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Homemade spring rolls wrapper

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Homemade spring rolls wrapper

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Vegetables

Homemade spring rolls wrapper

Ingredients

  • 100g bread flour (T65)
  • 50g cake flour/plain flour (T45)
  • 2 1/2 tsp corn starch
  • 1/4 tsp salt
  • 1/4 tsp sugar
  • 300ml water
  • 2 1/2 tsp vegetable oil

Instructions

  • 1. With an egg whisk or a spoon mix the dry ingredients in a bowl.
  • 2. Add water and mix well, then the oil. Keep on stirring until well combined. Let it sit about 1h at room temperature.
  • 3. Heat a non-stick frying-pan at medium heat, once it is hot then reduce the heat to low. Then quickly brush the batter so as to cover the bottom of the pan. Flip and cook the other side. Repeat the process until all the batter is finished.

  • Idea for use :
  • Spring roll of course for deep-frying, or for kids to enjoy Nutella spreading and roll up. Or for the peking duck wrappers!
https://atelierlalune.com/2020/02/homemade-spring-rolls-wraper/

Teuchi soba with kitchenaid

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Teuchi soba with kitchenaid

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Soup, Vegetables

Servings: 5 to 6 people

Teuchi soba with kitchenaid

Ingredients

  • 240g buckwheat flour
  • 320g bread flour (T65)
  • 40g gluten flour
  • 258ml water

Instructions

  • 1. In your stand mixer's bowl, add buckwheat flour, bread flour and gluten. Mix with a egg whisk. Then fit the KitchenAid with its dough hook.
  • 2. Slowly drizzle in the water, scraping down the sides of the bowl as needed while you mix at the lowest speed. Continue until it comes together into a shaggy dough.
  • 3. Knead the dough by hand (as is, in the bowl) for a few minutes. Then transfer it out to your work surface and shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
  • 4. Divide into 6 equal pieces on the work surface. Cover with plastic wrap. It is OK if the dough is not smooth at this stage.
  • 5. Fit the Pasta Roller on the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed the piece of dough through the Roller. Feed it through again at the same (thickest) setting 1 several times until the dough is silky and smooth. You may fold it in half before running it through. In the beginning the dough will be ragged. As you repeat, after more runs, it will get silky and smooth alright.
  • 6. Once the dough is smooth, turn the dial to the next thickness setting 2 and run the dough through once, then setting 3. Dust with corn starch and set is aside.
  • 7. Repeat #5 and #6 with the rest of dough balls.
  • 8. Attach the Spaghetti Cutter and run the dough through to cut it. Dust generously the noodles to coat them with potato starch and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.

  • How to boil
  • Get a large pot of water boiling. Add the noodles to boil there for about 30 seconds or more. You can stir them gently but only at the very beginning. It is better not to touch the soba after that, or they might become very fragile and break down into short bits. Once the soba rise in the water then strain. Rinse in cold water gently to remove the gooey texture from the surface. Immerse the washed soba back in boiling water to warm them up (at least if you are going to eat it hot). Pull them out again of the hot water, and serve in a bowl before pouring the hot soup on them.

  • NOTE: Better boil the soba a small quantity at a time to avoid cutting them.

  • You can also enjoy cold udon, directly after the cold water rinsing with tsuyu.
https://atelierlalune.com/2020/02/teuchi-soba-with-kitchenaid/

Homemade “teuchi” Egg Noodles

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Homemade "teuchi" Egg Noodles

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking

Servings: 3 people

Homemade "teuchi" Egg Noodles

Ingredients

  • 250g bread flour (T65)
  • 50g plain flour/cake flour (T45)
  • 129g water
  • 1 egg yolk
  • 7g salt
  • 5g baking soda

Instructions

  • 1. Hand whisk together bread flour and plain flour in your stand mixer bowl. Fit it with the dough hook.
  • 2. In a small cup, add salt and baking soda. Mix well until dissolved, then add egg yolk. Mix well.
  • 3. Slowly drizzle in water, scraping down the sides of the bowl as needed, mix at the lowest speed until the dough comes together into a shaggy dough.
  • 4. Transfer the dough out to a floured surface and knead by hand. Shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
  • 5. Divide into 3 pieces on the work surface. Cover loosely with plastic wrap. Do not worry if the dough is not smooth at this stage.
  • 6. Fit the Pasta Roller onto the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed one piece of dough through the Roller. Feed it through again at the thickest setting 1 several times until the dough is silky and smooth. You may fold it in half before running it through. It takes me about 10 times or more usually. In the beginning the dough will be ragged. As you continue, after more runs, it will get silky and smooth alright.
  • 7. Once the dough is smooth, turn dial to the next setting 2 and run dough through once or twice. Repeat (once or twice) at each following position until you reach setting 5 or 6.
  • 8. Repeat with the rest of dough balls.
  • 9. Now attach the Spaghetti Cutter and run dough through to cut. Dust generously the noodles with katakuriko/potato starch to coat and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.
  • 10. Cover with plastic wrap and let it sit in the fridge for 1~2 days. Well, you can skip this step if you want to use them on the same day.
  • 11. Start boiling a large pot of water. Boil the noodles for 2~3min until you get the texture you like. Serve with hot soup!

