My family took a trip to Japan this summer and we had so much fun ! It’s a really fantastic country to travel. It’s clean, organized, modern yet traditional, there is so much to see. And the food was soooo good ! From fresh sashimi, ramen, to crepe, and everything matcha…..mmmmm, they were all super delicious !
fresh sashimi, teppanyaki, ramen, takoyaki octopus balls
creme brulee crepe, matcha parfait, soft cheesecake, pancake skewer
I think the only part we didn’t enjoy was the heat and the crowd. But we were actually very lucky, as Japan was hit by a powerful typhoon soon after we left, and also an earthquake in Hokkaido…just hope everything is ok…
Matcha (green tea powder) is really popular there, not only as a tea, but in many desserts ! Mochi, cake, cookies, ice cream, shaved ice, parfait, latte……the list is endless ! I wish I could bring all of them home….or I can try making them myself ! Here are my Baked Matcha Doughnuts ! They are as delicious as the fried ones but “matcha” more easier to make !
Makes about 8-10 doughnuts
For the doughnuts
- 75 g all-purpose flour
- 75 g cake and pastry flour
- 60 g granulated sugar
- 5 g matcha powder
- 3 g baking powder
- 1.5 g baking soda
- pinch of salt
- 1 egg
- 150 mL buttermilk
- 45 mL vegetable oil
- 2.5 mL pure vanilla extract
For the glaze
- 90 g icing sugar
- 2 g matcha powder
- 15-20 mL milk
- Preheat oven to 350 ºF
- Sift together flours, baking powder, baking soda, salt and matcha powder, set aside
- Whisk together egg and sugar until frothy, mix in buttermilk, oil and vanilla extract
- Add wet ingredients into dry ingredients, mix until just combined
- Pour batter into lightly-greased doughnut pans
- Bake for about 12 minutes, let cool in pans for 10 minutes, then completely on rack
- To make the glaze, sift icing sugar, whisk in milk until smooth
- Sift matcha powder and add a little at a time into icing mixture, whisk until no more lumps
- Dip one side of doughnuts into matcha glaze, best to serve within one day
Tiny Sweet Tooth 