Ochikeron recipes

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How to Make 5 Ingredients Shiroi Koibito (Chocolat Blanc et Langue de Chat) 材料5つだけ！白い恋人を作ってみた♪ (レシピ)

 

100g butter (50g melted, 50g soften)

100g cake flour

1 egg

vanilla essence

60g sugar

240g white chocolate

Whisk butter till creamy then add sugar and whisk till pale and creamy.

Add egg and vanilla essence and mix well.

Add flour and mix well.

Pour all into piping bag & pipe into squares on parchment paper - baking tray

Bake 180deg C for 8-10mins

Melt chocolate and pour into piping bag.

Pipe chocolate onto 1 cookie & sandwich with another cookie.

Place in freezer to cool completely.

How to Make Tokyo Banana (Recipe) 東京ばな奈を作ってみた！ (レシピ)

100g banana

1 egg

1 tbsp corn flour

3 tbsp sugar

150ml milk

vanilla essence

Mash banana with fork.

Add sugar, whole egg, corn starch, milk and mix well.

Strain batter through a sieve into a heatproof saucepan.

Bring saucepan to low heat, stirring constantly.

Remove from heat when batter begins to thicken and add vanilla essence.

Stir well and leave to cool completely.

Transfer batter into a piping bag, seal and chill.

Cut a 9" square sponge cake into 4 squares.

Slice them into 0.2" slices.

Place 1 square cake onto a pre-cut cling wrap slightly longer than cake.

Pipe cream onto sponge squares and roll tightly.  Squeeze clingwrap ends like a candy and chill till ready to serve.

How to Make Japanese Roll Cake (Swiss Roll) Recipe トライフルロールケーキ レシピ

 

2 eggs

50g sugar

35g cake flour

20g milk (room temperature)

200ml fresh cream

1 tbsp sugar

Preheat oven at 180deg C.  Prepare a 9" square brownie tin and place parchment paper on it.

Beat 2 eggs with sugar over simmering hot water.  Once sugar is all melted, remove from heat and use electric beater to beat for another 10 minutes till double the size.

Remove beater and fold in flour with spatula.

Add milk and fold with spatula.

Pour batter into prepared brownie pan.  Drop pan 3x to remove air bubbles.

Bake for 10-12 minutes

Remove from oven and drop pan 2x to prevent shrinking.  Remove from pan and set on rack to cool completely.

Pour thick cream into a pre-chilled mixing bowl and add sugar.  Beat till thick and fluffy.

Spread cream on sponge cake and roll.  Twist ends of parchment paper holding the rolled shape and chill till ready to serve.