食谱 | Dans la lune

September 19, 2020

Homemade Gyoza Wrappers with Kitchenaid

Gyoza Wrappers w KitchenAid Stand mixer

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Serving Size

about 12 to 15 gyoza wrappers

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Gyoza Wrappers w KitchenAid Stand mixer

Ingredients

100g cake flour/plain flour (T45)
1/3 tsp fine salt
1/2 tbsp rice flour (optional)
50ml boiled water

Instructions

1. Add flour, salt and rice flour into a large bowl and stir well. Add hot water and stir with a rubber spatula. Then knead the dough by hand for about 1 to 2 minutes until it gets smooth. You can shape it into a ball.
2. Let the dough sit in the bowl for about 15 min, covered with a damp cloth.
3. Remove the bowl of your stand mixer and attach the pasta roller to it.
4. Take some of the dough (about 1/3), shape into an oval. Flatten it and dust it with flour on both sides.
5. Feed the dough through the pasta roller (setting 1 - thickest), at least 3 to 5 times or until the dough is smooth. Turn dial to the thickness setting 3 or 4 and run the dough through once or twice. Repeat (once or twice) at each following position until you reach setting 8. The target thickness really depends on your own preference. I like thin skin, so I roll it until setting 8 :)
6. Lay the rolled out sheet of dough on a cutting board and cut it out, using a circle cookie cutter (8~9cm diameter suggested). Dust the cut out wrappers with katakuriko/potato starch and set aside. Repeat as many times as you can.
Gather all the scrap dough, put it all together and re-roll it a few times until it becomes thin layers again.

Notes

I usually make 300g for 5 people.

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July 20, 2020

Oreo layer cake

Oreo layer cake

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Serving Size

18 cm whole cake

Prep Time

1 hour

Cook Time

1 hour

Total Time

2 hours

Oreo layer cake

Ingredients

For the bottom cookies :

45g unsalted butter
50g plain flour/cake flour (T45)
12g almond flour
50g sugar
1 tbsp instant coffee powder
a dash of salt

For the cream layer :

8 oreo cookies
90g mascarpone cheese
3 kiri cheese (about 60g)
100g heavy cream/whipping cream
40g white sugar
1 tbsp vanilla syrup - optional
4g gelatin sheets - soak in the water for about 5 min before usage

For the chocolate layer :

100ml heavy cream/whipping cream
150ml whole milk
120g milk chocolate - cut into small pieces
4g gelatin sheets - soak in the water for about 5 min before usage
1/2 tbsp sugar (optional)

Instructions

Making the bottom layer
1. Line the bottom of a 18 cm circle cake pan (removable bottom) with parchment paper.
2. Process flour, almond powder, sugar, salt and coffee powder in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should be crumbly.
3. Spread the crumbs onto the baking sheet and bake for about 25 mins at 160℃. Remove from the oven. While the crumbs is hot, press them into the bottom, using a spatula. Set the cake pan aside in the fridge.
Making the cream layer
4. Remove the cream layer inside the oreo cookies. Crush the cookies. Set aside.
5. In a bowl, add mascarpone and kiri and mix with a electric hand mixer. Add sugar and mix. Then add vanilla syrup and mix.
6. Soak the gelatin sheet in the water for about 5 min. In a microwave safe bowl, add the soaked gelatin sheet and microwave for 15 sec at 600W. Gently pour the melted gelatin into a cheese mixture (step 5) and mix well until smooth.
7. In an another bowl, beat heavy cream until soft peaks. Add the whipped cream into the cheese mixture (step 6) gradually and mix well. Add the crushed oreo (step4) and mix.
8. Transfer oreo cream over the cookies base which you have made at step 3. Let it set in the fridge.
Making the chocolate layer (once the cream layer has set.)
9. In a cooking pan, add haevy cream and milk and sugar (optional) and heat over medium heat. When it has almost boiled, remove from the heat and add chocolate. Mix well until the chocolate is melted completely. Using a fine mesh filter, strain the chocolate mixture into a heat-safe bowl. In a microwave safe bowl, add the *soaked*gelatin sheet and microwave for 15 sec at 600W. Pour into a chocolate mixture and mix well.
10. Once the chocolate mixture is at room temperature, gently pour over the oreo cream layer and chil in the fridge until it has set.
11. Unmold the cake and serve:)

Notes

Tip on How to unmold : wet a towel with hot water and apply to the side of cake pan gently. Place the cake mold onto the jar (like a jam jar) and slide the side or the cake pan down.

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May 24, 2020

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

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

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Serving Size

18cm x 18cm square mold

Prep Time

1 hour

Cook Time

30 minutes

Total Time

1 hour, 30 minutes

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!

