1

In a small bowl, mix ground pork, sausage seasoning and salted water thoroughly. Beat the sausage meat well while quenching in ice water till it gets sticky.

2

Add Hokkaido Cheese Cube 8 and mix gently. Slip a casing onto the stuffing tube and add meat to the sausage stuffer.

3

Stuff meat inside of casing and pinch and spin links at the preferred length.

4

Boil sausages about 20 minutes at 70-75℃.

1

Cut Hokkaido Cheese Block into sticks. (1cm×1cm×8cm 10g)

2

In a large heavy saucepan, heat oil to 180℃.

3

One at a time, coat each cheese stick in the batter, then the bread crumbs and finally into the oil. Fry until golden brown about 30 seconds. Remove from heat and drain on paper towels.

1

Mix tempura flour, water and coriander in a bowl and add in Hokkaido Cheese Cube 8 and mix again.

2

Drop 1/6 of mixture into oil(at 170℃) and fry.

3

When the tempura is crisp (but not yet browned), remove from the oil, draining as much oil from them as you can over the pot before transferring to your prepared rack.

1

Divide cheese spread into 10(25g per each) and shape it into round.(cheese ball)

2

Combine the ground meat (Pork and beef), bread crumbs, eggs, roasted onions, salt, white pepper, milk and knead it thoroughly till it gets sticky.

3

Divide the ground meat into 10(125g per each), put ME Spread Resist Added Camembert inside the meat and shape it into oval.

4

Heat the vegetable oil in a pan and place the patties into the pan. Flip the patties over after 2 minutes and cover, reduce the heat to low and brown the other side thoroughly for 5 minutes.

1

Put 6g of ME Spread Resist Added Camambert on each skin

2

Fold the skin over the cheese and, with your thumbs, make some folds on only one side of the skin.

3

Fry until golden brown at 180℃ of oil. Remove from heat and drain on paper towels.

1

Top the pizza crust with the tomato sauce, then Hokkaido Four-Cheese Sauce, then sliced bacon, Eco-plus Shredded Stretch Mix G then sprinkle with dried parsley flakes.

2

Bake for 4 minutes at 220℃.

1

In a small bowl, mix together seaweed Tsukudani paste, ME Spread Resist Added Camembert and Hokkaido Cheese Cube 8. (filling)

2

Fill the mold just below halfway point with steamed rice and push the filling into the rice lightly.

3

Fill the rest of the mold with steamed rice and remove the mold.

4

Attach dried nori seaweed on Omusubi

1

Add whole eggs and egg York and blend the granulated sugar. Then add in cake-flour and corn-starch. Mix well to combine.

2

Add whipping cream and mix well.

3

Add ME Cream cheese sauce 2 little by little and strain the mix. Add in lemon juice and rest for 1 hour in the fridge.

4

Put shells on baking sheet and fill the filling inside the shells. (about 38g per each shell)

5

Double the baking tray and bake at upper 160℃/ lower 150℃ by oven, then open oven door one third and bake again for 10 minutes.

6

Mix nappage and lemon juice.

7

Brush the top of the filling with some lemon nappage.

1

HEAT the cream blend and water in a pan; just before it boils (about 80℃)

2

ADD the egg yolk in a mixing bowl and beat gently. ADD caster sugar and whisk till mixture turns pale yellow.

3

SIFT the cake flour and cornstarch into ❷ and whisk quickly.

4

SLOWLY ADD ❶ to ❸ and whisk.

5

STRAIN the mixture through a fine strainer into a pan.

6

Cook over medium-low heat while whisking, stirring constantly, until mixture thickens and comes to a boil. (The indication of the end point is that the custard is glossy and will drop intermittently when the whisk is lifted.)

7

ADD butter to ❻ and mix.

8

TRANSFER the custard to a tray and cover with a plastic wrap. COOL in a larger tray filled with ice water.

9

When cooled, TRANSFER the custard into a bowl and STIR with a whisk until smooth. Squeeze custard into bun as desired.

1

MIX shortening and icing sugar in bowl.

2

ADD sugar-added egg yolk in ❶.

3

SIFT cake flour and Cream Blend together. MIX into ❷ to form a dough.

4

FLATTEN the dough into a plastic bag. REFRIGERATE it for a night.

5

ROLL ❹ to 7mm thickness and cut into desired size.

6

BAKE at 170℃/170℃ for 14 mins with a double baking tray.

1

mixing Low speed 5mins,Middle speed 3mins,High speed 1min
Low speed 3mins,Middle speed 2mins,High speed 1min

2

dough temperature 27℃

3

floor time 50min 27℃/75%

4

weight 60g

5

bench time 20mins

6

molding round

7

final proof 65mins 38℃

8

bake 10mins 190℃ egg wash (coloring)