recipes!
how i made some of the stuff i made
how i made some of the stuff i made
chocolate misoberry cake
chocolate cake
dry 22o grams flour 62 grams cocoa powder 325 grams granulated sugar 2 tsp baking soda 1 tsp baking powder 2 tsp salt wet 1/2 cup vegetable oil 2 eggs (room temp) 2 tsp vanilla 1 cup “buttermilk”* (room temp) *1 cup soymilk + 1 tbsp vinegar - 1 cup hot coffee instructions 1. preheat oven to 35o f 2. combine dry ingredients + set aside 3. combine wet ingredients 4. sift dry into wet 5. fold hot coffee into batter 6. divide into two 1o” round cake pans* and bake on middle rack for 25 min *i lined the bottom with parchment and sprayed with nonstick. you can also butter the pans and dust with flour.miso buttercream
2 cups (or 4 sticks) of butter 1/4 cup white miso paste 3 cups powdered sugar instructions 1. melt 2 sticks of butter over low-medium heat 2. add 1/4 cup white miso paste 3. stir continually until butter begins to brown 4. let cool to room temp ( i put mine in the fridge overnight and thawed it in the morning ) ༘ 5. combine miso butter and regular butter ( all room temp! ) and beat with an electric mixer until fluffy 6. add powdered sugar 1/2 cup at a time until you reach desired consistencyblackberry jam
6 oz container blackberries juice of 1/2 a medium lemon 1/2 c granulated sugar instructions 1. heat all ingredients over medium heat 2. simmer on low about 1o minutes, stirring often and smashing berries if you like a finer jam. you can skip this if you want whole berries. 3. cool in fridge at least 2 hours ( i left mine overnight )
citrus sesamamatcha chocolate cake ⋆｡𖦹°‧★
black sesame chocolate cake
⋆˚࿔ dry ⋆ 22o g all purpose flour ⋆ 6o g cocoa powder ⋆ 1 tbsp ground black sesame ⋆ 325 g granulated sugar ⋆ 2 tsp baking soda ⋆ 1 tsp baking powder ⋆ 2 tsp fine salt ⋆˚࿔ wet ⋆ 1/4 c sesame oil ⋆ 1/4 c vegetable oil ⋆ 2 eggs (room temp) ⋆ 2 tsp vanilla extract ⋆ 1 c “buttermilk“ (i used 1 c oatmilk + 2 tbsp vinegar) ࿔ ⋆ 1 c hot coffee ⋆.ೃ࿔*:･instructions 1. preheat oven to 35o 2. whisk together dry ingredients 3. whisk together wet ingredients (except coffee) 4. sift dry into wet in 2 batches 5. fold in hot coffee 6. divide evenly into cake pans and bake for 2o-3o depending on the size of your pans. use a toothpick or butterknife to check when it‘s donematcha swiss meringue buttercream
ingredients ⋆˚࿔ ⋆ 6 egg whites ⋆ 2 c granulated sugar - ⋆ 1.5 c or 3 sticks of butter (room temp!!!) ⋆ 2 tsp vanilla ⋆ 1/4 c matcha powder ⋆ a hefty pinch of salt 1. separate egg whites (i like to crack the eggs into my hand and let the white run off the yolk into a bowl below. i do one egg at a time into a small bowl before adding to the rest of the whites so as not to risk breaking a yolk into all of my whites. devastating when that happens) 2. whisk sugar into whites then place over a double boiler and whisk periodically until the sugar is completely dissolved. you can check by pinching the Slime mixture to feel for sugar granules. 3. once dissolved, remove from heart and IMMEDIATELY beat with a hand mixer to create a meringue. this can take from 5 to 2o minutes! have faith. beat until stiff peaks. 4. once the meringue has reached room temperature add your ROOM TEMP butter 1-2tbsp at a time until completely combined. 5. add matcha, vanilla, and salt note: SMBC is a BITCH sometimes. your meringue will not whip if any drop of fat is introduced to the mixture. i wipe all my equipment with vinegar before i begin to insure this doesn’t happen. temperature is also critical. make sure your meringue and butter are the same temperature or your SMBC will split and curdle!orange vanilla buttercream
ingredients ⋆˚࿔ ⋆ 1/2 c or 1 stick of butter (room temp!!!) ⋆ 1-2 c powdered sugar ⋆ zest of 1 large orange ⋆ 1 tsp vanilla extract ⋆ a PINCH of salt 1. beat butter with an electric mixer until fluffy 2. add powdered sugar in 1/2 c batches 3. beat until creamy then add zest, salt, and vanillacandied clementine peels
ingredients ⋆˚࿔ ⋆ clementines ⋆ sugar 1. score clementines down the middle and use a spoon to remove the peels in one sheet. you could also score the peel in slivers and remove by hand, depending on the shape you‘re going for. 2. bring 2 parts water and 1 part sugar to boil 3. drop in orange peels and simmer until translucent 4. toss in granulated sugar and a pinch of salt and allow to cool on a wire rack or piece of parchment paper (something it won‘t stick to)