Tag Archives: japanese

Japanese Chocolate Cornets

Another recipe that was actually my first time exploring japanese famous bread ( after the milk bread ) . Chocolate cornets reminds me of creamed horn that i grew up with . Creamed horn is made with puff pastry , while chocolate cornets are made from bread . Luckily both are using the same mold .. and i have them . So i decided to try this last week .

I have to say , though it looks really nice , chocolate cornets is just okay for me , i prefer the melonpan and milk bread better than cornets . For you out there who are chocolate pudding lover , might beg the differ , as for me , since i am not a big chocolate pudding fan , i think i’ll do okay without it . Now if you’re talking about vanilla pastry cream that was supposed to be in creamed horn , then , that’s another story .

Here it goes , another cooking show that i watched from youtube , called cooking with dog ( with some slight adjustment )  , and instead of using the food processor like the video showed , i used my own hands . It works just fine .

Ingredients for cornets : 

150 grams of bread flour

1 tbsp. of sugar

pinch of salt

1/2 tbsp. non fat powder milk

1 tsp. insteant yeast

1 tbsp. lukewarm water

70 ml of water

1 tbsp. of egg , beaten

15 grams of melted unsalted butter

1. Mix the lukewarm water with yeast until dissolves . Let it sit for 5 minutes .

2. Mix the bread flour , sugar , salt and milk powder , add in the yeast mixture . Mix with wooden spoon . Then add the beaten egg and water , along with the melted butter   . Knead the dough with your hands until smooth , glossy and elastic . ABout 8 minutes .

3. Place in a bowl and cover with plastic wrap and then let it double in size . About an hour .

4. Once it’s ready , divide the dough into 6 equal size , and then roll it out and shape into rope , about a foot long , and grease the mold and then wrap the rope to the mold . Let it sit for 40 minutes to rise again .

5. Once it’s ready , bake at 390 F , for about 12-15 minutes .

cornets

 

For the chocolate custard : 

2 egg yolks

2 1/2 tbsp. of sugar

1 tbsp. of cake flour

1 1/3 tbsp. of cornstarch

1 tbsp.cocoa powder

200 ml milk

10 gram of butter

30 grams of chocolate

1. Beat the eggs and sugar , add hot milk just a little to smooth out the mixture .

2. Mix the cake flour and cornstarch and cocoa , sift really well .

3. Add to the egg and sugar milk mixture , keep whisking .

4. Gradually add milk and strain if there’s any lumps , if you it well you don’t need to strain it .

5. Put it back in the pan and cook , while whisking constantly until it’s thicken . Cover with plastic wrap and chill in the fridge . Use when you’re ready to eat and serve the cornets !

cornets1

Japanese Melon Bread ( Melonpan )

Few days ago i was trying this japanese chocolate cornets , and then i ran into another recipe , called Melonpan . Curious , i watched the youtube video ( cooking with dog )  and thinking .. wonder what kind of flavor is melonpan . I would think it must have used melon extract as an ingredients . Well to my surprise , melon bread has NOTHING to do with melon flavor . Turned out the melon pan name comes from the way the topping looks , it looks like cracked skin , just like melon , or cantaloupe skin .

Another thing that i noticed , melonpan is very similar to Mexican Sweet Bread , called Conchas . They’re also bread with cookie topping . However , conchas is slightly different than melonpan . The difference lays on the cookie dough , the cookie dough that we use for conchas , are similar to a paste , while the melonpan’s cookie dough is similar to butter cookie where i can roll it out and shape it . Then with conchas , i only lay the topping on top of the bread , with melonpan i have to literally wrap the bread dough inside the cookie dough . Both i have to score the topping , with the japanese melonpan i only have to score it like diamond , while for the conchas , there is no limit to whatever you want to do , your imagination is your limit .

So anyway .. here is melonpan recipe , only for 5 buns , not many at all but they’re big . This amount of recipe is perfect for family of 3 like mine .

Have fun !

meloinpan

Ingredients for bread dough : 

140 grams of bread flour

25 grams of sugar

pinch of salt

5 grams of milk powder

3 grams of yeast

1 tbsp. of beaten egg mixed with 70 ml warm water

15 grams of melted unsalted butter

1/2 tsp. of vanilla

1. In a medium bowl , mix the dry ingredients together , bread flour , sugar , salt , milk powder , yeast . Mix well .

2. Mix the beaten egg with water , and vanilla and melted butter . Pour the ingredients into the flour mixture . Stir with wooden spoon .

3. Keep mixing until it’s hard to use the spoon , use your hand to start mixing the dough and kneading the dough ,add flour as needed , until it cleans the side of the bowl . .

4. Remove from the bowl , and keep kneading the dough on the counter top until the dough becomes smooth , glossy and elastic . About 8 minutes .

5. Grease the bowl and place the ball of dough in the bowl , cover with plastic wrap , place in a warm place to double in size . Takes about 1 hour .

6. Meanwhile make the cookie dough while waiting for the dough to finish rising . Ingredients for cookie dough : 

25 grams of softened butter , unsalted

35 grams of sugar

25 grams of beaten egg ( about half of an egg )

80 grams of cake flour ( 1 cup of all purpose flour – 2 tbsp. of all purpose flour + 2 tbsp. of cornstarch = 1 cup of cake clour )

1/4 tsp. of baking powder .

– Cream the softened butter and then add the sugar , beat until light and fluffy for few minutes .

– Add egg little at a time til combine . Keep beating until light and pale . Add the cake flour mixture with baking powder . Shape into a log and wrap with plastic wrap , and chill in the fridge until the bread dough is done rising .

7. Now that the dough has double in size , take it out from the bowl , and knead to release the gas , and divide into 5 small size balls , seam down . Rest for 20 minutes .

8. Meanwhile , you can take the cookie dough out from the fridge and like the bread dough , divide the cookie dough into 5 equal size , and roll into a ball , and flatten until it’s big enough to wrap the bread ball about 3.5 inches in diameter .

9. Line a parchment paper on cookie sheet . Reshape the bread dough balls , , then cover with cookie dough that has been flattened into 3.5 inch diameter circle . Roll into sugar , and place it on the cookie sheet .

10 . Score the topping with a sharp knife .

11. Let rise again for 40 minutes in warm place .

12. Preheat oven to 340 F , and bake for about 12-15 minutes , depending on your oven . It took mine for about 17 minutes actually to get done .Enjoy !!