Cream Puffs with Matcha and Red Bean Paste
Yumm! These are a few of my favorite things!
Ingredients
Cream Puff
1/2 stick of butter (1/4 cup)
1/2 cup water
1/4 teaspoon salt
1/2 cup flour
2 eggs
(Optional egg wash - 1 egg and 1 tbsp water extra)
Matcha Cream
1/2 cup Greek yogurt
6 tbsp heavy whipping cream
2 tsp powdered sugar
1 teaspoon matcha (or more if you want)
Red Bean Paste
Directions
Cream puffs first. Place the butter, water and salt in a sauce pan and bring to a slight boil. Next dump all the flour into the mixture and mix quickly and confidently until it forms a dough ball. Set aside for a few minutes. Mix each egg in separately and thoroughly. Once mixed, it should be an elastic looking dough, and place into a piping bag. Add egg wash if desired. Make 15 or 16 puffs and bake at 375 F for 30 minutes, or until golden and cooked. (Opening one and checking.) (
Here is a link for help on the dough consistency.)
Meanwhile, whip up the heavy whipping cream with sugar to peaks. Add in the yogurt and matcha powder. Whip until fully incorporated. (
Check out this post for more help, but you can skip the straining step.)
Once Cream Puffs are ready, cool for 10 minutes before assembling. Slice each puff in half with a knife and spoon the cream inside. Then put the bean paste on top of the cream and close. Voila! Eat it!
Tamagoyaki
I saw this online and just had to try it! I did not have the correct pan, but it still worked pretty well!
The original recipe is here:
Here is my take on the recipe, also called the "I forgot what the recipe asked for and was to lazy to get my phone so I just winged it."
Ingredients
2 eggs
2 tbsp water
1 tsp sesame oil
1 leaf (green only) of bok choy
Salt
Directions
Fold a paper towel into a triangle and soak in oil. Coat pan with oil. (Pan shouldn't be too big, only about the size of your hand. Unless you have the rectangular one, in that case, ignore this.)
Place oil separately on your pan and place on medium high heat. Meanwhile, quickly mix up your egg, bok choy, water, and salt. You know the pan is hot enough when your hand (hovering) over the pan can feel the heat. Place 1/3 of the mixture in and wait until cooked. Now flip the egg into a few sections, oil the pan with your triangle, and add another layer of egg (making sure to lift the previous egg so that the egg goes under neath it.) Repeat until you run out of egg. Breakfast is served!
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| I burnt it, but it still tasted great! |
