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matcha

This is really tasty! The cake, flavored with matcha, is rolled up with red bean cream. There are versions that use adzuki straight up, or cut with a little yoghurt, but the red bean fresh cream combination is so delightful cold from the fridge, and the drier genoise pairs well with the extra moisture of this filling. It’s light on the tongue and packed with flavor, plus a little texture from the red bean bits. Too easy to wolf down 3 and still want more, I say. Dangerous…

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The tiniest batch of matcha sables were sliced off and baked today (6, if you must know. I would want to.) and vanished within 5 minutes under a poor guise of quality control. Today the test group consisted of my curious little brother and I. Quality control says that it needs more matcha powder, and little brother agrees. About 5-10g more,  I’m lovable like that. Ishida’s recipe calls for pastry flour (8-10% protein) and more sugar in proportion to flour and butter compared to Greenspan’s which uses regular flour. Upcoming post on a test of each recipe, my inner baking geek wiggles in anticipation.

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