Скачать или смотреть I Made Desserts from STUDIO GHIBLI 🌷🌱

pls subscribe so i can afford my hbo max subscription (recipes below)

✨ tiktok:   / mich_mengo  
✨ instagram:   / mich_mengo  
✨ email: [email protected]

📖 here are the recipes 📖
GIANT RED BEAN BUN
1/2 cup warm milk
1 tbsp sugar
1 tsp yeast
1/4 tsp baking powder
1 cup + (1/2 cup) flour
2 tsp oil
1 cup of red bean paste

1. Dissolve the sugar in the milk and sprinkle the yeast on top. Let sit for 10 minutes.
2. Add the yeast mixture to the flour while continuously stirring, then add in the oil. Knead for 10 to 15 minutes until smooth. Let the dough proof for an 1 1/2 hours.
3. Punch out the dough before flattening into a rectangle and rolling it into a log. Divide the dough into 3 and form each into a ball before resting for 10 minutes.
4. Roll each ball out into a circle, with the edges thinner than the center. Place 1/3 cup of red bean paste into the center and pinch the edges into the center to close.
5. Place the buns seam side down on parchment paper and let it rest for 10 minutes while you set up the steamer.
6. Steam for 10 minutes and enjoy : )

SOOT SPRITE BROWNIE COOKIES
1/2 cup chocolate
1/4 cup butter
2 tbsp cocoa powder
1 egg
1/3 cup sugar
1/4 cup brown sugar
1/4 cup flour
decorations: mini oreos, star sprinkles

1. Preheat the oven to 350, trace eight 2.5 inch circles onto the parchment paper and place upside down on the baking tray.
2. Melt together the chocolate and butter, then sifting cocoa powder over the top and combine and let cool.
3. In a large bowl whisk together the egg, sugar, brown sugar, and vanilla until the color lightens and doubles in size.
4. Combine the chocolate mixture into the egg mixture and fold in the flour.
5. Pipe or scoop the batter onto the baking sheet and place the oreos and sprinkles on top before baking for 10 minutes.
7. Pipe decorations with royal icing (recipe below)

KIKI's CHOCOLATE CAKE
1 cup flour
1 cup sugar
1/2 tsp salt
3/4 tsp baking soda
3/4 tsp baking powder
1/2 cup cocoa powder
2 shots espresso
2 tbsp milk
1/2 cup yogurt
1/2 tbsp vanilla
3 eggs
1/4 cup + 2 tbsp cup oil

CHOCOLATE BUTTERCREAM:
2 1/2 cups powdered sugar
1/2 cup cocoa powder
2 sticks butter
1 tbsp heavy cream
vanilla

CHOCOLATE GANACHE:
1 cup chocolate
1 cup heavy cream

1. Preheat the oven to 350 and prepare your baking pan.
2. Combine the flour, sugar, salt, baking powder, and baking soda in a small bowl.
3. Bloom the cocoa powder in the espresso and add the mixture to a large bowl along with the yogurt, vanilla, eggs and oil. Combine thoroughly and fold in the dry ingredients.
5. Pour the batter into your pan and bake for 45 minutes. Let it cool completely before leveling and dividing it into 2 even layers.
6. Make the buttercream by whipping all the ingredients together on medium high speed until light and fluffy.
7. Fill, crumb coat, and ice the cake. Chill it in the refrigerator for at least 30 minutes.
8. To make the the ganache, heat the heavy cream until just starting to simmer and pour it over the chocolate. Let it sit for 5 minutes before stirring gently and let it cool for 15 minutes.
9. Once the cake is firm and the ganache is almost room temperature, pour over the ganache, using a spatula to spread it evenly if needed. Then gently place over the royal icing decorations and you're done!

ROYAL ICING:
1 egg white
1 1/3 cup powdered sugar
vanilla

1. Whisk the egg whites until they begin to look frothy.
2. Gradually whisk in the powdered sugar and continue whisking until it reaches stiff peaks. Stir in the vanilla.
3. If needed, add water a teaspoon at a time to get the consistency you need.

00:00 Food in Studio Ghibli Films
00:47 Chihiro's Giant Red Bean Buns
03:10 Soot Sprite Brownie Cookies
05:40 Kiki's Chocolate Cake