kaki and rich almond cheese cream filling matches with pie crust.




**Rustic Persimmon Pie recipe**

<pie dough>
120g butter
180g all purpose flour
A pinch of salt
1 tbsp sugar
3 tbsp ice water
1 egg yolk
2 tbsp demerara sugar

<filling>
2 persimmons
a few blueberries
1 tbsp sugar
1 tbsp starch
100g cream cheese (room temperature)
20g almond flour

apricot jam and a few pistachio for decoration


<Make pie dough>
1. Cut butter in small pieces.
2. Mix all purpose flour, sugar, salt and butter in blender.
3. Add cold water into blender, and blend for a few seconds until moist.
4. Put together and knead dough a few times and wrap it with plastic wrap.
5. Sit pie dough in fridge for 1 hour.

<Filling>
6. Slice persimmons into 5mm size and put them into a bowl.
7. Sprinkle sugar on persimmons.
8. Sprinkle starch on persimmons. Set aside.
9. Mix cream cheese and almond flour. Set aside.

<Form pie dough>
10. On a floured surface boad, with floured roll pin, roll out pie dough into a large circle about 15cm (6 inch) in diameter. I made 2 circles with this size, but it is ok one big pie.
11. Spread out almond cream cheese on center of circle leaving 3cm (1 inch) border.
12. Put persimmon slices on almond cream cheese on center of circle, also leaving 3cm border.
13. Fold edges of the dough over fruits.
14. Lightly brush egg yolk on the dough. Sprinkle demerara sugar on the dough.

<Bake pie>
15. Bake the pie in the preheated oven at 180°C for about 35 minutes until the crust is golden and brown.
16. Cool it down, and lightly brush apricot jam on the crust and sprinkle a mince of pistachio before you serve.

Beautiful Autumn Kyoto

Beautiful season has come in Kyoto. This is Kinkakuji Temple.
Autumn red leaves layers are all around me. Not getting tired of watching it.

Every where is busy in Kyoto this season, so it is difficult to find best spot for enjoying autumn leaves without noisy people. However this is worth to visit here.

 

Happy Thanksgiving Pumpkin

What a fabulous Pumpkin cake☆
This is cutest ever.
Makes me so happy whole this week and wish best of luck for my son. He has biggest tests in his life for getting into a university from next year. I want him to try some this cake before taking tests.

Pumpkin cream and butter cream is so creamy on top. I guess whipped cream is also matched with this cake but today is special.




**Pumpkin pound cake recipe**

8 cm * 20 cm (3 inch * 8 inch) pound cake pan

<pumpkin cake>
120g pumpkin puree
80g butter
80g granulated sugar
2 eggs
20g maple syrup
80g pastry flour
50g dry fruits (dry blueberrie and cranberries this time)

<pumpkin cream>
200g pumpkin puree
20g granulated sugar
20g heavy cream
15g butter
a hint of rum

<butter cream>
2 egg whites
60g granulated sugar
110g butter

<Decoration>
some dry fruits, pumpkin seeds, nuts.

1. Make pumkin puree. Steam pumpkin, remove skin and mash it until very smoothly.
When you steam pumkin, use all pumpkin for cake (120g) and puree (200g).
2. Mix room temperature butter and sugar in a bowl.
3. Add eggs little by little into the bowl and blend them.
4. Add 120g pumpkin puree and maple syrup into the bowl. Mix them together.
5. Add shifted pastry flour and dry fruits into the bowl. Blend them lightly.
6. Bake it in the preheated oven at 180°C for 35-40 minutes.
7. Cool  down completely.

8. Make pumpkin puree. Blend all ingredients for pumpkin puree in your blender.

9. Make butter cream. Beat egg whites in a clean bowl until gets hard peak. Add granulated sugar little by little into the bowl on the way.
10. Add room temperature butter into the bowl little by little. Continue beat egg white for a while.

10. Decorate your pumpkin pound with butter cream and pumpkin cream.

Mini Baked Doughnuts

Looking mini muffins but these are based on baked doughnuts.
I baked mini size not to have too much. However it didn't work. So yummy treat at tea time with coffee. I can't stop being patient with these cute doughnuts on the table.

Glaze or topping depend on whatever you want. I made choices for cinnamon sugar and pumpkin seeds, lemon glazed and pistachio, matcha and white chocolate, beetroots and white chocolate, sugar glazed and colorful chocolate sprinkles.

I love this baked doughnuts recipe. Not oily dough, not too sweet.




**Mini Baked Doughnuts recipe**

20 mini muffin tins or about 30 mini doughnuts tins

130g pastry flour
90g sugar
1 tsp baking powder
a pinch of salt
2 eggs
3 tbsp oil
3 tbsp soy yogurt

cinnamon, powder sugar, lemon juice matcha powder, beetroot paste, white chocolate, pistachio and pumpkin seeds for topping

1. Blend all dry ingredients in a bowl.
2. Blend eggs, oil, soy yogurt in another bowl.
3. Combine 1 and 2.
4. Pour the mixture into the muffin(doughnuts) tins with oil liner for each tin.
5. Bake it in the preheated oven at 180°C for 12 minutes.
6. Cool doughnuts down and put your favorite topping on.

Matcha Mille Feuille

Mille Feuille is very pretty pastry.
I always have stock of pie sheets in my freezer, so easy to make.

One thing makes me nervous when I eat mille feuille. Always messy to eat this pastry.
Sometimes pie crumbs are spread around my plate, and much worse I have to clean up my clothes.
I've never made it clean but I can't stop eating. When I am in a cafe and find someone is eating mille feuille, I give her a once-over how to eat it.
I know I am so bad.


**Matcha Mille Feuille recipe**

4 matcha mille fueille

2 pie sheets (18cm *18cm, 7inch*7inch)
250ml milk
1 egg
50g sugar
10g flour
1 tsp matcha powder
a hint of rum
sugar powder and edible golden leaves for decoration

<bake pie sheet>
1. Defrost pie sheets.
2. Bake pie sheets in the preheated oven at 200°C for 10 minutes.
3. Put another baking sheet on risen pie sheets and press down with your hands.
4. Bake pie sheets with baking sheet on for another 10 minutes.
5. Cool it down completely.
6. Cut out 4 edges, and cut in 6 rectangles each pie sheet. (make 12 rectangles)

<matcha custard>
1. Warm milk in a sauce pan.
2. Mix an egg and sugar in a bowl.
3. Mix flour and matcha powder in another bowl.
4. Pour egg mixture into dry ingredients bowl. Blend them.
5. Add warm milk into the bowl little by little. Add a hint of rum. Blend them with a whisk.
6. Put the mixture back into a sauce pan at low heat and make it thick while whisking.
7. Cool it down.

<decoration>
Decorate in your favorite way.
I pipe matcha cream on rectangular pie sheet, and sprinkle powder sugar, matcha powder and edible golden leaves.

Matcha Treats

I got tons of crepes mix powder from my friend.
I wonder it is useful or not, however when I bake it, I realized this is so good.

100g Crepes Mix
2 eggs
200 mL milk
1 tbsp oil
1tbsp matcha powder

Blend all ingredients in a bowl, and bake the mixture on a pan.
We can roll it up with any cream, fruits or chocolate, sometimes chicken and veggies.

Also we can enjoy crepes in another way as follows:
Mille crepes and aumoniere. So cute on your table.