recipes notes

Required:

Mixer

4g matcha

20g sugar

120g heavy cream

4g matcha

20g sugar

      2. 120g heavy cream

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add 1. into a bowl, and strained the matcha powder

whisk it

then add 2. half, whisk, then the other half

prepare the ice bath and mixer

put the bowl into the ice bath while whisking it

you want to mix it until its light green and foamy like ?

put it into a pipping bag if you want to use this matcha cream for something with puffs !

credits:

3 egg yolks

45g cane sugar

17g cake flour

300g milk

1/3 vanilla beans or 1/4 tbsp of vanilla extract

80g heavy cream

3 egg yolks

45g of cane sugar

     2. 17g cake flour

     3. 300g of milk

1/3 vanilla beans or 1/4 tbsp of vanilla extract (half of 1/2)

     4. 80g of heavy cream

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put yolks into a bowl and whisk it lightly before adding 1. into it

mix it until the colour turns into bright yellow

(takes 2-5 min)

add 2. into a bowl and whisk it until its well-mixed

add 3. into a pot and bring it to warm (approx 60° or touch it with ur nails if its warm and bearable then there it is)

put it out of the heat, then bring it to the bowl

add the warm milk a little by little into the bowl while mixing it

its going to be v liquidly !

then bring it back to heat while KEEP ON WHISKING IT !

until it turns into a paste :)

if you use vanilla beans then do this!

use strainer and put it into a bowl !

well if you use the extract, put it into a bowl, then let it cool for a moment

prepare the ice bath for it

use plastic cling wrapper to cover the custard but dont cover the bowl, but cover the custard like this

then let it cool until the puff pastry is ready - or if you’re making other dishes with custards!

once its ready you want to add 4. to the bowl and mix it before moving it all to a pipping bag and start to pipe it inside of the puffs ! - or other things lol :>

DONE.

credits:

Required:

Oven 180° (25min in electric + gas oven)

Mixer

Pipping bag

Baking Sheet

2 eggs

55g cake flour (x2*)

85g water (x2*)

2g salt

50g unsalted butter / salted butter (x2*)

optional:

powdered sugar

*if the eggs are big

notes:

the puff pastry is a bit tricky, but i used 2 eggs for this recipe but it was too liquidly, so i made another dough for this.

so im going to write the recipe that i made, so all of the dough is going to be multiplied by 2.

2 eggs

100g of butter

170g of water

2g of salt (if you use unsalted butter)

     3. 110g of cake flour

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add 1. into a bowl and mix, put it aside

add 2. into a different pot then put it in medium to high heat until its bubbly

turn it into low heat, then add 3., little by little

turn off the heat then mix it well

put it back to low heat and mix constantly until its a bit dry (pls not too long)

put it all into a bowl then spread it nicely

add eggs little by little to mix it

then use mixer until its nice and blended into a not too thick but not too liquidly dough

put the dough onto a pipping bag

put baking sheet into a baking tray

make an approx 4-6cm in diameter of a poop-alike-dough lmao

add your cookies on top of the dough

you can cut it on you can mold it

but whatever it is, put it on top of your dough to make it CRISPS

bake it in 180° for 25 min / 45 min (depends on your oven) or until its the colour that you want it to be

take it out and rest it for 5-10min

make a hole with a chopstick on the side of the cooked bread

then add custard into a pipping bag

then start to pipe it into the bread

once everything is filled you can add powdered sugar on top of any decorations that you like :)

DONE

credits:

Required:

Oven 180° (25min in electric + gas oven)

Mixer

■Cookie

50g unsalted butter

40g cane sugar

1g salt

35g cake flour

15g ground almonds

50g Unsalted / Salted Butter

(salted butter tastes good, idk about the unsalted one)

      2. 40g Cane sugar (normal sugar with huge grains)

1g salt (half of 1/4 measuring cup)

