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 11, 2020

Black bread loaf – Black shokupan with bread machine

Black bread loaf - Black shokupan

Prep Time: 2 hours

Cook Time: 45 minutes

Total Time: 2 hours, 45 minutes

Asian & Wafu, Bread, Bread & Pizza, Cooking, Cooking Recipe, Danish Pastry, Everyday cooking

Black bread loaf - Black shokupan

Ingredients

340g bread flour (or 335g/T65 and 5g/gluten flour)
10g black cocoa powder
230ml water
12g whole milk powder
30g sugar
6g salt
10g glucose syrup
32g unsalted butter
5g active dry yeast

Instructions

1. Add water, bread flour (and gluten, optionally), black cocoa powder, sugar, salt, glucose syrup 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 in the pan and add yeast in the yeast compartment.
3. When the dough cycle is complete, remove it from the machine and place on a floured surface.
4. Punch the dough down and divide it in 3 pieces. Cover them with a dry cloth. Let rest for about 15min.
5. Working with one piece at at time, use a rolling pin, roll the dough back and forth, shaping it into a flat oval. Fold it length-wise, bringing both sides onto the centerline. Then roll it up. Place the shaped dough, seam side down, in a greased loaf pan. Repeat with the other dough balls, placing another in the center, and the last one at the other end of the pan.
Cover and let rise for 40~60min or until the dough rises to 85~90% of the square pan height.
6. Preheat the oven to 190℃. Cover the pan with a lid and bake for 30 minutes.
7. Unmold and transfer the bread to a cooling rack. Wait till it completely cools down before slicing.

https://atelierlalune.com/2020/05/black-bread-loaf-black-shokupan-with-bread-machine/

May 3, 2020

Soy Sauce ‘Shoyu’ Senbei

Shoyu Senbei - Senbei with soy sauce

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Asian & Wafu, Bread & Pizza, Cookies, Cooking, Cooking Recipe, Fast & Yummy, Rice, Sweet cooking

Shoyu Senbei - Senbei with soy sauce

Ingredients

20g rice flour
1/2 tsp sugar
1/4 tsp fine salt
1/2 tbsp grated parmesan
1 tbsp white sesame
20ml boiled water
150g steamed japanese rice (reheat with a microwave if was frozen)

For the dipping :

1/2 tbsp soy sauce
1/2 tsp mirin
1/2 tsp sugar
1/4 sheet of nori/seaweed - cut into small pieces

Instructions

1. In a heat-safe bowl, add rice flour, sugar, grated parmesan and salt. Mix well.
2. Slowly pour the boiled water, using a cooking scale to help you add the right quantity. Mix with a silicone spatula until it comes together.
3. Add the steamed rice (microwave it for 30 sec at 600W if it was frozen) and sesame. Knead with your hand (or a spatula) until well combined. Pre-heat the oven to 200℃.
4. Spoon some rice mixture (about 1 to 2 tbsp) and make it into a ball, then flatten it with your hand. Make it even thinner, using your fingers. Place on a baking sheet on an oven tray. Repeat until you have used up all the rice mixture.
NOTE : a thinner senbei will be crispier.
5. In a small bowl, add the dipping ingredients (soy sauce, mirin and sugar) and mix. Set aside.
6. Bake senbei 10 min, pull it out from the oven once and flip them all once. Brush the dipping sauce from #5 onto each senbei and sprinkle some nori over the sauce.
7. Then put it back to the oven and bake for another 10 min.
8. Transfer to a wire rack.

https://atelierlalune.com/2020/05/soy-sauce-shoyu-senbei/

April 25, 2020

Char Siu (BBQ pork belly)

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pork

Servings: 5 persons

Char Siu (BBQ pork belly)

Ingredients

1kg skinless, boneless pork belly - cut in 2 or 3 long stripes

For the seasoning :

