Thursday, 31 December 2015

Gudetama Oreo Truffle Doughnuts

It's been around 2 weeks since I've baked. January exams are near again here in the UK, and so I've been concentrating on revision and most importantly, gaining that extra layer of fat for insulation for the winter. I hope you've all had a good christmas with your family and friends, and let's bring on 2016!

I thought it's about time I made these cute mini doughnuts. They don't take much time to make, and majority of the time will be spent on preparing the Oreo truffles.

Click here to the link of my video which takes you through the whole process.

Makes: 22-24 doughnuts     Overall time: under an hour


for the Doughnuts:
➥ 200g Plain flour
➥ 125g Caster sugar
➥ An Egg
➥ 125ml Whole milk
➥ 1 tsp Vanilla extract
➥ 50g Unsalted Butter, melted
➥ 2 tsp Baking powder

for the Decorations:
➥ 2 x Bars of white chocolate (approx. 250g)
➥ 1 x packet of Oreo cookies
➥ 50g Cream cheese
➥ 1 tsp Vanilla extract
➥ Orange gel colouring


1. First make the oreo truffles by adding crushed oreo cookies and cream cheese into a bowl. You can blend the oreos into crumbs by using a food processor or by hand with a rolling pin. Add in the vanilla extract and blend all the ingredients together.

2. Once combined, roll out the dough into 1/2 inch balls and place them on a baking tray. Place them in the freezer for 20 minutes.

3. Meanwhile, proceed to making the doughnuts. Place all the ingredients into a bowl and blend until everything is smooth. Lightly oil the doughnut maker, pipe the mixture in each ring and close the lid.

4. Once your doughnuts are cooked, they should be a golden brown. Leave them on the side to cool down.

5. Check your oreo truffles. Once frozen, melt the white chocolate in 30 seconds in the microwave or with a saucepan, divide the chocolate into two bowls and dye one bowl a light orange. Dip each truffle in the orange chocolate, ensuring the whole truffle is covered before placing it back onto the tray to set. Once you have finished coating all the truffles, place them back in the freezer for around 10 minutes to set.

6. When the chocolate is set, place one truffle on each doughnut. You can now draw on the faces.

7. Serve to your friends and family!

Tuesday, 22 December 2015

Pan-Fried Shitakke and Pork Dumplings

Dumplings are so versatile and are very easy to make. It can be time consuming, especially if you are planning to make a large batch but it is worth it, trust me. I'll be honest, this delicious recipe is stolen from my parents. Every time I come back from university for a weekend or for the holidays, I can always guarantee that they will make this at least once. I'm not going to complain though, I can't get enough of this!

All ingredients can be purchased at any Asian supermarket.

Serves: 2 people           Time: an hour (including prep time)


For the Dough
300g Plain white flour
150ml Water

For the Filling
350g Pork mince
A Carrot
30g Shiitake Mushrooms, rehydrated overnight
An onion
2 tbsp Soy sauce
1 tbsp Sesame oil
1/4 tsp Ground pepper
1/4 tsp Salt
1 tsp Ginger, grated or finely chopped


1. Chop all the vegetables into thin strips. Fry them in the soy sauce, pepper, ginger, salt and sesame oil for around 5-10 minutes until cooked. Place into a bowl,  set aside to cool down.

2. Prepare the dough. Using a large bowl, add in the flour and water and knead into a soft dough, ensuring that all the ingredients are well mixed throughout.

3. Roll out the dough into a long strip and cut into even sections. Roll each piece out into a flat, circular wrapper. Each disc should be approximately 3 inches wide. Feel free to make them smaller/larger if you prefer. (If you're feeling lazy, visit any asian supermarket and they should sell pre-made wrappers that are ready to use without any preparation)

4. Spoon in a generous amount of filling into each wrapper (around 1-2 tablespoons), wet the edges of the wrapper, then proceed to fold it in half to create a semi-circle and seal the edges by crimping it with your fingers. To do this, just press the edges together and ensure there everything is sealed.

5. Add a little vegetable oil into a shallow frying pan. Cook each dumpling on medium heat for around 5 minutes on either side. Repeat this until all the dumplings are golden brown.

6. Serve and enjoy!

Saturday, 19 December 2015

Christmas Kransekake | Biscoff Gingerbread

I can't believe it's only 6 days until Christmas! Time flies by and I'm really looking forward to going home for 2 weeks. There's no better feeling then arriving home and knowing you will be fed, haha. However, exams are coming up in January so I can't fully relax just yet. I challenged myself yesterday to bake two things: a kransakake and some gingerbread men (with Biscoff of course!). Everything went relatively smoothly and I managed to complete the gingerbread men during the two hours where the kransekake dough was chilling in the fridge. These cookie cutters are from Lakeland and they are so cute! It comes with three pieces of plastic, each piece has a different gingerbread man design and can be clipped onto place with the plastic cutter. It's practical and very handy for quick, awesome designs. So if you're looking for some quirky cutters, go to Lakeland! 

