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Chantilly Cream ================ 1 cup cream 1 tablespoon granulated sugar or vanilla sugar 1 teaspoon vanilla extract In a cold bowl and using cold beaters, whip cream, sugar and vanilla extract on high speed to medium-stiff peaks. Store, covered with plastic wrap, in the refrigerator until ready for use, up to 24 hours. Yields 2 cups. Chocolate Chantilly Cream ============================= 1 tablespoon cocoa 3 tablespoons confectioners' sugar or vanilla sugar 1 1/2 cups cream 1/2 teaspoon vanilla extract Sift together cocoa and confectioners' sugar. Mix into 1/4 cup of the cream, stirring until cocoa is completely dissolved. In a cold bowl and using cold beaters, whip remaining cream on high speed to stiff peaks while slowly pouring in the cocoa mixture and vanilla extract. The mixture will have medium-stiff peaks. Store covered with plastic wrap in the refrigerator until ready for use, up to 24 hours. Yields 3 cups.

Ingredients: =============== * 4 1/2 ounces bittersweet chocolate, finely chopped * 2 tablespoons (1 ounce) unsalted butter, diced * 2 tablespoons espresso or hot water * 1 cup cold heavy cream * 3 large eggs, separated * 1 tablespoon sugar Method: ============ Combine the chocolate, butter, and espresso in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added. Meanwhile, whip the cream to soft peaks, then refrigerate. Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form. When the chocolate has reached the proper temperature, ...

Ingredients: ------------------ Cream Cheese Mixture 250g cream cheese (soften at room temperature) 60g castor sugar 1 egg Chocolate Mixture ----------------------- 180g butter 150g caster sugar 3 eggs 3 tablespoon cocoa powder 120g self-raising flour 1 tablespoon baking powder Method: ----------- 1. Preheat oven at 150°C. 2. Grease and line a 20cm round cake pan. 3. Cream Cheese Mixture - beat cream cheese with sugar until light and fluffy. Add in the egg gradually and beat until well incorporated. Set mixture aside. 4. Chocolate Mixture - Beat butter and sugar until light and fluffy. Beat in eggs, one at a time until well incorporated into mixture. Sieve all the dried ingredients together. Fold into the egg mixture. 5. Pour half of the chocolate mixture into the cake pan. 6. Pour all the cream cheese mixture and then the remaining chocolate mixture. Gently spread the chocolate mixture to cover all the cream cheese mixture. 7. Bake for 45-5...

Ingredients (makes one 6 inch round tin) =============================================== Chocolate Chiffon Cake ------------------------ 3 egg yolks 15g sugar 20g vegetable oil 30ml milk 35g cake flour 20g cocoa powder 3 egg whites 1/2 tsp lemon juice (omitted) 35g sugar Butter Ganache ------------------ 200g dark chocolate 100g unsalted butter, softened at room temperature Method ============== Chocolate Chiffon Cake ------------------------ 1. Whisk egg yolks and sugar until the sugar dissolves. 2. Add in vegetable oil and whisk until well-mixed. 3. Sift cake flour and cocoa powder together. Add in, alternating with milk, in 2 batches. Whisk until batter is smooth and set aside. 4. In another bowl, whisk egg whites until foamy, then add in lemon juice and sugar (in 2 batches) and continue whisking until stiff peak form. 5. Fold in 1/3 of the egg white into the egg yolk batter (in step 3), then pour the batter into the remaining 2/3 egg white. Fold ge...

Ingredients ==================== Serves: 12 * 125g plain flour * 150g cake flour * 1 teaspoon bicarbonate of soda * 1 teaspoon salt * 4 teaspoons powdered green tea * 250g caster sugar * 250ml vegetable oil * 3 eggs * 200g natural yoghurt * 1 1/2 teaspoons vanilla extract * Green tea icing * 150g icing sugar * 2 teaspoons powdered green tea * 30g butter, softened * 85g cream cheese, softened * 1/2 teaspoon vanilla extract * 1 1/2 teaspoons milk Preparation method ============================= Prep: 15 mins | Cook: 40 mins Preheat the oven to 180 C / Gas mark 4. Grease and flour 2 - 23cm (9 in) round tins. Sift together the plain flour, cake flour, bicarbonate of soda, salt and green tea powder; set aside. In a large bowl, beat together sugar, oil and eggs until smooth. Stir in 1 1/2 teaspoons vanilla. Beat in the flour mixture alternately with the yoghurt, mixing just until incorporated. Pour batter into prepared tins. Bake in the preheated oven for 30 to...

