Asian & Wafu, Cake, Cooking, Cooking Recipe, Egg, Fast & Yummy, Food Yummy, Sweet cooking
1 egg yolk
2 tsp white sugar
1/3 tsp mayonnaise
1 tsp milk
23g plain flour/cake flour (T45)
1/4 tsp baking powder
1 egg white
2 tsp white sugar
1/2 tsp lemon juice
1. Sift together flour and baking powder in a small bowl and set aside.
2. In an another bowl, add egg white and beat for a few seconds with a electric hand mixer. Add lemon juice and resume mixing for 1 minute. Then add sugar and continue mixing for 2 minutes more. Bowl upside down, the meringue should not slide out. Set aside.
2. In an another bowl, add egg yolk, sugar, mayonnaise and milk. Mix with an egg whisk. Then add the sifted flour, and mix with a spatula.
3. Using a rubber spatula, scoop out 20~25% of the meringue and add it to the egg yolk mixture. Mix well with the spatula. Then fold in the remaining meringue until almost combined (do not overmix).
4. Grease your round ring molds (I used 10cm dia and 4 to 5cm high.) or line them with baking paper.
5. Heat a nonstick skillet over the lowest heat and add a little bit of oil to coat the surface. Place the ring mold(s) on the skillet.
6. Fill each mold with the batter. Add about 1/2 tbsp water in the skillet and cover with a lid. Heat on the lowest heat for 5 to 6 minutes.
7. Remove the lid once, slide the ring mold off the pancakes and gently flip the pancake. Add 1/2 tbsp water and cover again with the lid. Heat it for another 5 to 6 minutes.
8. Serve the pancake with your favourite toppings (e.g. butter, maple syrup, whipped cream, matcha powder, ice cream, honey or any fruits!). Tadam!
How to check if the pancakes are done inside, poke the pancake with a bamboo skewer. The skewer should be without any batter sticking to them:)
1.making the soup stock In a big cooking pot, add 1L water, chicken, green parts of a leek and ginger (optional). Heat over high heat and bring it to a boil. Once it boils, reduce the heat to low and simmer for about 10 min.
2. Remove from the heat. Take the chicken, leek and ginger out to a plate. Strain the stock with a sieve to another big cooking pot. Add 1L water more into the stock, then set aside.
3. In a frying-pan, heat 1 tbsp oil and place the boiled chicken skin side down. Cook for about 3~4 min both sides or until a nice golden brown. Add the chicken sauce ingredients (mirin, cooking sake, soy sauce, sugar) and cook until the sauce is reduced about half while flipping the chicken. Turn off the heat. Slice the chicken into bite-size pieces and set aside for the ramen topping.
4.making the shio sauce soup base In a small heat-resistant bowl, add the chopped leek, garlic (grated), shantung, katsuo flake and kosher salt. Set aside.
5. In a small cooking pot, add sesame oil, vegetable oil and heat over medium heat until almost boiled. Remove from the heat and pour this oil over the leek in the bowl from #4. Mix.
6. Add cooking sake, soy sauce and hondashi powder. Mix and set aside.
7. Cook noodles according to the package instructions. Meanwhile, place some "shio soup base" in a serving bowl and pour the soup stock (boiled). Immediately place the cooked noodle into the soup stock. Top with chicken and julienne'd leek over the noodle. Serve hot!
You can change the quantity of shoyu soup base you add depending on how strong you like it ;-)
You can also add just boiled water to the shio soup base!
1.making the soup stock In a big cooking pot, add 1L water, chicken, green parts of a leek and ginger. Heat over high heat and bring it to a boil. Once it boils, reduce the heat to low and simmer for about 10 min.
2. Remove from the heat. Take chicken, leek and ginger out to a plate. Strain the stock with a sieve to another big cooking pot. Add 1L water more into the stock, then set aside.
3. In a frying-pan, heat 1 tbsp oil and place the boiled chicken skin side down. Cook for about 3~4 min both sides or until a nice golden brown. Season with salt and pepper. Cut into slices and set aside.
4.making the soy sauce soup base
In a small heat-resistant bowl, add (B) and set aside. In a samll cooking pot, add (A) and bring it to a boil, simmer for 2 minutes. Immediately strain (A) into (B). Mix well until combined. Set aside.
5. Cook noodles according to the package instructions. Meanwhile, place some shoyu soup base in a serving bowl and pour the soup stock (boiled). Immediately place the cooked noodle into the soup stock. Topping as you like. Serve hot!
You can change the quantity of shoyu soup base you add depending on how you like it.
You can also add just boiled water to the soy sauce soup base!
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!
1. In a small bowl, add all the seasoning ingredients and mix well. Set aside.
2. Cook the spinach in boiling water (for a few seconds) and cool it down with cold tap water. Squeeze the spinach to remove excess water and mix with 1/4 tsp salt and dash of pepper. Cut roughly if you like and set aside.
3. In another bowl, add the beef and soak with 2 tbsp seasoning mixture from #1. Set aside.
4. In a frying-pan, heat 1 tbsp sesame oil, add the beef and 1/2 tbsp garlic powder. Cook until the beef is no longer pink. Transfer to the plate and set aside.
5. Using the same frying-pan (as is, without washing) heat 1 tsp sesame oil (or vegetable oil) and fry carrot lightly or until wilted according to your taste. Do the same separately for onion, mushroom and red bell pepper, adding 1 tsp sesame oil or vegetable oil each time.
6. Heat 1 tsp oil in another frying pan over medium heat. Pour beaten eggs to the pan and swirl the pan to cover the surface of the pan in a thin layer. Cook until just set, then flip over and cook for a few seconds. Transfer the egg to a plate to let cool. When its cooled, roll up and cut into thin ribbons. Set aside.
7. Boil Korean noodles according to package directions or 6 to 7 minutes. Wash with cold water and drain well.
8. In a large wok, heat 1 tbsp oil and place the cooked noodles. Pour the seasoning sauce from #1 over the noodle. Fry gently to warm it up over low heat for a few minutes. Add all the cooked beef and vegetable (carrot, onion, mushroom, leek, spinach and paprika) and stir well.
9. Transfer to a serving plate and garnish Japchae with the eggs and sprinkle some white sesame over it.