Sailor Moon x Meiji Collaboration

✦ Ingredients:

– Cake

• Sponge cake (No. 6): 1 piece
• Ice water (for cooling)
• (A) Fresh cream: 100ml
• (A) Sugar: 3g

– Top Chocolate Cookie

• Meiji milk chocolate: 1 piece (50g)
• Egg yolk: 1 piece
• Thin powder: 150g
• Pure cocoa: 15g
• (B) Meiji Hokkaido butter without salt: 100g
• (B) Powdered sugar: 30g

– Icing

• Egg whites: 1 and 1/2 tablespoons
• Powdered sugar
• Edible coloring

– Cream

• Edible coloring
• Ice water (for cooling)
• (C) Fresh cream: 300ml
• (C) Sugar: 2 teaspoons

✦ Tools:

Knife, cutting board, spoon, sieve, measuring cup, measuring spoon, scale, bowl, whirther, rubber spatula, oven, cooler, baking plate, piping bag, rose mouthpiece, wrap, oven sheet, noodle stick, wooden spatula, mold, hand mixer

✦ Instructions:

Put fresh cream in a bowl, put it in ice water and whisk.
Finely chop the chocolate, put it in a bowl, and dissolve it in about 50 to 55°C of water. Return the butter to room temperature and soften it. Sift the flour and cocoa together. Lay an oven sheet on the baking sheet. Make a cornet with an oven sheet.

Cake Base:

1. The sponge cake is divided into 3 equal parts, cut one piece into a radial shape, and arrange it along the bowl.
2. Tear one of the whipped (A) and three equal parts of sponge cakes into 1 and put it on the other one with a lid, wrap it in plastic wrap and let it rest in the refrigerator for 2-3 hours.

Cookies:

1. Put (B) in a bowl and stir with a whisk until smooth creamy.
2. Add the egg yolk to 3, mix it, add the melted chocolate, and mix well with a whisk.
3. Add the sifted flour and cocoa, and mix until they are all together with a rubber spatula.
4. Rest the dough in a plastic wrap and a walnut refrigerator for 15 to 30 minutes.
5. Clap the powder with strong powder (if not thin powder) on the workbench, put the 6 taken out of the refrigerator on it, stretch to a thickness of 3mm with a rolling pin, and pull it out with a mold.
6. Arrange it on a baking sheet with an oven sheet and bake in an oven at 170℃ for 12 to 15 minutes.

Icing:

1. Put the egg white in a bowl, add the sifted powdered sugar little by little, and mix quickly with a wooden spatula (or whisk).
2. Add the powdered sugar again and mix. Repeat this and add powdered sugar until it is creamy enough to be squeezed. Divide it in half, add food coloring, make pink and yellow icing, and put it in corn.
3. Squeeze the icing into 8 after the heat and decorate it.

Finish:

1. Put (C) in a bowl, whisk to eight minutes with a hand mixer while applying ice water, add edible pigments to make white, blue, purple, light blue, yellow, and yellow whipped cream, and put it in a squeeze bag with a mouthpiece.
2. Put the 2 taken out of the refrigerator on a plate, and squeeze 12 like a skirt in the order of blue, purple, light blue, yellow-green, yellow, and white.
3. If you put the 11 you made on 13, you’re done.

✦ Ingredients:

[Muffin] 6 muffin molds with a diameter of 7 cm

• Meiji Hokkaido butter without salt (return to room temperature): 100g
• Sugar (upper white sugar): 100g
• Egg: 1 piece
• Egg yolk: 2 pieces
• Meiji delicious milk: 2 tablespoons
• (A) Thin powder: 125g
• (A) Baking powder: 1 teaspoon
  
  [Chocolate cream]
• Meiji milk chocolate: 1 piece (50g)
• Meiji delicious fresh cream: 100ml
• Edible pigment (black): appropriate amount
• [White Chocolate Cream]
• Meiji white chocolate: 1 piece (40g)
• Meiji delicious fresh cream: 100ml
  
  Decoration:
  
• Chocolate tube
• Preferred toppings

✦ Tools:

Knife, cutting board, spoon, sieve, measuring cup, measuring spoon, scale, bowl, whrether, rubber spatula, muffin mold, muffin cup, oven, cooler, baking plate, cooking sheet

✦ Instructions:

Muffin:

1. Put butter and sugar in a bowl and mix with a whisk.
2. When 1 becomes whitish, add a mixture of milk, 1 egg, and 2 egg yolks in 3 times and mix.
3. Add the sifted to 2 with (A) and mix until the powder runs out.
4. Put a muffin cup on a muffin mold and pour the dough into 6 equal parts of 3.
5. Bake in an oven preheated to 170℃ for 25 to 30 minutes, and when it is baked, put it in the air conditioner and let it cool.

Decoration:

1. Draw Luna and Artemis’ ears, eyes, and crescentsons with a chocolate tube on the cooking sheet, and cool them in the refrigerator for about 5 minutes.

Chocolate cream and white chocolate cream:

1. Chop chocolate and white chocolate, put each in a large bowl and melt it in a hot spring.
2. Add 50ml of fresh cream to each bowl, mix and remove from the hot water.
3. Add the remaining fresh cream and put it in ice water, add edible pigment (black) to the chocolate cream and whip it to make a solid whipped cream.
4. Spood 9 roundly on top of the raw heat-regated cupcake, and decorate the ears, eyes, and crescent moon of 6 respectively.

✦ Ingredients:

12 hemispherical silicone molds with a diameter of 3 cm

• Meiji milk chocolate: 4 pieces (200g)
• Chocolate tube of your favorite color

✦ Tools:

Hemispherical silicone mold, spatula, bowl, thermometer, knife, cutting board, oven sheet

✦ Instructions:

Dissolve the chocolate tube in a hot water bath.

Chocolate:

1. Put an appropriate amount of chocolate tube inside the silicone mold, apply it with your fingers, cool it in the refrigerator, and solidify it. In the case of two colors, after the first color solidifies, apply the other color in the same way and cool it in the refrigerator.
2. Put the chopped milk chocolate in a bowl and melt it in a hot water bath of 50-55℃. ( (If you want it glossier you can temper the chocolate.)
3. Take 1 out of the refrigerator, pour in 2, cool and solidify in the refrigerator.
4. Remove 3 from the mold and put it on the inside of the chocolate melted with a chocolate tube, put the two together into one sphere, and when it hardens, it’s done.