Dans la lune

Soft White Bread Buns

Print
Soft white bread buns

Prep Time: 1 hour

Cook Time: 12 minutes

Total Time: 1 hour, 12 minutes

Bread, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking

Soft white bread buns

Ingredients

  • 200g bread flour (or 195g/T65 and 5g/gluten flour)
  • 3g salt
  • 18g sugar
  • 130g milk
  • 15g margarine

  • 3.5g dry yeast

Instructions

  • 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.
https://atelierlalune.com/2020/01/soft-white-bread-buns/

Green tea (Matcha) ice cream with compressor machine

Print
Green tea (Matcha) ice cream with compressor machine

Cooking, Cooking Recipe, Ice Cream, Sweet cooking

Green tea (Matcha) ice cream with compressor machine

Ingredients

  • 1 egg yolk
  • 350ml milk
  • 70g white sugar
  • 10g matcha (green tea powder) dissolve in 50ml boiling water
  • 20g inverted sugar syrup
  • 20g glucose powder
  • 10g sweetened condensed milk
  • 180g heavy cream/whipping cream

  • We use a Cuisinart ICE 100 but any other similar compressor machine will do...

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 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!
https://atelierlalune.com/2020/01/green-tea-matcha-ice-cream-with-compressor-machine/

Seafood Cream Croquettes


Print
Seafood Cream Croquette

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Food Yummy, Seafood

Servings: 5 persons

Seafood Cream Croquette

Ingredients

  • 1 tbsp olive oil
  • 1 onion - thinly sliced
  • 50g unsalted butter
  • 40g plain flour/cake flour (T45)
  • 600g milk
  • 2 tsp scallion - chopped
  • 1 tsp kosher salt
  • pepper to taste

  • 100g small shrimps
  • 150g crab stick - roughly chopped

  • 1 egg mix with 50g milk
  • some panko/bread clumbs
  • some plain flour (T45)

Instructions

  • 1. In a frying-pan, heat 1 tbsp olive oil and fry the onion until browned.
  • 2. Add the butter and melt completely, then add the flour. Stir and mix well.
  • 3. Add milk little by little and continue simmering until thick, stirring occasionally with a spatula.
  • 4. Add scallion, kosher salt and pepper. Mix.
  • 5. Add shrimps, crab sticks and mix well.
  • 6. Remove from the heat and transfer the mixture on a plate or a baking pan. Cover with plastic wrap and keep it in for about 1h or until it's firm.
  • 7. Lightly wet your hands with water and make small portions. The shape can be rough at this stage, it does not matter too much.
  • 8. Dip each croquette (in this order) in flour, egg then panko. Make sure to coat with panko evenly all around, making the croquette into a nice round shape.
  • 9. In a large cooking pot, heat the oil on medium-high heat to about 170C degree or until small bubbles appear around your chopstick. Deep fry 2 or 3 croquettes until all sides are nicely brown.
  • 10. Transfer to a plate lined with paper towel to drain off the excess oil. Repeat with the remaining croquettes.

  • Serve hot!
https://atelierlalune.com/2020/01/seafood-cream-croquette/

Milky tonkotsu ramen with soy milk

Print
Milky tonkotsu ramen with soy milk

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

Milky tonkotsu ramen with soy milk

Ingredients

  • 400g pork belly - thinly sliced
  • 500g water
  • 2 tbsp cooking sake or white cooking wine

  • 25g lard (or 2 tbsp oil)
  • 3 garlic cloves - finely chopped
  • 1L soy milk
  • 500g water

  • Ramen noodles for 5 people

    For the seasoning
  • 3 tbsp chicken bouillon powder
  • 1 1/2 tbsp oyster sauce
  • 1/2 tbsp sesame oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp sugar

Instructions

  • 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.
https://atelierlalune.com/2020/01/milky-tonkotsu-ramen-with-soy-milk/

Strawberry ice cream with compressor machine

Print
Strawberry ice cream with compressor machine

Prep Time: 1 hour

Cook Time: 40 minutes

Total Time: 1 hour, 40 minutes

Cooking, Cooking Recipe, Ice Cream, Sweet cooking

Strawberry ice cream with compressor machine

Ingredients

Instructions

  • 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!
https://atelierlalune.com/2019/12/strawberry-ice-cream-with-compressor-machine/

Pressure cooked Milk Curry Udon

Print
Pressure cooked Milk Curry Udon

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Japanese, Pork

Servings: 5 persons

Pressure cooked Milk Curry Udon

Ingredients

  • 2 tbsp vegetable oil
  • 3 to 4 garlic cloves - finely chopped
  • 400g pork belly or beef - sliced or cut into bite sizes
  • 1 carrot - cut into julienne
  • 2 onions - cut into julienne or sliced
  • 1/2 green bell pepper - cut into julienne and boil lightly in hot water

  • 1000ml + 500ml water
  • 2 tbsp hondashi
  • 2 maggie cube
  • 1 tbsp mirin
  • 1 tsp sugar
  • 130 to 150g (about 5 to 6 blocks - depends on how thick you like it) curry roux (Japanese) - choose mild or medium hot as you like.
  • 200ml whole milk (if you like)

  • Udon noodle for 5 people

Instructions

  • 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.
https://atelierlalune.com/2019/10/milk-curry-udon-with-pressure-cooker/