Matcha-Goma-Nama Sando

LIANN__B
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NIKO NEKO

liann__b is a home cafe on instagram that brings you a cozy cafe atmosphere without having to leave your home. Inspired by her cafe hopping days, this home cafe allows her to recreate those moments and express her creativity by coming up with her own favourite recipes. The recipes that she creates are just as mesmerising as it is convenient and simple to make, guaranteed to produce a mouth-watering dish ready to be photographed and served.

“I started to make my IG like a cafe’s account, but it’s actually my home, with the food that I passionately created.”

Liann B / @liann__b

Instagram: liann__b
Facebook: wukkabyliannb

INTERVIEW WITH @LIANN__B

Your food/drink photos on instagram are amazingly aesthetic and dream-like — how did your passion start?

I used to be a frequent cafe hopper in the past, as I always enjoyed the cafe atmosphere. There were a lot of cafes during the cafe trend waves – but after some time I found most of the menus to be similar & simple. As a home person, I started my "home cafe", and began decorating my home like a cozy cafe. I cooked & styled the food, and of course without wasting my effort, I took photos & shared them with my friends.

I found photography as a way to express my passion for food, and am lucky enough that I had some guidance from a close friend who loves photography as well. I did a lot of research on food photography. After a lot of trials and error, I questioned myself: “Why do I need to follow others? I should have my own style which is my home cafe”. That’s when I started to make my IG like a cafe’s account, but it’s actually my home, with the food that I passionately created.

Your food/drink photos on instagram are amazingly aesthetic and dream-like — how did your passion start?

I used to be a frequent cafe hopper in the past, as I always enjoyed the cafe atmosphere. There were a lot of cafes during the cafe trend waves – but after some time I found most of the menus to be similar & simple. Since I am a home person, I started my HOME CAFE. Decorating my home like a cozy cafe, I cooked & styled the food nicely, and of course without wasting my effort, I took photos & shared them with my friends.

I found photography as a way to express my passion for food, and am lucky enough that I had some guidance from a close friend who loves photography as well. I did a lot of research on food photography. After a lot of trial and errors, I questioned myself: “Why do I need to follow others? I should have my own style which is my home cafe”. That’s when I started to make my IG like a cafe’s account, but it’s actually my home, with the food that I passionately created.

What do you do for a living, and how do you balance work and passion?

I’ve been working in the fashion industry for years as a Fashion Designer & Merchandiser.

Being creative is a MUST in my everyday life. I love doing all sorts of styling & matching, even with food that I love! With creativity, everything can turn into something else, as long as you don’t restrict any possibility with those common knowledge.

Any personal tips for your viewers on taking mesmerizing photos of their matcha creations?

Bring the best of the main subject that you need to present in the photos. Of course when it comes to food/drinks, the food in the photos should not only look good by it’s plating, but must be appetizing.

I also chose dinnerware that best matches with the food/drinks that I’ve made. Sometimes a fancy background can be too overwhelming, so it’s better to keep the background as simple as you can.

How did you come up with Matcha-Goma-Nama Sando recipe?

I was in the midst of making sandos, and thinking of melted oozy filling, I thought of chocolates, so I made a few flavors that includes matcha flavor & black sesame. 🤭

Since matcha is originated from Japan, I think of incorporating black sesame since its also a common ingredient found in Japanese desserts as well, thats why I choose AJISAI / Matcha (the nuttiest flavor of matcha) to pair with the black sesame chocolates.

How did you find AJISAI / Matcha powder in your recipe?

AJISAI / Matcha is much nuttier compare to the other matcha, I found it might be the most suitable for recipes that usually contains nuts, like breads/tarts.

Personal tips for your recipe viewers when working with Matcha recipes.

Always remember they are the main character in the recipe. Be careful when using flavorful sweetener such as honey, coconut sugar or maple syrup, they may dumb down the amazing matcha flavours.

What do you do for a living, and how do you balance work and passion?

I’ve been working in the fashion industry for years as a Fashion Designer & Merchandiser.

Any personal tips for your viewers on taking mesmerizing photos of their matcha creations?

Bring out the best of the main subject that you need to present in the photos. Of course when it comes to food/drinks, the food in the photos should not only look good by its plating, but it must also be appetizing.

I also chose dinnerware that best matches with the food/drinks that I’ve made. Sometimes a fancy background can be too overwhelming, so it’s better to keep the background as simple as you can.

How did you come up with Matcha-Goma-Nama Sando recipe?

I was in the midst of making sandos, and thinking of melted oozy filling, I thought of chocolates, so I made a few flavors that includes matcha flavor & black sesame. 🤭

How did you find using AJISAI / Matcha in your recipe?

AJISAI / Matcha is much nuttier compare to the other matcha, I found it might be the most suitable for recipes that usually contains nuts, like breads/tarts.

Personal tips for your recipe viewers when working with Matcha recipes.

Always remember they are the main character in the recipe. Be careful when using flavorful sweetener such as honey, coconut sugar or maple syrup, they may dumb down the amazing matcha flavours.

RECIPE

Matcha-Goma-Nama Sando

by @liann__b

Prep time : 5 mins
Serving: 4x Sandos

Ingredients

5g AJISAI / Matcha Powder
10g Black Sesame Powder
80g Whipping Cream (40g for Matcha Nama, 40g for Goma Nama)
10g Salted Butter (5g for Matcha Nama, 5g for Goma Nama) *if using unsalted butter, can add a little of salt to each filling*
160g Chopped White Chocolate (40g for Matcha Nama, 40g for Goma Nama)
8 slices of White Bread

Optional : You may add sweetener/Stevia if you prefer sweeter taste.

Method To Assemble

Chocolate Filling:
1. Add whipping cream into a small saucepan and bring it to ALMOST boil over medium heat. Keep an eye on the cream; when you see bubbles around the saucepan, remove from the heat.
2. Immediately add the white chocolate and butter. With a rubber spatula, mix all together. The mixture will start to solidify, so melt the chocolate and butter while the cream is still warm.
3. Once the mixture is smooth, sift and add matcha powder into the mixture. Mix and combine.
4. Pour the matcha chocolate mixture into a container lined with cling wrap. Refrigerate for 2-3 hours.
*this recipe is only able to make a small portion of chocolate mixture. I used a wrapped square tray (4x4 inches) for each flavor.
5. Repeat the same step for black sesame chocolate filling.

After a few hours, both chocolate fillings will be set, it's time to prepare the sando.
1. Remove the cling wrap from both chocolates. Cut it into sizes smaller than your sandwich mould. I'm using a square sandwich mould as well, so I cut the chocolate into 4 small squares for each flavor. (total will be 8 squares). *Please do this quickly because it's actually the same as nama chocolate which will melt easily.
2. Stack together a piece of matcha chocolate with a piece of black sesame chocolate. Place them in the middle of 2 slices of bread.
3. Using the mould of your choice, press through the bread and make sure the edges are tight. This is to avoid the filling leaking when we air-fry/toast later. *You can actually enjoy it now if you prefer to enjoy soft bread, but the filling will not be oozy since it's not heated.
4. Fry the pressed sando in an air-fryer for 5mins with 160C heat. Or with an oven(or oven toaster), toast the sando for around 5 mins with 230C, or until golden brown. Repeat steps for all sandos and enjoy your crunchy-hot-oozy sando!

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