Name: Strawberry sorbet
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 5 persons
Ingredients: 500 to 550g fresh strawberries; 50ml water; 120g white sugar (adjust sugar depend on your strawberry's sweetness.); 20g glucose syrup; 1 tsp lemon juice

July 7, 2020

Strawberry sorbet

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Cooking, Cooking Recipe, Food Yummy, Fruits, Ice Cream, Sweet cooking

Servings: 5 persons

Strawberry sorbet

Ingredients

500 to 550g fresh strawberries
50ml water
120g white sugar (adjust sugar depend on your strawberry's sweetness.)
20g glucose syrup
1 tsp lemon juice

Instructions

1. In a small cooking pot, add water, sugar and glucose syrup. Heat over medium heat and bring it to a boil. Melt sugar completely. Place in a cold water bath to let it cool for a moment.
2. Purée the strawberries, using a hand blender, juicer or food processor.
3. Transfer the strawberry puree into a bowl. Mix in 1 tsp lemon juice.
4. Add the sugar syrup from #1 and mix.
5. Set the gelato mixing blade. Transfer the strawberry mixture into your compressor ice cream maker and let it run according to manufacturer's instructions. It should take 40~60min, depending on the coldness of the mixture. In case, you should let it run until the mixture turns thick and creamy.
6. Transfer the gelato to a storage container, and let it freeze until you eat!

https://www.atelierlalune.com/2020/07/strawberry-sorbet/

June 19, 2020

Mochi ice cream

Prep Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour, 30 minutes

Cooking, Cooking Recipe, Fast & Yummy, Ice Cream, Mochi, Sweet cooking

Mochi ice cream

Ingredients

200g ice cream - your choice

For the mochi :

100g glutinous rice flour
35g white sugar
1/2 tbsp liquid glucose
180ml water

Instructions

1. Start with the filling
Prepare the silicone mould (here I use a 4cm diameter * 15-hole mould). Place ice cream in each hole. Flatten the surface, using a spoon. Place in the freezer until it is frozen. I usually make this one day before I want to make mochi.
2. Mochi time
Once the ice cream is firm, start preparing the mochi mixture : In a microwave safe glass bowl, combine flour and sugar. Stir to combine. Add the water and glucose, mix with an egg beater until smooth. Cover the bowl lightly with cling wrap.
3. Microwave the mixture for 1 minute. Then stir the dough with a spatula. Put it back in the microwave again for another minute and stir lightly. Put it back in the microwave for another 30 seconds (not 1 min) and stir. And once more microwave for 30 seconds and stir. The mixture should be now very thick and translucent.
4. Transfer the mochi dough on your working surface floured with katakuriko/potato starch. As it is very hot you should use a spatula or a dough cuter. Cut the mochi into 15 equal pieces. Don't forget to coat your hand with katakuriko/potato starch.
5. With your hands, take one of these pieces and flatten it into a thick disc. Then put a frozen ice cream ball from the freezer in the middle of the mochi disc. Pull out the cream balls one at a time from the freezer as they will melt quickly. Pull the edges of the dough disc together to cover the cream ball. Press together the edges to seal well. Smoothen the mochi by rolling it on the dusted board.
6. Quickly cover with the plastic wrap and twist to close. Place each mochi ice cream into a cupcake pan or any kind of plate to keep the shape. (Top side down)
7. Put mochi ice cream back into the freezer for a few hours.
8. Keep them outside for a few minutes before you enjoy to make the mochi gets soften a little bit.

https://www.atelierlalune.com/2020/06/mochi-ice-cream/

June 5, 2020

Japanese Soufflé Pancakes

Japanese souffle pancake

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Asian & Wafu, Cake, Cooking, Cooking Recipe, Egg, Fast & Yummy, Food Yummy, Sweet cooking

Japanese souffle pancake

Ingredients

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

Instructions

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!

Notes

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:)

https://www.atelierlalune.com/2020/06/japanese-souffle-pancakes/

April 30, 2020

Chicken amakara – sweet and sour with egg sauce

Chicken amakara - sweet and sour with egg sauce

Prep Time: 30 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 10 minutes

Asian & Wafu, Chicken, Cooking, Cooking Recipe, Egg, Everyday cooking, Fast & Yummy

Servings: 5 persons

Chicken amakara - sweet and sour with egg sauce

Ingredients

700g boneless, skinless chicken breasts - cut into bite sizes
60g katakuriko/potato starch

