cinnamon toast

Zeedman

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Me too, mixing some sweet and savory is so hometown flavor for me.

For example, a cinnamon flavor pancake with Adzukibean paste and cheese 😆🤤🤤 - a very common street food in my hometown, but it takes me much more effort to replicate it in Germany.

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OK, I'm hooked... now I have to find one of those pans. :lol:

As @digitS' mentioned, I grow several varieties of adzuki. They are all short DTM varieties (to match my climate), so smaller seeds than those sold in stores. I grew a "buff" variety this year, which gave me about a pound of seed... and about an equal amount of yellow mung beans from the Philippines. Up until now, I've just used those as dry beans... don't know why I've never tried making the paste, it looks rather easy. That could be a good experiment for this winter; if I can make the paste, we have Filipino friends who know how to make some of the bean pastries.
 

Marie2020

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@digitS'

What have you started :duc

Now you got me hooked on cinnamon. For the first time in my life I had it on toast this morning, along with bananas and honey :drool

I haven't tried bananas on toast either but thought they'd be nice with cinnamon

Is there a law against cinnamon pushers 🤔

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digitS'

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That looks good to me, @Marie2020 :). As payment for posting that picture, I'll attempt a description of adzuki paste used as a dessert ;).

The pastery has a sweet flavor, probably only from the added sugar. There is a nuttiness but, also, a hint of fruit. 🤔 That seems about right but it might be the baker's choice of ingredients that makes me think of fruit.

When @seedcorn was sitting on his porch with his coffee, old dog, and listening to the sounds of the countryside the other day - I was reading that on a morning when the house was filling with the fragrance of cinnamon and vanilla from baking zucchini bread. The next morning, it was cinnamon and nutmeg in the pumpkin pies. A few days later, back to the cinnamon and vanilla in a batch of pumpkin cookies with the leftover winter squash :D.

I may miss the dairy cows and rooster crows but I've got baked goods and cinnamon!

Steve
 

Phaedra Geiermann

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OK, I'm hooked... now I have to find one of those pans. :lol:

As @digitS' mentioned, I grow several varieties of adzuki. They are all short DTM varieties (to match my climate), so smaller seeds than those sold in stores. I grew a "buff" variety this year, which gave me about a pound of seed... and about an equal amount of yellow mung beans from the Philippines. Up until now, I've just used those as dry beans... don't know why I've never tried making the paste, it looks rather easy. That could be a good experiment for this winter; if I can make the paste, we have Filipino friends who know how to make some of the bean pastries.
I am more than happy to share my recipes for both the cinnamon pancake and adzuki bean paste :D I will update here within this week :D
 

Phaedra Geiermann

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Ok, first for the homemade pancake mix. I will make some Adzuki bean paste next week, so I plan to write a step-by-step tutorial then.

Pre-mix: Prepare all dry ingredients, mix them, and fill them into a container/jar
Cake flour 150g
Cinnamon powder 10~15g (up to how much you love the cinnamon flavor)
Baking powder 5~6g
Sugar 30g (only slightly sweet, later you will serve it with maple syrup or honey)
Salt a pinch

When you are ready to make some pancake, add below two wet ingredients:
Egg (M)*1
Full-fat milk 200g

I don't particularly appreciate using too much baking powder. I prefer a recipe with less baking powder and let the batter rest for some hours (or overnight) to reach a similar condition.


As my husband is a huge pancake fan, I always prepare three flavors: cinnamon, cacao, and wild blueberry.
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