Name: Japanese Castella Cake
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Ingredients: 4 eggs; 120g white sugar; 20g brown sugar; 50g honey; 20g glucose syrup liquid; 1 tbsp boiled water; 110g bread flour (T65) -sifted

September 4, 2020

Japanese Castella Cake

Prep Time: 40 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 10 minutes

Asian & Wafu, Bread, Bread & Pizza, Cake, Cooking, Cooking Recipe, Food Yummy, Sweet, Sweet cooking

Japanese Castella Cake

Ingredients

4 eggs
120g white sugar
20g brown sugar
50g honey
20g glucose syrup liquid
1 tbsp boiled water
110g bread flour (T65) -sifted

Instructions

1. Cut parchment paper to fit the baking pan (18cm x 18cm x H6cm here). Scatter the sugar crystals over the base of the mold. Set aside.
2. In a small cup, combine honey, glucose syrup and boiling water until smooth. Set aside.
3. Lightly beat the eggs and sugar (white and brown) in a heat-safe bowl, then set over a water bath, beat with an electric hand mixer (at medium speed, not high) until the egg mixture reaches 30°C on a thermometer.
4. Remove from the hot water bath, and continue beating for about 2 minutes at lowest speed.
5. Pour honey mixture from #2 and continue mixing until well combined at lowest speed.
6. Pre-heat the oven to 170℃.
7. Add sifted flour in 3 times. Beat well (at lowest speed) at each addition. Pour the cake batter over the crystal sugar in the prepared mold. Run a spatula through the mixture to remove any air bubbles, and smoothen the surface of the batter with a pastry scraper.
8. Bake the castella for 2 minutes at 170℃, remove from the heat and run a spatula through the mixture to remove any air bubbles. Put it back to the oven and repeat this process 2 more time.
9. Now bake the castella for 10 minutes at 170℃. Then reduce the heat to 150℃, and bake for about 30 to 40 minutes (in doubt insert a thin skewer in the cake, it should come out clean).
10. Remove from the oven and drop down the castella cake (with the mold) over your worktop from about 15cm high. Remove from the cake mold.
11. Place saran wrap over the top of castella tightly and flip the castella cake. Cover the cake with saran wrap completely (all sides) and let it sit wrapped overnight, keeping the top side facing down. This is at room temperature.
12. Unwrap the castella, gently peel off parchment paper. Slice off the sides of the castella with a sharp bread knife and cut castella into 2 halves. Then cut in (approx) 3cm thick slices.

Notes

About the edges of the castella, leftover from the slicing at the end : don't throw them away, you can make delicious rusks with :)

1. Place the edge of castella onto a baking sheet, and bake them for 10 minutes at 160℃ (pre-heated).

2. Turn off the oven (but do not open the door yet), leave for 8 to 10 minutes. Finally remove from the oven and spread on a rack until they cool down. It will be so crispy!

https://www.atelierlalune.com/2020/09/japanese-castella-cake/

August 16, 2020

Char siu donburi Rice bowl

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Pork, Rice

Servings: 5 persons

Char siu donburi Rice bowl

Ingredients

500g char siu pork - Cut into slices
1 leek - finely julienned
5 eggs

For the sauce :

5 tbsp soy sauce
4 tbsp mirin
3 1/2 tbsp white sugar
3 tbsp cooking sake or cooking white wine
Mayonnaise
White sesame

Instructions

1. making the sauce
In a small cooking pot, add the sauce ingredients and bring it to a boil. Remove from the heat and set it aside.
2. making boiled egg
In a medium cooking pot, boil enough water to cover eggs. Once it boiled, then add eggs gently and cook for 7 minutes. Remove from the heat and immediately place eggs in cold water. Let it sit.
3. In a frying-pan, heat 1 tbsp vegetable oil and cook char siu lightly. Use cooking torch to sear the pork, if you like grilled taste:)
4. _ assemble rice bowl_
Serve steamed rice in a serving bowl and place char siu over the rice. Top with leek and egg. Then pour the sauce, mayonnaise (optional) and sesame (optional).

https://www.atelierlalune.com/2020/08/char-siu-donburi-rice-bowl/

August 4, 2020

Nutella cream cheese cake

Cake, Chocolate, Cooking, Cooking Recipe, Sweet cooking

Nutella cream cheese cake　

Ingredients

For the base cookie crumb :

50g plain flour/cake flour (T45)
12g almond powder
50g sugar
2 tbsp unsweetened cocoa powder
dash of salt
45g unsalted butter

For the nutella cream layer :

100ml heavy cream
1/2 tbsp white sugar
110g mascarpone cheese
5g gelatin sheet
150g nutella paste

For the topping :

