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Dans la lune

November 22, 2020

Lemon shortcake

Lemon shortcake

Print this recipe
Serving Size
15cm round cake
Prep Time
1 hour
Cook Time
1 hour
Total Time
2 hours
Lemon shortcake

Ingredients

For the sponge cake :

  • 2 eggs
  • 60g white sugar
  • 35g plain flour or cake flour (T45) - sifted
  • 20g wheat starch - sifted (or 20g cake flour)
  • 15g unsalted butter
  • 20ml milk

For the syrup :

  • 3 tbsp water
  • 1 1/2 tbsp sugar

For the cream :

  • 300g heavy cream (more than 35% fat is preferable)
  • 40g white sugar (10%)
  • 6g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

For the lemon cream :

  • 40ml lemon juice (sieved)
  • 1 egg
  • 50g white sugar
  • 10g unsalted butter
  • 1/2 tbsp corn starch

Instructions

  • We get the sponge cake done
  • 1. Sift together the flour and wheat starch. Set aside. In a small saucepan, combine the syrup ingredients (water and sugar) and bring to a boil. Cook until all the sugar has dissolved. Remove from the heat and let it cool to room temperature. Set aside.
  • 2. Line the bottom and the sides of a 15 cm circle cake pan with parchment paper. Tip : Put a bit of butter on the inside of the cake pan, it helps the parchment paper stick to it. Set aside.
  • 3. In a mixing bowl add eggs and sugar. Whisk to combine in a hot water bath with an electric mixer until the mixture whitens, doubles in volume and forms ribbons (about 5~6min). Remove from the hot water bath and slow down to low speed for a few seconds and then stop.
  • 4. Gently add the sifted flour mixture from #1 and mix with a egg whisk until incorporated. (make sure the batter is free of lumps.)
  • 5. Microwave the butter (15g) and milk (20ml) for 15 sec at 600W, mix until the butter is melted.. Add about 2 tbsp of cake mixture (from #4) and mix. Pour the butter mixture little by little into the rest of the cake mixture from #4. Mix gently with a spatula until it is homogeneous. Do not over mix.
  • 6. Preheat the oven to 170°C. Pour the cake mixture into the prepared cake pan and gently tap the bottom of the pan on your counter top a few times to eliminate air pockets. Bake for about 20min or until done. Insert a skewer in the center of the cake : if there is no sticky butter residual, then your baking is done.
  • 7. Remove from the oven and take the cake out of the pan. Let it cool to room temperature on the wire rack.
  • Meanwhile, make the lemon curd
  • 8. In a medium bowl, whisk together egg and sugar. In an another microwave safe bowl, add lemon juice and microwave 20~25s at 600W. Gradually add the hot lemon juice into the egg mixture. Mix well after each addition. Add the corn starch (sifted) and mix.
  • 9. Transfer the egg mixture into a cooking pot, using a sieve. Add the butter and cook over medium-low heat, stirring constantly, until the mixture has thickened. Transfer to a bowl and set aside.
  • And fix the whipping cream
  • 10. In a mixing bowl, combine the whipping cream and sugar, beat at high speed until stiff.
  • NOTE : if your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix the cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak, then continue to beat until firm-peak.
  • Put it all together
  • 11. Using a sharp knife trim 2 to 3 mm from the top and the bottom of the cake to remove the brown surface layer. Then slice horizontally in 2 halves. Place 1 layer of cake, brush syrup from #1 on top, spread lemon cream, and then spread whipped cream. Repeat this one more time (cake+syrup+lemon). Finally add the top sponge cake layer, spread and whipped cream on top and sides of the cake.
  • 12. Sprinkle with any nuts your like to decorate. (I used Pralin for this cake.) Let sit in the fridge until you serve.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Fruits, Sweet cooking

November 19, 2020

Soup Dumpling | Xiao Long Bao | 小籠包

Soup Dumpling | Xiao Long Bao | 小籠包

Print this recipe
Persons
2
Prep Time
2 hours
Cook Time
15 minutes
Total Time
2 hours, 15 minutes
Soup Dumpling | Xiao Long Bao | 小籠包

Ingredients

For the wrap :

  • - 120g T55 or all-purpose flour
  • - 1g fine salt
  • - 60ml water
  • - 1/8 tsp vegetable oil

For the aspic :

  • - 160ml water
  • - 5g fresh ginger
  • - 5g green parts of a leak
  • - 1 tsp oyster sauce
  • - 8g gelatin powder dissolved in 1.5 to 2 tbsp water
  • - 7g Chinese chicken bouillon powder

For the filling :

  • - 100g pork belly - chopped roughly
  • - 100g ground pork (shoulder preferred) *arrange the split as you prefer
  • - 5~6g lard
  • - 3/4 tbsp grated fresh ginger
  • - 10g green long onion
  • - 1 tsp water
  • - 1/2 tsp sesame oil
  • - a dash of salt
  • - a dash of sugar
  • - 1 tsp Chinese shaoxing rice wine or cooking sake or white wine

