Miso Caramel
| 1 c |
Heavy Cream |
- Line a 8×8 square pan with Parchment Paper and spray with oil
- Combine Heavy Cream, Butter, Salt in a pot and bring to a boil
- Once boiling, place the pot aside
- Place the Sugar, Golden Syrup, and Water and bring to a boil, swirl occasionally.
- Once amber, pour the Cream Mixture while whisking to avoid the caramel from boiling over and begin to simmer on low.
- While simmering add the miso and mix with a rubber spatula until fully incorporated.
- Once the caramel reaches 248F, pour the caramel into the square pan.
- Tap the pan on a towel to help push out the air bubbles and set aside for at least 4 hours until set
- Once fully set, portion the caramel into little 1×1 cm squares
|
| 5 T |
Butter, Died |
| ¾ t |
Salt |
| 1 c |
Sugar |
| 3 T |
Golden Syrup |
| 2 T |
Miso, White |
| ¼ c |
Water |
Jasmine Green Tea Cookies – 15 ea
| 2 c |
AP Flour |
- Blend the Jasmine Tea into a powder and set aside.
- Whisk together the Flour, Baking Powder, and Baking Soda
- Using a stand mixer with the paddle attachment, mix the Butter, Sugar, Brown Sugar, and Jasmine Tea Powder on medium until light and fluffy
- With the Mixer on Low, slowly add the Dry Mix and mix until just incorporated.
- Transfer the Cookie Batter into the fridge covered. Allow to rest refrigerated overnight.
- Preheat oven to 375F
- Portion the Cookie Dough into 1 oz portions and bake for 12 minutes rotating halfway.
- Once out of the oven, place a single 1×1 cm square of caramel and season with a finishing salt.
- Allow to cool at room temp before enjoying.
|
| 1 t |
Baking Powder |
| ½ t |
Baking Soda |
| 5 oz |
Butter, Softened |
| ½ c |
Sugar |
| ½ c + 2 T |
Brown Sugar |
| 1 t |
Salt |
| 1 ea |
Egg, beaten |
| 4 T |
Jasmine Tea |