Precure Thread

Precure Thread

Makotonigiri

Other urls found in this thread:

youtube.com/watch?v=XWJrPzAUzAs
a.pomf.cat/nklkur.webm
toei-anim.co.jp/tv/precure/recipe/recipe_movie1.php
toei-anim.co.jp/tv/precure/recipe/recipe_movie2.php
toei-anim.co.jp/tv/precure/images/recipe/recipe_movie2/animal.pdf
twitter.com/NSFWRedditVideo

rip biburi
she was too good for this world

reminder to brush your teeth regularly

Fit this song to a Precure.

youtube.com/watch?v=XWJrPzAUzAs

Does this count as getting bait and switched?

>covered up armpit
>flatter chest
>less angry eyebrows
I'd be angry if this happened to a good cure

MY SHINY TEETH AND ME

Was the top one from the episode preview or something?

These life lessons are just too cute

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Just merge with imouto already.

You have to go back.

I'd like to "merge" with Lala if you catch my drift.

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I don't understand, please explain.

Kirara's footpussy

I want to do some "making drama" with Lala backstage if you feel my flow.

Yep.

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Heh.

I don't see why they had to censor it, whoever drew that knows her design and wanted to be accurate.

Soccer mom

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I miss Mofurun.

imagine how sweaty she gets wearing that get-up in the hot sun

Being Bubury is suffering.

Y'know, all this hands-off fighting could still be tons of fun with antics like this.

Rikka x Makoto is the thinking man's ship.

I bet she reeks too.

Not all thoughts are worthwhile.

yes

>Rikka x Makoto
Pleb
Real thinking men ship Lion x Doggo

Cumming on Nagisa's soles

I keep saying this, but no one believes me:

Wizard's only strong points were its fighting. It's too bad that the whole idea of magic-augmented fights were thrown right out the window with its failure.

I want to impregnate MakoP's armpits!

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are those pants pulled up to her bellybutton or what?

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DED

I love feet and I think "footpussy" is a disgusting term

I love Precure and I think "MakoPi" is a disgusting character.

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Kill me

do either of you like the Makopi?

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a.pomf.cat/nklkur.webm

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Haa-chan in KiraKira was so divine. She's too pure for this dirty world.

>Haa-chan in KiraKira

She's the Goddess from KiraKira's world.

No, she's the goddess from the maho worlds.

New MJ song? nice loop by the way, it made my day.

Who is imouto?

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Lala Manaka, she wants to invite little girls here to the Prism Paradise-pri

>stop watching your little girl cartoons and come to bed, user

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This but with Precure.

Fuck off.

Stop seducing me Erika

>tfw no Minamin wife to pull me away from these dead threads

I'm alive you pricks!

I don't want her die.

Not for long.
;_;

I hope they explain what her deal was before she gets erased.

toei-anim.co.jp/tv/precure/recipe/recipe_movie1.php
Kirarin Cookies

>Ingredients
(makes 20 cookies)
>Cookies
100g unsalted butter
80g powdered sugar
1 egg yolk
200g cake flour

>Decoration/Royal icing
250g powdered sugar
40g egg white (approx. 1 large egg)
Food colouring

>Preparation
- Bring the butter to soften at room temperature
- Sift the cake flour
- Prepare the icing cornets
- Line your baking sheet with parchment paper

>Instructions
1. Let's make the cookies. In a bowl, cream the butter with a rubber spatula until smooth, then add the sugar and mix to combine.
2. Add the egg yolk and continue mixing with a whisk.
3. Add half the flour, then mix with a spatula until it is no longer visible. Repeat with the other half of the flour.
4. Gather the dough with your hands and roll it into a ball.
5. Separate the dough into 3 equal parts. Ball each third up, flatten it out slightly, wrap in plastic wrap and chill in the fridge for 2 hours.
[Ichika: Allowing the dough to rest like this will make it easier to handle!]
6. Once your dough is chilled and rested, set it on a board, sandwich it between two sheets of plastic wrap, and flatten with a rolling pin until around 5mm/2" thick.
[Ichika: If the dough is too sticky, you can always sprinkle on a tiny bit of flour to help!]
7. Place your cookie cutters or shapes on the dough to cut the shapes that you want.
[Ichika: When you're cutting out your cookies, dipping your cookie cutter in a bit of flour will help keep it from sticking!]
8. Put your cut cookies onto the parchment paper-lined baking sheet, being careful to leave space between the cookies. Bake at 170C/340F for 15-20 minutes, then transfer to a wire cooling rack.
9. Let's make the royal icing. In a bowl, combine the sugar and egg white, and mix thoroughly with a rubber spatula.

