Name: Cacao Pretz - Bitter Pocky
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 95g plain flour/cake flour (T45); 5g black cocoa powder; 25g unsalted butter; 30g sugar; 15ml water; 20ml milk; ; 20g white chocolate (optional) - cut into small pieces

May 27, 2020

Cacao Pretz – Bitter Pocky

Cacao Pretz - Bitter Pocky

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Chocolate, Cookies, Cooking, Cooking Recipe, Fast & Yummy, Sweet cooking

Cacao Pretz - Bitter Pocky

Ingredients

95g plain flour/cake flour (T45)
5g black cocoa powder
25g unsalted butter
30g sugar
15ml water
20ml milk
20g white chocolate (optional) - cut into small pieces

Instructions

1. Preheat the oven to 180℃ degree.
2. Place flour, black cocoa powder and sugar in a food processor and process to mix, then add butter, water and milk. Re-process the machine and run until blended well (until the dough turns like a crumbly ball).
3. Transfer the dough on a lightly floured surface and knead it to shape into a circle. Roll out the dough to about 0.3 to 0.5 cm thickness square shape and cut them into a long stick shape using the knife.
4. Place them on the baking sheet you prepared.
5. Bake them for about 10 to 12 mins. Let the pocky cool down completely.
If you want to decorate with white chocolate
6. Melt the white chocolate in a hot water bath (50℃), dip the end of the pocky (about 1cm) into chocolate. Let the excess drip off, and place on the plate. Let stand until chocolate is set.

https://atelierlalune.com/2020/05/cacao-pretz-bitter-pocky/

New

May 24, 2020

Fluffy black bread – Pull apart bread – Chigiri pan – Yudane

Fluffy black bread - Pull apart bread - Chigiri pan - Yudane

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Bread, Bread & Pizza, Cooking, Cooking Recipe, Danish Pastry, Everyday cooking, Halloween, Sweet cooking

Fluffy black bread - Pull apart bread - Chigiri pan - Yudane

Ingredients

Yudane :

80g Bread flour (T65)
3.5g fine salt
65ml boiled water

Bread :

110g bread flour (or 105g / T65 + 5g gluten powder)
10g black cocoa powder
30g sugar
20g butter
95ml milk
2.5g dry instant yeast

Instructions

Making Yudane
1. Add bread flour, salt in a heatproof bowl. Add boiling water and mix well, using spatula until uniformly blended. Cover with plastic wrap until use. Or you can leave it in the fridge overnight.
Making Bread
2. Add all bread ingredients and the yudane from #1 in the pan of your bread machine (as per manufacturer instructions) add yeast in the yeast compartment. Select dough cycle and press start.
3. When the dough cycle is complete, remove and place it on a floured surface. Punch the dough down and cover it with a wet cloth. Take bench time for 15~20min.
4. Grease the pan (I used a 18x18cm square mold). Punch the dough down, divide them into even-sized pieces (16 pieces) and place them in the mould. Note : leave some space between balls, the dough will double in size. Cover and let the dough rise in a warm place (or an oven at 35℃) until the dough has doubled in volume for about 40 to 60 min depend on season.
5. Sprinkle the flour lightly over the leavened bread and pre-heat the oven to 170℃. Reduce to 160℃ and bake it for about 15 min.
6. Remove from the oven and let it cool down on a wire rack.
7. Decorate the bread as you want :-) Black bread is tasty with whipped cream, strawberries jam, nutella, etc. Of course the butter too! Enjoy!

https://atelierlalune.com/2020/05/fluffy-black-bread-pull-apart-bread-chigiri-pan-yudane/

May 23, 2020

Strawberry Tiramisu

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Cake, Chilled Desserts, Cooking, Cooking Recipe, Fruits, Sweet cooking

Strawberry Tiramisu

Ingredients

For the strawberry puree

200g Strawberry - cut into small pieces
30g white sugar
1 tsp lemon juice

For the base cake

2 eggs
40g white sugar
40g plain flour/cake flour (T45)
10g unsalted butter
10ml milk

For the strawberry cream

250ml heavy creem
40g white sugar
250g mascarpone cheese
50g white sugar
350g strawberry - cut into small cubes