Ingredients ==================== Makes: 12 muffins * 70g unsalted butter, room temperature * 70g caster sugar * 2 eggs, lighten beaten * 2 tablespoons milk * 120g self raising flour * 1 teaspoon green tea powder (matcha)* * 1 teaspoon baking powder * 40g white chocolate Preparation method ========================= Prep: 10 mins | Cook: 30 mins Preheat oven to 180 degrees C. Line a 12 hole muffin or bun tin with paper cases. In a bowl, combine 70g butter and 70g caster sugar and whip until fluffy and white. Gradually add the beaten eggs, stirring well each time. Add milk and mix again. Sieve the flour, green tea powder, and baking powder into the mixture; stir well with a rubber or wooden spatula until evenly mixed. Add 40g roughly-chopped white chocolate chunks to the muffin mixture and fold in gently. Spoon the muffin mixture into the paper cases (filling them 1/2 full), and bake 25-30 minutes. Remove the muffins from the pan and allow to cool.

Matcha Green Tea Ganache * 3.5 oz best quality white chocolate, finely chopped * 1 cup cream * 2 teaspoons Matcha powder Start out by chilling the mixing bowl and the beaters. Melt the white chocolate and 1/4 cup of the cream over low heat, stirring continually. Remove from heat and cool completely. Put the rest of the cream into the chilled mixing bowl, then sift the Matcha powder into the cream and whisk until thoroughly blended. Beat until beater marks just begin to show, then add the cooled white chocolate/cream mixture and continue beating until soft peaks form. Be careful not to over-beat as it will turn to butter.

================ Ingredients: ================ * 24 cupcake papers or 1/2 sheet pan / 350 degree oven * 1 cup (2 sticks) unsalted butter, room temperature * 2 cups sugar * 2 large eggs * 2 large egg yolks * 3 cups all-purpose flour * 2 teaspoons baking powder * 1/8 teaspoon salt * 1 cup milk * 2 tablespoons matcha tea ================= For Cupcakes ================= * Beat butter on high until soft, about 30 seconds. * Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. * Add eggs/egg yolks one at a time, beat for 30 seconds between each. * Whisk together flour, baking powder, and salt in a bowl. Add to batter and mix to combine. * Mix matcha in with the milk. Add to the batter and mix until combine. * Scoop batter into prepared into cupcake papers. * Bake for 22-25 minutes until a cake tester comes out clean. =================== For Sheetcake =================== (cu...

Ingredients: ================== * 8 ounces heavy cream * ¼ cup maple syrup * 2 tablespoons brown sugar * 1 tablespoon matcha, plus another tablespoon for dusting * 12 ounces bittersweet chocolate, chopped finely * Pinch of Matcha Salt or kosher salt Method: ================== Bring cream to a simmer in a small saucepan over gentle heat, add the maple syrup and brown sugar, and stir until dissolved, about 2 minutes. Add 1 tablespoon of the matcha, stir until dissolved, and set aside. Place the chocolate in a large mixing bowl and pour in the cream mixture. Mix thoroughly, and pour into a baking sheet lined with parchment paper. Smooth it out with a rubber spatula. Cool in the refrigerator for about an hour. Using a spoon, scoop out a heaping teaspoon, and make a ball using the palms of your hands. Repeat until all the chocolate is used – you should wind up with about 50 truffles. Line them up on a tray or plate, and dust them with the additional ma...

Ingredients =============== 1/2 cup Glutinous Rice Flour such as Mochiko 1/8 cup sugar 1/3 cup water Potato/tapioca starch Matcha Green Tea Directions ================ 1) In a microwave bowl, mix in sugar and rice flour. 2) Next, pour in water and stir the solution well until everything is full dissolved. The batter should look like cream of rice. 3) Transfer the bowl into a microwave and nuke it for two minutes on high. Microwave ovens vary so you may need to microwave the solution more or less around the two minute range. 4) The dough should form into a sticky goey consistency in which you should stir it up a bit once more. (I used a fork because the dough is hot, wouldn't want to use my hands) 5) On a dusting board or plate, sprinkle starch and matcha green tea together. Blend the dusting mixture well until you get a pale green color, you may add more matcha for a greener effect. 6) Dust your hands and grab a small piece of the mochi dough *careful, it's hot!)...

