Houjicha Cake with Warabimochi
Substances:
Hojicha cake:
100g unsalted butter, soften
70g positive sugar
2 eggs
1/2 vanilla extract
100g almond flour
40g Blue Jacket cake flour
10g hojicha powder
1/2 tsp baking powder
1/2 tsp salt
Methodology:
1. Whisk butter & sugar until mild
& fluffy. Whisk in vanilla extract & eggs one by one until mixed
2. Sift in almond flour, cake flour,
baking powder & salt until mixed
4. Pipe batter into mould. Bake in a
preheated oven @170C for 15mins
Warabi Mochi (わらび餅 /
蕨餅)
Substances:
100g warabiko (bracken starch)
80g positive sugar
400g water
Kinako powder
Methodology:
1. Sprinkle kinako onto silpat mat.
Put aside
2. In a medium saucepan, mix warabiko,
sugar & water
3. Warmth the combination over medium warmth
till it begins to boil. Then, cut back the warmth & stir continuously till the
combination is thick & translucent
4. Take away the mochi from the warmth
& switch to the ready silpat mat. Sprinkle extra kinako on prime &
let it cool within the fridge