Ingredient A

2 tbsp cooking sake or cooking white wine
1 tsp white sugar
1/3 tsp fine salt

For the seasoning sauce

2 1/2 tbsp soy sauce
150ml apple juice + 50ml water (or 40ml apple syrup + 160ml water)
2 to 3 tsp white sugar
2 tsp vinegar (apple cider vinegar)

For the egg sauce

2 egg - hard boiled and chopped
1/4 onion - finely chopped, soaked in water, then drained well
60g mayonnaise
1 garlic - grated
1 tsp white sugar
1/4 tsp fine salt

Instructions

1. In a small bowl, add all the egg sauce ingredients and mix. Chill in the fridge until the chicken is ready.
2. In a medium bowl add chicken and ingredient A. Marinade for 15 minutes at least.
3. Meanwhile, make the seasoning. In a small bowl add all the seasoning ingredients and mix. Set aside.
4. Add katakuriko/potato starch into a bowl with chicken and mix well to coat the chicken evenly.
5. In a frying-pan, heat 2 to 3 tbsp vegetable oil, place all chicken and cook. Flip once, cover and simmer for about 3 minutes.
6. Uncover and cook them until both sides are nicely brown.
7. Pour all the seasoning in one go over the chicken and mix the sauce evenly in the pan.
8. Transfer the chicken onto a serving plate and garnish with the egg sauce :-)

https://www.atelierlalune.com/2020/04/chicken-amakara-sweet-and-sour-with-egg-sauce/

April 9, 2020

Curry senbei (okaki) Japanese Rice Crackers

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Bread & Pizza, Cookies, Cooking, Cooking Recipe, Fast & Yummy, Japanese, Rice, Sweet cooking

Servings: about 15 senbei

Curry senbei (okaki) Japanese Rice Crackers

Ingredients

20g rice flour
15 to 20g Japanese curry roux (grated) or 1/2 tbsp curry powder
1/2 tsp fine salt
1/3 tsp sugar
20ml boiled water
150g steamed japanese rice (microwave it if the rice was frozen)
1 tbsp sesame

Instructions

1. In a heat-safe bowl, add rice flour, grated curry roux (or curry powder), sugar and salt. Mix well.
2. Slowly pour the boiled water, using a digital cooking scale. Mix with a silicone spatula until it comes together.
3. Add the steamed rice (microwave it 30s at 600W if it was frozen) and sesame. Knead with your hand (or spatula) until well combined. Pre-heat the oven to 200℃ degree.
4. Spoon some rice mixture (1 to 2 tbsp) and make a ball shape, then flatten it with your hand. Make it thinner using your finger. Place on a baking sheet on an oven tray. Repeat until you use up all the rice mixture.
NOTE : Thinner will make a more crispy senbei!
5. Bake the tray 10min, remove from the oven once and flip all the senbei. Then put it back to the oven and bake again for 10 min.
6. Transfer to a wire rack.

Notes

I also tried with a "Farine de riz complet" and it worked.

https://www.atelierlalune.com/2020/04/curry-senbei-okaki-japanese-curry-rice-crackers/

April 5, 2020

Senbei (Okaki) Japanese Rice Crackers

Senbei (Okaki) - Japanese rice crackersecipe

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Cookies, Cooking, Cooking Recipe, Fast & Yummy, Food Yummy, Rice, Sweet cooking

Servings: 15 to 20 senbei

Senbei (Okaki) - Japanese rice crackersecipe

Ingredients

20g rice flour
1/2 tsp fine salt
20ml boiled water
150g steamed japanese rice (Reheat with a microwave if the rice was frozen.)
1 tbsp white or black sesame (your choice)
dash of soy sauce

Instructions

1. In a heat-safe bowl, add rice flour and salt. Mix well.
2. Slowly pour the boiled water, using a cooking scale to help you add the right quantity. Mix with a silicone spatula until it comes together.
3. Add the steamed rice (microwave it for 30 sec at 600W if it was cold and hard), sesame and dash of soy sauce (optional). Knead with your hand until well combined. Pre-heat the oven to 200℃ degree.
4. Spoon some rice mixture (about 1 tbsp) and make it into a ball, then flatten it with your hand. Make it even thinner, using your fingers. Place on the baking sheet on an oven tray. Repeat until you have used up all the rice mixture.
NOTE : The thinner senbei will be crispier.
5. Bake senbei 10 min, pull it out from the oven once and flip all the senbei. Then put it back to the oven and bake for another 10 min.
6. Transfer to a wire rack.

Notes

I also tried with a "Farine de riz complet" and it worked.

https://www.atelierlalune.com/2020/04/senbei-okaki-japanese-rice-crackers/