1. Mix dry ingredients (plain flour, tapioca flour, potato starch) in a bowl and mix well. Transfer to "Philips Pasta Maker" equipped with the udon extrusion disc. Close lid.
2. Turn the machine on and set it for the quantity you are going to be making. Press Start.
3. Slowly pour water through the opening in the lid.
4. Udon dough will begin to form and udon noodle will come out within a few minutes (3 min). Cut the first udon noodles at about 10cm length and put them back in the machine's mixing tank. That's because the first udon is not smooth enough.
5. The noodles will be extruded. Now cut the udon every 30 to 35cm following your preference.
6. Toss the udon noodles with a little bit of flour or potato starch to prevent sticking.
7. Repeat until the machine stops or the dough is finished.
Serve with hot soup or cold or prepare for stir-fry!
1. In a bowl, add egg white and mix lightly with a egg whisk. Add white sugar, brown sugar and mix.
2. Add hazelnut oil, mix. Add milk and then mix.
3. Add glucose syrup and mix. Then add salt and baking soda. Mix. Add sifted flour in a few times and mix. Let it sit for about 10 min.
4. Heat your pan and brush with oil on both sides. Once the pan is hot, decrease the heat to low. Pour 1 to 2 tbsp batter on the pan, cook the cone until nicely browned on both sides, flipping occasionaly.
5. Immediately move to your countertop to shape the cone. Form into a cone while it's hot, squeezing the end to seal. Repeat for the next.
150 to 200g sugar (use more or less depending on your taste)
a dash of salt
water, as much as necessary
1. Place azuki beans into a cooking pot and add about 800ml water (3 to 4 times the azuki weight). Cook over high heat and bring it to a boil.
2. Once it is boiling, reduce the heat to medium-low and cook for 5 min. After 5min turn off the heat and cover, let it rest for 15 to 20 min. Then drain well.
3. Transfer the cooked azuki beans into a clean cooking pot. Add 600ml water, cook over medium-high heat and bring it to a boil. Once boiling, skim off scum. Then cover and cook for about 30 min over medium-low heat. Check regularly that the water level is high enough to cover the beans.
4. After 30 min, check if azuki is ready. If not soft enough, cook another 10 min. Once ok, remove from the heat. Cover and let it rest for 30 min.
5. After 30 min, turn the heat to medium-high heat. Again check that you have just enough water to cover the azuki (adjust by adding or removing water as needed). Just before it boils, add sugar (first 150g then add more if any till 200g) and a dash of salt.
6. Cook for 15 to 20 minutes on medium heat, while stirring occasionally. Let almost all the water evaporate. Transfer to a plate!
7. If you don't use it all, wrap the leftover and freeze. Usually I freeze it in separate 100g portion.
1. Add milk, egg, bread flour, (gluten flour), sugar, salt, and milk powder in the pan of your bread machine. Select dough cycle and press start as per manufacturer's instructions.
2. After 5 min, add butter and add yeast in the yeast compartment.
3. When the dough cycle is complete, remove the dough from the machine and place it on a floured surface.
4. Punch the dough down while sprinkling pearl sugar and knead together gently. Then divide it in 8 to 10 pieces and lightly shape the dough into balls. Cover them with a dry cloth. Let rest for about 15min bench time.
5. Re-shape each piece into a round ball. Arrange them on a lined baking tray or in a cupcake or muffin mold (as you prefer). Cover with a damp cloth and let rise for 40~60min in a warm place or until the dough has doubled in volume.
6. Bake in a preheated 180℃ oven for 10 to 12 min. Remove from the oven and let it cool down on a wire rack.