On May 11, 2018, the new movie “Love Doc” will be coming to Japan. Here is a short synopsis of the movie:
“Asuka Goda (Yo Yoshida) is a 40-year-old pastry chef who runs a sweets store. She works with pastry chef Seiya Hanada (Shuhei Nomura), who is younger than her, and Kenichi Gonda (Atsushi Shinohara), who wants to become a pastry chef. One day, Seiya Hanada confesses to Asuka Goda about his feelings for her. Her situation brings back bad memories to what happened 5 years earlier. At that time, Asuka Goda was in an affair with store owner Junji Awai (Kotaro Yoshida) and also in a relationship with gym trainer Shunsuke Nomura (Hiroshi Tamaki). Asuka Goda decides to go to mysterious “Clinic Love Doc.” The clinic lets people know everything about love with a gene test.”
This movie is creating some real buzz, and people are very excited about it. So much so that “Kurashiru”, Japan’s largest recipe video service, has collaborated with “Love Doc” to bring everyone the special recipe for the “Ginger Pound Cake” found in the movie!!! So now you can learn how to make some of this cake, and eat it while watching the movie–but I’m pretty sure you’ll have to sneak the cake into the theatre, haha. Here is the how-to video:
And here are all of the ingredients and instructions in written form–in case you can’t read Japanese!
“Love Doc” Ginger Pound Cake
INGREDIENTS:
- Cloth
- 100 g salt-less butter
- 100 g Granulated sugar
- egg (M size) 1.5 pieces
- Lemon zest small amount
- 1 teaspoon of lemon juice
- 100 g flour
- 2 g Baking powder
- 35 g of ginger (chips)
- topping of 6 lemon slices
- 100 ml Water
- 50 g Sugar
- 1 tablespoon salad oil
INSTRUCTIONS:
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Return salt-less butter to ambient temperature and leave it soft.
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Place a cooking sheet in the bread mold.
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Preheat the oven to 170 ° C.
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Slice lemon into six thin slices. Squeeze the rest of the lemon 1 tsp.
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Place the six lemon slices in water and sugar in a pot and heat it over medium heat. Boil down lemon slices for about 2 – 3 minutes, let cool down from the heat.
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Add salt-less butter in a bowl and mix until it is creamy with a whisk, add granulated sugar.
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Mix until the whole is mixed and white-ish, add dissolved eggs in 3 to 4 times and mix well each time.
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Sift 1 lemon peel, lemon juice, mix, add ginger and mix further.
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Pour into the mold with the cookie sheet on it and smooth the surface with a spatula and gently blow out the air.
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Put in an oven heated to 170 ℃ and bake for 40 minutes.
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Remove from the mold after baking. Complete by topping with lemon slices and cutting it into slices, and eat!
ADDITIONAL TIPS:
If you use raw ginger, you can slice it thinly, dry it in a frying pan and skim the moisture, you can use it as a substitute instead of ginger chips. Use of ginger sugar (100 g) will increase the flavor of ginger.
You can use either sugar or granulated sugar in the process of simmering the topping lemon. (Sugar comes out more sweetness).
JapanSauce.Net 