For the dipping sauce :

  • - 2 tsp soy sauce
  • - 3 tsp rice or apple cider vinegar
  • - some fresh ginger - cut into julienne

Instructions

  • 1. Making the dough
  • In a bowl add flour, salt and mix well. Add the water then knead with your hand gently. Once the dough starts to be like crumbles, add vegetable oil. Knead until the dough comes together in a ball.
  • 2. Transfer to a working surface, and knead by hand for 3 minutes. Then cover with saran wrap and let sit for 1 hour.
  • 3. _Making the aspic (in advance, maybe a day before?)
  • In a small heat-safe cup, add gelatin and water. Mix. Set it aside.
  • 4. In a cooking pot add water, green parts of a leek, ginger and bring it to a boil. Once it boils, add chinese chicken bouillon powder, oyster sauce and mix. Remove from the heat. Strain the soup into a heat-safe plate and let it cool a little to 55~60℃.
  • 5. Add the soaked gelatin and dissolve it completely. Let it to cool to room temperature, and then chill in the fridge until firm.
  • 6. Making the filling
  • In your food processor, add pork belly and process until minced. Add the ground pork and process until combined well.
  • 7. Add cooking sake, water, sesame oil, fresh ginger, green long onion, lard, a dash of salt and sugar. Pulse until the pork turns into a paste. Transfer the meat mixture into a bowl. Cover it and keep it in the fridge if your aspic is not ready.
  • 8. Take out the aspic from the fridge and transfer it to the food processor. Pulse for a few seconds. Add the diced aspic to the pork mixture. Mix well. Cover and chill for now.
  • 9. Making the wrap
  • Take some of the dough and feed 1 to 2 times in position 1 of the Kitchenaid Pasta Roller. Change to position 2 or 3 and feed 1 to 2 times. Change to position 5 or 6 and feed 1 or 2 times. Finally change to position 8 (thinnest) and feed 1 or 2 times.
  • 10. Cut the dough with a ring (I used a 9cm diameter one). Transfer to a lightly floured plate (Keep the excess dough to make more wrappers at the end). 1 wrapper is about 8 to 9g, so if you don't use the pasta roller, take about 9g of dough & roll it directly into a disc shape with a rolling pin.
  • 11. Place some filling in the middle of a wrapper. Pleats the wrapper's edge with as many folds as you can :) (Pulling the edges make them thinner).
  • 12. Prepare the steamer: place a cloth or a parchment paper with holes. Place the dumplings. Steam for about 8 minutes.
  • 13. Meanwhile make the dipping sauce. In a small cup, add 2 tsp soy sauce and 3 tsp rice or apple cider vinegar. Mix. Place some fresh ginger, it's nice.
  • 14. Now it's ready! Enjoy :)
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Pork, Soup

May 6, 2020

Oreo Swiss Roll

Oreo Swiss Roll

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Serving Size
1 swiss roll
Prep Time
40 minutes
Cook Time
40 minutes
Total Time
1 hour, 20 minutes
Oreo Swiss Roll

Ingredients

For the cake : 30 x 26 cm (about) Jelly roll pan

  • 3 eggs
  • 60 white sugar
  • 50g plain flour/cake flour (T45)
  • 8g unsweetened cocoa powder
  • 1 tsp coffee powder
  • 20ml milk
  • 10g unsalted butter
  • 300ml heavy cream/whipping cream (more than 35% fat is preferable)
  • 45g white sugar
  • 8g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat
  • 8 oreo cookies

Instructions

  • 1. Remove the cream layer inside the oreo cookies. Crush the cookies. Set aside.
  • 2. Cut a piece of parchment paper to cover the bottom and sides of a 26x30cm jelly-roll pan.
  • 3. Sift flour, cocoa and coffee powder into a medium bowl and set aside. Pre-heat the oven to 190C degree.
  • 4. Beat the eggs and sugar with an electric hand mixer in another medium bowl, using a hot bath until it gets creamy.
  • 5. Add the sifted flour mixture and mix gently using spatula until smooth.
  • 6. In a small cup, add butter and milk and microwave it for 15sec at 600W. Gently mix until completely melted. Then add into the mixture gently. Mix well to combine.
  • 7. Pour the batter into the prepared sheet pan, flatten the surface with a spatula. Tap gently the bottom of the pan to punch out the air.
  • 8. Bake for about 12 minutes or until a cake tester inserted in the middle comes out clean.
  • 9. Remove from the oven, immediately loosen the edges of the cake from the pan gently. Flip the cake upside down. Peel off the parchment paper from the cake (I even use A4 paper sheets sometimes!). Cover the cake and let it cool down completely.
  • 10. Combine sugar and heavy cream in a bowl and whip until firm-peak. Add crushed oreo and mix.
  • NOTE : if your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak, then continue to beat until firm-peak.
  • 11. Spread the whipped cream from #10. Spread more thinly along the front edge of the cake (the part that will be rolled last).
  • 12. Roll the cake together with the parchment paper and then tighten the paper to firm it up. Wrap the paper firmly around the cake. Refrigerate a few hours to set.
  • 13. Slice to serve.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Sweet cooking

