Kayobi's

Kayobi watashiwa totemo isogashi desu. Kyo watashiwa jyujihan kara shichijihan made classde benjyoshimashita. Ima niji yonjyuppundesu. Nihongono shukudaio shimashita. I was falling asleep through number 4 but thankfully watashiwa owarimashita. Raishu watashiwa totemo isogashidesu. So to kickback, I'm posting on my blog ahead of time with something I truly enjoy...recipes :).

I absolutely love green tea. (The Starbucks' green tea latte is amazing and I would drink them every chance I had if they weren't so fattening! :T) I always keep a stash of matcha in my pantry. Not only does it serve as instant ocha, but also I can use it for baking! Incase someone is interested...here are couple of the green tea recipes I've collected...

Green Tea Gelato
Servings: Makes about fourteen 1/2-cup servings

3-1/4 cups whole milk
8 green tea bags
1/4 cup powdered fat-free milk
8 large egg yolks
1 cup granulated sugar
1 cup heavy cream

1. Place the milk in a medium saucepan and heat to a simmer. Pour half over the tea bags in a medium bowl and let steep for 30 minutes; strain, pressing all the liquid from the tea bags. Stir powdered milk into remaining milk and keep warm over low heat. Place egg yolks and sugar in a medium bowl. Using a hand mixer or whisk, beat until thick and pale yellow (the consistency of mayonnaise). While mixing, slowly add the hot milk and whisk until blended. Stir the egg mixture back into the saucepan and add the tea-infused milk; increase heat to medium. Stir the mixture constantly with a wooden spoon, until the mixture is thickened like a custard sauce and registers 180 °F when checked with an instant-read thermometer. Strain the custard through a fine mesh strainer into a medium bowl. Stir in cream, cover and refrigerate at least 6 hours before continuing.
2. Turn the machine on; pour mixture into freezer bowl, and let mix until thickened, about 20 to 25 minutes. The gelato will have a soft, creamy texture. If a firmer consistency is desired, transfer the gelato to an airtight container and place in freezer for about 2 hours. Remove from freezer about 15 minutes before serving.

Green Tea Shortbread Leaves
Makes 3 dozen

2 cups all-purpose flour, plus more for rolling
2 tablespoons Chinese green-tea powder
1/2 teaspoon table salt
1/2 pound (2 sticks) unsalted butter, room temperature
1/2 cup confectioners’ or granulated sugar

1. Sift flour, tea powder, and salt into a small bowl; set aside. Place butter in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until fluffy, 3 to 5 minutes. Add sugar; continue to beat until very light in color and fluffy, about 2 minutes more. Add flour mixture; combine on low, scraping sides of bowl with a spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
2. Place a piece of parchment on a clean surface; dust with flour. Roll dough to 1/4-inch thickness; chill in refrigerator or freezer until firm, about 30 minutes.
3. Preheat oven to 325°. Line two baking sheets with parchment. Cut chilled dough with 2-inch leaf cutters. Using a wide spatula, transfer to baking sheets. Chill until firm. Gather scraps together, reroll, chill, and cut shapes. Bake until firm and barely starting to color, 15 to 20 minutes, rotating halfway through. Cool completely on wire rack; store in an airtight container for up to 3 to 4 weeks.

Green Tearamisu
3 egg yolks
1/3 c white caster sugar
8oz mascarpone cheese
1 c heavy cream
1 tsp vanilla extract
cointreau, or any orange flavoured liqueur
powdered green tea, mm-mm-matcha
1-2 c brewed green tea, cooled
3 egg whites
ladyfingers

1. beat the egg yolks and sugar in a bowl set over pan of simmering water, until the mixture is pale yellow. add the mascarpone cheese and beat until smooth and creamy.
2. in a separate bowl, whip the cream. add vanilla and orange liqueur.
4. fold the mascarpone mixture into the cream until blended.
3. in yet another bowl, beat the egg whites to stiff peaks.
5. add egg whites and fold gently until blended.
6. dip ladyfingers into the brewed green tea, then layer them on the bottom of a serving dish. spread the creamy stuff on top, and repeat layers.
7. refrigerate at least a couple of hours; 24 is nice.
8. dust with powdered matcha just before serving.

Green Tea Muffins
Ingredients:
2 cups of all-purpose flour
1 cup white sugar
1/2 tsp baking soda
2 tsp powdered Japanese green tea (matcha)
1/2 cup milk
1 stick of butter, softened
2 eggs

Instructions:

Oven 350F.
Sift together the flour, baking soda, and green tea powder and set aside. In a large bowl, beat the butter until light. Add the sugar and beat some more until light and fluffy. Add the dry mixture and the milk. Stir with a spatula or wooden spoon until the dry ingredients are just incorporated (don't overmix). The batter will be somewhat lumpy. Divide the batter among the muffin tins (I used those foil liners. If you don't have any liners, grease the tins), about 2/3 full. Bake for 25-30 minutes. Allow to cool on a wire rack.

Minus the gelato, I haven't tried any of the recipes yet and I sadly don't have time to bake for a while. However, I'm definitely going to try out the shortbread recipe when I get the chance. Also, since my roomate's sister's boyfriend also loves green tea, we're going to make the green tearamisu for his birthday. How ingenious is that recipe? :) I'm falling asleep as I write this entry but I'm still smiling at the thought. haha. Baking brings out the kid in me.

itsu watashiwa tsukuri(?) green tea shortbread, Fukai senseiwa tabemasenka.