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Dans la lune

February 6, 2021

Genmai Baguette with Roasted Rice

Genmai Baguette with Roasted Rice

Print this recipe
Serving Size
2 medium size baguettes
Prep Time
1 hour
Cook Time
15 minutes
Wait Time
1 hour, 30 minutes
Total Time
1 hour, 15 minutes
Genmai Baguette with Roasted Rice

Ingredients

For the 'genmai' :

  • 50g white or brown short grain rice
  • 2 tbsp water

For the baguette :

  • 200ml water
  • 250g bread flour (T65)
  • 5g fine salt
  • 2g malt powder (optional)
  • 2g dry yeast (i use saf)

Instructions

  • 1. Making Genmai Wash the rice and drain it. In a frying-pan (no oil), add the rice and cook for 1~2 minutes over medium heat. Then add water (2tbsp). Keep cooking until nicely browned. Once it turns brown, then reduce the heat to low. Set aside.
  • 2. In a cooking bowl, add flour, salt, malt powder (optional), yeast and the genmai you just made in #1. Mix well. Add water and mix with a spatula until it comes together. Cover with saran wrap and leave 15 minutes.
  • 3. After 15 min, mix about 1 min with a spatula. Cover and let sit for 15 minutes.
  • 4. After 15 min, mix a few times (about 20 sec). Finally cover and let rise in a warm place for a few hours or until it doubles in size.
  • 5. Dust the work surface with a bit of flour, then put the dough on it. Split it in 2 halves. Cover and let them rest 10~15 min.
  • 6. With the first half, using your hand, stretch the dough into a small (approximately) rectangular shape. Fold both sides length-wise over the centreline. Then fold again in the same way making sure you close the seam well (along the centreline). With the seam side down, roll the dough into a 30~35 cm long slender loaf. You can hold it vertically to help stretch it and take shape too.
  • 7. Transfer the baguette to a floured cloth, seam side down to rest. When bough baguette doughs are done, lift up the cloth between the 2 baguettes into a pleat. It will help the dough hold its shape. Let it rise for about 40min (or more) in a warm place or until it about doubles in size (the volume increase actually depends on the temperature).
  • 8. Pre-heat the oven to 240℃ degree.
  • 9. Once the baguettes have risen, gently transfer them onto a parchment-lined baking sheet (seam side down). Slash cut each baguette 3 or 4 times (at a 45 degree angle) along its length, using a baker's lame, razor blade or a very sharp knife.
  • 10. Mist lightly with water and put the baguette into the oven. Bake for about 15 minutes.
  • 11. Remove from the oven and let it cool down on a wire rack.
© 2021 Copyright Dans la lune

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

May 17, 2020

Black baguette made with black cocoa powder

Black baguette made with black cocoa powder

Print this recipe
Serving Size
2 baguettes
Prep Time
2 hours, 30 minutes
Cook Time
15 minutes
Total Time
2 hours, 45 minutes
Black baguette made with black cocoa powder

Ingredients

  • 240g bread flour (T65)
  • 10g black cocoa powder
  • 5g fine salt
  • 1/2 tsp malt powder
  • 20g white sesame
  • 2g dry yeast
  • 205ml water

Instructions

  • 1. In a medium bowl, add all the ingredient (except water) and mix evenly. Pour water and mix with a spatula to make a soft dough. Cover and let rest for 15 min. Remove the cover and knead the dough a few times with a spatula. Cover and let rest for 15 minutes again. Remove the cover and knead the dough (with a spatula) a few more times. The dough will be elastic, soft and smooth, even a bit airy. Keep it like that. Finally cover and let rise in a warm place for a few hours or until it doubles in size.
  • 2. Coat the work surface with a bit of flour, then put the dough on it. Split the dough in half. Cover and let them rest about 10 to 15 minutes.
  • 3. Then fold both ends over the center. With the seam side down, roll the dough into a 30~35 cm long slender loaf. You can hold it vertically to help stretch it into shape too.
  • 4. Transfer the baguette to a lightly floured cloth, seam side down to rest. Lift up the cloth between the 2 baguettes into a pleat to help the dough hold its shape. Let it rise for about 40min in a warm place or until it about doubles in size (the volume increase actually depends on the temperature).
  • 5. Pre-heat the oven to 240℃ degree.
  • 6. Once the baguettes have risen, gently transfer them onto a parchment-lined baking sheet (seam side down). Slash cut each baguette 3 or 4 times along its length on the diagonal, using a baker's lame, razor blade or a very sharp knife.
  • 7. Mist lightly with water and put the baguette into the oven. Bake for about 15 minutes. Let it cool on a wire rack.
© 2021 Copyright Dans la lune

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

April 25, 2020

Apple Cinnamon Steam Buns

Apple Cinnamon Steam Buns

Print this recipe
Serving Size
12 buns
Apple Cinnamon Steam Buns

Ingredients

For the apple filling :

  • 2 apples - cut into 1cm dices (approx)
  • 1 pear - cut into 1cm cubes (approx)
  • 1/2 tbsp lemon juice
  • 60g white sugar
  • 10g unsalted butter
  • 1/2 tbsp maple syrup
  • 1/2 tbsp corn starch - dissolve in 1/2 tbsp water
  • cinamon powder as much as you like

For the buns :

  • 200g plain flour/cake flour (T45)
  • 3g baking powder
  • 20g white sugar
  • 2.5g fine salt
  • 100ml water
  • 20ml milk (skimmed or whole)
  • 2.5g dry yeast
  • a dash of sugar
  • 5g lard