Ingredients =============== 3 cups milk 10 green tea bags (individual size) 1 cup sugar 1 unflavored gelatin 1 cup cookie coconut (packaged grated coconut) Few drops green and yellow food coloring 1 cup heavy cream, chilled Directions ============== Heat milk to boiling in a saucepan. Add tea bags and allow to steep over medium heat 15 minutes, pressing the bags very gently with the back of a wooden spoon during steeping to avoid floating. Remove bags to a strainer and drain over saucepan several minutes. (Do not press or break bags; discard bags.) Add a blend of the sugar and the gelatin; stir until gelatin is dissolved. Remove from heat, blend in coconut, and let stand 10 to 20 minutes before chilling for hot mixture to absorb the full coconut flavor. Stir in enough food coloring to tint a pale green. Chill in refrigerator or over a bowl of ice and water until mixture is slightly thickened, stirring often. When thickened, beat well. Whip the chilled cream ...

=================== Ingredients: =================== 200ml Milk 60g Brown Sugar/Refined Sugar 1 1/2 tbsp Matcha - Green Tea Powder 100ml Whipping Cream 36% fat ==================== Directions: ==================== 1. Place a bowl in ice water and let it cool. 2. Add whipping cream to the bowl and whisk with an electric mixture until it is thick. 3. Pour milk into a container; add brown sugar and green tea powder. 4. Let the green tea powder sit in the mixture otherwise it will splash over the place. 5. Blend the mixture for 30 seconds. 6. Add the mixture to the whipping cream. 7. Gently mix, it need not look even at the moment. 8. Keep the freezer bowl in freezer for enough time before making ice cream. 9. Place the lid on and turn on the switch. 10. Pour the ice cream mixture into the freezer bowl. 11. The mixture will become smoother as it starts to mix. 12. It will take about 20 minutes until it is ready to serve. 13. If you like the ice cream firmer, keep the...

Ingredients: ----------------- 6 egg yolks 1 cup sugar 2, 8 oz tubs of mascarpone cheese 4 tbsp green tea powder 2 cup heavy cream Lady finger cookies Green tea Directions: ---------------- Whip eggs and sugar on a double boiler until it is double in volume and pale yellow in color. Add mascarpone cheese and whip until smooth. Add green tea powder and mix. Fold in the cooled egg yolk mixture. Add heavy cream. Whip to soft peaks. Fold in mascarpone and egg mixture. Dip lady finger cookies in green tea and lay them in a springform pan. Spoon a layer of mascarpone mixture. Spread another layer of lady fingers. And then a final layer of mascarpone. Refrigerate the cake overnight and let it set. Sprinkle with green tea and powdered sugar.

This buttercream Icing recipe is perfect for spreading or decorating. (Adapted from Wilton's website) Ingredients: * 1/2 cup solid vegetable shortening * 1/2 cup (1 stick) butter or margarine softened * 1 teaspoon clear vanilla extract * 4 cups sifted confectioners' sugar (approximately 1 lb.) * 2 tablespoons milk Makes: About 3 cups of icing. Instructions: Step 1 In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. Step 2 For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. Step 3 For thin (spreading) consistency icing, add 2 tablespoons light cor...

Ingredients: ==================== Water Dough -------------- 250g Plain flour 65g Shortening 50g Warm water + 30g sugar = stir well 50g Corn oil * Put corn oil and water in mixing bowl together with flour and shortening. Mix well and let it rest for 15 mins. Divide water dough into 10 portions. Oil Dough -------------- 150g Plain flour 75g Shortening 1/2 tsp Yam flavor + a little violet colouring * Combine oil dough ingredients together. Divide oil dough into 10 portions. * **Dough mixture should a little sticky, add a little corn oil if you find the dough is a little dries. 500g Yam paste filling = divide into 20 portions. (or use any type of filling you prefer) Method: =============== * Wrap water dough with oil dough inside. * Roll out into long shape about 6" long and roll up Swiss roll style. * Flatten length wise, roll out dough a little longer and roll up Swiss roll style again. * Cut each dough into half. (total 20 dough) * Lightly flatt...