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

Serving Size

18cm x 18cm x 6cm(H) square mold

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

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!

August 12, 2020

Milky Tonkotsu Udon with Soy Milk

Milky Tonkosu Udon with Soy Milk

Persons

Prep Time

40 minutes

Cook Time

30 minutes

Total Time

1 hour, 10 minutes

Ingredients

2 tbsp sesame oil
2 garlic cloves - finely chopped
20g fresh ginger - thinly julienne
1L water
1L soy milk
500g Pork shoulder (or pork belly) - thinly sliced
2 tbsp white sesame

For the seasoning :

2 tbsp soy sauce
2 tbsp mirin
3 tbsp chicken bouillon powder or weipa
1 tsp sugar
1 tbsp oyster sauce
1 tsp kosher salt
1 tbsp sriracha
Udon noodles for 5 people

Instructions

1. In a large cooking pot, heat 2 tbsp sesame oil and cook garlic, ginger and sesame until fragrant. Add pork and stir-fry until the meat is no longer pink.
2. Pour the water (1L), and add all the seasoning ingredients, soy milk (1L). Bring it to almost boil and set aside.
3. Boil the udon noodles according to the package directions, drain them very well and transfer into a milky bouillon which you have made (step 2). Bring it to a boil and simmer for a few minutes. Divide the udon and soup into serving bowls.
Enjoy!

August 4, 2020

Nutella cream cheese cake

Serving Size

18cm whole cake

Prep Time

30 minutes

Cook Time

30 minutes

Total Time

1 hour

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.

July 20, 2020

Oreo layer cake

Serving Size

18 cm whole cake

Prep Time

1 hour

Cook Time

1 hour

Total Time

2 hours

Ingredients

For the bottom cookies :

45g unsalted butter
50g plain flour/cake flour (T45)
12g almond flour
50g sugar
1 tbsp instant coffee powder
a dash of salt

For the cream layer :

8 oreo cookies
90g mascarpone cheese
3 kiri cheese (about 60g)
100g heavy cream/whipping cream
40g white sugar
1 tbsp vanilla syrup - optional
4g gelatin sheets - soak in the water for about 5 min before usage

For the chocolate layer :

100ml heavy cream/whipping cream
150ml whole milk
120g milk chocolate - cut into small pieces
4g gelatin sheets - soak in the water for about 5 min before usage
1/2 tbsp sugar (optional)

Instructions

Making the bottom layer
1. Line the bottom of a 18 cm circle cake pan (removable bottom) with parchment paper.
2. Process flour, almond powder, sugar, salt and coffee 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 in the fridge.
Making the cream layer
4. Remove the cream layer inside the oreo cookies. Crush the cookies. Set aside.
5. In a bowl, add mascarpone and kiri and mix with a electric hand mixer. Add sugar and mix. Then add vanilla syrup and mix.
6. Soak the gelatin sheet in the water for about 5 min. In a microwave safe bowl, add the soaked gelatin sheet and microwave for 15 sec at 600W. Gently pour the melted gelatin into a cheese mixture (step 5) and mix well until smooth.
7. In an another bowl, beat heavy cream until soft peaks. Add the whipped cream into the cheese mixture (step 6) gradually and mix well. Add the crushed oreo (step4) and mix.
8. Transfer oreo cream over the cookies base which you have made at step 3. Let it set in the fridge.
Making the chocolate layer (once the cream layer has set.)
9. In a cooking pan, add haevy cream and milk and sugar (optional) and heat over medium heat. When it has almost boiled, remove from the heat and add chocolate. Mix well until the chocolate is melted completely. Using a fine mesh filter, strain the chocolate mixture into a heat-safe bowl. In a microwave safe bowl, add the *soaked*gelatin sheet and microwave for 15 sec at 600W. Pour into a chocolate mixture and mix well.
10. Once the chocolate mixture is at room temperature, gently pour over the oreo cream layer and chil in the fridge until it has set.
11. Unmold the cake and serve:)

Notes

Tip on How to unmold : wet a towel with hot water and apply to the side of cake pan gently. Place the cake mold onto the jar (like a jam jar) and slide the side or the cake pan down.

June 14, 2020

Black garlic oil – Ma-yu (Mayu)

Black garlic oil - Ma-yu oil (Mayu oil)

Serving Size

Half of jam bar

Prep Time

15 minutes

Cook Time

30 minutes

Total Time

45 minutes

Ingredients

50g garlic - thinly sliced
50ml vegetable oil
20g lard
1 tbsp sesame oil

Instructions

1. Toast garlic slices with your toaster or oven about 10 to 15 min at 170℃ until lightly browned and crispy.
2. In a wok (or frying-pan), add vegetable oil, lard, sesame oil and toasted garlic.
3. Remove 1/4 of garlic when it is lightly browned. Then another 1/4 of the garlic when a bit more browned. Then the third 1/4 of garlic is removed and once more when the garlic turns completely black. So you get garlic in 4 different colors in the end, see the picture.
4. Keep the oil you used to cook the garlic. Transfer the fried garlic to a blender and blend it until it becomes fine powder, then add 2 tbsp of the oil you kept aside. Continue to blend until you have a paste.
5. Add all the remaining oil and blend until well blended.
6. Transfer into a jar of jam or a plate.
7. Pour the "Mayu" over the ramen! Or, as it works nicely too, on fried rice, miso soup etc.....

June 5, 2020

Japanese Soufflé Pancakes

Japanese souffle pancake

Serving Size

1 pancake

Prep Time

20 minutes

Cook Time

20 minutes

Total Time

40 minutes

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:)