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Dans la lune

November 22, 2020

Lemon shortcake

Lemon shortcake

Print this recipe
Serving Size
15cm round cake
Prep Time
1 hour
Cook Time
1 hour
Total Time
2 hours
Lemon shortcake

Ingredients

For the sponge cake :

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

For the syrup :

  • 3 tbsp water
  • 1 1/2 tbsp sugar

For the cream :

  • 300g heavy cream (more than 35% fat is preferable)
  • 40g white sugar (10%)
  • 6g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat

For the lemon cream :

  • 40ml lemon juice (sieved)
  • 1 egg
  • 50g white sugar
  • 10g unsalted butter
  • 1/2 tbsp corn starch

Instructions

  • We get the sponge cake done
  • 1. Sift together the flour and wheat starch. Set aside. In a small saucepan, combine the syrup ingredients (water and sugar) and bring to a boil. Cook until all the sugar has dissolved. Remove from the heat and let it cool to room temperature. Set aside.
  • 2. Line the bottom and the sides of a 15 cm 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 in a hot water bath with an electric mixer until the mixture whitens, doubles in volume and forms ribbons (about 5~6min). Remove from the hot water bath and 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 egg whisk until incorporated. (make sure the batter is free of lumps.)
  • 5. Microwave the butter (15g) and milk (20ml) for 15 sec at 600W, mix until the butter is melted.. Add about 2 tbsp of cake mixture (from #4) and mix. Pour the butter mixture little by little into the rest of the cake mixture from #4. Mix gently with a spatula until it is homogeneous. Do not over mix.
  • 6. Preheat the oven to 170°C. Pour the cake mixture into the prepared cake pan and gently tap the bottom of the pan on your counter top 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.
  • Meanwhile, make the lemon curd
  • 8. In a medium bowl, whisk together egg and sugar. In an another microwave safe bowl, add lemon juice and microwave 20~25s at 600W. Gradually add the hot lemon juice into the egg mixture. Mix well after each addition. Add the corn starch (sifted) and mix.
  • 9. Transfer the egg mixture into a cooking pot, using a sieve. Add the butter and cook over medium-low heat, stirring constantly, until the mixture has thickened. Transfer to a bowl and set aside.
  • And fix the whipping cream
  • 10. In a mixing bowl, combine the whipping cream and sugar, beat at high speed until stiff.
  • NOTE : if your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix the cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak, then continue to beat until firm-peak.
  • Put it all together
  • 11. Using a sharp knife trim 2 to 3 mm from the top and the bottom of the cake to remove the brown surface layer. Then slice horizontally in 2 halves. Place 1 layer of cake, brush syrup from #1 on top, spread lemon cream, and then spread whipped cream. Repeat this one more time (cake+syrup+lemon). Finally add the top sponge cake layer, spread and whipped cream on top and sides of the cake.
  • 12. Sprinkle with any nuts your like to decorate. (I used Pralin for this cake.) Let sit in the fridge until you serve.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Fruits, Sweet cooking

May 6, 2020

Oreo Swiss Roll

Oreo Swiss Roll

Print this recipe
Serving Size
1 swiss roll
Prep Time
40 minutes
Cook Time
40 minutes
Total Time
1 hour, 20 minutes
Oreo Swiss Roll

Ingredients

For the cake : 30 x 26 cm (about) Jelly roll pan

  • 3 eggs
  • 60 white sugar
  • 50g plain flour/cake flour (T45)
  • 8g unsweetened cocoa powder
  • 1 tsp coffee powder
  • 20ml milk
  • 10g unsalted butter
  • 300ml heavy cream/whipping cream (more than 35% fat is preferable)
  • 45g white sugar
  • 8g cremfix (whipped cream stabilizer) - better use this if your cream is less than 35% fat
  • 8 oreo cookies

