Although the Japanese has been known to be among the leaders in technological innovation, it is quite expected that they have made developments as well in their cooking equipment. However, when it comes to Japanese Pastry Cooking Equipment, the Japanese has been known to be able to maintain the great quality of their pastries without having to resort to high technology without it was used for mass production.
Most of the Japanese Pastry Cooking Equipment needed in making Japanese pastries is not really out of the ordinary; it needs a hot plate – one which is similar to a skillet or a stove top grill. This is used to make the Japanese version of pancakes; although their are different as these pancakes contain sweet bean paste inside each cake. Whole sweetened bean paste is the most common component or feature in a Japanese pastry.
Other items required in making Japanese pastry can be usually found in a regular kitchen; a rolling pin, whisk, masher and bowls. The Japanese would gather the best quality red beans, lima beans, white beans and whole beans. These are cooked and sweetened accordingly; mashed to turn it into a paste; the consistency of these pastes is always smooth and rather creamy. These would always be the standard filling in their pastry.
There are a number of different pastries, some are used as a traditional staple during weddings, birthdays, other festive celebrations and even duringerals. The common covering or outer layer for Japanese pastry is made from sweetened rice which has been given color and made in to something similar to a fondant to make the cakes and pastries more appealing not only to the palate but to the eyes as well. As Japanese pastry has been done for many, many generations, these do not require much equipment, skill and an age old recipe is all that they need.