May 6, 2020

Japanese dry curry

Japanese dry curry

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Persons
5
Prep Time
30 minutes
Cook Time
20 minutes
Total Time
50 minutes
Japanese dry curry

Ingredients

  • 3 garlic cloves - finely chopped
  • 650g ground beef
  • 1 onion - finely chopped
  • 1 red onion - finely chopped
  • 1 carrot - finely chopped
  • 1 green bell pepper - roughtly chopped

For the seasoning :

  • 2 tbsp vegetable oil
  • 3 tbsp cooking sake or cooking white wine
  • 1 1/2 tbsp soy sauce
  • 2 tbsp worcestershire sauce
  • 2 tbsp honey
  • 1 tbsp ketchup
  • 40g tomato paste
  • 1 1/2 tsp kosher salt
  • 3 tbsp curry powder
  • 1/2 tbsp paprika powder
  • 1 tsp mustard
  • 1 tsp sugar
  • 3 to 5 hard boiled egg for topping

Instructions

  • 1. In a wok or skillet, heat 2 tbsp vegetable oil and fry garlic until fragrant. Add onion, red onion, carrot and cook, finally add ground beef, continue stir-frying until the meat is no longer pink.
  • 2. Add "seasoning" ingredients (cooking sake, soy sauce, worcestershire sauce, honey, ketchup, tomato paste, kosher salt, curry powder, paprika powder). Stir for another 3~5min over low heat. Then add green bell pepper. Cook for another few minutes.
  • 3. Add mustard and sugar. Stir well.
  • 4. Serve with hot steamed rice, top with an egg over the rice.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Beef, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Rice, Vegetables

June 27, 2018

Japanese-style Soft Boiled Egg (onsen tamago)

Japanese-style Soft Boiled Egg (onsen tamago)

Print this recipe
Persons
4
Japanese-style Soft Boiled Egg (onsen tamago)

Ingredients

  • 2 to 5 eggs
  • water as much as you need
  • 1 tbsp katakuriko/potato starch + dissolve with 1 tbsp water
  • If you want to eat "onsen tamago" just by itself :

Indegrient for the sauce :

  • 80ml water
  • 1/2 tsp cooking sake or cooking white wine
  • 1/4 tsp hondashi powder
  • 1/2 tbsp soy sauce
  • 1/2 tbsp mirin
  • 1/2 tsp white sugar

Instructions

  • 1. Add water in a medium cooking pot and bring it to almost boiled. Once there, remove from the heat and slowly add water to reduce the heat to about 80℃ degree. Immediately add dissolved katakuriko/potato starch and mix.
  • 2. Then gently place the eggs in the hot water using a ladle.
  • 3. Cover and leave for about 15 min (for 2 eggs), about 20 min (for 4 eggs). Remove from the hot water and leave it about 1 minute. Then put in the cold water. (No need to add ice.)
  • 4 Crack the egg into a serving plate (or bowl) and pour the sauce. Enjoy!
  • Also, serve over udon, ramen, rice, or donburi with any kind of food.

For the sauce :

  • In a small cooking pot, add all the sauce ingredients and bring it to a boil. Simmer for about 1 min. Let it cool, then chill in the fridge until you need.

Notes

You can enjoy onsen tamago either cold or warm, as your choice:)

© 2022 Copyright Dans la lune

2 Comments Filed Under: Cooking, Cooking Recipe, Egg, Everyday cooking, Fast & Yummy, Soup, Vegetables

January 4, 2018

Vanilla madeleine

Vanilla madeleine

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Vanilla madeleine

Ingredients

  • 150g plain flour or cake flour (T45)
  • 30g almond flour/powder
  • 1 tsp baking powder
  • 200g unsalted butter
  • 170g sugar
  • 3 egg
  • 50g yogurt
  • 1 tbsp honey
  • 1 tsp vanilla extract

Instructions

  • 1. In a medium bowl, sift together cake flour, almond powder/flour and baking powder. Set aside.
  • 2. Microwave the butter until it melts. Set aside.
  • 3. In a large bowl, whisk eggs and add sugar at a time. Beat them until creamy or doubled in volume by using an electric mixer (about for 5 to 6 min).
  • 4. Add vanilla, yogurt, honey. Mix them to combine evenly.
  • 5. Add dry mixture from step #1 into the egg mixture and mix together well. Pour the melted butter into the mixture and mix with a rubber spatula until thoroughly combined.
  • 6. Preheat the oven to 180C degree.
  • 7. Brush the madeleine mould's tin with melted butter (extra) and dust with flour. Dab away the excess oil. Spoon the batter into the mold and bake the madeleine for about 12 to 15 min or until puffed and light brown.
  • Let them cool.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Cookies, Cooking, Cooking Recipe, Danish Pastry, Food Yummy, Sweet, Sweet cooking

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