Instructions

  • 1. Remove the cream layer inside the oreo cookies. Crush the cookies. Set aside.
  • 2. Cut a piece of parchment paper to cover the bottom and sides of a 26x30cm jelly-roll pan.
  • 3. Sift flour, cocoa and coffee powder into a medium bowl and set aside. Pre-heat the oven to 190C degree.
  • 4. Beat the eggs and sugar with an electric hand mixer in another medium bowl, using a hot bath until it gets creamy.
  • 5. Add the sifted flour mixture and mix gently using spatula until smooth.
  • 6. In a small cup, add butter and milk and microwave it for 15sec at 600W. Gently mix until completely melted. Then add into the mixture gently. Mix well to combine.
  • 7. Pour the batter into the prepared sheet pan, flatten the surface with a spatula. Tap gently the bottom of the pan to punch out the air.
  • 8. Bake for about 12 minutes or until a cake tester inserted in the middle comes out clean.
  • 9. Remove from the oven, immediately loosen the edges of the cake from the pan gently. Flip the cake upside down. Peel off the parchment paper from the cake (I even use A4 paper sheets sometimes!). Cover the cake and let it cool down completely.
  • 10. Combine sugar and heavy cream in a bowl and whip until firm-peak. Add crushed oreo and mix.
  • NOTE : if your cream is less than 35% fat, I recommend you to add whipped cream stabilizer (I used "cremfix" here). In that case, mix cream stabilizer to the sugar ahead of this step. Add when your cream is getting a soft peak, then continue to beat until firm-peak.
  • 11. Spread the whipped cream from #10. Spread more thinly along the front edge of the cake (the part that will be rolled last).
  • 12. Roll the cake together with the parchment paper and then tighten the paper to firm it up. Wrap the paper firmly around the cake. Refrigerate a few hours to set.
  • 13. Slice to serve.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cake, Cooking, Cooking Recipe, Sweet 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.

 


© 2022 Copyright Dans la lune

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

April 20, 2020

Tatsuta-age deep fried marinated Chicken

Tatsuta-age deep fried marinated chicken

Print this recipe
Persons
5
Prep Time
40 minutes
Cook Time
30 minutes
Total Time
1 hour, 10 minutes
Tatsuta-age deep fried marinated chicken

Ingredients

  • 5 boneless chicken thighs - discard excess fat and cut into bite sizes

Ingredient A :

  • 3 tbsp soy sauce
  • 2 garlic cloves - grated
  • 1 thumb of ginger (15g) - grated
  • 2 tbsp cooking sake or cooking white wine
  • 1 tbsp ketchup
  • 1 tbsp sesame oil
  • 1/2 tbsp garlic powder
  • 1 tsp white sugar
  • 1 tsp kosher salt
  • a dash of pepper
  • 1 tbsp hazelnut oil for cooking (optional)

For the dipping sauce :

  • 1 red onion - finely chopped
  • 3 pickles (12g) - finely chopped
  • 70g mayonnaise
  • 30g ketchup
  • 1/4 tsp white sugar
  • dash of salt
  • 160g katakuriko/potato starch
  • 40g plain flour/cake flour (T45)

Instructions

  • 1. Add all the ingredient A into a medium bowl and add the chicken to marinate at least 30 minutes (or even overnight) in the fridge.
  • 2. Making Sauce : In a bowl, add all the dipping sauce ingredients and mix. Let it sit in the fridge until use.
  • 3. Add plain flour and katakuriko/potato starch in a plate and roll the chicken pieces in it until coated.
  • 4. Heat 2 to 3 cm deep of vegetable oil in a large saucepan over medium heat. Carefully add some chicken pieces (depending on your saucepan's size) and deep-fry them, turning occasionally, until crisp and cooked through. Transfer them to a plate lined with paper towels to drain the excess oil. Continue with the rest of the chicken.
  • 5. Serve hot!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Chicken, Cooking, Cooking Recipe, Deep Fried, Everyday cooking, Fast & Yummy

