Since we had spare ingredients, we also made some ま茶大ふく (Green tea daifuku).
Sunday, November 17, 2013
ま茶大ふく (Green tea daifuku)
Day 3:
Since we had spare ingredients, we also made some ま茶大ふく (Green tea daifuku).
Since we had spare ingredients, we also made some ま茶大ふく (Green tea daifuku).
Problems!!!
Day 3:
いちご大ふく (Ichigo daifuku)
カプケーキ (Cupcake)
あん子(red bean paste)
Problem 1:
Since we had to make our カプケーキ and have a "trail" for our いちご大ふく we had to gather our ingredients. It was very easy to get the ingredients for our カプケーキ and いちご大ふく since we had majority of the ingredients in our homes, but one of the major problems was we couldn't find あん子 and the potato starch. We visited the supermarkets T&T and Hannam, since there would be a higher possibility that we would be able to find あん子 there. But unfortunately both locations did not have あん子!
Solution 1:
Fortunately Alison's mom knew how to make あん子! We were able to get our hands on あん子.
Problem 2:
The あん子 was not the consistency we wanted it to be. It was to watery, therefore making it not thick and hard to warp the strawberry in.
Solution 2:
After we attempted to work with our あん子, we came to the conclusion that we would need to make the strawberries smaller so it would be easier to wrap the あん子 around it.
いちご大ふく (Ichigo daifuku)
カプケーキ (Cupcake)
あん子(red bean paste)
Problem 1:
Since we had to make our カプケーキ and have a "trail" for our いちご大ふく we had to gather our ingredients. It was very easy to get the ingredients for our カプケーキ and いちご大ふく since we had majority of the ingredients in our homes, but one of the major problems was we couldn't find あん子 and the potato starch. We visited the supermarkets T&T and Hannam, since there would be a higher possibility that we would be able to find あん子 there. But unfortunately both locations did not have あん子!
Solution 1:
Fortunately Alison's mom knew how to make あん子! We were able to get our hands on あん子.
Problem 2:
The あん子 was not the consistency we wanted it to be. It was to watery, therefore making it not thick and hard to warp the strawberry in.
Solution 2:
After we attempted to work with our あん子, we came to the conclusion that we would need to make the strawberries smaller so it would be easier to wrap the あん子 around it.
Saturday, November 16, 2013
いちご大ふく process
Day 3:
"Filling Part:"
1. Hull the strawberries and dry completely with paper towel. Divide anko into 6 same size balls. Anko gets sticky on your hands, so wash your hands and dry completely each time you make a ball.
2. Wrap the strawberries with anko. Leave the tip of the strawberry uncovered. Wash your hands and dry completely each time you wrap a strawberry with anko.
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"Mochi part:"
3. In a medium microwave-safe glass bowl, mix shiratamako and sugar with a whisk.
4. Using a silicone spatula, slowly add water in 3 parts and stir until the mixture has reached a thick consistency. Cover loosely with plastic wrap.
5. First, microwave 1 minute (for 1200W microwave). Mix well with a wet silicone spatula. The mixture is still whitish and floury.
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6. For the second time, microwave 1 minute again, and mix well with the wet silicone spatula. Now it starts to resemble mochi, but there are still some floury parts.
7. For the last time, microwave only 30 seconds. Now the mochi texture should look translucent.
8. Sift corn starch on the tray and put the mochi on top.
9. With silicone spatula or kitchen scraper, fold the mochi in half one time so it won’t be as sticky and then divide into 6 equal pieces.
10. Put some corn starch on your hands and flatten and expand each mochi into a 3” round or square. Then put the anko covered strawberry on top of it, with the tip facing down.
11. Start covering the strawberry from all sides and use your thumb to hold the mochi on top.
12. When all sides of mochi meet at the top, twist and close. Hold the mochi with both hands and form into nice round shape. Repeat the process for the remaining mochi.
13. Serve at room temperature and they must be consumed within 2 days.
"Filling Part:"
1. Hull the strawberries and dry completely with paper towel. Divide anko into 6 same size balls. Anko gets sticky on your hands, so wash your hands and dry completely each time you make a ball.
2. Wrap the strawberries with anko. Leave the tip of the strawberry uncovered. Wash your hands and dry completely each time you wrap a strawberry with anko.
------------------------------------------------------------------------------------------------------------
"Mochi part:"
3. In a medium microwave-safe glass bowl, mix shiratamako and sugar with a whisk.
4. Using a silicone spatula, slowly add water in 3 parts and stir until the mixture has reached a thick consistency. Cover loosely with plastic wrap.
5. First, microwave 1 minute (for 1200W microwave). Mix well with a wet silicone spatula. The mixture is still whitish and floury.
|6. For the second time, microwave 1 minute again, and mix well with the wet silicone spatula. Now it starts to resemble mochi, but there are still some floury parts.
7. For the last time, microwave only 30 seconds. Now the mochi texture should look translucent.
8. Sift corn starch on the tray and put the mochi on top.
9. With silicone spatula or kitchen scraper, fold the mochi in half one time so it won’t be as sticky and then divide into 6 equal pieces.
10. Put some corn starch on your hands and flatten and expand each mochi into a 3” round or square. Then put the anko covered strawberry on top of it, with the tip facing down.
11. Start covering the strawberry from all sides and use your thumb to hold the mochi on top.
12. When all sides of mochi meet at the top, twist and close. Hold the mochi with both hands and form into nice round shape. Repeat the process for the remaining mochi.
