Wednesday, April 18, 2018

How to Make Konbini Crepe (Cooking Showtime! Los Angeles Angels' Shohei Ohtani's Favorite Snack 😋 EASY Cup Measurement) | Japanese Cooking Video Recipe

A crêpe or crepe is a type of very thin pancake-like pastry. In this tutorial, I want to show you how to make rectangular-shaped Konbini Crepe (Crepes sold at convenience stores in Japan).


My mum suggested me to make Konbini-style Crepe because it is Los Angeles Angels' Shohei Ohtani's favorite 😄👍 My mum loves watching sports btw. She suggested me to title this "Cooking SHOWTIME"... ok mum ... I love how she cares about my channel. THANK YOU!!!

How to Make Konbini Crepe
LAWSON's Chocolate Ganache Crepe

ローソンの生チョコクレープ (チョコチップ入り) LAWSON's Chocolate Ganache Crepe (with Chocolate Chips) is very rich and meltingly delicious. Nutella, everyone's favorite hazelnut cocoa spread is just perfect to recreate this crepe. When Nutella gets hard in the fridge, it gives the Nama-choco (chocolate ganache) -like texture. MMM Please try it out!!!






Of course you can wrap your favorite fillings (sweet or savory) in a sheet of crêpe and enjoy!

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How to Make Konbini Crepe


Difficulty: Easy
Time: 45min
Number of servings: 4-5 21cm(8inch) crêpes

Use 12oz. measuring cup

Ingredients:
50g (about 5 tbsp.) cake flour
1 tsp. granulated sugar
a pinch of salt
1 egg *room temperature
1 tbsp. melted butter
125ml (1/2 cup) warm milk
a few drops vanilla extract *if you like
whipped cream
Nutella
chocolate chips


Directions:
1. Sift in flour in a bowl. Add sugar and salt, then mix well with a wire whisk.
2. Add beaten egg little by little and mix well.
3. Add melted butter and mix well.
4. Add warm milk little by little and mix well. Mix in a few drops vanilla extract if you like. Then cover with plastic wrap and leave the batter to stand at room temperature for 30 minutes.
5. Use a nonstick pan, or wipe the surface of the frying pan with a thin layer of cooking oil using a paper towel. Heat the pan on medium, pour a ladle of the batter into the pan, slowly move the pan in a circular motion to spread the batter evenly.
6. Cook until the edges begin to dry, then flip it over and cook the other side for about 10 seconds.
7. Leave them to cool completely.
8. Mix Nutella and chocolate chips.
9. Spread some whipped cream in the middle of the crepe, place the Nutella mixture in the center of the cream, then wrap. (See the video)
10. Cool in the fridge for over an hour or overnight is better until Nutella hardens.

Yes! You can make it a day before. Keep the crêpes in the fridge. The cream will set nicely and easy to eat or cut in this way!

レシピ(日本語)
https://cooklabo.blogspot.jp/2018/04/Konbini-Crepe.html
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Friday, April 13, 2018

How to Make Birthday Cake Pancakes (Cake Decorating Idea) | Japanese Cooking Video Recipe

My parents have been to Australia and bought Green's Pancake Mix as a gift so we made a Birthday Pancakes for daddy🎉


You just add water and shake. WOW it sounds very easy but we found it difficult to mix... If you know any tip how to mix it completely, let me know 😅


Birthday Cake Pancakes
Birthday Cake Pancakes



FYI: How to Make Pancakes From Scratch (Homemade Pancake Recipe)
https://www.youtube.com/watch?v=acMP2DOpWeA

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How to Make Birthday Cake Pancakes


Difficulty: Easy
Time: 30min
Number of servings: 6 (12cm/5inch) pancakes

Ingredients:
1 bottle (200g) Greens Pancake Mix Original Shake
water
butter or cooking oil
whipped cream
colorful fruits of your choice
syrup
chocolate pen

Directions:
1. Shake bottle to loosen dry mix.
2. Remove lid. Do not discard.
3. Fill bottle with water to level indicated on the label.
4. Replace lid and shake bottle well for 1 minute.
5. Heat frying pan and grease well.
6. Pour batter into frying pan to desired size. Cook over a low to medium heat for 1-2 minutes on each side or until golden brown.
7. Top the pancakes with whipped cream, fruits and a drizzle of real maple syrup if you like. Write a message with a chocolate pen.

レシピ(日本語)
https://cooklabo.blogspot.jp/2018/04/Birthday-Cake-Pancakes.html
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Friday, April 6, 2018

Vegan Corn Cream Korokke (Gluten Free Croquettes) - Japanese Cooking Video Recipe

Crunchy outside, creamy inside. The cream is slightly sweet with juicy corn kernels.

Best eaten just made 😋


Vegan Corn Cream Korokke (Gluten Free Croquettes)
Vegan Corn Cream Korokke (Gluten Free Croquettes)

People in Japan love these~ kids love them so do the adults. This vegan version tastes really good. Those who are not vegan would also enjoy this recipe for sure!!!




Rice Panko (Bread Crumbs) 米パン粉



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Vegan Corn Cream Korokke (Gluten Free Croquettes)


Difficulty: Easy
Time: 2.5hrs
Number of servings: 16 pieces

Use 12oz. measuring cup

Ingredients:
100g (2/3 cup) chopped onion
150g (7/8 cup) Whole Kernel Corn
300ml (1 1/3 cup) soy milk
6tbsp. rice flour
1/2 tsp. salt
black pepper
1 tbsp. olive oil
((Batter Coating))
mix 1:1 rice flour and water
rice Panko (bread crumbs)
deep frying oil

Directions:
1. Mix soy milk, rice flour, salt, and pepper in a bowl or a spouted measuring cup.
2. Heat olive oil in a pot, then cook chopped onion on medium low until tender.
3. Add 1 in 2, then cook on medium low, stirring constantly, until starting to thicken.
4. Spread on a tray, let cool, cover with plastic wrap, then cool it completely in the fridge for 2 hours.
5. Divide it into 16 portions, form each into a cylinder shape, dip in rice flour water mixture, then coat with rice Panko bread crumbs.
6. Deep fry in oil at 180C until golden brown. Best eaten just made.

You can serve with Tonkatsu sauce or tomato ketchup if you like but without any sauce is good enough.

レシピ(日本語)
https://cooklabo.blogspot.jp/2018/04/Vegan-Corn-Cream-Korokke.html
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