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March 27, 2020

Homemade Shio Ramen

Homemade Shio Ramen

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Persons

5

Prep Time

1 hour

Cook Time

15 minutes

Total Time

1 hour, 15 minutes

Homemade Shio Ramen

Ingredients

2 or 3 boneless chicken thighs - discard excess fat
1L + 1L water
some green parts of a leek (optional)

For the chicken sauce

2 tbsp mirin
2 tbsp cooking sake or cooking white wine
2 tbsp soy sauce
1 1/2 tbsp sugar

For the shio soup base :

1 leek - sliced (about 5mm) or roughly chopped
3 garlic cloves - grated
2 tbsp kosher salt
1 tbsp weipa, shantung or chicken stock powder
1 tbsp katsuo flake
30ml vegetable oil
2 tbsp sesame oil
3 tbsp cooking white wine or cooking sake
1 tsp soy sauce
1 tsp hondashi powder

Instructions

1. making the soup stock In a big cooking pot, add 1L water, chicken, green parts of a leek and ginger (optional). Heat over high heat and bring it to a boil. Once it boils, reduce the heat to low and simmer for about 10 min.
2. Remove from the heat. Take the chicken, leek and ginger out to a plate. Strain the stock with a sieve to another big cooking pot. Add 1L water more into the stock, then set aside.
3. In a frying-pan, heat 1 tbsp oil and place the boiled chicken skin side down. Cook for about 3~4 min both sides or until a nice golden brown. Add the chicken sauce ingredients (mirin, cooking sake, soy sauce, sugar) and cook until the sauce is reduced about half while flipping the chicken. Turn off the heat. Slice the chicken into bite-size pieces and set aside for the ramen topping.
4. making the shio sauce soup base In a small heat-resistant bowl, add the chopped leek, garlic (grated), shantung, katsuo flake and kosher salt. Set aside.
5. In a small cooking pot, add sesame oil, vegetable oil and heat over medium heat until almost boiled. Remove from the heat and pour this oil over the leek in the bowl from #4. Mix.
6. Add cooking sake, soy sauce and hondashi powder. Mix and set aside.
7. Cook noodles according to the package instructions. Meanwhile, place some "shio soup base" in a serving bowl and pour the soup stock (boiled). Immediately place the cooked noodle into the soup stock. Top with chicken and julienne'd leek over the noodle. Serve hot!

Notes

You can change the quantity of shoyu soup base you add depending on how strong you like it ;-)
You can also add just boiled water to the shio soup base!

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March 26, 2020

Homemade Thai Yellow Curry Paste

homemade yellow paste Thai Curry

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Persons

5

Serving Size

about 250g

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

homemade yellow paste Thai Curry

Ingredients

For the curry paste (about 250g)

5 garlic cloves
2 shallots
20g fresh ginger
1 tsp kosher salt
about 5 fresh kaffir lime leaves (or 1 skin of lime) - spine removed
1 to 2 fresh red or green chilli
2 tbsp curry powder
1 tbsp turmeric powder
4 tsp coconut sugar or brown sugar
50ml vegetable oil
2 fresh lemongrass
1/2 tsp kapi (Thai shrimp paste) - (optional)
1 tbsp coriander powder
1 tbsp cumin powder

Instructions

1. In your hand blender's beaker, or in a food processor, add all the curry paste ingredients.
2. Blend to make a paste. Scrape down the sides from time to time, and blend again (The same applies if you are using a food processor). Your yellow curry paste is done!

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March 22, 2020

Homemade soy sauce (shoyu) ramen

Homemade soy sauce (shoyu) ramen

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Persons

5

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

Homemade soy sauce (shoyu) ramen

Ingredients

650g pork belly
1.2L + 1L water
green parts of a leek
fresh ginger (optional)
50ml cooking sake or cooking white wine

For the soy sauce soup base :

(A)
50ml vegetable oil
1 tbsp sesame oil
10cm leek - cut into small pieces
1 tsp katsuo flakes
3 garlic cloves - grated
(B)
100ml soy sauce
3 tbsp cooking sake or cooking white wine
2 garlic cloves - grated
1/2 tsp balsamic vinegar
1 tsp hondashi powder
1/2 tsp sugar
2 tbsp weipa, shantung, chicken stock powder
1/2 tbsp oyster sauce
(C)
50ml soy sauce
50ml mirin
2 tbsp honey
1 tbsp sugar
1/4 tsp hondashi powder

For the topping : your choice,

leek - cut into julienne
egg - boiled
char siu - sliced
grated white sesame

Instructions

1. making the soup stock In a big cooking pot, add 1.2L water, pork belly, green parts of a leek and ginger. Heat over high heat and bring it to a boil. Once it boils, reduce the heat to low and simmer for about 30 min.
2. Remove from the heat. Take pork belly, leek and ginger out to a plate. Strain the stock with a sieve to another big cooking pot. Add 1L (another) water more into the stock, then set aside.
3. In a frying-pan, add all the ingredient (C) and bring it to a boil. Place boiled pork skin side down. Cook for all sides until a nice golden brown. Cut into slices and set aside.
4. making the soy sauce soup base
In a small heat-resistant bowl, add (B) and set aside. In a samll cooking pot, add (A) and bring it to a boil, simmer for 2 minutes. Immediately strain (A) into (B). Mix well until combined. Set aside.
5. Cook noodles according to the package instructions. Meanwhile, place some shoyu soup base in a serving bowl and pour the soup stock (boiled). Immediately place the cooked noodle into the soup stock. Topping as you like. Serve hot!

Notes

You can change the quantity of shoyu soup base you add depending on how you like it.
You can also add just boiled water to the soy sauce soup base, if you have already char siu or any topping on:)

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