10. Continue mixing with a hand mixer until stiff peaks form, around 5 minutes. The icing should be stiff enough that it doesn't drip at all from the hand mixer when you stop.
11. Divide the icing into smaller bowls, one for each colour that you want, and add food colouring one drop at a time with a bamboo skewer. Now we'll set aside a stiff version of the icing, then make harder and softer versions of diluted icings, all for different uses.
[Ichika: For white icing, you can just leave it plain without adding colour!]
[user: For Kirarin cookies, you'll want stiff pink, hard white, hard blue, hard pink, hard light yellow, and soft light yellow icing. It also says to do the cheek blush in light yellow instead of pink, though that's actually off-model. The hard white icing is only for the pupils, so decide for yourself whether it's worth the trouble.]
12. For the stiffest icing (which we'll need for Kirarin's ears and hair), we will use the icing as is. Pack a piping bag fitted with a star tip and set aside.
13. For the hard icing (which we'll use for outlines and precise drawings, like her eyes), take a bowl of the icing and carefully add a few drops of water, one drop at a time, while mixing well. The goal is to get an icing that will fall very slowly off the spoon.
14. Take one icing cornet for each colour and pack them with the hard icings you want using a spoon, then fold over the top and fasten with tape.

15. For the soft icing (which we'll use to fill in areas), take a bowl of icing and add a few drops of water, then add more, one drop at a time, until the icing is soft enough that it will just barely run smoothly off of the spoon and pile up.
[Ichika: We use this softer icing to colour in spaces because it makes a smoother surface, that the hard icing will never quite get. Try and make the consistency with that in mind!]
[user: You can use a spoon to apply this icing, though fancy pants will sometimes use a plastic squeeze bottle. Incidentally, cookie nerds call this pattern-filling technique "flooding".]
16. Let's ice the cookies. When filling in a large area of a cookie, use the hard icing to draw an outline, then fill in the middle with soft icing. Make sure to let it set properly until dries completely!
[Ichika: You can use a toothpick to help fill and spread icing in the smaller areas, and the handle of a spoon for the slightly larger ones!]
17. Let's decorate the Kirarin cookies. Take a round cookie and start by drawing the outline of Kirarin's head in hard light yellow icing. Now fill in the middle with soft light yellow icing.
18. Set the cookie aside to let the icing dry.
[Ichika: Before you start drawing on the icing, touch the surface to make sure it's dry.]
19. Once the icing is dry, use the stiff pink icing and pipe out her ears.
[Ichika: blah blah let it dry]
20. Using the same stiff pink icing, draw on her hair/bangs.
[Ichika: If you want to put kira-kiraru star in her hair, do so now before the icing dries!]
21. Draw on Kirarin's eyes and eyelashes using the blue hard icing, then leave to dry.
22. When the eyes have dried, use hard pink icing to draw the mouth and nose, and cheeks.
[Ichika: blah blah let it dry]
23. Next, draw the pupils in hard white icing.
24. Allow the finished cookies to dry for at least a day before storing.

toei-anim.co.jp/tv/precure/recipe/recipe_movie2.php
Mémoire Mille-feuille

>Ingredients
>Pie
3 Frozen pie crusts (18x18cm)
Powdered sugar

>Custard Cream
1 egg yolk
25g caster sugar
10g cake flour
90mL milk
vanilla oil
5g unsalted butter

>Raspberry butter cream
50g egg white (around 1-2 eggs)
65g powdered sugar
100g unsalted butter
1-2 tbsp. raspberry purée

>Decoration
Powdered sugar
Strawberry powder
50mL fresh cream
1 tsp. caster sugar

>Preparation
- Bring the butter to room temperature to soften
- Half-defrost the pie crusts
- Line a baking sheet with parchment paper
- Preheat the oven to 200C/400F
- Print out these stencils and cut out the animal patterns: toei-anim.co.jp/tv/precure/images/recipe/recipe_movie2/animal.pdf

>Instructions
1. Let's make the wing pastry. On half a pie crust, sketch out a wing pattern using a bamboo skewer, then cut the pattern out using kitchen shears. Make a matching mirror-image pair too.
[Ichika: Touching the uncooked crust with your hands for too long will melt the butter inside, and your mille-feuille won't puff up well when it bakes. Try to work quickly!]
2. Spread your (pie) wings on the baking sheet. Make three sets of wings in total for the three layers of the mille-feuille.
[Ichika: If your pie crust doesn't already have holes, use a fork to poke some little holes all over it.]
3. Let's bake the pie crust. Bake the wings in a 200C/400F oven for 10 minutes, removing them once they are all puffed up. Place a sheet of parchment paper over the wings, place another baking sheet on top, put on oven mitts and press down firmly on it with both hands to flatten the wings. With the second baking sheet still on top, return the wings to the oven and bake for another 10 minutes.
[Ichika: When the first sheet comes out of the oven, it'll be very hot! Be careful when you're handling it!]

