Sutekina Okashi , livre ebook

Marshall Cavendish International - Keiko Ishida

Découvre YouScribe en t'inscrivant gratuitement

Je m'inscris

Obtenez un accès à la bibliothèque pour le consulter en ligne
En savoir plus

142 pages

English

Vous pourrez modifier la taille du texte de cet ouvrage

Obtenez un accès à la bibliothèque pour le consulter en ligne
En savoir plus

A propos
Informations
Extrait

Description

Sutekina Okashi means "lovely sweets" and this is talented baker Keiko Ishida's follow-on book to her bestselling Okashi: Sweet Treats Made with Love. In this collection, Keiko shares new ideas for making even more tempting confections using French-style baking techniques and Japanese flavours. She also includes a section on astrological herbal treats made using ingredients and herbs linked to the zodiac signs, to inject fun and exciting flavours into baking. With easy-to-follow recipes, step-by-step pictures and essential information on baking techniques, this book provides the necessary guidance that new bakers will appreciate, while delighting all who love baking with its delightful range of recipes.

Sujets

Desserts

Cakes

Cake

Cake (gâteau)

Informations

Publié par	Marshall Cavendish International
Date de parution	30 juin 2017
Nombre de lectures	0
EAN13	9789814779609
Langue	English
Poids de l'ouvrage	9 Mo

Informations légales : prix de location à la page 0,0750€. Cette information est donnée uniquement à titre indicatif conformément à la législation en vigueur.

Extrait

sutekina okashi
more treats from Keiko s Kitchen
keiko ishida
Editor: Lydia Leong Designer: Lorraine Aw Food stylist: Keiko Ishida Photographer: Takehisa Ishida
2017 Marshall Cavendish International (Asia) Private Limited
Published by Marshall Cavendish Cuisine An imprint of Marshall Cavendish International
All rights reserved
No part of this publication may be reproduced, stored in a retrieval system or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner. Requests for permission should be addressed to the Publisher, Marshall Cavendish International (Asia) Private Limited, 1 New Industrial Road, Singapore 536196. Tel: (65) 6213 9300 E-mail: genref@sg.marshallcavendish.com Website: www.marshallcavendish.com/genref
Limits of Liability/Disclaimer of Warranty: The Author and Publisher of this book have used their best efforts in preparing this book. The Publisher makes no representation or warranties with respect to the contents of this book and is not responsible for the outcome of any recipe in this book. While the Publisher has reviewed each recipe carefully, the reader may not always achieve the results desired due to variations in ingredients, cooking temperatures and individual cooking abilities. The Publisher shall in no event be liable for any loss of profit or any other commercial damage, including but not limited to special, incidental, consequential, or other damages.
Other Marshall Cavendish Offices: Marshall Cavendish Corporation. 99 White Plains Road, Tarrytown NY 10591-9001, USA Marshall Cavendish International (Thailand) Co Ltd. 253 Asoke, 12th Flr, Sukhumvit 21 Road, Klongtoey Nua, Wattana, Bangkok 10110, Thailand Marshall Cavendish (Malaysia) Sdn Bhd, Times Subang, Lot 46, Subang Hi-Tech Industrial Park, Batu Tiga, 40000 Shah Alam, Selangor Darul Ehsan, Malaysia
Marshall Cavendish is a registered trademark of Times Publishing Limited
National Library Board, Singapore Cataloguing-in-Publication Data
Names: Ishida, Keiko, 1965- Title: Sutekina okashi : more treats from Keiko s kitchen / Keiko Ishida. Description: Singapore : Marshall Cavendish Cuisine, 2017 Identifiers: OCN 987146820 | e-ISBN 978 981 4779 60 9 Subjects: LCSH: Desserts--Japan. | Cooking, Japanese. | LCGFT: Cookbooks. Classification: DDC 641.860952--dc23
Printed by Markono Print Media Pte Ltd

