Paper container & Baking cup Manufacturer | TEMMA SHIKI

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TEMMASHIKI designs and produces baking molds and packaging solutions
suitable for many different uses. Our unique
innovative cups will help you discover new baking ideas.

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A manufacturer of foodsafe and innovative paper baking molds and packaging solutions for confections, breads and other food! For Japanese @temmashiki

Halloween Sweets🎃Black Muffin Best recommended

Halloween Sweets🎃Black Muffin
Best recommended for Halloween!
It's so easy to turn basic muffins into Halloween sweets with icing decoration. 🍰TEMMA's product:
Baking cup (M521)🍰 Ingredients (For 3 cups)
【Muffins】
・60g unsalted butter
・48g granulated sugar
・45g eggs
・20g milk
・77g cake flour (A)
・3g baking powder (A)
・4g black cacao powder
・30g sweet chocolate
・15g sweet chocolate for decoration 【Icing】
・20g powdered sugar
・2-3g water
🍰Preparation ・Preheat the oven to 190℃ / 374°F (electric oven).
・Combing (A) and sift. Time: about 60 min🍰How to make ① Combine softened butter and sugar and mix. ② Add eggs in 3 equal portions and mix well each time.
③ Add 1/3 of (A) and mix. Then add 1/2 of the milk and mix. Repeat the same with another 1/3 of (A) and the remaining milk. Pour in the remaining (A) and mix well.
④ Incorporate chocolate into ③.
⑤ Divide the batter among 3 cups. Top with chocolate set aside for decoration. Spread the batter to the side of the cups using a spoon so that the muffins will rise evenly. Bake in the oven for 16-20 min.
＜Decoration＞
① Make icing. Add water to powdered sugar little by little, checking the right consistency. Mix well. Fill a parchment cone with the icing and draw a Halloween design on top. #天満紙器 #temmashiki
#bakingcup #bakingcupcakes
#bakingfun #homebaking #homebaker
#thefeedfeed #bakingday #bakedgoods #thebakefeed #freshbaked #bakingblog #recipeideas #bakingcooking #bakingtips #bakingtutorial #bakingideas #bakingcupcakes #muffin #muffinrecipe #cupcakerecipe
#halloweenrecipes #trickortreat #halloweencake

Baking Basics: Chocolate Pound Cake Chocolate is

Baking Basics: Chocolate Pound Cake Chocolate is the best recommend for a pound cake variation!
This chocolate pound cake is as easy to make as a traditional one.
🍰 TEMMA's product:
Baking Tray (CT202)🍰 Ingredients (For 1 tray) 60g eggs
70g butter
70g granulated sugar
65g cake flour
5g cocoa powder
1.5g baking powder Time: about 30 min (doesn't include time for baking and cooling)
🍰Preparation ・Place a cookie sheet in the oven and preheat to 180℃ / 356℉.
・Bring all the ingredients to room temperature.
・Beat eggs well.
・Combine flour, cocoa powder and baking powder and sift. 🍰How to make ① Mix butter and granulated sugar using a rubber spatula. ② Beat ① using an electric beater until whitish and creamy. ③ Add eggs to ② in 4-5 portions. Mix well using an electric beater each time. ④ Fold the sifted flour mixture in ③ with a rubber spatula until shiny. ⑤ Pour the batter into a baking tray and bake for about 40 min. ⑥ The surface gets dry in about 10 min. Cut a slit in the center with a knife and put the cake back into the oven quickly. ⑦ The last photo shows the cake fresh from the oven. Cool off completely. #天満紙器 #temmashiki
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#bakingcup #bakingcupcakes
#bakingfun #homebaking #homebaker #bakingtherapy #easyrecipes #easybaking
#pastrychef #pastrycheflife #chefclub #pastrygram #pastryaddict #thefeedfeedbaking
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#bakingday #bakedgoods #thebakefeed #freshbaked #bakingblog #recipeideas #bakingcooking
#poundcake #poundcakerecipe #chocolatepoundcake

