200g bread flour (or 195g/T65 and 5g/gluten flour)
3.5g dry yeast
1. Add all the ingredients in the pan of your bread machine. Add yeast in the yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
2. When the dough cycle is complete, remove the dough from the machine and place on a floured surface.
3. Punch the dough down and divide it in 6 pieces. Cover it with a dry cloth. Let it rest for about 15min.
4. Shape each piece into a round ball with a line in the middle of the bun, using a stick (eg.g chopsticks). Arrange on lined baking trays. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume. Lightly sprinkle flour over the bread, using a cooking sieve.
5. Preheat the oven to 180℃ degree. Reduce the heat to 160℃ degree and bake for about 12 min. Remove from the oven and let it cool down on a wire rack.
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 the green tea mixture (matcha dissolved with boiling water), mix well. Then, add the inverted sugar syrup, the glucose powder and condensed milk. Mix well to melt. Let it cool down completely in the water bath.
5. Once the milk mixture is cooled completely, add heavy cream and mix.
6. Place 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 is. In case of doubt, 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!
1. In a cooking pot, add 500g water and bring it to a boil.
2. Add sake/wine and pork, bring it to a boil again. Simmer for a few minutes until pork is no more pink.
3. Remove the pork on the plate and set aside. Keep the water in which you boiled the pork to make the soup. Strain the broth through a fine sieve into a bowl and set aside.
4. In a large cooking pot, heat lard and cook the garlic until fragrant. Add the boiled pork and cook lightly. Remove from the heat.
5. You can brown the pork with a kitchen torch if you have one (optional).
6. Now add the broth in the cooking pot with the cooked pork, add soy milk and another 500g water.
7. Add the seasoning ingredients and bring it to a boil. Skim off the top foamy layer.
Now we put it all together :
8. Boil the noodles according to the package directions, drain them very well and divide the noodle into four serving bowl. Pour the hot soup over the noodle. Top with some vegetable and eggs of your choice. Sprinkle some ground toasted sesame seeds to taste.
1. Combine strawberry and sugar (60g) in a saucepan and cook it over medium heat until strawberries have softened. Remove from the heat and set aside.
2. In a bowl add egg yolk. Pour the milk into the bowl little by little, and mix. Add sugar (20 to 30g) 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, stirring occasionally to avoid burning.
4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add inverted sugar and glucose. Mix well to melt. Let it cool down completely.
5. Once the milk mixture is cooled completely, add the strawberry sauce. Mix well.
6. Add heavy cream and mix.
7 Transfer the ice cream mixture 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.
8. Transfer the ice cream to a storage container, and let it freeze until you eat!
1. In a pressure cooking pot, heat vegetable oil until hot. Add and cook garlic until fragrant, then add the pork (or beef) and fry for a few minutes.
2. Add carrot and onion and fry for a few more minutes.
3. Add the water (1000ml) and stir to combine. Cover the lid and lock the pressure cooker. Turn the heat to high. When the pressure builds up, turn the heat down to low and cook at high pressure for about 15 minutes. Turn off the heat and let the pressure come down naturally.
4. Add water (500ml) and the seasoning ingredients (dashi powder, maggie cube, mirin, sugar and curry roux). Using a wooden spoon, dissolve the roux completely. Make sure you stir once in a while so the curry will not get burnt on the bottom. Then pour the milk (if you like) and bring it to a boil. Add the green bell pepper.
5. Meanwhile bring a big pot of water to a boil. Once boiling, cook the udon until cooked through. Set aside.
6. Serve the udon in a bowl and pour curry over. Top with green onion if you like (or you can add the udon into the pressure cooking pot and cook for about 5 minutes together with the curry soup. Also good!) and serve into each serving bowl.