ふわふわ | Dans la lune - Part 3

April 23, 2018

Strawberry Shortcake

Strawberry Shortcake (15cm or 18cm)

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Serving Size

18cm circle

Strawberry Shortcake (15cm or 18cm)

Ingredients

For the sponge cake

2 eggs
60g white sugar
35g plain flour or cake flour (T45) - sifted
20g wheat starch sifted
15g unsalted butter
20g milk

For the syrup

32 ml water
20g granulated sugar
1 tsp vanilla extract (option)

For the cream

300g heavy cream (at least 35% fat)
30g white sugar (10%)

For the topping and filling

200~250g strawberries

Instructions

We get the cake done

1. Sift together the flour and wheat starch. Set aside. In a small saucepan, combine the syrup ingredients (water and sugar but not the vanilla extract yet) and bring to a boil. Cook until all the sugar has dissolved. Remove from the heat and let it cool to room temperature. Stir in the vanilla extract (if you use some). Set aside.
2. Preheat the oven to 170°C. Line the bottom and the sides of a 18cm circle cake pan with parchment paper. Tip : Put a bit of butter on the inside of the cake pan, it helps the parchment paper stick to it. Set aside.
3. In a mixing bowl add eggs and sugar. Whisk to combine with an electric mixer until the mixture whitens, doubles in volume and forms ribbons (about 5~6min). Slow down to low speed for a few seconds and then stop.
4. Gently add the sifted flour mixture from #1 and mix with a rubber spatula until incorporated.
5. Put butter and milk together and microwave them till the butter melts. Pour the butter mixture little by little into the cake mixture from #4. Mix gently with a spatula until it is homogeneous. Do not over mix.
6. Pour the cake mixture into the prepared cake pan and gently tap the bottom of the pan a few times to eliminate air pockets. Bake for about 20min or until done. Insert a skewer in the center of the cake : if there is no sticky butter residual, then your baking is done.
7. Remove from the oven and take the cake out of the pan. Let it cool to room temperature on the wire rack.

and fix the whipping cream

8. In a mixing bowl, combine the whipping cream and sugar, beat at high speed until stiff.

until we put it all together

9. Put some strawberries aside as you'll need them for the topping. Cut the remaining strawberries into thin slices.
10. Slice the cake horizontally in 2 halves. Brush syrup from #1 on top of each cake layer. Spoon some whipped cream from #8 over the bottom layer and spread it evenly. Arrange part of the strawberry slices evenly over the cream, and top with enough whipped cream to cover the strawberries. Place the top cake layer above.
11. Finally spread the whipped cream on top and sides of the cake. Decorate it with the 'topping' strawberries you set aside in #9.
Chill the cake for a few hours before serving.

© 2022 Copyright Dans la lune

April 21, 2018

Steamed Pork Buns / Char Siu Bao

Steamed Pork Buns / Char Siu Bao

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Serving Size

12 buns

Prep Time

1 hour, 30 minutes

Total Time

1 hour, 30 minutes

Steamed Pork Buns / Char Siu Bao

Ingredients

For the bread dough

300g plain flour or cake flour ( T45 )
4.5g baking powder
3.5g dry yeast
30g white sugar
3.5g fine salt
8g lard
150ml water
30ml milk

For the filling

300g char siu - cut into small pieces (about 5mm cubes)
2 onion - roughly chopped

For the seasoning :

25g sugar
1 tbsp soy sauce
1/2 tbsp dark soy sauce
1/2 tbsp shaohsingrice cooking wine or cooking sake or cooking white wine
1/2 tbsp oyster sauce
1 tbsp honey
1 tbsp corn starch - dissolve with 1 tbsp water

Instructions

Make the bread dough :

1. Add plain flour, salt, baking powder, sugar and hand whisk together to combine in a medium bowl. Set aside.
2. In a heat-safe bowl, add water and milk. Microwave for 20 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 of your stand mixder, add the flour mixture (Step1) and the milk mixture (Step2) and lard. 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 or until the dough doubles in volume.

Prepare the filling :

5. Meanwhile, let's prepare the filling. In a small bowl, add all the seaoning ingredient (not corn starch yet) and mix. In a skillet, heat 1 tbsp oil and fry onion until wilted. Then add char siu and the seasoning sauce over the onion. Cook for a few minutes. Pour the dissolved corn starch with water and thicken the sauce. Let it cool and set aside.

Put it all together :

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. Wrap the lid of the steamer with a cloth. Steam for about 15 min. Turn the heat off and leave the lid closed another 1 min before lifting it.
10. Remove buns from steamer and serve hot!