contents
06
acknowledgements
08
introduction
10
baking basics
12
basic equipment
26
basic ingredients
34
new creations (western pastries with a japanese touch)
62
all-time favourites
114
astrological herbal treats
140
weights and measures
acknowledgements
I would like to thank:
My baking teacher, Ms. Chie Kato. When my first book, Okashi: Sweet Treats Made with Love , was published, she was so happy for me. Whenever I was unsure if I should continue as a baking instructor, she always encouraged me saying, You make such wonderful sweets, you should continue. She has been influential in my baking, and I thank her from the bottom of my heart.
All my students from all over the world. They have been my motivation in my journey as a baking instructor. The students from Shermay s Cooking School (now closed), who gave me the courage to teach in English. Despite my imperfect English, they listened patiently and became a fan of my sweets. In particular, Ms. Clare Wee, Ms. Susan Utama, Ms. Emily Cheng, Ms. Law Siew Khee, Ms. Lin Limei and Mr. Loke Kah Yin, who attended my first class taught in English. This book would not have been possible without them.
Ms. Shermay Lee, owner of Shermay s Cooking School where I conducted baking classes in Singapore. She taught me to face the challenges in my life, and for that, I will always be grateful.
Ms. Mami Gunji, Ms. Chizuko Usui, Ms. Mayumi Yashiro and Ms. Junko Suzuki. Despite their busy schedules, they gave me their precious weekends. They baked with me and shared their ideas. Also, my close friend, Ms. Ayumi Kuwabara, who helped me get groceries on so many occasions. Thank you so much.
Ms. Asuka Yokoyama and Ms. Midori Mills, who helped me with my English and did not give up on me.
Ms. Umika Matsushita, who taught me the link between astrology and herbal therapy. When I first shared with her my idea about making astrological herbal treats, she loved it and wanted to try the recipes, giving me a positive push.
Ms. Lydia Leong, my editor, who trusted me enough to give me this project, with only online communication between us, since I am based in Japan and she in Singapore. Thank you for taking on this adventure to publish my second book.
My parents, for always loving me and supporting me in whatever I do.
My loving husband, Takehisa Ishida. He took on the challenge of taking the photographs for this book and produced many beautiful pictures. He juggled his time between work and this project, and did not take a break for 2 months. We had our ups and downs, but in the end, the experience became a fulfilling and harmonious one. Thank you for your support and for always being there.
Last but not least, I would also like to express my love and gratitude to you for choosing this book. Thank you for finding a place for it in your baking. May you create many happy moments in life through sutekina okashi baking!
Much love,
Keiko
7
introduction
It has been seven years since my first book, Okashi: Sweet Treats Made with Love , was published in Singapore in 2009. That was my first attempt to document all the sweets I have been making since childhood. It was unbelievable for me, being born and raised in Japan, to produce a book in English. Shocking as it was, this extraordinary event led me to think it was meant to be. The book continues to be a bestseller and it clinched an award at the Gourmand World Cookbook Awards that year. Now, I m extremely happy to present to you my second book in English, Sutekina Okashi: More Treats from Keiko s Kitchen .
The Japanese word, sutekina , means lovely or charming, and okashi refers to home-made sweet treats. It is my hope that when you present your loved ones and friends with treats made using recipes from this book, they will exclaim, Wow! What a lovely treat! ( Sutekina okashi! )
In Okashi , I shared basic recipes. In this book, I share recipes that are more exquisite in taste and appearance. It is my hope that you will use your skills honed from making the treats in Okashi to create these new treats in Sutekina Okashi .
In the first section, New Creations, you will find western-style treats made using popular Japanese ingredients such as green tea, red bean paste and soy bean powder. I hope you will enjoy these flavours as much as I do.
The second section features all-time favourites. Although the treats may seem familiar, I add a Japanese touch to the recipes, including using Japanese techniques for softer textures and using less sugar.
In the third section, I invite you into the world of good luck treats. This is a marriage of herbal therapy and astrology, both of which I have a deep interest in. Just for fun, try them out on yourself, family and friends.
I don t have my own patisserie nor am I a highly skilled chef. And for those of you who are like me, we can in our own way, make simple, tasty treats straight out of the oven, the home-baking way. It s possible with decoration and presentation to make refined treats from simple recipes. And most importantly, these treats can bring happiness to our loved ones and friends.
The scent of baking in the kitchen is like aromatherapy. The smell of lemon, butter and custard when whisking lemon curd is so tempting. These are just simple examples of how wonderful it is to bake.
May this book inspire you to bake and bring tons of joy and happiness to you and those around you.
With love from a small kitchen near the sea,
Keiko
9
baking basics
THINGS TO DO BEFORE YOU START BAKING

1 Read the recipe and understand it
Read the recipe through and make sure you understand it before you start baking. Take note of the ingredients and equipment you will need, and be aware of the time required for putting the recipe together, so you can plan your time.
2 Prepare the ingredients and equipment needed
Make sure you have all the necessary ingredients and equipment on hand before attempting a recipe. As far as possible, always use the freshest and highest quality of ingredients you can find. Weigh the ingredients in advance. I recommend using a digital scale which enables you to measure out ingredients accurately. Some recipes require advance preparation such as bringing ingredients to the right temperature, greasing and lining cake pans, sifting flour, separating eggs yolks from whites, melting chocolate or butter and toasting nuts, which should be done to make the baking process smoother. Once done, you will find that you are halfway through to completing the recipe!
3 Have a neat, clean work space
To work more efficiently, you need a neat and clean space. If your kitchen is small and tends to become overheated like mine, expand your working area with an extra table in the dining room outside the kitchen.
4 Check and adjust the room temperature, if necessary
Room temperature and level of humidity affects the outcome of your baking. If necessary, turn on your air conditioner to lower the temperature and level of humidity.
5 Preheat the oven and create space in the refrigerator and freezer
Make preheating the oven before you start baking a habit. It is fine to let some cakes and cookies sit while the oven warms up, but it is always best to put them into the oven the moment the batter has been mixed. If a cake needs to be cooled down or chilled, make space in the refrigerator or freezer beforehand.
11
baking equipment
1 Chiffon cake pan or tube pan
This cake pan is made up of two aluminium pieces-an outer ring and a base piece that forms the bottom and the centre