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Dans la lune

May 23, 2021

Grilled Mochi Yakimochi

Grilled Mochi Yakimochi

Print this recipe
Persons
2
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
Grilled Mochi Yakimochi

Ingredients

  • 100g glutinous rice flour
  • 200ml water
  • 1 tsp sugar
  • 1/4 tsp fine salt
  • Dipping sauce :
  • Nutella
  • Soy sauce+sugar
  • Olive oil+balsamico
  • Salted butter, etc as you like!

Instructions

  • 1. In a heat-safe cooking bowl, add glutinous rice flour, sugar and salt. Mix.
  • 2. Add water and mix well.
  • 3. Cover lightly with saran warp and microwave 2 minutes at 600w. Mix with a rubber spatula gently. Cover again and microwave for another 2 min or more at 600w. Mix well.
  • 4. Dust a work surface with potato starch (katakuriko). Transfer the dough onto it. Dust potato starch over the mochi.
  • 5. Roll out the mochi to about 1.5cm thickness. Cut into bite pieces (here about 3x3 cm). Bake immediately - or when you are ready - both way are ok.
  • 6. Transfer to your baking tray and bake 10 to 12 min at 230℃.
  • 7. Prepare the topping of your choice and enjoy Yakimochi :) My personal favorite is a mix of soy sauce and sugar!

Notes

You can also bake with a mini oven (toaster oven), if you like.

© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cookies, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy, Mochi, Rice, Snack, Sweet cooking

August 12, 2020

Fried sweet potato chips

Fried sweet potato chips

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Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Fried sweet potato chips

Ingredients

  • 2 asian sweet potatoes (about 500g) - thinly sliced
  • 3 tbsp sugar
  • 1 tbsp water
  • Oil for deep frying

Instructions

  • 1. Soak sweet potato in the water for about 10 minutes.
  • 2. Drain well on paper towels.
  • 3. Fry the sweet potato chips in batches until golden brown.
  • 4. Remove the chips from the oil, and transfer over kitchen towel to drain.
  • 5. In a wok (or frying-pan) add sugar and water and melt the sugar. Add the fried chips and mix well to coat the sugar mixture evenly.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Asian & Wafu, Cooking, Cooking Recipe, Deep Fried, Snack, Sweet cooking, Vegetables

August 6, 2020

Oreo pocky

Oreo pocky

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Prep Time
45 minutes
Cook Time
10 minutes
Total Time
55 minutes
Oreo pocky

Ingredients

  • 40g cake flour/plain flour (T45)
  • 10g whole-wheat flour
  • 15g unsalted butter
  • 15ml whole milk
  • 15g white sugar
  • dash of salt
  • 2 to 3 oreo cookies - remove the cream layer inside the oreo cookies.
  • 60g white chocolate

Instructions

  • 1. Place flour, sugar, salt in a food processor and process to mix, then add butter and milk. Re-process the machine and run until blended well (until the dough turns like a crumbly ball).
  • 2. Transfer the dough on a lightly floured surface and knead it to shape into a circle. Roll out the dough to about 0.3 to 0.5 cm thickness square shape and cut them into a long stick shape using the knife.
  • 3. Place them on the baking sheet you prepared.
  • 4. Bake them for about 8 to 10 mins preheated oven (180℃). Let the pocky cool down completely.
  • 5. Process the cookies to a fine crumb in a food processor. Set aside.
  • 6. Melt the white chocolate in a hot water bath (50℃), brush the chocolate all sides of pocky, let the excess drip off. Immediately sprinkle oreo crumbs over the chocolate. Repeat all pocky to finish. Place on the plate and chill until chocolate has set.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Chocolate, Cookies, Cooking, Cooking Recipe, Fast & Yummy, Food Yummy, Sweet cooking

January 23, 2020

Wiener Sausage Bread

Wiener Sausage Bread

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Serving Size
6 to 8 breads
Prep Time
1 hour, 15 minutes
Cook Time
20 minutes
Total Time
1 hour, 35 minutes
Wiener Sausage Bread

Ingredients

  • 190g bread flour (T65)
  • 5g gluten flour
  • 30g plain flour/cake flour (T45)
  • 3.5g salt
  • 15g sugar
  • 100g milk
  • 20g water
  • 30g egg, sieved (keep the excess for brushing)
  • 15g unsalted butter
  • 3g dry yeast

For the topping

  • mayonnaise
  • ketchup
  • aonori or basil flakes

Instructions

  • 1. Add all the ingredients in the pan of your bread machine. Add yeast in the yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
  • 2. When the dough cycle is complete, remove it from the machine and place it on a floured surface.
  • 3. Punch the dough down and divide it in 6 pieces. Cover it with a dry cloth. Let it rest for about 15min.
  • 4. Using a rolling pin, roll the dough back and forth, shaping it into a flat oval. Arrange on lined baking trays. Slash cut each in the middle, using a bread Scraper. Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume.
  • 5. With a pastry brush, gently brush the surface with egg.
  • 6. Gently place each sausage on the bread.
  • 7. Pour mayonnaise and ketchup and sprinkle aonori or basil (the one you like).
  • 8. Bake in a preheated 180℃ oven for about 12 min. Remove from the oven and let it cool down on a wire rack.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Bread, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Food Yummy

