Tanesei Trading › SC-020 YUKIJIRUSHI HOKKAIDO BUTTER

Recipe - SC-020 YUKIJIRUSHI HOKKAIDO BUTTER
YUKIJIRUSHI HOKKAIDO BUTTER "DORAYAKI SAND (RED BEAN WITH BUTTER) Hokkaido Butter 20gm Fresh Cream 5 big measuring spoon Hot Cake Mix (DR-5053) 100gm Egg 1 Fresh Milk 3 big measuring spoon Honey 2 big measuring spoon Red Bean, canned 5 big measuring spoon *1 big measuring spoon is approximately 15ml 1. Place the butter in a bowl, heat up in the microwave for 15 seconds. Add fresh cream (already beated). Mix well. 2. In another bowl, put in the hot cake mix, egg, milk and honey. Mix well. 3. Divide the mixture into 8 portions. Bake with hotplate or frying pan. 4. Wrap the red bean and mixed whipped cream between 2 hotcakes. BAKED MUSHROOMS (with aluminum foil) Shimeji Mushroom, remove stalk 1 bunch Mushroom, remove stalk 8 pcs Eryngi mushroom 4 pcs Red & Yellow Bell pepper ½ piece each Onion ½ Lemon Juice 1 piece (Squeeze from lemon) Butter 80gm Salt & pepper Suitable amount 1. Cut mushroom into 1/3 slice each. Split up eryngi mushroom into thin slices. Slice bell peppers and onion. Put the 3 types of mushrooms, bell peppers and onion into a bowl. Sprinkle salt and pepper. 2. Prepare 4 portions of aluminum foil. Put in 5gm of butter each. Divide the mixed ingredients into 4 portions and place on top of the butter. Squeeze lemon over the ingredients. 3. Put 15gm of butter on top of ingredients and cover the aluminum foil (wrap). 4. Heat up in oven toaster. Baked for 10 minutes."