okay seriously, this was THE MOST fun i've had creating recipes and i'm so happy to share these with y'all! 🌱🎏🧁
i was so excited to reimagine bulbasaur, magikarp, and jigglypuff as their food counterparts and develop recipes for each of them! so i hope you enjoy watching it as much as i enjoyed making this : )
✨ tiktok: / mich_mengo
✨ instagram: / mich_mengo
✨ email: [email protected]
00:00 - hi!!
📖 here are the recipes 📖
01:30 - bulbasaur (veggie buns)
bun dough:
handful spinach
2/3 cup milk
1 tsp instant yeast
1/4 cup sugar
2 1/2 cup cake flour
blue & black food coloring
veggie filling:
4 shiitake mushrooms
1/4 cup cabbage + 2 tsp salt
4 inch block of firm tofu
1 scallion
3 cloves garlic, 1/4 tsp ginger, 1/2 tsp sesame oil, 1/2 tsp soy sauce, 1/4 tsp sugar
1. Make 2 batches of dough. For the green portion, use spinach milk instead of regular milk. In a large mixing bowl, combine all of the ingredients until the dough starts to come together. Knead the dough until smooth, ~15 mins.
3. Make the filling by mixing together all of the ingredients and set aside.
4. Watch the video for instructions on forming his body!
5. Steam the baos for 8 minutes over medium-low, then turn off the heat and let them steam for another 5 mins.
07:57 - magikarp (red bean taiyaki)
taiyaki batter:
2 1/2 cups cake flour
1 tsp baking powder
1 tsp baking soda
1/4 cup + 2 tsp sugar
1/2 tsp salt
2 eggs
1 1/2 cups milk
1. Stir together the dry ingredients. In a separate bowl, whisk together the eggs and milk. Combine the two mixtures and set aside for 15 mins.
2. Heat the taiyaki pan over medium low heat. Add batter to the pan until mostly full. Place a spoonful of red bean and cover it with just enough batter - making sure to overfill a tiny bit. Close the pan and cook for 2-3 mins on the first side, flip and cook for another minutes. Remove from the pan and cut the excess dough, making sure to cut a bit of the excess into magikarps fins.
3. Once fully cooled, dip the taiyaki’s fully in the melted orange and let set completely. Add the decorations using royal icing and let set completely!
red bean paste:
1 cup azuki beans
1/4 cups brown sugar
1. Bring the beans to a boil, them simmer for an hour or until soft.
2. Strain the beans and blend until smooth. Transfer back into the pot along with the sugar and cook down over medium, until it’s thickened.
13:49 - jigglypuff (honey lavender cream puffs)
pastry:
1/2 cup milk
1/2 cup water
1 tbsp sugar
1/2 cup butter
1 cup flour
4-6 eggs
1. Add the butter, milk, water, and sugar to a pot and bring to a low boil.
2. Over medium-low heat, stir in the flour until the dough starts to pull away from the sides and forms a ball, ~3 mins.
3. Transfer the dough to a mixing bowl and let slight cool before adding the eggs in one at a time, beating to combine between each egg.
4. Once the batter is thick enough to hold its shape and forms a thin V-shape off the end of the spatula, transfer it to a piping bag.
5. Onto a lined baking sheet, pipe out the puffs (keeping the bag vertical and squeezing with even pressure. Top each mound with craqulin.
6. Place them into a 425 degree oven and immediately turn the temp down to 375. Bake for ~35 mins and once they’re done, slightly open to oven door and let them cool in the oven for at least ~15 mins.
craquilin:
1/2 cup butter, softened
3/4 cup brown sugar
1 cup flour
1. Cream together the butter and brown sugar.
2. Stir in the flour until the mixture becomes a stiff dough.
3. Roll the dough out to 1/4 inch thick and punch out 2 inch circles and refrigerate until ready to use.
lavender custard filling:
5 egg yolks
1/4 sugar + 2 tbsp lavender
1/4 cup corn starch
pinch of salt + vanilla paste
2 cup milk
1/4 cup butter
purple food coloring
1. Gently heat the milk with optional purple food coloring on the stove, bringing it up to a simmer.
2. In a mixing bowl, whisk together the egg yolks, sugar, salt, and cornstarch until light and pale.
3. Once the milk is warm, temper the egg yolk mixture by slowly incorporating the milk while constantly whisking.
4. Transfer this back into the pot and cook over medium-low heat until it thickens and can coat the back of a wooden spoon. Pour this into a bowl and melt in the butter. Let cool completely.
5. Whip the cream to stiff peaks. Fold the cream into the custard and chill until ready to use!
whipped cream decorative icing:
2 cups heavy cream
3 tbsp honey
3 tbsp instant pudding mix
pink & blue food coloring, cocoa powder
1. Add the whipping cream to a mixing bowl and whisk until soft peaks. Add in the honey and whip until medium peaks and smooth.
2. Color accordingly and pipe!
🌸 this video edited by Patricia Toscano / patriciamtoscano
🎵 all music by Cindery and Ottolab 91'
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