December 29, 2019

Green Tea “Matcha” Mille Crepes

Green tea "Matcha" Mille Crepe

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Serving Size
15cm round cake
Prep Time
1 hour
Cook Time
50 minutes
Total Time
1 hour, 50 minutes
Green tea "Matcha" Mille Crepe

Ingredients

  • 1 egg
  • 15g sugar
  • dash of salt (1/8 tsp)
  • 1/2 tbsp matcha powder (green tea powder)
  • 1 1/2 tbsp hot water
  • 200g milk
  • 8g butter
  • 60g plain flour/cake flour (T45) - sifted

Filling :

  • 300g heavy cream/whipping cream (more than 35%)
  • 1 tsp matcha / green tea powder
  • 60g white sugar
  • 10g cremfix (whipped cream stabilizer) - better add if your cream is less than 35% fat
  • 25g white chocolate - shaved

Instructions

  • 1. In a bowl whisk together eggs, sugar and salt using a hand mixer.
  • 2. In a small cup, dissolve matcha powder (1/2 tbsp) in hot water (1 1/2 tbsp). Set aside. In a heat safe bowl, add the milk and microwave for 1 min at 600W. Add the dissolved matcha into the milk. Mix well.
  • 3. Slowly pour the milk into the egg mixture from #1 gradually and mix well.
  • 4. Add the sifted flour and mix well until the batter is integrated.
  • 5. Strain the crepe mixture twice through a fine sieve. Add the melted butter to the mixture and mix well. Cover with plastic wrap and let it sit at room temperature for about 30min to 1h.

Cooking the crepes :

  • 6. Heat a 16~17cm non-stick pan on medium heat (a different size of pan will yield different number of crepes and need different amount of batter per crepe). Once the pan is hot, reduce the heat to low, brush with oil and remove the excess with a paper towel (a thin application, only the first time is fine).
  • 7. Pour 2~3 tbsp of batter into the heated pan and swirl the pan to coat evenly.
  • 8. Once the batter is dry and the edges start to brown, flip the crepe with your hand. Let it cook on the other side for a few seconds. Then transfer to a plate to cool down.
  • Repeat until all of the batter has been used.
  • 9. Once cooled completely, use a 15cm round plate or cake bottom as a guide and cut off crepe in excess.

Putting it all together :

  • 10. Whip chilled Whipping Cream (320g) for a few second, add granulated Sugar (60g), and sifted Matcha Powder (1 tsp) until stiff peaks form.
  • NOTE : if your cream is less than 35% fat, then I recommend to add whipped cream stabilizer (I used cremfix here). In case, mix cream stabilizer and sugar together in advance. Add when your cream is getting a soft peak.
  • 11. To assemble, spread a good amount of cream evenly over one crepe. Cover with another crepe. Repeat until all the crepes have been used. Finally cover top and sides of cake with cream. Sprinkle shaved white chocolate. And dust with a dash of matcha powder (if you like).
  • 12. Let chill in the fridge for a few hours until it has set.
© 2022 Copyright Dans la lune

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

December 22, 2019

Chewy chocolate chip cookies

Chewy chocolate chip cookies

Print this recipe
Serving Size
12 cookies (30g)
Prep Time
30 minutes
Cook Time
30 minutes
Total Time
1 hour
Chewy chocolate chip cookies

Ingredients

  • 60g unsalted butter - softened
  • 60g brown sugar
  • 50g white sugar
  • 25g egg - beaten
  • dash of salt
  • 1/4 tsp vanilla extract
  • 100g plain flour (or 97g of T45 and 3g gluten powder)
  • 1/4 tsp baking soda
  • 80g chocolate - cut into chunks

Instructions

  • 1. In a bowl, sift together flour, baking soda and salt. Set aside. Pre-heat the oven 175℃ degree.
  • 2. In a separate bowl, using electric hand mixer, cream together butter and sugars until combined.
  • 3. Add egg and vanilla and mix until fluffy.
  • 4. Mix in the dry ingredients from #1 until combined with a spatula.
  • 5. Add chocolate chunks and mix.
  • 6. Make balls of dough (about 30g each / or your own preference) and place on a cooking sheet.
  • 7. Bake for about 9~10min until the cookies look puffy but the centers still look soft. Do not overbake.
  • 8. Remove from the oven and allow to cool on the trays for about 5 minutes, then transfer the cookies to a wire rack to cool down completely.
© 2022 Copyright Dans la lune

Leave a Comment Filed Under: Chocolate, Cookies, Cooking, Cooking Recipe, Fast & Yummy, Sweet cooking

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