For the topping

30g white chocolate - shaved

Instructions

Making the base cake
1. Cut a piece of parchment paper to cover the bottom and sides of a jelly-roll pan.
2. Sift flour into a medium bowl and set aside. Pre-heat the oven to 190C degree.
3. Beat eggs with sugar in a medium bowl until creamy (about 3 min) with an electric hand mixer.
4. Add the sifted flour and mix gently using spatula or a egg wisk until moistened.
5. In a small cup, add butter and milk and microwave for about 15 sec at 600W, take a small amount of the mixture from #4 and add it into the butter mixture.
6. Pour the batter into the prepared sheet pan, Flatten the surface with the spatula. Tap gently the bottom of the pan to punch out the air. Bake for about 10-12 minutes or until a cake tester inserted in the middle comes out clean.
7. 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 you just used for baking (I actually use printing paper sheets). Cover and let the cake cool completely.
Making strawberry syrup
In a small cooking pan, add strawberry, sugar and lemon juice. Heat over medium heat and cook until strawberries are softened. Set aside.
Making the cream layer
8. Combine sugar (40g) and heavy cream in a bowl and whip until soft-peak with a electric hand mixer. Set aside. In an another bowl, add mascarpone and sugar (50g). Whip until soft and smooth. Add gradually whipped cream into a mascarpone and mix well.
9. Add the strawberry (450g) and mix together.
Finalize the Tiramisu
10. Place the sponge cake at the bottom of the serving plate you are going to use. Then spread the strawberry syrup onto the cake evenly. Pour the cream mixture from #8 over the sponge cake. Sprinkle shaved white chocolate over the cream.
11. Refrigerate for a few hours or overnight before serving.

https://atelierlalune.com/2020/05/strawberry-tiramisu/

May 21, 2020

Oreo Churros

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Chocolate, Cooking, Cooking Recipe, Deep Fried, Fast & Yummy, Sweet cooking

Servings: 4 persons

Oreo Churros

Ingredients

6 oreos cookies
70g all purpose flour (T55) - sifted
1 tbsp sugar
1/3 tsp fine salt
15g unsalted butter
230ml water
1 tbsp milk

Instructions

1. Remove the cream layer inside the oreo cookies, process the cookies to a fine crumb in a food processor.
2. In a small bowl, sift the flour and then add the oreo fine crumbs from #1 and mix. Set aside.
3. In a medium saucepan, add water, milk, salt, butter and sugar. Heat until the butter is melted and the mixture start boiling (remove from the heat just before it boils). Add the flour mix from #2 and mix them to combine evenly using a wooden spoon. The dough will lump and pull away from the saucepan easily.
4. Spoon the dough into a pastry piping bag fitted with a star tip. Add enough oil to a saucepan and heat to about 180°C over medium heat.
5. Squeeze the dough into the hot oil and cut it to release into the oil with scissors. Fry the churros on each side.
6. Transfer them on a paper towel-lined plate to drain, roll in sugar all sides to coat. Repeat this process with the remaining dough.
7. Enjoy!

https://atelierlalune.com/2020/05/oreo-churros/

May 17, 2020

Black baguette made with black cocoa powder

Prep Time: 2 hours, 30 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 45 minutes

Bread, Bread & Pizza, Chocolate, Cooking, Cooking Recipe, Everyday cooking

Black baguette made with black cocoa powder

Ingredients

240g bread flour (T65)
10g black cocoa powder
5g fine salt
1/2 tsp malt powder
20g white sesame
2g dry yeast
205ml water

Instructions

1. In a medium bowl, add all the ingredient (except water) and mix evenly. Pour water and mix with a spatula to make a soft dough. Cover and let rest for 15 min. Remove the cover and knead the dough a few times with a spatula. Cover and let rest for 15 minutes again. Remove the cover and knead the dough (with a spatula) a few more times. The dough will be elastic, soft and smooth, even a bit airy. Keep it like that. Finally cover and let rise in a warm place for a few hours or until it doubles in size.
2. Coat the work surface with a bit of flour, then put the dough on it. Split the dough in half. Cover and let them rest about 10 to 15 minutes.
3. Then fold both ends over the center. With the seam side down, roll the dough into a 30~35 cm long slender loaf. You can hold it vertically to help stretch it into shape too.
4. Transfer the baguette to a lightly floured cloth, seam side down to rest. Lift up the cloth between the 2 baguettes into a pleat to help the dough hold its shape. Let it rise for about 40min in a warm place or until it about doubles in size (the volume increase actually depends on the temperature).
5. Pre-heat the oven to 240℃ degree.
6. Once the baguettes have risen, gently transfer them onto a parchment-lined baking sheet (seam side down). Slash cut each baguette 3 or 4 times along its length on the diagonal, using a baker's lame, razor blade or a very sharp knife.
7. Mist lightly with water and put the baguette into the oven. Bake for about 15 minutes. Let it cool on a wire rack.

https://atelierlalune.com/2020/05/black-baguette-made-with-black-cocoa-powder/

May 12, 2020

Japanese Miso Soup – Miso Shiru with Tofu

Japanese Miso Soup - Miso Shiru with Tofu

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Soup, Tofu

Servings: 5 persons

Japanese Miso Soup - Miso Shiru with Tofu

Ingredients

800ml water
1/2 onion - finely sliced
55g white miso paste
1/2 tbsp hondashi powder
240g tofu (soft or firm) - (cut into bite size pieces.)
*I like soft tofu for miso soup.

Instructions

1. In a cooking pot, add water and onion. Bring it to a boil, then add miso paste.
2. Once miso paste is melted completely, add tofu and hondashi powder. Bring it to a boil.
3. Serve hot!

https://atelierlalune.com/2020/05/japanese-miso-soup-miso-shiru-with-tofu/