13. Serve at room temperature and they must be consumed within 2 days.
ヴィーガン チョコレート カップケーキ (Vegan chocolate cupcake) process
Day 3:
Preheat oven to 350 degrees F (180 degrees C).Line a cupcake pan with baking cups.In a mixing bowl, whisk together the flour, sugar, cocoa, espresso powder, baking soda, and salt. Add the vanilla extract, vinegar, oil, and water.
Preheat oven to 350 degrees F (180 degrees C).Line a cupcake pan with baking cups.In a mixing bowl, whisk together the flour, sugar, cocoa, espresso powder, baking soda, and salt. Add the vanilla extract, vinegar, oil, and water.
Using a spatula, mix the batter until smooth.
Divide batter evenly between 12 baking cups (about 3/4 full).
Bake for 18-22 minutes, or until a toothpick inserted into the center comes out
clean.
Remove from baking pan and allow to cool to room temperature.
Friday, November 15, 2013
Recipes
Day 2:
The recipes we are using are:
The recipes we are using are:
Strawberry Daifuku
Ingredients:
Instructions:6 Strawberries 150g (5.29 oz) Anko (Sweet Red Bean Paste) (I used premade "Koshian" today) 100g (3 ½ oz) Shiratamako (Glutinous Rice Flour) 20g (2 Tbsp.) sugar 150 ml water Corn starch for dusting
1. Hull the strawberries and dry completely with paper towel. Divide anko into 6 same size balls. Anko gets sticky on your hands, so wash your hands and dry completely each time you make a ball.
2. Wrap the strawberries with anko. Leave the tip of the strawberry uncovered. Wash your hands and dry completely each time you wrap a strawberry with anko.
3. In a medium microwave-safe glass bowl, mix shiratamako and sugar with a whisk.
4. Using a silicone spatula, slowly add water in 3 parts and stir until the mixture has reached a thick consistency. Cover loosely with plastic wrap.
5. First, microwave 1 minute (for 1200W microwave). Mix well with a wet silicone spatula. The mixture is still whitish and floury.
6. For the second time, microwave 1 minute again, and mix well with the wet silicone spatula. Now it starts to resemble mochi, but there are still some floury parts.
7. For the last time, microwave only 30 seconds. Now the mochi texture should look translucent.
8. Sift corn starch on the tray and put the mochi on top.
9. With silicone spatula or kitchen scraper, fold the mochi in half one time so it won’t be as sticky and then divide into 6 equal pieces.
10. Put some corn starch on your hands and flatten and expand each mochi into a 3” round or square. Then put the anko covered strawberry on top of it, with the tip facing down.
11. Start covering the strawberry from all sides and use your thumb to hold the mochi on top.
12. When all sides of mochi meet at the top, twist and close. Hold the mochi with both hands and form into nice round shape. Repeat the process for the remaining mochi.
13. Serve at room temperature and they must be consumed within 2 days.
Ingredients:
Instructions:1 1/2 cups all-purpose flour 3/4 cup granulated sugar 3 tablespoons cocoa powder 2 teaspoons espresso powder 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon vinegar 1/4 cup vegetable oil 1 cup water
Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups.In a mixing bowl, whisk together the flour, sugar, cocoa, espresso powder, baking soda, and salt. Add the vanilla extract, vinegar, oil, and water. Using a spatula, mix the batter until smooth.Divide batter evenly between 12 baking cups (about 3/4 full). Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Remove from baking pan and allow to cool to room temperature.
Nutrition Values
Day2:
As we researched for the nutritional factors we quickly saw that the calories in the ichigo daifuku is far less than the chocolate cupcake. The carbohydrates in the chocolate cupcakes are 39.3g while the carbohydrates in the daifuku is 24.6g. The amount of sugar in the cupcake is also greater compared to the daifuku; 23.4g (cupcake) to 8.6g (daifuku). Thus meaning a the cupcake while give you more energy when you consume it, but its better to consume daifuku because it contains much less sugar and fats; this is a far healthier choice for the body.
Vegan Chocolate cupcake with frosting
Why?
In the first place, for innovation week we both wanted to incorporate cooking/baking because we both enjoy it. Since we need to involve some sort of Japanese aspect, we decided to make Japanese food. But why? What is the point of making Japanese food? Japanese diets are one of the healthiest in the world, so we decided to compare Japanese and our own Western cuisine in order to show the difference in each.
We chose to compare both Japanese and Western desserts because we noticed the vast contrast in ingredient choices. In our Western society, desserts typically make you think of cakes and chocolate. In Japanese desserts, I think of more もち (mochi) and あん子 (red bean paste). The desserts are quite different in both cultures and we are going to make both and compare them.
We chose to compare both Japanese and Western desserts because we noticed the vast contrast in ingredient choices. In our Western society, desserts typically make you think of cakes and chocolate. In Japanese desserts, I think of more もち (mochi) and あん子 (red bean paste). The desserts are quite different in both cultures and we are going to make both and compare them.
Wednesday, November 13, 2013
いちご大ふく (Daifuku) vs. ヴィーガン チョコレート カップケーキ（Vegan chocolate cupcake)?!
We will comparing the nutritional factors of Japanese desserts and Western desserts!
We have started brain storming on what kind of desserts we could make.
Ideas that we have are very limited due to the time, and accessibility to the ingredients.
But despite those factors we have came to an conclusion of making Vegan chocolate cupcakes and ichigo daifuku.
Both desserts are very popular and well known by the locals.
いちご大ふく:
ヴィーガン チョコレート カップケーキ:
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