➥ 500g Ground almonds
➥ 500g Icing sugar, sifted
➥ 4 Egg whites
➥ 1 tsp Vanilla extract
➥ Vegetable oil, for preparing the moulds

➥ Green gel food colouring
➥ 500g Icing sugar, 250g white, 250g green
➥ Whole Milk


1. Add the ground almonds and icing sugar into a large bowl. Add the lightly whisked egg whites and vanilla extract into this mixture. By using an electric whisk, mix all the ingredients together until all of the ingredients are combined and forms a dough. (Feel free to knead the dough by hand if that's what you prefer!)

2. Wrap the dough in clingfilm then let it chill in the fridge for 2 hours. 

3. This is when you can start preparing the white and green icing and start baking the gingerbread men.

4. Preheat your oven to 200°C/Gas Mark 6. Brush your kransekake moulds/rings with vegetable oil. 

5. Once the dough has been chilled for 2 hours, take it out and start rolling out pieces of dough, finger-width lengths and ensure that each piece is long enough to fit each section of the mould. Repeat this until every section is filled with dough.

6. Bake the kransekake in the oven for around 10-12 minutes, ensuring that it's golden brown on top when you take them out. Give each mould plenty of time to cool down to allow the rings to harden. 

7. Start icing the base of the largest ring to stick it to the bottom of the plate/cake board. Begin to pipe a zig-zag pattern around each ring and assemble the cake according to the size of the rings, largest first. Alternate between the white and green icing. Repeat this process until every ring is stacked. I added holly leave sprinkles onto mine to decorate further but this is optional.

➥ 350g Plain flour
➥ 110g Butter, softened
➥ 1 tsp Bicarbonate of soda
➥ 2 tsp Ground ginger
➥ 175g Soft light brown sugar
➥ 1 Egg
➥ 4 tbsp Golden syrup
➥ Vegetable oil, for greasing


1. Start by preheating the over to 180°C/Gas Mark 5. Grease your baking trays lightly with oil.

2. Add in the plain flour, ground ginger and bicarbonate of soda in a large mixing bowl. Add in the butter and rub it into the mixture by using your fingertips. It should end up with a texture of breadcrumbs. 

3. In a separate bowl, lightly whisk an egg with golden syrup together. Pout it into the mixture and knead the dough until all the ingredients are combined, and the dough is smooth.

4. Roll the dough out and cut out the gingerbread shapes you desire. Line them up on the baking tray and bake for approximately 8-10 minutes until they become a light golden brown. (Overbaking = hard gingerbread men) 

5. Cool them down on a rack before decorating.

Monday, 14 December 2015

My YouTube Channel

I just wanted to make an announcement: I have a new YouTube channel! You can click here to check it out.  The name of my channel is unsurprisingly, 'Toshi Bakes'. Toshi Bakes is a place where I can share recipes and interact with other people who share my passion. I will be posting videos on a weekly basis so if you share my passion for baking, you should definitely check it out! 

So far I have posted 3 videos: 

I've made a brief blog post for each of these recipes, but I've included clear written and visual instructions in the videos. Plus, you get to see how I mix in the ingredients together visually which I know helps some people follow along the recipes better. So if you're interested if any of those recipes and want to recreate them for your own leisure, click on the links above. 

The next video should be uploaded by the end of this week.

If you do on plan on checking my videos out or you have already tried out a recipe, remember to leave a comment! I love feedback, it helps me improve and gives me an idea what I should work on for future videos. Thank you in advance, and if you're interested in my channel, subscribe so you can be updated with my uploads!

Wednesday, 9 December 2015

Rilakumma Biscoff Chiffon Cake

After making the Totoro Chigiri pan (Pull-apart bread) (you can try this recipe out too on here!), I wanted to attempt baking something else that was anime-related. So here we are, this week I decided to incorporate one of my all-time favourite spreads Biscoff (after peanut butter) with something cute and in my opinion, I think it turned out pretty okay! So if you want to learn how to re-create this recipe, click here

Serves: 8-12
Prep time: 1 hour
Baking time: 1 hour - 1 hour 15 minutes

Egg Yolk Mixure
➥ 120g Caster sugar
➥ 5 Egg yolks (Room temperature is best)
➥ 130ml Whole milk
➥ 160g Plain Flour
➥ 2 tbsp Biscoff
➥ 30g Cocoa powder
➥ 1/2 tsp Salt
➥ 1 tsp Baking powder
➥ 1 tsp Cream of tartar 

➥ 5 egg whites, beaten
➥ 90g Caster sugar

Icing and Decoration
➥ Icing sugar
➥ A little whole milk
➥ Whipping cream
➥ Gel food colouring (Black and brown)
➥ 2 x Biscuits (for the ears)

Chiffon cakes are known to be finicky and difficult to make so don't be disheartened if you didn't succeed the first few attempts! 

Wednesday, 2 December 2015

Totoro Chigiri Pan Pull-Apart Bread

Totoro is one of my favourite animes out there by Studio Ghibli and so I decided to recreate Totoro in a baking format! I've seen chigiri pans everywhere, whether it's in Asian bakeries, cafes or even blog posts. I thought I would share my version on here. I hope you guys like this recipe!

Click here for the link to my video.


 300g White bread flour
 35g Caster sugar
 30g Unsalted butter, softened
 1/2 tsp Salt
 1 tsp Instant yeast
 2 x Eggs (One for the dough, one for the egg wash)
70ml Whole milk (scalded)

You'll need:
 24cm Chiffon cake tin
 Measuring jug
 Large Bowl