Welcome to Maddie's Baking Book Club Month 9! This month we read Sweet Bean Paste (find it here: amzn.to/3ZARyuE )
This story, originally written in Japanese, follows a man working in a dorayaki shop as he goes about his daily life. He soon meets a woman that helps open up his world a little bit more, and as she teaches him more about sweet bean paste she ends up opening up about a huge part of her life that she has kept secret.
I loved reading this book and discussing it with my friend Amber! I hope you like my book inspired dorayaki macarons and my discussion of the book as well!
Happy reading and baking friends!
For the macaron shells:
I used my regular French macaron shell recipe, and colored it with just a touch of brown and autumn gold colorants. Then I split the batch and colored one half darker with additional brown and yellow gel colorants. Pipe the light color first and then the darker color on top of it to create a pancake appearance!
For the bean paste:
I took the easy way out and used store bought sweet bean paste! There are lots of recipes online if you want to try making it yourself, or you can buy it like I did. Just know: there are a lot of different styles, tastes and textures - so if you have never used or made sweet bean paste before you might need to try out a few versions before you find the flavor / level of sweetness / texture you prefer.
For the buttercream:
Pancake Mix 20g
Sugar 50g
Brown Sugar 50g
Whole Milk 120g
Cream 40g
Vanilla Extract, to taste
Butter 115g (room temperature, unsalted)
1. Place the pancake mix and sugar into a small saucepan, and cook on medium heat for a few minutes until the flour is warm and you begin to smell it. Separately, mix the milk, cream and vanilla together.
2. Add the brown sugar and the milk mixture into the saucepan and whisk on medium low heat until the mixture thickens. The mixture will come to a boil, and you can continue whisking for a minute or two following that.
3. Take the pancake cream off the heat and cool to below 30 degrees Celsius or refrigerate until completely cold.
4. Whip the butter until it is light and fluffy, then add in the cooled pancake cream and mix again.
5. Switch from a whisk to a paddle attachment and mix again.
6. Use immediately or store in your refrigerator or freezer in an airtight container for later use.
Thanks for watching and I'll see you next time!
Maddie
Filmed on my iPhone 13 and Sony a7iii
Edited in iMovie
Music from artlist.io
Find me on Instagram! @maddiebrehm - / maddiebrehm
Find me on TikTok! @macaronsbymaddie - www.tiktok.com/@macaronsbymad...
23 сен 2023
