 |
1. Mix well yotsuba buttermilk pancake mix and cocoa powder in a bowl.
2. Add in hokkaido yotsuba milk, egg and honey, then, mix well until no lump.
3. Last add in salad oil, whisk it until completely even.
4. Rest the batter for about 5mins at room temperature.
5. Pour in some salad oil into pre-heated frying pan.Place the frying pan on a wet cloth and cool it down a little.
* If you are using hotplate, preheat it with low heat (150℃), start bake only after the temperature
started to become stable.
6. Pour 100g of your batter into frying pan. (After 2～2.5mins) You shall see big bubble forming.
Flip the pancake and cook for another 1min.
7. Prepare all 2pieces of pancake.
|
 |
1. Add hokkaido yotsuba milk and warm it up with microwave (about 40seconds) in heat resistant bowl.
2. Add egg yolk and granulated sugar in a heat-resistant bowl and mix. Then, add the sifted flour and mix well again.
3. Add the milk of step1 little by little, mix and strain.
4. Heat at microwave with 600W for 1min and mix with a whipper.
5. Heat again for 1min in the microwave, remove and mix with a whipper.
* If you are worried about overheating, please divide it for 30seconds and watch while heating.
* As a result, the cream should be soft and the luster should be good.
6. Add vanilla essence after cooling the cream.
|
 |
1. Add chilled fresh cream and sugar in mixing bowl.
2. Whisk in same direction while cooling the bowl with ice water.
3. When you lift the beaters or whisk out from the bowl, a slightly sturdy peak should form on them.
The peak will slightly droop down, but not lose its shape entirely. Likes you can write on the surface of
the cream in the bowl.
|
 |
1. Boil the water in a frying pan, dissolve the granulated sugar and mix well.
2. After turning off the heat and cooling, mix the kirsch.
* You can enjoy deliciously without Kirsch, however adding it will make the fragrance better
and make it a more authentic dessert. Not recommended for people with low alcohol tolerance and also children.
|
 |
1. Apply syrup to one side of two cocoa pancakes.
2. Spread 50g of fresh whipped cream on the syrup-coated side of the pancake and place the banana on the
center so that it becomes the core.
3. Pipe custard cream along the banana with a piping bag. and roll the pancake like a roll cake.
(This is main body of bush part.)
4. Spread 30g of fresh whipped cream on the other pancake and roll it like a roll cake. (This part is stump part.)
5. Cut both ends of step3 with a warm knife.
6. Cut both ends of step4 with a warm knife, and then cut diagonally with a length of about 4cm.
* It looks like a stump when cut diagonally.
7. Glue step6 to step5 with fresh whipped cream.
8. Squeeze the fresh whipped cream on top, sprinkle icing sugar, cocoa powder, nuts, and decorate
with Christmas ornaments.
|
