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Written Recipe in English is HERE:
https://createeathappy.blogspot.jp/2018/01/mochi-roll-cake-no-oven-dairy-free.html
日本語レシピはこちら (Japanese):
http://cooklabo.blogspot.jp/2018/01/5.html
「在我懷疑世界時，你給過我答案。」
唔經唔覺今次已經係我第三次到訪
「汴 京 茶 寮」，每一次都感受到店主既創新、
心意，尤其是經過漫漫寒冬既季節下，手執
一杯抹茶，一絲絲溫暖由心底裡感受得到。
我唔需要再懷疑到底會唔會中伏，唔需要
擔心仲有無野吸引到我。因為我完全相信
店主既眼光、實力，尤其是岩岩新推出既
「和風木盒下午茶」，絕對係驚喜之作！👇
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📌Japanese Wooden Box · Tea Set - $438
▪ Japanese Red Maple · Sweet -
▪ Japanese Tiramisu · Mochi -
▪ Mini Sweet · Potato Roll Cake -
▫ 打卡一族必會愛上「和風木盒·下午茶套餐」，
當中包括七款精選日式甜點同埋一款招牌手沖茶。
三層式既擺設，令成個賣相和風十足，其中一層
由「紅葉·和菓子」、「Tiramisu·大福」、
「迷你·紫薯蛋糕」組成，底部灑滿食鹽扮演
雪花裝飾，突顯秋冬氣息。Tiramisu食落
甜度適中，咖啡香顯著；而和菓子質感煙韌，
裡面有吉士餡料，味道好特別；而紫薯蛋糕
非常香甜，女生們一定會愛上。
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▪ Bamboo Mango · Pudding -
▪ Uji Matcha · Pudding -
▪ Uji Matcha · Red Bean Yokan -
▫ 另外一層由糕點日式糕點為主，包括「青竹·
芒果布丁」、「宇治·抹茶葛切」、「紅豆宇治·
抹茶羊羹」，而當中由抹茶主題為多，尤其是
抹茶葛切面頭滲上大量抹茶粉，香味濃郁；
而抹茶羊羹外層做到外層晶瑩剔透，加埋紅豆
點綴，甜度適中，又唔會太膩；芒果布丁外面
被竹筒圍住，質感好似玉子相當滑溜，打卡一流。
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▪ Uji Matcha · Red Bean · White Jade -
▪ Hand-drip · Shizuoka Tencha · Green Tea -
▫ 最後要介紹既一層由「靜岡·手沖碾茶」主力
擔當，其實碾茶係演變抹茶過程之前既狀態，
茶色相對較淡，茶香清幽，幾岩我飲；
而額外送上既「抹茶·紅豆·白玉」亦有驚喜，
白玉食落好有咬口，加埋抹茶紅豆既配搭，
層次更加豐富，不得不食！
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📌Winter · Special -
▪ Shizuoka · Uji Matcha · Nama Chocolate -
$268/Box
▫ 今次有幸試埋岩岩新推出既冬季限定「靜岡·
濃厚抹茶·生朱古力」，原料由日本直送到港，
全部由人手親自製作，每一粒都非常珍貴。
一入口感覺到朱古力既濃香之外，質感軟滑
即融；加上滿滿抹茶香，簡直係人生一大
樂事。不過由於工序繁復，每日只會限量
供應，大家要入手就要趁早啦！
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📎 汴 京 茶 寮
📍中環雲咸街36-38號雲慶樓地舖
Written Recipe in English is HERE:
https://createeathappy.blogspot.jp/…/mochi-roll-cake-no-ove…
日本語レシピはこちら (Japanese):
http://cooklabo.blogspot.jp/2018/01/5.html
I made this for those who requested me for LAWSON's Mochi Roll Cake 😋
The texture of the sponge cake is sightly chewy like Mochi. Actually, this homemade roll cake is better than the one sold at "conbini". Hehe
FYI: Mini Strawberry Roll Cake Without Oven (Swiss Roll)
https://www.youtube.com/watch?v=_jVYsEwHNWU
26cm (10.2inch) T-fal frying pan I used
http://amzn.to/2DDcHg8
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Mochi Roll Cake
Difficulty: Easy
Time: 1hr
Number of servings: 6-8 pieces
Necessary Equipment:
26cm (10.2inch) frying pan
Ingredients:
((Sponge Cake))
2 eggs
2 tbsp. granulated sugar
4 tbsp. rice flour
2 tbsp. soy milk or milk
((Filling))
200ml whipping cream *use soy whip for dairy-free
1 tbsp. granulated sugar
Directions:
((Sponge Cake))