50g white sugar
2 tbsp soy sauce
1 1/2 tbsp dark soy sauce
1 garlic clove - grated
1 thumb of ginger - finely julienne
1 tbsp shaoxing cooking wine or cooking sake or white wine
1 anise seed
1/2 tbsp oyster sauce
1 tbsp honey

Instructions

1. In a bowl add all the seasoning ingredients and mix.
2. Place the pork in a container or ziplock bag. Add the sauce (from step 1) and Marinate 24 to 48 hours in the fridge.
Next day
3. Preheat oven to 190℃.
4. Line a tray with foil and place the marinated pork. Bake for 20 minutes.
5. Remove from the oven once and flip the pork. Bake for another 15 minutes at 200℃.
6. Remove from the oven once more and flip the pork. Cook again, 8 to 10 minutes, at 200℃.
7. Meanwhile, prepare the sauce. Transfer the dipping sauce from the ziplock bag to a small cooking pan and bring it to a boil. Once it has boiled, simmer for a few minutes or until the sauce has thickened a little. Set aside.
8. Wait 10-15 minutes before slicing.
9. Slice the pork thickness as per your taste, then serve with sauce!

Notes

Char Siu is good for the ramen topping, also fried rice! Or why not make the char siu buns:)

https://atelierlalune.com/2020/04/char-siu-bbq-pork-belly/

April 16, 2020

Nutella ice cream with compressor machine

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Chilled Desserts, Chocolate, Cooking, Cooking Recipe, Ice Cream, Sweet cooking

Nutella ice cream with compressor machine

Ingredients

1 egg yolk
50g white sugar
400ml whole milk
1 tbsp glucose powder
120g nutella
150ml heavy cream

Instructions

1. In a bowl add egg yolk. Pour the milk in little by little, and mix. Add sugar and mix.
2. Transfer this milk mix into a small pan and heat it up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
3. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, add glucose powder and nutella into the milk mixture. Mix well with a spatula until all is dissolved. Let it cool down completely in a water bath.
4. Once the milk mixture is cooled completely, add heavy cream. Whisk until well combined.
5. Place the mixture in your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on how cold the mixture is. In case of doubt, you should let it run until the mixture turns thick and creamy.
6. Transfer the ice cream to a storage container, and let it freeze until you eat!

Notes

I use a Cuisinart ICE 100, but any other similar compressor machine will do.

https://atelierlalune.com/2020/04/nutella-ice-cream-with-compressor-machine/

April 9, 2020

Curry senbei (okaki) Japanese Rice Crackers

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Bread & Pizza, Cookies, Cooking, Cooking Recipe, Fast & Yummy, Japanese, Rice, Sweet cooking

Servings: about 15 senbei

Curry senbei (okaki) Japanese Rice Crackers

Ingredients

20g rice flour
15 to 20g Japanese curry roux (grated) or 1/2 tbsp curry powder
1/2 tsp fine salt
1/3 tsp sugar
20ml boiled water
150g steamed japanese rice (microwave it if the rice was frozen)
1 tbsp sesame

Instructions

1. In a heat-safe bowl, add rice flour, grated curry roux (or curry powder), sugar and salt. Mix well.
2. Slowly pour the boiled water, using a digital cooking scale. Mix with a silicone spatula until it comes together.
3. Add the steamed rice (microwave it 30s at 600W if it was frozen) and sesame. Knead with your hand (or spatula) until well combined. Pre-heat the oven to 200℃ degree.
4. Spoon some rice mixture (1 to 2 tbsp) and make a ball shape, then flatten it with your hand. Make it thinner using your finger. Place on a baking sheet on an oven tray. Repeat until you use up all the rice mixture.
NOTE : Thinner will make a more crispy senbei!
5. Bake the tray 10min, remove from the oven once and flip all the senbei. Then put it back to the oven and bake again for 10 min.
6. Transfer to a wire rack.

Notes

I also tried with a "Farine de riz complet" and it worked.

https://atelierlalune.com/2020/04/curry-senbei-okaki-japanese-curry-rice-crackers/