4. Remove the wings from the oven, remove the top baking sheet, and sprinkle powdered sugar over top of the wings. Turn the oven up to 230C/450F and return the wings to the oven for 3-5 minutes to caramelize the sugar.
[Ichika: By caramelizing the sugar onto the pie, it'll give it a crispy texture!]
5. After they're done, transfer them to a wire rack to cool.
6. Let's make the custard cream. In a bowl, combine the egg yolk and caster sugar , and mix with a whisk until it develops a white-ish colour.
7. Add the cake flour and continue mixing until well combined.
8. Heat the milk in a saucepan over medium heat, until tiny bubbles begin to appear at the edges.
9. Gradually add the milk to the custard while mixing to combine.
[Ichika: If you add warm milk all at once, the egg yolk might curdle so add it little by little!]
10. Strain the combined custard through a wire strainer, then return it to a clean saucepan. Place the pan over medium heat while mixing with a rubber spatula.
11. Once the custard thickens, turn the heat down to low and continue mixing, scraping all the way to the bottom of the pan with your rubber spatula, until it becomes smooth and all the lumps have been worked out. Once it starts to become glossy, remove it from the heat.
12. Add a touch of vanilla oil and butter to the custard and stir until mixed, then transfer to a plastic storage container. Place a sheet of plastic wrap on top, ensuring that it touches the top surface of the custard, place the container in an ice water bath until it cools, then store in the fridge.
[Ichika: Make sure the plastic wrap is fully touching the custard's surface! This isn't just so it doesn't dry out, but so that water condensation doesn't form on it either!]
13. Let's make the raspberry butter cream. In a heatproof bowl, combine the egg whites and powdered sugar and lightly beat with a whisk.

14. Put some hot water in a pan, place the bowl in the hot water bath, and continue beating until the egg froth reaches 60C/140F.
15. Remove it from the heat, then mix with a hand mixer for around 5 minutes, until a stiff meringue forms.
16. Mix up your softened butter with a spoon, then add it around 1-2 tablespoons at a time to the bowl while mixing with the hand mixer.
[Ichika: Make sure the butter is super soft and that you add it little by little. Otherwise your butter cream will separate!
17. Now add in your raspberry purée a little bit at a time, mixing with the hand mixer between additions.
18. Let's assemble the mille-feuille. Place the bottom-layer pair of pie wings on a flat surface, pack a piping bag fitted with a round tip with the raspberry butter cream, and squeeze out a layer of small butter cream blobs on both to cover the whole surface. Place the pair of middle-layer wings on top.
19. Take the custard cream from #12 and stir it in a bowl with a rubber spatula until it smooths out. Pack a piping bag fitted with a round tip with the custard cream and, like in #18, pipe out a layer of custard blobs to cover the middle layer.
20. In a bowl, mix the powdered sugar and strawberry powder with a spoon until it becomes a solid pink.
21. Put the top-layer wings on a flat surface and place your cut-out animal shapes on top.
22. Using a mesh strainer, sprinkle a thin layer of the pink strawberry powder onto your wings.
23. Transfer your mostly-complete mille-feuille to a serving plate. Remove the paper cutouts from the top layer and place them on top of your mille-feuille.
[Ichika: Careful not to spill any powder while removing the little bits of paper. Use tweezers to lift them off slowly and carefully.]
24. Let's make whipped cream. Place the fresh cream and sugar in a metal bowl, set it in an ice water bath and beat with a whisk until stiff peaks form, then spoon out some whipped cream between the two wings for the pegasus' tail. (?!)

who's baking?

Can't remember, but have people posted more baking results since the first batch of images when the show started?

A bit, but doesn't seem like anyone's doing the recipes every week. It's been more people going back and doing the early recipes, especially Ichika's shortcake.

Looks editable, but a good effort overall for people like us. How did it taste?

You ever think if Regina could borrow Ai sometimes and take Ace out for a spin?

Dokkin Dokkin

Too hard to make desu

Kig JAV when?

Put them in a bowl ...

When you pay somebody to make one that doesn't include dude's in suits getting fucked.

>episode 20 of Motto Doremi
that was quite sad, I hope she turns out ok.

Mana kig in JAV pls

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Anymore news on this? Did they do SS yet? Does anybody care?

Did they even do MH?

I don't get it. What is this

An old dub.