RECIPES

For Consumers

For Professionals

For Consumers

CREAP

Fluffy Omelette
(for 3 people)
  • -Ingredients
  • ・ 6 Eggs /
  • ・ Dash pepper /
  • ・ 3tbsp water /
  • ・ Pinch salt /
  • ・ 6tbsp CREAP /
  • ・ 3tsp veggie oil

1

BEAT eggs, water, salt and CREAP in a small bowl until blended.

2

HEAT vegetable oil on medium-high heat until hot. POUR IN egg mixture. Once the edges of the mixture is set, looks thickened and have no visible liquid of egg remains, PLACE filling on one side of the omelette and FOLD it into half.

Creamy French Dressing
  • -Ingredients
  • ・ 50g French dressing /
  • ・ 10g CREAP

1

COMBINE French dressing and CREAP in a bowl and mix with a whisk
*Enhance the richness
*Increase the viscosity of dressing

CREAP Pancake
  • -Ingredients
  • For pan cake
  • ・ 1 egg 150g /
  • ・ pancake mix /
  • ・ 100ml water
  • For sauce
  • ・ 6tbsp CREAP /
  • ・ 2tbsp sugar /
  • ・ 2tbsp water

1

STIR egg, water, hotcake mix and CREAP in a large bowl.

2

HEAT the frying pan lightly over medium high heat. POUR/SCOOP the batter into the frying pan, pouring approximately 10cm in diameter for each pancake. BROWN it on both sides.

3

MIX all the ingredients for the sauce in a heat resistance bowl. HEAT it up in a microwave for 2 minutes. POUR on pancakes and serve.

CHEESE

For Professionals

Cheese-in-sausage
  • -Ingredients Φ2.5cm×12cm 6sticks or Φ1.7cm× 8cm 18sticks
  • ・ Hokkaido Cheese Cubes 8 75g /
  • ・ Ground pork 250g /
  • ・ Salt 0.6g /
  • ・ Sausage seasoning 8g /
  • ・ Water 38g /
  • ・ Collagen casing Moderate amount

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℃.

Cheese sticks
  • -Ingredients(6 sticks)
  • ・ Hokkaido Cheese Block 60g /
  • ・ Batter -Water7.5 -Cake-four40 -Whole egg50 Moderate amount /
  • ・ Bread crumbs Moderate amount /
  • ・ Oil for frying Moderate amount

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.

Cheese Tempura
  • -Ingredients (6 pieces)
  • ・ Hokkaido Cheese Cube 8 60g /
  • ・ Tempura flour 25g /
  • ・ Water 35g /
  • ・ Coriander 4g /
  • ・ Oil for frying Moderate amount

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.

Cheese-in-hamburg
  • -Ingredients (10 pieces)
  • ・ ME Spread Resist Added Camembert 250g /
  • ・ Ground pork 490g /
  • ・ Ground beef 210g /
  • ・ Onion (Roasted) 350g /
  • ・ Bread crumbs 30g /
  • ・ Whole eggs 100g /
  • ・ Salt 8g /
  • ・ White pepper 0.5g /
  • ・ Milk 72.5g /
  • ・ Vegetable oil Moderate amount

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.

Crisp-fried cheese
  • -Ingredients (6 pieces)
  • ・ ME Spread Resist Added Camembert 36g /
  • ・ Dumpling skins (Diameter 7cm) 6 sheets /
  • ・ Oil for frying Moderate amount

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.

Hokkaido Cheese
Pizza
  • -Ingredients
  • ・ Hokkaido Four-Cheese Sauce 40g /
  • ・ Eco-plus Shredded Stretch Mix G 30g /
  • ・ Pizza crust(19cm) 1piece /
  • ・ Tomato sauce 25g /
  • ・ Bacon(sliced/2cm) 15g /
  • ・ Dried parsley flakes Moderate amounte

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℃.

Omusubi (Rice balls)
  • -Ingredients (1 rice ball)
  • ・ ME Spread Resist Added Camembert 8g /
  • ・ Hokkaido Cheese Cube 8 7g /
  • ・ Seaweed Tsukudani paste 5g /
  • ・ Dried nori seaweed ¼ cut /
  • ・ Steamed Japanese rice 100 g

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

Cream Cheese
Pudding Tart
  • -Ingredients (30 tarts)
  • Cheese tart
  • ・ Whole eggs(lightly beaten) 200g or 16.0% /
  • ・ Egg yolk(lightly beaten) 30g or 2.4% /
  • ・ Granulated sugar 145g or 11.6% /
  • ・ Cake-flour(Sifted) 25g or 2.0% /
  • ・ Corn Starch(Sifted) 20g or 1.6% /
  • ・ Whipping cream 300g or 24.0% /
  • ・ ME Cream Cheese Sauce 2 500g or 40.0% /
  • ・ Lemon juice 30g or 2.4% /
  • ・ Tart shells (T6.7cm×B5cm×H2.5cm) 30pieces
  • Lemon nappage
  • ・ Nappage(glaze) 100g /
  • ・ Lemon juice 8g

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.

For Professionals

CREAM BLEND

Custard Cream
-Ingredients
Cream Blend 7.7%
Water 56.9%
Egg yolk 12.7%
Caster sugar 15.9%
Cake flour 3.8%
Cornstarch 2%
Butter 2%
Total 100%

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 and whisk quickly.

4

SLOWLY ADD to 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 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.

Basic cookie
with Cream Blend
-Ingredients
Shortening 300g
Icing sugar 120g
20%sugar-added egg yolk 75g
Cake flour 380g
Cream Blend 100g
Total 975g

1

MIX shortening and icing sugar in bowl.

2

ADD sugar-added egg yolk in .

3

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

4

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

5

ROLL to 7mm thickness and cut into desired size.

6

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

Rolls
with Cream Blend
-Ingredients
Strong flour 90%
Cake flour 10%
Sugar 22%
Salt 1.20%
Dry yeast 2%
Yeast food 0.10%
Whole egg 12%
shortening 12%
Cream Blend 8%
Water 40%

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)