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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Paper cutleries

Tasting cups

To go containers

Cups for foods

Food trays

Food bags

Cooking Paper

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Tart, pie, whole cake cups

Baking trays

Chiffon cake cups

Decorative shapes

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Cake plates, Cake trays

Swell case cups

PET laminated cups

Sheets

Japanese style

Chilled dessert cup

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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

Mini Pound Cake . This recipe is by @rekoneko. Le

Mini Pound Cake
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This recipe is by @rekoneko.
Let's make cute, mini pound cake using TEMMA's Small Kraft Loaf Tray.
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🍰TEMMA's product
Small Kraft Loaf Tray (BT31N)
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🍰 Ingredients (for 4 loaf trays)
60g eggs
70g butter
70g cake flour
70g granulated sugar
1.5g baking powder
2g Earl Grey tea leaf (for baking use)
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🍰Preparation
・Preheat the oven to about 190℃ / 374℉ with a cookie sheet in it.
・Bring all the ingredients to room temperature.
・Beat eggs well.
・Combine flour and baking powder and sift.
・If you use Earl Grey not for baking use, grind the leaf finely using a tool like a mill.
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Time: about 30 min. (doesn't include the time for baking and cooling off)
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🍰Hot to make
① Cream sugar and butter together using a rubber spatula.
② Beat ① using an electric beater until whitish and fluffy.
③ Add eggs to ② in 4-5 portions. Mix well each time using an electric beater.
④ Fold the sifted flour mixture into ③ with a rubber spatula.
⑤ When a little trace of flour remains, add the tea leaf and fold several times until the batter looks shiny.
⑥ Pour ⑤ in the baking trays. A piping bag makes the pouring easier.
⑦ Bake in the preheated oven for about 20 min.
⑧ The last photo shows how the cakes come out. Cool off completely.
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Simple Madeleine TEMMA's PET Cup holds shape even

Simple Madeleine TEMMA's PET Cup holds shape even without a metal mold. It's economical and efficient as you can fill our PET Cup with batter and put it right into the oven. PET Cup is excellent for sweets that don't rise, like madeleine.
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🍰TEMMA's product:
PET Cup (PTC06020N)
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🍰 Ingredients (For 10 cups) 100g cake flour (A)
4g baking powder (A)
100g granulated sugar
125g eggs
13g egg yolks
6g honey
4g lemon zest
100g butter 🍰Preparation
・ Combine (A) and sift.
・ Preheat the oven before pouring the batter in the cups:
Electric oven 180℃ / 356℉
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Time: about 60 min
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🍰How to make
① Combine (A) and granulated sugar. ② Add beaten eggs and mix well so the mixture won't get lumpy. ③ Add honey and lemon zest and mix.
④ Incorporate melted butter and let the batter sit in the refrigerator for about 6 hours. ⑤ Mix ④ lightly using a whisk before putting in the cups. ⑥ Pour 40ｇ of the batter in each cup. Bake in the oven for about 15-18 min. ◎Tips:
By chilling the batter in the refrigerator, gluten in it becomes stable and your madeleines will turn out crispy outside and fluffy inside. Compare madeleines fresh from the oven with a-day-old ones. You'll notice differences in the flavor and texture. #天満紙器 #temmashiki
#stayhomebaking #bakingtherapy #covidbaking #bakingcup #bakingcupcakes #cupcakerecipe #bakingfun #homebaking #homebaker #cakestagram #pastrychef #pastrycheflife #chefclub #pastrygram #pastryaddict
#madeleine #madeleinerecipe #freshmadeleines

