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Dans la lune

January 23, 2020

Soft White Bread Buns with tofu – bread maker

Soft white bread buns with tofu - bread maker

Print this recipe
Serving Size
6 soft white pan
Prep Time
1 hour
Cook Time
12 minutes
Total Time
1 hour, 12 minutes
Soft white bread buns with tofu - bread maker

Ingredients

  • 200g bread flour (or 195g/T65 and 5g/gluten flour)
  • 3g salt
  • 16g sugar
  • 130g milk
  • 15g margarine
  • 50g tofu firm
  • * You can also use "soft tofu" to make the buns even fluffier. It will make the dough quite soft so giving it a nice shape will become trickier. You can dust the dough with flour as you work on it, it will help (not too much though).
  • 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 damp 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 150℃ degree and bake for about 15 min. Remove from the oven and let it cool down on a wire rack.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Bread, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking

January 23, 2020

Green tea (Matcha) ice cream with compressor machine

Green tea (Matcha) ice cream with compressor machine

Print this recipe
Serving Size
About 1.3L ice cream
Green tea (Matcha) ice cream with compressor machine

Ingredients

  • 1 egg yolk
  • 400ml milk
  • 70g white sugar
  • 15g matcha (green tea powder) dissolve in 50ml boiling water
  • 25g inverted sugar syrup
  • 2 tbsp glucose powder
  • 180ml 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. 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!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Ice Cream, Sweet cooking

January 1, 2020

Seafood Cream Croquettes

Seafood Cream Croquette

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Seafood Cream Croquette

Ingredients

  • 1 tbsp olive oil
  • 1 to 2 garlic clove - grated
  • 1 onion - thinly sliced
  • 50g unsalted butter
  • 40g plain flour/cake flour (T45)
  • 600g milk
  • 1 tsp kosher salt
  • 1 tsp soy sauce
  • 1/2 white sugar
  • pepper to taste

For the filling :

  • 100g small shrimps
  • 150g crab stick - roughly chopped
  • 2 tsp scallion - chopped
  • or
  • 250g small shrimps
  • 3 brown mushrooms
  • 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 garlic until fragrant and add the onion, cook until lightly 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 kosher salt, soy sauce, sugar and pepper. Mix.
  • 5. Add, scallion, shrimps, crab sticks and mix well. (or shrimps, brown mushroom)
  • 6. Remove from the heat and transfer the mixture on a plate or a baking pan. Leave it to cool. Then cover with plastic wrap and keep it in the fridge (or freezer if you are in hurry.) for about 1h or more until it's firm.
  • (The mixture is very soft, so better make it firm well so that easy to handle for the next steps.)
  • 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!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Food Yummy, Seafood

January 1, 2020

Milky tonkotsu ramen with soy milk

Milky tonkotsu ramen with soy milk

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
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.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Pork

December 17, 2019

Strawberry ice cream with compressor machine

Strawberry ice cream with compressor machine

Print this recipe
Serving Size
About 1L ice cream
Prep Time
1 hour
Cook Time
40 minutes
Total Time
1 hour, 40 minutes
Strawberry ice cream with compressor machine

Ingredients

  • 350g strawberry - cut into chunks
  • 50g white sugar
  • 1 egg yolk
  • 250g whole milk
  • 30g white sugar
  • 30g inverted sugar syrup
  • 20g glucose syrup or 2 tbsp glucose powder
  • 100g heavy cream/whipping cream
  • We use a Cuisinart ICE 100 but any other similar compressor machine will do...

Instructions

  • 1. Combine strawberry and sugar (50g) 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!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Ice Cream, Sweet cooking

October 21, 2019

Milk Curry Udon

Milk Curry Udon

Print this recipe
Persons
5
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Milk Curry Udon

Ingredients

  • 1 tbsp vegetable oil
  • 2 garlic cloves - finely chopped
  • 20g fresh ginger - cut into julienne
  • 400g pork belly or beef - sliced or cut into bite sizes
  • 1 to 1.5 carrot - cut into julienne
  • 1 onion - cut into julienne or sliced
  • 1.7L water
  • 2 tsp hondashi
  • 1 tbsp mirin
  • 1 tsp sugar
  • 200g (about) (7 to 8 blocks - depends on how thick you like it) curry roux (Japanese) - choose mild or medium hot as you like.
  • 300ml milk
  • a dash of salt to taste
  • Udon noodle for 5 people

Instructions

  • 1. In a cooking pot, heat vegetable oil until hot. Cook garlic and ginger until fragrant, then add the pork (or beef) and fry for a few minutes.
  • (Optional) Remove from the heat and roast with your cooking torch if you like roasted taste :)
  • 2. Add carrot and onion and fry for a few more minutes.
  • 3. Add the water (1.7L) and stir to combine. Cook over high heat and bring it to a boil. Once boiled, then simmer for about 10 minutes, adding the seasoning (hondashi powder, mirin, sugar and curry roux). 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 (or 300ml water, if you prefer just curry udon) and bring it to a boil. A dash of salt to taste if necessary.
  • 5. Meanwhile bring a big pot of water to a boil. Once boiling, cook the udon until cooked through. Set aside.
  • 6. Add cooked udon into the cooking pot and cook for about 5 minutes together with the curry soup. (Or you just serve the udon in a bowl and pour milk curry over.) Top with green onion (chopped) if you like.
© 2022 Copyright Dans la lune

 

Leave a Comment Filed Under: Asian Noodles, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Japanese, Pork

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