© 2022 Copyright Dans la lune

November 4, 2017

Easy souffle cheese cake – 18cm circle

Easy souffle cheesecake - 18cm circle

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Persons

6

Prep Time

30 minutes

Cook Time

1 hour

Total Time

1 hour, 30 minutes

Easy souffle cheesecake - 18cm circle

Ingredients

For the cookie base

50g plain flour or cake flour (T45)
30g sugar
40g unsalted butter
1/2 or 1tsp coffee powder (optional)
dash of salt to taste

For the cookie base (ver.2)

35g plain flour or cake flour (T45)
10g wholemeal bread flour (T150)
25g sugar
33g butter - softened
dash of salt to taste
1 tsp coffee powder (optional)

For the cheese cake

150g cream cheese
40g mascarpone cheese
80g white sugar (40g for cream cheese + 40g for egg white)
3 egg yolk
3 egg white
2 tbsp cake flour or plain flour (T45)
10g butter - melted
1 tbsp grated parmesan cheese - optional
60g heavy cream
70g fresh milk
2 tbsp yogurt (30g)

Instructions

1. Prepare the cake pan : Brush the base and the sides of a 18cm cake pan with a little of the melted butter. Line the sides and the bottom with parchment paper. For the side, the paper height might be a bit higher than the mold as the cheese cake will rise. Tip : If you use a loose-bottomed cake tin, then also wrap the bottom of the tin with double sheets of foil, so as to seal it completely. But I recommend to use not a loose-bottomed one...
2. Making the bottom of the cake Put the flour, sugar, salt, coffee powder and butter in the food processor. Pulse several times to mix until the dough comes together.
3. Spread the cookie mix or roll it out on the baking sheet appropriately and bake for about 20 mins at 170C degree. Remove from the heat and press the cookie mixture into base while it is hot (otherwise it will be too hard once it cools down). Set aside.
4. In a medium size bowl, using a rubber spatula, mix together cream cheese and sugar (40g) until it becomes smooth.
5. Add the egg yolks one at a time and mix them each time.
6. Sift cake flour on it and mix well until incorporated with a egg whisk. Add the melted butter and mix. Then add grated parmesan cheese (optional) and mix.
7. Add heavy cream (liquid), milk into a small bowl and microwave for about 40 sec at 600w to reach about 40℃. Then add into the egg yolk mixture, and mix. Finally add yogurt, mix well them again. Set aside.
8. Place the egg whites in a large clean bowl (or the stand mixer), use an electric mixer to beat them, adding rest of the sugar (40g) graduately until SOFT peaks.
9. Add the egg white in 3 times. Take about 1/3 of the egg whites and fold them into the egg yolk mixture, mix well. Add another 1/3 of the egg whites and mix lightly. Finally add the remaining egg whites and mix gently using spatula until the batter is evenly combined.
10. Pour the mixture into the cake pan. Tap the bottom of the cake pan a few times to release any air pockets in the mixture. Remove any bubble on surface with a chopstick.
11. In a oven-safe pan, place folded cloth and place the cake mold. Add the warm water (about 40℃) and bake in the oven (without fan) preheated at 150C° for 1h. Then another 5 mins at 160C°. Turn off the oven and open the oven door comletely for about 1 to 1.5 min to cool the temperature. Close the door and let leave the cake in the oven for about 1h. This should prevent the cake from shrinking too much.
12. Remove the cake pan from the oven.
13. Let the cake cool for 10 min at room temperature, then unmold. You can enjoy the cake immediately or chill in the refrigerator before serving. You can store it in the fridge for up to 3-4 days.

© 2022 Copyright Dans la lune

April 1, 2016

Italian Doughnuts

Italian Doughnuts

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Serving Size

about 30 doughnuts

Italian Doughnuts

Ingredients

290g bread flour
10g cake flour
1/2 tsp fine salt
30g white sugar
180ml 1 egg + milk
20ml water
45g salted butter
3g - 1 zest of lemon
3.5g dry yeast
Nutella or Custard cream, for filling
Parchment paper, cut in to about 5 cm squares

Instructions

1. Place all dough ingredients in bread machine according to the manufacturer's directions. Select dough cycle, when the cycle is complete, remove the dough. Place them on a floured work surface.
2. Roll out the dough to about 1 cm thickness. Cut out to round shape using circle cooking cutter. Place each circle doughnut dough on a piece of parchment paper cut by about 5 cm x 5 cm square.
3. Let rise the dough for about 30 mins or until doubled. (at 40C degree)
4. Heat the oil to 160C degree in a deep fry pan. Carefully slide the dough in the hot oil. Fry them until golden brown for each side.
5. Transfer them on a paper towel to drain excess oil.
6. Pipe in a little bit of Nutella or Custard cream in the doughnuts using a pastry bag and tip.

© 2022 Copyright Dans la lune