    TIP: You can also freeze the noodle bundles to use them later.
https://atelierlalune.com/2020/01/homemade-teuchi-egg-noodles/

homemade “teuchi” udon

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homemade "teuchi" udon

Prep Time: 30 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Japanese

Servings: 3 people

homemade "teuchi" udon

Ingredients

Instructions

  • 1. In the mixing bowl of your KitchenAid, add flour, gluten powder and potato starch. Mix well with a hand whisk. Then fit KitchenAid with the dough hook.
  • 2. In a small cup, add salt and water. Mix well until dissolved.
  • 3. Slowly drizzle in water mix, scraping down the sides of the bowl as needed while you mix at the lowest speed. Continue until the dough comes together into a shaggy dough.
  • 4. Transfer the dough out to the work surface and knead by hand. Shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
  • 5. Divide into 3 equal pieces on the work surface. Cover with plastic wrap. It is OK if the dough is not smooth at this stage.
  • 6. Fit the Pasta Roller onto the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed the piece of dough through the Roller. Feed it through again at the same (thickest) setting 1 several times until the dough is silky and smooth. You may fold it in half before running it through. It usually takes me about 10 times and sometimes more. In the beginning the dough will be ragged. As you repeat, after more runs, it will get silky and smooth alright.
  • 7. Once the dough is smooth, turn the dial to the next thickness setting 2 and run the dough through once or twice.
  • 8. Repeat #6 and #7 with the rest of dough balls.
  • 9. Attach the Spaghetti Cutter and run the dough through to cut it. Dust generously the noodles to coat them with potato starch and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.
  • NOTE: you can also cut by hand. Check out the video below!
  • 10. Get a large pot of water boiling. Add the noodles to boil there for 10min. Now you can stir them gently but only at the very beginning. It is better not to touch the udon after that, or they might become very fragile and break down into short bits. Strain and rinse the udon noodles with running water to remove the gooey texture from the surface. Immerse the washed udon back in boiling water to warm them up. Pull them out again of the water, serve in a bowl before pouring the hot soup.

  • You can enjoy the cold udon, directly after the cold water rinsing with tsuyu!
https://atelierlalune.com/2019/12/homemade-te-uchi-udon/

Teuchi Ramen – yakisoba / ramen with KitchenAid Roller

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Teuchi Ramen - yakisoba/ ramen with KitchenAid Roller

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking

Servings: 5 persons

Teuchi Ramen - yakisoba/ ramen with KitchenAid Roller

Ingredients

  • 430g bread flour/strong flour/all-purpose flour (T65)
  • 20g gluten powder
  • 50g tapioca flour
  • 100g plain flour/cake flour (T45)
  • 258g water
  • 15g fine salt
  • 10 ~15g baking soda

  • katakuriko/potato starch

Instructions

  • 1. Hand whisk together the flour, gluten and tapioca in your stand mixer bowl. Fit it with the dough hook.
  • 2. In a small cup, add water, salt and baking soda. Mix well until dissolved.
  • 3. Slowly drizzle in water, scraping down the sides of the bowl as needed, mix at the lowest speed until the dough comes together into a shaggy dough.
  • 4. Transfer the dough out to a floured surface and knead by hand. Shape it into a rough ball. Cover with plastic wrap and let it sit for about 1 hour.
  • 5. Divide into 6 equal pieces on the work surface. Cover loosely with plastic wrap. Do not worry if the dough is not smooth at this stage.
  • 6. Fit the Pasta Roller onto the KitchenAid mixer. Set it to position 1 (thickest). Flatten by hand one dough piece into a rough rectangle about 1.5 cm thick. Process at speed 1 and slowly feed one piece of dough through the Roller. Feed it through again several times until the dough is silky and smooth. You may fold it in half before running it through. It takes me about 10 times or more usually. In the beginning the dough will be ragged. As you continue, after more runs, it will get silky and smooth alright.
  • 7. Once the dough is smooth, turn dial to the next thickness setting 2 and run the dough through once or twice. Repeat (once or twice) at each following position until you reach setting 4 or 5. Roll out the dough to your desired thickness.
  • 8. Repeat with the rest of dough balls.
  • 9. Now attach the Spaghetti Cutter and run dough through to cut. Dust generously the noodles with katakuriko/potato starch to coat and gently shape into serving sized bundles. Place on the prepared plate. Repeat with the remaining dough pieces.
  • 10. Cover with plastic wrap and let it sit in the fridge for 1~2 days. You can skip this steps if you want to use them on the same day.
  • 11. Start boiling a large pot of water. Boil the noodles for 2~3min until you get the texture you like. Serve with hot soup!

    For Yakisoba
  • If you want to use the noodle for YAKISOBA, first steam the noodles for about 5~6min and boil for 1~2min. Wash with cold water to remove the slimy bits from the noodles.

    NOTE: You can also freeze the noodle bundles.
https://atelierlalune.com/2019/11/teuchi-ramen-honemade-ramen-or-yakisoba-noodles-with-kitchenaide/

Vanilla Ice Cream with compressor machine

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Vanilla Ice Cream with Compressor Machine

Cooking, Cooking Recipe, Fast & Yummy, Ice Cream, Sweet, Sweet cooking

Servings: About 1.3L ice cream

Vanilla Ice Cream with Compressor Machine

Ingredients

Instructions

  • 1. In a bowl, add egg yolk.
  • 2. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
  • 3. Transfer the milk mix into a small pan and heat up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
  • 4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar syrup, glucose powder, vanilla paste and condensed milk. Mix well to melt. Let it cool down completely.
  • 5. Once the milk mixture is cooled completely, add heavy cream and mix.
  • 6. Transfer it into 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. In case, you should let it run until the mixture turns thick and creamy.
  • 7. Transfer the ice cream to a storage container, and let it freeze until you eat!
https://atelierlalune.com/2019/11/vanilla-ice-cream-with-compressor-machine/