1. Put the eggs and granulated sugar in a bowl. Beat with an electric mixer until white and fluffy.
2. Add rice flour and mix until combined. Then mix in soy milk to smooth out the texture.
3. Place paper towels in a frying pan. Add some water to wet. Then place a sheet of parchment paper. Pour in the batter, cover, then cook on low for 7 minutes. When the surface becomes dry, remove from the pan, cover with plastic wrap, and cool completely.
((Filling))
1.Combine whipping cream and granulated sugar in a dry clean bowl. Float the bottom of the bowl in ice water, then whisk the cream until it forms a soft peak.
2. Spread some whipped cream in the middle of the sponge cake.
3. Roll up the cake and cool in the fridge for over 30 min to set.
4. Cut off both ends and cut into 6 pieces.
* Place the cake in the fridge for a few hours ~ a day. The cream will set and you can cut the cake easily. Eat within the next day.
レシピ（日本語）
http://cooklabo.blogspot.jp/2018/01/5.html
---------------------------------
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Alternate
Full Speed Ahead
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NO MORE hard copies... those who got one are lucky!
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材料：
糯米粉 100g，抹茶粉 1tsp，砂糖 50g，鹽 1 tsp，熱水 100ml，微波爐 2分鐘，鷹粟粉，抹茶朱古力 2，抹茶粉
做法：
1. 將糯米粉，抹茶粉，砂糖，鹽，熱水拌勻，微波爐叮2分鐘
2. 在砧板上灑上鷹粟粉，加入糯米滋，切成小件
3. 包入抹茶朱古力
4. 最後沾上抹茶粉
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▪ INGREDIENTS:
100g Sweet Rice Flour, 1 tsp Matcha Powder, 50g Sugar, 1 tsp Salt, 100ml Hot Water
2 Pieces Green Tea Chocolate, Matcha Powder
▪ DIRECTIONS:
1. Add 100g sweet rice flour, 1 tsp matcha powder, 50g sugar and 1 tsp salt to a bowl. Add 100ml of hot water gradually and mix it well. Cover a plastic wrap over it and microwave it for 2 minutes.
2. Knead the microwaved dough with spatula.
3. Sprinkle dusting flour on a cutting board and spread the dough.
4. Separate the dough into 3 pieces. For each piece, add 2 pieces of green tea chocolate and roll them into a ball.
5. Roll the mochi over matcha powder to finish.
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Kashiwa Mochi is a chewy smooth rice cake with Anko (sweet red bean paste) inside, wrapped in an oak leaf. Very fragrant and delicious!
It is made for Children's Day on May 5th (the day we respect children's personalities and celebrate their happiness).
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Kashiwa Mochi
Difficulty: Easy
Time: 30min
Number of servings: 8 pieces
Ingredients:
200g (7oz.) Joshinko (rice flour)
1 tbsp. sugar
250ml water
160g (5.7oz.) Anko (sweet red bean paste with or without skins)
8 Kashiwa (oak) leaves
Directions:
1. Rinse the Kashiwa leaves and pat dry with paper towel.
2. Roll Koshian into 8 balls (20g each).
3. Place Joshinko, sugar, and water in a microwavable bowl and mix well.
4. Cover with plastic wrap and microwave at 600 watts for 5 minutes.
5. Transfer to a Ziploc bag and knead until just combined.
6. Remove from the Ziploc bag and knead again with your hands moistened with water until smooth. Then divide it into 8 pieces.
7. Roll out the Mochi between plastic wrap to make a flat oval shape. Place Anko and fold to cover. Seal the edges tightly. Then wrap with Kashiwa leaf to finish.
Anko (sweet red bean paste) from scratch video is HERE:
https://www.youtube.com/watch?v=fyE9a8gejHA
↓レシピ（日本語）
http://cooklabo.blogspot.jp/2016/04/blog-post_29.html
---------------------------------
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YouTube Audio Library
Jay Jay
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