‧ FuFann Sesame Paste ‧ Grind whole black sesame seeds to make the Sesame Paste. ‧ The pleasant and natural sesame's aroma. ‧ Rich in vitamin E and calcium of sesame, equivalent of the trend "being healthy". ‧ 100% made in Taiwan.
Bake your bread for 2~3 mins at 180℃, spread your paste (20g) on it, and enjoy the delicacy!
● Storage Methods
‧ Store at room temperature. ‧ Put in a dry and cool place. ‧ Lid tightly closed after using. ‧ Away from heat to prevent the effects of the taste. ‧ Don't refrigerate it as it will become harder and difficult to spread.
✓ ISO22000:2005, HACCP certifications.
✓ No preservatives, No Cholesterol or TBHQ.
✓ Vegetarian (Vegan)
✓ Goes with everything: bakery, topping for toast and bread, stuffing for pastries, sandwich and cookie making.
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Sesame Panna Cotta
In a bowl, fill with ice water and soak the sheets of gelatin until soft.
In a saucepan, heat and stir the milk, cream and sugar until the sugar is well melted (over the heat at about 50° C).
Add the sesame spread to the mixture and stir well.
After turning off the heat, add the softened gelatin to the mixture and stir until well blended.
Prepare a large mixing bowl and add enough ice water to nest a medium mixing bowl into the large one. Pour the mixture into the medium mixing bowl and stir until slightly thick. Pour the mixture into the ramekins.
Place the ramekins in the fridge for 1 to 2 hours. The panna cotta is ready to serve after getting solidified.
Sesame Matcha Latte
Fufann Sesame Spread：40g
♦Beat the egg and add the flour and some water. Blend the mixture until properly sticky for later use. ♦Cut the glutinous rice cake from its side and sandwich the sesame spread. ♦Prepare a deep fryer. Wrap the sesame rice cake with the flour mixture and put into the deep fryer. ♦Fry the rice cake until golden and crispy.
Sesame Matcha Latte
✿ Sesame Mousse Ingredients
Fufann Sesame Spread：80g
✿ Puff Ingredients
➳ Sesame Mousse Method
In a bowl, fill with iced water and soak the gelatin sheet until soft.
Heat the granulated sugar and egg yolk using a double boiler.
Stir the mixture of Step 2 with a mixer until slight bubbly.
Add the milk into the egg mixture slowly while keep stirring. When the mixture gets properly thick, stop heating.
Add sesame spread into the mixture and stir well.
Add the softened gelatin to the mixture and stir until well blended.
Whip the cream to the level of 60% to 70%.
Add the whipped cream into the mixture separately and stir well between each addition.
When the mixture is well blended, the sesame mousse is ready to serve.
In a medium saucepan, heat the water, salt and butter to the boil.
Add the bread flour and stir until the mixture comes together and pulls away easily from the sides of saucepan. Put the mixture in a steel pot.
Stir the mixture with a paddle, add the eggs separately and stir well between each addition.
Add the eggs and stir until the batter gets properly thick (which means you may not use all of the eggs)
Stir the batter until it is smooth and firm enough to remain a glossy triangle when the paddle is lifted.
Fill the pastry bag with the batter. On a baking tray, squeeze the batter into puff balls of 3cm diameter and leave 3cm distance between each ball.
Put the baking tray in an oven at 180°C /200°C for 15 minutes.
Take the tray out, turn it around and bake in an oven at 200°C /150°C for another 5 to 8 minutes.
Remove the puffs from the tray and let them cool at room temperature. Fill the puffs with sesame mixture you prepared earlier.