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Prepare Heavy cream.
Provide Sugar.
Use Kinako.
Provide the ratio of heavy cream to sugar to kinako is 10:1:1 In other words,.
Prepare i recommend adding 1 pinch of salt When using it on pastries,.

Roasted soybean powder is usually used to coat rice cake like in my injeolmi rice cake and gyeongdan recipes. Maangchi, I bought Choripdong Roasted Grain Powder with Black Bean but I'm not sure how to use it. Other English name(s): "kinako" (from Japanese). Kinako (黄粉 or きなこ), also known as soybean flour, is a product commonly used in Japanese cuisine.

Whip sugar with heavy cream. It will stiffen when adding the kinako, so whip only until the cream forms a stiff ribbon..
Add kinako and mix well until even..
Adjust both the amount of sugar and kinako to taste. If you use 1/2 the amount of kinako listed, the whipped texture will be light and fluffy. By increasing the amount, the cream will become thick and heavy..
If you use the full amount of kinako as listed, the cream will be thick, like butter cream. I recommend using 1/2 the amount for cakes, and the full amount for pastries..
For the main photo, I used the kinako whipped cream as topping on matcha green tea muffins. "Oil Free Matcha Muffins" https://cookpad.com/us/recipes/153293-oil-free-green-tea-muffins.
This whipped cream also goes very well with "Matcha Kanten Jello" https://cookpad.com/us/recipes/145134-green-tea-kanten.
Or use it as a filling here with "chokomi"'s recipe for "Fluffy Western-Style Dorayaki". https://cookpad.com/us/recipes/152495-chewy-western-style-dorayaki.
Or, try it with "Chikapon"'s recipe for "Chocolate Banana Style Pancake for Kids". https://cookpad.com/us/recipes/144756-my-kids-favorite-cocoa-banana-pancakes.
Or, try a dollop with "Whipped Yoghurt With Fruit"..

In order to create the soybean flour, soybeans are toasted and ground into powder. Its flavor is commonly compared to that of peanut butter. Hokkaido soybeans that have an improved aroma through heating by an open re and infared red frosting. The Japanese like to use kinako powder as a topping for many desserts like mochi and wagashi (Japanese sweets). They are also used in baking such as In Indonesia, soybean flour (bubuk koyah) is usually used in savory dishes as the soybean flour itself is also flavored with seasonings and.

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