Name: Oreo pocky
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Ingredients: 40g cake flour/plain flour (T45); 10g whole-wheat flour; 15g unsalted butter; 15ml whole milk; 15g white sugar; dash of salt; ; 2 to 3 oreo cookies - remove the cream layer inside the oreo cookies.; 60g white chocolate

August 6, 2020

Oreo pocky

Prep Time: 45 minutes

Cook Time: 10 minutes

Total Time: 55 minutes

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

Oreo pocky

Ingredients

40g cake flour/plain flour (T45)
10g whole-wheat flour
15g unsalted butter
15ml whole milk
15g white sugar
dash of salt
2 to 3 oreo cookies - remove the cream layer inside the oreo cookies.
60g white chocolate

Instructions

1. Place flour, sugar, salt in a food processor and process to mix, then add butter and milk. Re-process the machine and run until blended well (until the dough turns like a crumbly ball).
2. 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.
3. Place them on the baking sheet you prepared.
4. Bake them for about 8 to 10 mins preheated oven (180℃). Let the pocky cool down completely.
5. Process the cookies to a fine crumb in a food processor. Set aside.
6. Melt the white chocolate in a hot water bath (50℃), brush the chocolate all sides of pocky, let the excess drip off. Immediately sprinkle oreo crumbs over the chocolate. Repeat all pocky to finish. Place on the plate and chill until chocolate has set.

https://atelierlalune.com/2020/08/oreo-pocky/

June 19, 2020

Mochi ice cream

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

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

Mochi ice cream

Ingredients

200g ice cream - your choice

For the mochi :

100g glutinous rice flour
35g white sugar
1/2 tbsp liquid glucose
180ml water

Instructions

1. Start with the filling
Prepare the silicone mould (here I use a 4cm diameter * 15-hole mould). Place ice cream in each hole. Flatten the surface, using a spoon. Place in the freezer until it is frozen. I usually make this one day before I want to make mochi.
2. Mochi time
Once the ice cream is firm, start preparing the mochi mixture : In a microwave safe glass bowl, combine flour and sugar. Stir to combine. Add the water and glucose, mix with an egg beater until smooth. Cover the bowl lightly with cling wrap.
3. Microwave the mixture for 1 minute. Then stir the dough with a spatula. Put it back in the microwave again for another minute and stir lightly. Put it back in the microwave for another 30 seconds (not 1 min) and stir. And once more microwave for 30 seconds and stir. The mixture should be now very thick and translucent.
4. Transfer the mochi dough on your working surface floured with katakuriko/potato starch. As it is very hot you should use a spatula or a dough cuter. Cut the mochi into 15 equal pieces. Don't forget to coat your hand with katakuriko/potato starch.
5. With your hands, take one of these pieces and flatten it into a thick disc. Then put a frozen ice cream ball from the freezer in the middle of the mochi disc. Pull out the cream balls one at a time from the freezer as they will melt quickly. Pull the edges of the dough disc together to cover the cream ball. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board.
6. Quickly cover with the plastic wrap and twist to close. Place each mochi ice cream into a cupcake pan or any kind of plate to keep the shape. (Top side down)
7. Put mochi ice cream back into the freezer for a few hours.
8. Keep them outside for a few minutes before you enjoy to make the mochi gets soften a little bit.

https://atelierlalune.com/2020/06/mochi-ice-cream/

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/

Check out this video if you prefer to use your Stand Mixer rather than a Bread Making 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/