October 10, 2020

Homemade Gyoza Wrappers v1 with Philips Pasta Maker

Asian & Wafu, Asian Noodles, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Pasta, Rice

Homemade Gyoza Wrappers v1 with Philips Pasta Maker

Ingredients

500g cake/plain flour (T45)
70g potato starch
15g gluten
15g rice flour
230ml water
5g fine salt
potato starch/katakuriko

Instructions

1. In a small cup add water and salt. Mix well and set aside.
2. Mix dry ingredients (plain flour, gluten, potato starch and rice flour) in a bowl. Transfer to the "Philips Pasta Maker" equipped with "0.8mm sheet pasta disk". Close lid.
3. Turn the machine on and choose the setting. Press Start.
4. Slowly pour water mix through the opening in the lid.
5. Gyoza sheet will begin to form and it will come out within 3 minutes. Stop the machine once when the first 10cm are out, then cut them off. Put them back in the machine's mixing tank. That's because the first gyoza sheet is not smooth enough ;-)
6. Resume the machine and the gyoza sheet will be extruded again, as you fold the sheet, dust with potato starch. Do not cut it until the machine stops.
7. Lightly dust your chopping board with potato starch. Lay the sheet of dough on it and cut it out using a circle cookie cutter (about 9cm diameter). Dust the cut out wrappers with katakuriko/potato starch if necessary and set aside. Repeat as many times as you can (do not throw away the excess sheet).
8. Enjoy with your favorite filling!
9. Spread the excess cuts on an oven sheet, sprinkle ketchup and cheese. Bake for about 10 minutes at 200℃. Quick pizza is done :)

https://atelierlalune.com/2020/10/homemade-gyoza-wrappers-v1-with-philips-pasta-maker/

August 28, 2020

Cold dan dan noodles

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Asian & Wafu, Asian Noodles, Beef, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Pork, Soup

Servings: 5 persons

Cold dan dan noodles

Ingredients

Ingredient A

30g toasted white sesame
3 to 4 garlic cloves
2 tbsp vegetable oil
1 tbsp sesame oil

Ingredient B

30ml soy sauce
1 tbsp gold plum chinkiang vinegar or black vinegar
1 tbsp toban djan / chili bean sauce
1 tbsp + 1 tsp chicken bouillon powder or weipa
1 1/2 tsp kosher salt
1/4 tsp sugar
1/2 to 1 tsp sichuan peppercorn oil
800ml soy milk
1L water
ramen noodles for 5 people

For the topping :

Amakara beef
1 leek - cut into julienne

Instructions

1. In a bowl, add ingredient A and blend with your hand blender or food processor until a smooth paste.
2. In a cooking pot, cook the sesame paste from #1 and cook for a few minutes over medium heat.
3. Add all ingredient B and cook for about 1 minute. Pour soy milk and water, add kosher salt, sugar and sichuan peppercorn oil (optional) and cook until almost boiling (not boiling!).
4. Transfer into a heat-safe bowl and let it cool to room temperature. Then chill in the fridge until cold.
5. Cook your ramen noodles according to the package directions. Drain and rince under cold water. Set aside.
6. Pour the cold soup in a serving bowl and place the noodles. Top with amakara beef (or your choice) and julienne'd leek. Serve!

Notes

You can also enjoy with hot soup!

https://atelierlalune.com/2020/08/cold-dan-dan-noodles/

August 12, 2020

Fried sweet potato chips

Asian & Wafu, Cooking, Cooking Recipe, Deep Fried, Snack, Sweet cooking, Vegetables

Fried sweet potato chips

Ingredients

2 asian sweet potatoes (about 500g) - thinly sliced
3 tbsp sugar
1 tbsp water
Oil for deep frying

Instructions

1. Soak sweet potato in the water for about 10 minutes.
2. Drain well on paper towels.
3. Fry the sweet potato chips in batches until golden brown.
4. Remove the chips from the oil, and transfer over kitchen towel to drain.
5. In a wok (or frying-pan) add sugar and water and melt the sugar. Add the fried chips and mix well to coat the sugar mixture evenly.

https://atelierlalune.com/2020/08/fried-sweet-potato-chips/

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/

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