Instructions

  • 1. Add plain flour, salt, baking powder, sugar and hand whisk together to combine in your stand mixer bowl.
  • 2. In a heat-safe bowl, add water and milk. Microwave for 15 sec at 600W. Add dry yeast and a dash of sugar (extra), mix. Let it sit for a few minutes.
  • 3. In a mixing bowl, add the milk mixture (from #2), lard and the flour mixture (from #1). Mix at the lowest speed for 10 minutes, scraping down the sides of the bowl as needed.
  • 4. Transfer the dough to a lightly floured bowl, wrap it in plastic wrap and let it rest for about 1hr.
  • 5. Meanwhile make the filling
  • In a small cooking pan, add apple, pear, lemon juice, sugar and butter. Mix well. Cook it over medium heat until the apple is wilted. Add maple syrup, corn starch (dissolved in 1/2 tbsp water) and let it thicken. Transfer into a dish tray and let it cool to room temperature.
  • 6. Transfer the dough onto a lightly floured surface. Using a rolling pin, roll the dough to a circle shape, divide the dough into 12 equal pieces. Shape each piece into a ball, cover with a damp cloth and let them sit for 15min (bench time).
  • 7. Take one ball at a time (cover the remaining ones with a damp cloth to keep them from drying). Roll out the dough ball using a rolling pin until it becomes 10cm in diameter. The center of the dough should be thicker than the edge.
  • 8. Scoop 1/12 of filling and place it in the middle of the dough. Wrap and close the dough up to seal from the top. Place the bun seam side down on an individually cut baking paper and cover with a damp towel. Repeat and finish all the buns in this way.
  • 9. Place the buns in your steamer. Leave some space between the buns. Steam for about 8 min. Turn the heat off and leave the lid closed another 1 min before lifting it.
  • 10. Serve hot!

Notes

If you use a regular pot for steaming, then better wrap the lid with a kitchen cloth to prevent the condensation onto the buns.

 


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Leave a Comment Filed Under: Bread, Bread & Pizza, Cake, Cooking, Cooking Recipe, Danish Pastry, Fruits, Sweet cooking

April 19, 2020

Crusty mini hard bread (petit pain)

Crusty mini hard bread (petit pain)

Print this recipe
Serving Size
8 mini bread
Prep Time
1 hour, 30 minutes
Cook Time
15 minutes
Total Time
1 hour, 45 minutes
Crusty mini hard bread (petit pain)

Ingredients

  • 200g bread flour (T65)
  • 130ml water
  • 10g unsalted butter
  • 10g white sugar
  • 3g whole milk powder
  • 3g salt
  • 1/4 tsp malt powder (optional)
  • 3g dry yeast

Instructions

  • 1. Add all the ingredients in the pan of your bread machine. Add yeast in your machine's yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
  • 2. When the dough cycle is complete, remove it from the machine and place it on a floured surface.
  • 3. Punch the dough down and divide it in 8 (or 6) pieces. Cover it with a damp cloth. Let it rest for 10 to 15min.
  • 4. Re-shape each piece into a round ball. Arrange them on a lined baking tray. Cover with a damp cloth and let rise for 40~60min in a warm place or until the dough has doubled in volume.
  • 5. Bake in a preheated 230℃ oven for 10 min, then 5 min at 180℃. Remove from the oven and let it cool down on a wire rack.
© 2021 Copyright Dans la lune

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

April 10, 2020

Soft Dinner Buns with your Home Bakery

Soft Dinner Buns with your Home Bakery

Print this recipe
Serving Size
8 buns (breads)
Prep Time
1 hour
Cook Time
1 hour
Total Time
2 hours
Soft Dinner Buns with your Home Bakery

Ingredients

For 8 buns :

  • 260g bread flour (or 255g/T65 and 5g/gluten flour)
  • 20g white sugar
  • 4g kosher salt
  • 23g unsalted butter
  • 65ml whole milk
  • 130ml water
  • 1/2 tsp mayonnaise
  • 4g dry yeast

For 6 buns :

  • 200g bread flour (or 196g/T65 and 4g/gluten flour)
  • 15g white sugar
  • 3g kosher salt
  • 18g unsalted butter
  • 50ml whole milk
  • 100ml water
  • 1/2 tsp mayonnaise
  • 3g dry yeast

Instructions

  • 1. Add bread flour, (or T65 + gluten flour), sugar, salt, butter, milk, water and mayonnaise in the pan of your bread machine. Add yeast in your machine's yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
  • 2. When the dough cycle is complete, remove it from the machine and place on a floured surface.
  • 3. Punch the dough down and divide it in 8 (or 6 pieces) pieces. Cover it with a damp cloth. Let it rest for 10 to 15min.
  • 4. Shape each piece into a round ball. Arrange on lined baking trays. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume.
  • 5. Bake in a preheated 180℃ oven for about 15min. Remove from the oven and let it cool down on a wire rack.
© 2021 Copyright Dans la lune

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

March 9, 2020

Soft Haiji White Buns (bread)

Soft Haiji White Buns (bread)

Print this recipe
Persons
6
Prep Time
1 hour, 15 minutes
Cook Time
15 minutes
Total Time
1 hour, 30 minutes
Soft Haiji White Buns (bread)

Ingredients

  • 200g bread flour (or 195g/T65 and 5g/gluten flour)
  • 3g kosher salt
  • 10g sugar
  • 15g unsalted butter
  • 1 tsp glucose syrup
  • 150g milk
  • 3g 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. Place in a oven tray with a baking sheet, seam side facing downwards. Use a damp towel (cloth) to cover the bread dough. Let them rest for about 15min.
  • 4. Re-Shape each piece into a round ball with a line in the middle of the bun, using a stick (eg. chopsticks). Arrange on lined baking trays. Cover with a damp cloth 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.
© 2021 Copyright Dans la lune

If you don’t have a bread machine :

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

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