March 9, 2020

Chocolate Ice Cream with compressor machine

Chocolate Ice Cream with compressor machine

Print this recipe
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 hour, 20 minutes
Chocolate Ice Cream with compressor machine

Ingredients

  • 1 egg yolk
  • 400ml milk
  • 65g sugar
  • 80g chocolate (I use 51% cocoa) - cut into small chunks
  • 1 tsp cocoa powder - sifted
  • 1 tbsp glucose powder or syrup
  • 200ml heavy cream/whipping cream
  • I use a Cuisinart ICE 100, but any other similar compressor machine will do.

Instructions

  • 1. In a bowl, add egg yolk. Pour the milk into the bowl little by little, and mix. Add sugar and mix.
  • 2. Transfer the milk mix into a small pan and heat it up to 75~80℃ over medium heat, turn the heat to low and simmer for 3min.
  • 3. Add the chocolate into the milk mixture and let it melt completely. Then sift the cocoa powder through a sieve. Mix.
  • 4. Using a fine mesh filter (your usual sieve will do), strain the milk into a heat-safe bowl, then add the glucose powder or syrup. Mix well to melt. Let it cool down completely in the water bath.
  • 5. Once the milk mixture is cooled completely, add heavy cream. Mix.
  • 6. Place the mixture into your compressor ice cream maker. 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!
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Cooking, Cooking Recipe, Ice Cream, Sweet cooking

February 7, 2020

Katsu curry with curry powder (without curry roux)

Katsu curry with curry powder

Print this recipe
Serving Size
4 to 5 people
Prep Time
40 minutes
Cook Time
40 minutes
Total Time
1 hour, 20 minutes
Katsu curry with curry powder

Ingredients

  • 500 pork loin or pork shoulder - slice into about 1 to 1.5cm thickness
  • salt and pepper
  • some flour to dust the pork
  • 1 egg - mix with milk (3 tbsp)
  • some panko/bread crumbs
  • 1 to 2 tbsp vegetable oil
  • 2 garlic cloves - finely chopped
  • 2 onions - chopped
  • 1 carrot - chopped
  • 1 green bell pepper (optional) - chopped
  • 40g unsalted butter
  • 40g cake flour/plain flour T45
  • 20g curry powder
  • 1 tsp cumin powder
  • 600ml water

For the seasoning :

  • 1/2 tsp instant coffee powder
  • 1 tsp unsweetened cocoa powder
  • 1 beef stock cube
  • 1 tbsp worcestershire sauce
  • 2 tsp hondashi powder
  • 1 tsp honey
  • 2 tsp mirin
  • 1 tsp soy sauce
  • 1 1/2 tsp kosher salt
  • 2 tsp sugar

Instructions

  • 1. In a cooking pan, heat 1 tbsp oil and fry the garlic until fragrant. Add the onion, carrot and green bell pepper (optional) and cook until wilted.
  • 2. Add the butter and melt it completely. Then add flour, curry powder and cumin powder. Mix to combine and cook over medium-low heat.
  • 3. Add the water little by little, mix well after each addition.
  • 4. Bring it to a boil, adding all the seasoning ingredient. Set aside.
  • 5. Now make the tonkatsu
  • Season the pork pieces with salt and pepper, dust with flour. Then dip them in the beaten egg+water mixture. Finally coat the pork with panko bread crumbs, evenly, pressing down gently. Both sides should be completely coated.
  • 8. In a frying pan, heat up the cooking oil over medium high heat until it reaches about 180℃. Fry the pork until both sides are golden brown, turning them in the oil once or twice. Drain on a plate covered with paper towels.
  • 9. Slice the cooked tonkatsu into strips. Serve the steamed rice into a serving bowl and pour the curry sauce. Place the sliced tonkatsu.
  • Serve hot!

Notes

Garnish with beni shoga over the rice if you like!


© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Food Yummy, Japanese, Pork, Soup

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