sanrensho
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Everything posted by sanrensho
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I'll actually be using sweetened mango pulp, since it's readily available to me year-round. There's a good chance it's already been heated/boiled, so I don't plan to do any boiling.
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Ruth, what are the ingredients for the mango mousse you made? (I don't have the "Bittersweet" book.) I'll be trying out a mango mousse this weekend and want to avoid the problems you ran into. Thanks in advance.
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Apicio, I thought I had a recipe but didn't find one in any of my books. Also, I finally remembered that this type of manjyu is called a yakimanjyu ("baked manjyu"). Here's a recipe for a chestnut and white bean paste-filled version from this link. Yakimanjyu dough White bean paste 20g Egg (beaten) 30g Sugar 40g Flour (sifted) 80g Baking powder 1/2 tsp Egg wash: Egg (1 tbs), mirin, shoyu. White poppy seeds as topping. 1. Gradually add beaten egg to white bean paste. Add sugar to incorporate. 2. Add sifted flour and baking powder and mix until flour is incorporated. 3. Fold dough four or five times ton floured surface, mixing until dough is smooth. I'll assume you don't need the rest as it sounds like you're a pro?
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I'll remember that next time. Also, you were right about some of the dim sum, the siu mai I had was well and truly pink on the inside. Does anyone know if "car wheel cakes" are a traditional Chinese street food? Or are they a carry-over from the identical imagawayaki, a common Japanese street food? I feel compelled to mention the hilarity of the Mini-Donut truck, or the "cop-out stand" as I call it. I didn't see a single non-Asian person lined up at the Mini-Donut truck during the entire time I was there, although we left pretty early.
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We went for the first time a couple of weeks ago and had a good time, but won't be going back anytime soon. I did like the homemade empanadas at the Philippino stand, but nothing else really stood out. Although not even remotely comparable in scale or "atmosphere," the Chinatown night market has better food, such as bubble tea made with real fruit. Not to mention the Phnom Penh restaurant and bakeries/grocers in close proximity. At the Richmond Night Market, I kept waiting for someone to give me some Asian currency change, but it never happened.
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You might be right. I guess I was refering to the white bean paste filling, which tends to be quite crumbly. I'll see if I can dig out a recipe for this type of manjyu dough. I've never made it before, but now I'm getting cravings...
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Is there any chance you'll be going through YVR? I don't really have any info for you, but you could try asking at a Japanese butcher like Nikuya Meats here in Vancouver. I imagine the staff would know a little about the import issues into Japan.
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Do you mean a crumbly sort of crust, like this? Those are my favorite sort of manjyu as well, although I find a white bean paste filing is more common. What about sekihan (rice cooked with azuki beans)? You could also make rice gruel with azuki beans (azukigayu), although I've never had it.
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If you're talking about setting a table for a fairly traditional Japanese meal in a Japanese home, the short answer is "very rarely." The major exception that I can think of would be curry rice. On average, the cutlery one typically finds in a Japanese home tends to be smaller, perhaps a concession to small Japanese hands. Especially the dessert spoons (and forks), which can be quite a bit smaller than a Western teaspoon. Actually, they are often downright tiny.
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Apicio, is this the type of product you are referring to? http://www.rike-vita.co.jp/int/emulsifier/...ion/04cake.html
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Phaelon, thanks for your comments and mini-review. It looks there will be a vacuum pot in my future.
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Incidentally, and completely off-topic, steamed sponge cake is extremely popular as a snack food in Japan (mushi cake), where it is often made into a type of steamed cheesecake. The texture of these cakes is outstanding. http://tradepark.livedoor.biz/9a7f706f.JPG This not so great photo shows the crumb.
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Firstly, I should specify that the Chinese bakeries I am familiar with are typically Hong Kong-style bakeries that produce both traditional Chinese pastries as well as Western-style cakes/rolls and bread loaves. Here's an example of the type of cakes that I buy from Chinese bakeries in our area (Vancouver, BC), which are layered sponge cakes filled with whipped cream and fruit: http://www.annas.ca/Cakes.htm If you click the link, you will see that they specifically mention "baking" their sponge cake, not steaming. Since these cakes are a lot like what the original poster described, I just assumed they were one and the same. Maybe the OP can clarify which type of cake is being referred to.
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I'm fairly sure that tarteausucre is not referring to a steamed cake. The steamed cake that I have had has a different texture from the sponge cake used in layered cakes made by Chinese bakeries.
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I've tried several recipes for ricotta cheesecake and still haven't found one that I liked. I would also be interested in a good recipe.
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My mom, a Japanese immigrant, made the best desserts of anyone I knew. Due to the strong French/European influence on Japanese baking, I was regularly treated to cream puffs (filled with pastry cream rather than chantilly cream), baumkuchen, madelaines, and twisted egg bread. I also distinctly remember being driven all the way downtown from our home in the 'burbs, for the sole purpose of buying good croissants and European buttercream cakes. She is still a great cook, but very exacting and can be hard to cook for if not done right.
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The tiffin system in India's major cities is truly astounding. Do a Google search on "tiffin" and "India" and you'll find plenty of information. Interestingly, some of the food court Indian food places around here have begun offering a tiffin option where they fill your tiffin for a discount.
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This is the same way ramen and soba is delivered in Japan. Of course, if you really care about your noodles, you don't want noodles that have been sitting in soup for 5-10 minutes. However, for densely populated areas, this kind of noodle delivery is a great convenience for the lazy and those who don't cook, as well as the elderly. One thing I find interesting about street food in SE Asia is the extensive use of plastic bags (rather than cups/bowls/containers) for serving food.
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It's quite possible that your tastes have simply changed. Starbucks was how I got hooked on coffee and I used to drink it almost exclusively five years ago. Nowadays, I buy from good, local roasters and can barely tolerate Starbucks beans.
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As suggested, I added sugar to taste and the ratio of fruit to sugar was probably 6:1 or higher. We served ours sliced on a pool of creme anglais. Since we still have half left, I think we'll try it with whipped cream tomorrow and ice cream the day after that.
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For those that have used the Yama vacuum pots, how does the end product compare with coffee from a drip machine? I am considering having my wife pick one up for me in Japan. Is it fragile in terms of daily use/cleaning? Sadly, glass items don't last very long in my household.
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jackal10: What is the approximate ratio of sugar to fruit that you used? Thanks.
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Thanks for another great demo. I was actually thinking about making a batch of pralines for a cake I was making. I also have a question. I always thought that a traditional French praline looked like the ones in the photo below. Could you do a demo for achieving pralines like these? French pralines
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The raspberries are right in season now, so I would recommend using them as either a topping, mousse filling or jam layer on your cake base. I just finished a cake with a choc. butter cake layer spread with homemade seedless raspberry jam, bittersweet choc. mousse layer, and white choc. mousse layer, dusted with cocoa powder. I really like the idea of different choc. mousse layers (white/bittersweet/milk/mocha) separated by thin chocolate cake layers.
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I'm guessing flavored with miso and contains bacon?