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"Pictures by Japan Pastry Shops Association"
Chinese Almond Cookies
Cake flour 1 lb
Sugar 8 oz
B Soda 1/4 oz
B powder 1/4 oz
Shortening 8 oz
Eggs 4 oz(2 large)
Almond extract to taste.
Chinese Egg tart dough.
Flour 1 lb
Lard 14 oz
Butter 10 oz
Flour 1 lb
eggs 2
Water 6 oz
(Fold 2x single, 1x double)
Egg tart filling.
Eggs 12
Sugar 1 lb 1 oz
Whippingcream 400 ml.
Nagasaki Castera
Egg 240 g
Yolk 4
Sugar 250
Glucose 30 g
Honey 40 g
Mirin10 cc
Milk 60 cc
Cake floor 130 g
Bukusa(Sponge roll)
Egg 200g
Sugar 180 g
Honey 50 g
Mirin 5 cc
Baking Soda 3 g
Water 3 cc
Cake Floor 200 g
Water 100 cc
Japanese Rolled Cookie
Yolk 150 g
Egg White 150 g
Sugar 200 g
Butter 100g
Condeced Milk 500 g
Baking Soda 15g
Water 15 cc
Bread floor 170 g
Cake floor 900 g
Gr Almond 100g
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