How To Prepare Shinjuku Bake Secret Recipe Review Easy

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Shinjuku bake, a delectable Japanese sweet known for its contrasting textures and delightful flavors, has taken the world by storm. This flaky pastry boasts a buttery crust encasing a light and airy filling of custard and whipped cream, often finished with a sprinkle of powdered sugar. While these delightful treats are readily available in Japanese bakeries, the true magic lies in recreating them at home.

This recipe unlocks the secrets of the Shinjuku bake, allowing you to indulge in its goodness whenever you crave it.

Order Shinjuku Maple Bake Online for Delivery  Secret Recipe Malaysia
Order Shinjuku Maple Bake Online for Delivery Secret Recipe Malaysia

Ingredients:

Crust:

1 cup (2 sticks) unsalted butter, cold and cubed

  • 2 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup ice water

  • Filling:

    1 cup whole milk

  • 1/4 cup granulated sugar
  • 2 large egg yolks
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • Powdered sugar, for dusting

  • Directions:

    Making the Crust:

    1. In a large bowl, whisk together the flour and salt. Using a pastry cutter or your fingertips, cut the cold butter into the flour mixture until it resembles coarse crumbs, with some pea-sized pieces remaining.
    2. Gradually add the ice water, one tablespoon at a time, tossing with a fork until the dough just comes together. Be careful not to overmix.
    3. Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

    Preparing the Filling:

    1. In a saucepan, whisk together the milk, sugar, egg yolks, and cornstarch over medium heat. Cook, whisking constantly, until the mixture thickens and begins to bubble. Reduce heat to low and continue cooking for another minute, whisking vigorously.
    2. Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl, cover with plastic wrap directly touching the surface (to prevent a skin from forming), and let cool completely.

    Whipping the Cream:

    1. In a separate bowl, whisk the heavy whipping cream until stiff peaks form.

    Assembling and Baking:

    1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
    2. On a lightly floured surface, roll out the chilled dough into a circle about 1/8 inch thick. Use a large round cookie cutter or a plate to cut out circles from the dough.
    3. Gently transfer the dough circles to the prepared baking sheet.
    4. In a small bowl, whisk together a little bit of water to create an egg wash. Brush the edges of the dough circles with the egg wash.
    5. Bake the pastry shells for 15-20 minutes, or until golden brown. Let them cool completely on a wire rack.

    Filling and Finishing Touches:

    1. Once the shells are cool, fill each one with a dollop of the cooled custard.
    2. Top the custard with a dollop of whipped cream.
    3. Dust the Shinjuku bakes with powdered sugar before serving.

    Nutrition Facts (per serving, approximate):

    Calories: 450

  • Fat: 30g
  • Saturated Fat: 20g
  • Cholesterol: 100mg
  • Sodium: 200mg
  • Carbohydrates: 40g
  • Sugars: 25g
  • Protein: 5g

  • Conclusion:

    With its simple yet elegant combination of textures and flavors, the Shinjuku bake is a delightful treat to enjoy for breakfast, dessert, or a satisfying afternoon snack. By following this recipe, you can bring the taste of Japan straight to your kitchen and impress your loved ones with this bakery-worthy indulgence.

    Frequently Asked Questions (FAQs):

    1. Can I use store-bought puff pastry for the crust?

    Yes, you can substitute the homemade crust with a store-bought puff pastry sheet. However, the texture of the final product will be slightly different, with a puffier and lighter crust compared to the flaky homemade version.

    2. How can I substitute all-purpose flour?

    You can use a 1:1 ratio of pastry flour or whole wheat pastry flour for a slightly denser crust with a nuttier flavor.

    3. Do I have to use cornstarch in the custard filling?

    Cornstarch thickens the custard, creating a smoother consistency. If you prefer a looser filling, you can omit the cornstarch but be aware that the filling may not set as firmly.