2 tbsp your favorite nuts ( I used Praline here) - crushed

Instructions

1. Line the bottom of a 18 cm circle cake pan (removable bottom) with parchment paper.
2. Process flour, almond powder, sugar, salt and cocoa powder in a food processor for a few seconds and then add butter. Process until mixture becomes crumbly : do not process too much as the dough should be crumbly.
3. Spread the crumbs onto the baking sheet and bake for about 25 mins at 160℃. Remove from the oven. While the crumbs is hot, press them into the bottom, using a spatula. Set the cake pan aside.
4. In a bowl, add the heavy cream and whip to soft peak, set aside.
5. In an another bowl, add mascarpone and sugar. Mix well until soft. Add nutella and mix together well.
6. Soak gelatin sheet in water for a few minutes, then remove from the water and put in a microwave-safe cup. Microwave for about 15 sec at 600W. Melt it completely and pour over the mascarpone mixture (step 5). Mix well.
7. Add whipped cream (step 4) and mix gently with a spatula.
8. Pour the cream mixture into the cake pan. Flat the top of cake and sprinkle crushed nuts over the cake. Chill it until it has set.

https://www.atelierlalune.com/2020/08/nutella-cream-cheese-cake/

August 1, 2020

Juicy Japanese Gyoza

Prep Time: 45 minutes

Cook Time: 30 minutes

Total Time: 1 hour, 15 minutes

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Pork, Rice

Servings: 5 persons

Juicy Japanese Gyoza

Ingredients

400g cabbage - finely chopped (washed and drain)
1 tsp fine salt

Ingredient A

300g ground pork
50g lard
2 tsp ground fresh ginger
3 garlic cloves - grated
80ml water
1 1/2 tsp chicken bouillon powder
1 tbsp oyster sauce
1 tbsp sesame oil or negi (leek) oil
1 tsp white sugar
2 tbsp katakuriko/potato starch
1 tsp onion flakes (optional)

For the dipping sauce :

2 tbsp soy sauce
2 tbsp rice vinegar or apple cider vinegar
1 tbsp sesame oil
gyoza wrapper as much as you need

Instructions

1. In a bowl add cabbage and 1 tsp salt, let sit for about 15 minutes. Set aside.
2. In a bowl, add all the ingredient A and cabbage (drained well from #1) and knead the mixture with hand until it becomes pale in color and sticky.
3. Place a gyoza wrapper on a cooking board. Use a teaspoon to take a small amount of filling and put it in the center of the wrapper. Wet the edge of wrapper with fingertip. Make pleats on one side, then fold over and seal to close. Continue with the rest of the gyoza wrappers until you used all filling.
4. Heat 2 tbsp vegetable oil in a large frying pan over medium to high heat. Remove from the heat once to place gyoza, and cook them until golden brown and crispy on the bottom.
5. Pour boiled water (about 100ml), cover pan with the lid and let it steam over medium heat until all water evaporates. Repeat with the remaining gyoza.
6. For the dipping sauce, mix all the ingredient in a small bowl.
7. Place a plate on top of gyoza. Flip the pan upside down. Cook the remaining gyoza.
8. Serve with dipping sauce.

https://www.atelierlalune.com/2020/08/juicy-japanese-gyoza/

July 18, 2020

Bagna Càuda

Prep Time: 30 hours

Cook Time: 30 hours

Total Time: 60 hours

Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Fish, Salad, Sauce, Seafood, Snack

Bagna Càuda

Ingredients

50g garlic cloves
100ml water
50ml milk
20 to 25g anchovies in oil jar
40ml + 1 tbsp olive oil
1/2 tsp soy sauce
1/3 tsp sugar

Instructions

1. In a small cooking pot, add milk, water and garlic. Cook over medium heat until garlic is soft. Drain and transfer the garlic into a bowl.
2. Put together anchovie filets and olive oil (40ml) with the garlic, blend with your hand blender or (food processor) until it turns into a paste. Then add soy sauce and sugar. Mix.
3. Transfer into a small cooking pot and add 1 tbsp olive oil. Cook over medium high heat until it boils. Remove from the heat.
4. Serve the sauce warm or cold with raw or cooked vegetables, bread etc.....

https://www.atelierlalune.com/2020/07/bagna-cauda/

July 14, 2020

How to cook Japanese rice without a rice cooker

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Rice

How to cook Japanese rice without a rice cooker

Ingredients

3 cups Japanese rice (about 450g)
600ml water
If you want to make less or more :
1 cup Japanese rice (about 150g)
200ml water
2 cup Japanese rice (about 300g)
400ml water
4 cup Japanese rice (about 600g)
800ml water

Instructions

1. Wash the rice and drain well. Transfer into a bowl and soak with 600ml water for about 30 to 60 minutes.
2. Transfer rice and water into a large cooking pot. Cover and cook over high heat, bring it to a boil. Once it boiled then, simmer (over the lowest heat) for 10 minutes.
3. Remove from the heat and let it steam for 10 to 12 minutes (do not open the lid yet.)
4. Fluff the steamed rice with a rice paddle gently.

Notes

You can also freeze the steamed rice in plastic containers for a later use, or if you have leftovers.

https://www.atelierlalune.com/2020/07/how-to-cook-japanese-rice-without-a-rice-cooker/