Easy Tart TEMMA's easily removable Eco Lite is pe

Easy Tart TEMMA's easily removable Eco Lite is perfect for this basic tart recipe using a paper mold by @shizuka_1204. ♪ 🍰TEMMA's product
Eco Lite Large (EL21)
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🍰 Ingredients (For 1 cup)
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【Crust】
65g cake flour☆
30g almond powder ☆
30g powder sugar ☆
1 pinch salt ☆
45g unsalted butter
15g eggs 【Almond filling】
60g unsalted butter
60g granulated sugar
60g eggs
60g almond powder 🍰Preparation 【Crust】
・Dice butter into 1cm cubes and refrigerate.
・Chill the other ingredients in the refrigerator. 【Filling】
・Bring all the ingredients to room temperature. Time: 60 min 🍰How to make ① Make crust. Place ☆ in a food processor and process for 10 sec. ② When ☆ are blended, put butter in and process. ③ Process until you see no butter lumps. Add eggs and process again. When the dough holds together, take it out onto the work surface. ④ "Fraisier" the dough. When you "fraiser" a dough, you use your palm to push down the dough and smear it over your work surface. Do this evenly for the whole dough. ⑤ Place the dough between 2 pieces of plastic wrap. Roll out to about 5mm thick and chill in the refrigerator for at least 1 hour. ⑥ Roll out ⑤ to 3mm thick and fit it into the baking cup. No need to butter the cup. Trim away edges using a knife and refrigerate the cup. ⑦ Make filling. Whip butter and granulated sugar with an electric beater. When the mixture is fluffy, add eggs little by little and mix well. ⑧ Sift in almond powder and mix using a rubber spatula . ⑨ Fill ⑥ with ⑧. Bake for 30 min in the oven preheated to 180℃ / 356℉. ⑩ Remove the cup when the tart has cooled off completely. Decorate as you like. #天満紙器 #temmashiki #homebaking #homebaker #pastrychef #pastrycheflife #chefclub #pastrygram #pastryaddict #bakingcup #bakingcupcakes #bakingfun #bakingday #cherrytart #fruittart #bakingcup #bakingcupcakes #tartrecipe

Butter-Rich Chiffon Cake for Butter Lovers Let's

Butter-Rich Chiffon Cake for Butter Lovers Let's bake chiffon cake with rich butter flavor!
TEMMA's Middle Cup doesn't have a tube in the center. So you can fill the whole cup with the batter to bake a fluffy, heartier cake than when using a usual mold with a tube. 😍 🍰TEMMA's product:
Middle Cup (SC880) 🍰 Ingredients (For 1 cup) 36g egg yolks
33g milk (A)
30g butter (A)
53g cake flour
95g egg whites
63g granulated sugar 🍰Preparation
・Preheat the oven:
Electric oven: 180℃ / 356℉
・Combine (A) and microwave to about 40℃/ 104℉. Time: about 60 min 🍰How to make ① Beat egg yolks using an electric beater until whitish.
② Add lukewarm (A) and mix.
③ Sift in flour and mix well until smooth.
④ Make meringue. In a separate bowl, whip egg whites with an electric beater. Add granulated sugar in 3 portions and whip each time. Beat until stiff peaks form.
⑤ Add ④ to ③ in 3 portions. Mix using a whisk for the first and second portions. Fold the last portion into the batter with a rubber spatula.
⑥ Pour the batter in the cup. Using a rubber spatula, spread the batter to the rim of the cup.
⑦ Place the cup on a cookie sheet and bake in the oven for 28 min. ◎Tips
・This chiffon cake is prone to sink because it cannot be cooled off upside down. Spreading batter to the rim of the cup helps prevent the cake from sinking.
・Meringue and ③ have different textures. By mixing with a whisk at first, you can come up with softness just in between these two textures. Using a rubber spatula from the beginning may make meringue lumpy.
・If you use vegetable oil instead of butter, you don't need to warm the oil. #天満紙器 #temmashiki
#bakingcup #bakingcupcakes
#bakingfun #homebaking #homebaker
#thefeedfeed #bakingday #bakedgoods #thebakefeed #freshbaked #bakingblog #recipeideas #bakingcooking #bakingtips #bakingtutorial #bakingideas
#chiffoncake #chiffoncakes #chiffoncakerecipe #angelfoodcake #bundtcake #fluffycake #spongecake #spongecakes #spongecakerecipe #battercake

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Items

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.