Baking Basics: Canelé, crunchy outside and custar

Baking Basics: Canelé, crunchy outside and custardy inside!
You may be thinking that canelé is for advanced bakers, but let's give it a try. 🍰 Ingredients (5 small canelés）
・20g unsalted butter
・20g bread flour (A)
・45g cake flour (A)
・115g granulated sugar (A)
・10g vanilla bean paste
・250g milk
・20g egg yolks
・25g eggs
・30g rum Time: about 90 min
🍰Preparation ・Brown butter in a small pan. 🍰How to make ① Combine (A) and sugar in a bowl and stir using a whisk. ② Warm milk and vanilla bean paste in a pan to 60℃ / 140℉. ③ Pour ② into ① in one go and stir gently. ④ Add egg yolks, eggs, rum and browned butter and stir gently. Strain the mixture. ⑤ Lay plastic wrap on the surface and let it sit in the refrigerator for 24 hrs. ⑥ Bring the batter to room temperature. Butter the molds. Stir the batter gently and pour into the molds to 8/10 full. ⑦ Preheat the oven to 230℃ / 446℉ and bake for 20 min. Reduce oven temperature to 190℃ / 374℉ and bake for 40 min. ⑧ Remove canelés from the molds while hot. #天満紙器 #temmashiki
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#bakingcup #bakingcupcakes
#bakingfun #homebaking #homebaker #bakingtherapy #easybaking
#pastrychef #pastrycheflife #chefclub #pastrygram #pastryaddict
.
#bakingday #bakedgoods #thebakefeed #freshbaked #bakingblog #bakingcooking #bakingideas
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#canele #canelé #caneles #canelo

Cream-Stuffed! Lemon-flavored Cream Chiffon Cake

Cream-Stuffed! Lemon-flavored Cream Chiffon Cake
This recipe calls for lemon zest that adds refreshing flavor perfect for summertime.
🍰TEMMA's product:
Rolled Paper Tube Pan (RS101) 🍰 Ingredients (For 1 pan)
・3 large eggs (120g egg whites, 60g egg yolks)
・60g granulated sugar
・80g cake flour
・40g vegetable oil
・40g milk
・2g lemon zest
・200g heavy cream
・25g sugar 🍰Preparation ・Combine the vegetable oil and milk. Warm over hot water.
・Preheat the oven to 170℃ / 338°F.
・Separate the egg whites and yolks. Time: about 60 min
🍰How to make ① Whip egg whites using an electric beater until fluffy. Add granulated sugar in three portions. Beat until stiff peaks form and make meringue.
② In a separate bowl, beat egg yolks until whitish. Add vegetable oil, milk and lemon zest, and mix. Add flour and mix well.
③ Soften the meringue by stirring with a whisk. Add 1/3 to ② and mix well.
④ Put ③ into the remaining meringue. Mix from the bottom using a rubber spatula until there are no lumps of meringue.
⑤ Pour the batter into the baking cup. Tap the pan lightly against the counter to drive out air bubbles. Bake in the oven for 40-45 min.
⑥ Cool upside down. When completely cooled off, remove the cup.
⑦ Combine heavy cream and sugar and beat until stiff peaks form. Attach a tip to a piping bag and put the cream in the bag.
⑧ Using a chop stick, punch several holes on the bottom of the cake and pipe the cream into the holes. A piping tip for cream puffs enables you to inject the cream deep inside. Press piping bag hard so the cream can push the cake open from inside. A chiffon cake of this size absorbs all the 200g whipped cream. #天満紙器 #temmashiki
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#bakingcup #bakingcupcakes
#bakingfun #homebaking #homebaker #bakingtherapy #easybaking
#pastrychef #pastrycheflife #chefclub #pastrygram #pastryaddict
.
#bakingday #bakedgoods #thebakefeed #freshbaked #bakingblog #bakingcooking #bakingideas
.
#chiffoncake #chiffoncakes #chiffoncakerecipe #lemonchiffon #lemoncake #sweetslover

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Take away containers

Take away containers

Tart, pie, whole cake cups

Tart, pie, whole cake cups

Chiffon cake cups

Chiffon cake cups

Decorative shapes

Decorative shapes

Cake plates, Cake trays

Cake plates, Cake trays

Swell case cups

Swell case cups

PET laminated cups

PET laminated cups

Chilled dessert cup

Chilled dessert cup

TEMMA SHIKI is fully certified company ISO22000.

Temma Shiki Co., Ltd. is a manufacturer of baking cups, trays and packaging materials for confections and breads.