** you don’t need salt if u’re using salted butter

     3. 35g cake flour

     4. 15g of ground almonds / 15g of frosties cereals with 6g of nut

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add 1. into a bowl and use a spatula to kind of spread it until its nice and mixed

add 2. to the bowl and continue to mix it

strained 3. into the bowl and mix

mash the cereals / nuts into grains (doesn’t have to be powdery)

continue to mix lightly with spatula

take a sheet of plastic cling wrapping, and lay it on a surface

don’t cut it first but add the cookies on top of it then fold the plastic wrapper

it’ll look something like this

then roll it until its kind of thin, it depends how you want your crust to be

then put it in refrigerator

*after use, always put it on a refrigerator

credits:

Ingredients (serves 2 - 3)

** THE SOUPS ARE OPTIONAL, YOU CAN USE WHATEVER U WANT

SOUP

-Chicken soup / broth-

1 chicken bone

3 – 5 chicken wings

1 green onion (green part)

2 slices of ginger

water (enough to cover the ingredients in your pot)

put everything on a pot then boil it to get rid of smell

throw all of the water

place the chicken wings into chunks and then put it back on a pot

cook it on low heat for 1hr

** you can add back the ginger etc

***also if you’re lazy just use ready chicken broth ??

-Fish Soup-

2 cups of boiling (soft) water

10g bonito flakes

30g Japanese anchovy

※ You can use fish stock that already has mushroom, kelp and anchovy in it. They are always on the same shelf as bonito flakes in Japan.

-Clam Soup-

Any types of clam you want

500ml water

50ml sake

get rid of the sand by placing it on 3%v salt water for an hour then rinse it

boil it with sake and kombu for 30 min on low heat

skim off skum

then voila !

-Mushroom Soup-

2 dried shiitake mushrooms

100ml water

-Kombu Soup-

10g Kelp

100ml water

-Thick Soy sauce-

50ml soy sauce

5g kelp

5g bonito flakes

Put the bonito flakes and a piece of kelp in a tea bag and soak them in soy sauce overnight.

-Chicken Oil-

1 chicken skin

2g salt

cut of chicken skin

fry it

use the oil

lol thats it

TOPPINGS:

Corn

Bean sprouts

Fish Cakes

Green Onions

Nori

Sesame Seeds

Mashroom

Bamboo Roots ?

Butter

ARRANGEMENT:

-Soup Ratio-

fish soup: chicken soup: clam soup: Kombu soup: mushroom soup = 4 : 3 : 1 : 1 : 1

add noodles and all of the toppings !

VOILA!!!

credits:

Ingredients:

2 eggs 

50% Char siu sauce 

50% water 

※ Pour the sauce and water until it covers the eggs. Having a paper towel on top of the eggs help soak the sauce evenly. This also applies to the pork.

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Make a small hole on the bottom of the eggs, for it not to crack

Boil the egg for 6 and a half minute

Drop down the temperature by putting the eggs on a bowl with freezing water / ice cubes

Once its cold, peel it!

Put it on a container with 50% Char siu sauce  and 50% water

Soak it with paper towel to even it out

wait for approx. 2 hrs or over night!

DONE!

credits: 

Ingredients:

Any kind of Meat

Sear all of the sides of the meat until its nice and brown

Rest meat until its room temp

Wrap the meat with paper towel then put everything on zip lock bag

DONT CLOSE IT !

Put warm water on a bowl then put the bottom of the ziplock inside of it

it’ll help to “taken out the air” inside of the zip lock (somehow vacuuming it)

you can add some olive oil, butter, and herbs if you want (By ChefSteps Team)

or insert,

1 Green Onion (Green part)

2 – 3 slices of ginger

1 clove of garlic

“Char siu Sauce”

150ml soy sauce

100ml mirin

100ml sake

1tbs sugar

1tsp salt

50ml water

50ml boito stock soup (optional)

simmer everything then put inside of the zip lock

(by junskitchen)

the sous-vide time guide:

https://www.chefsteps.com/activities/sous-vide-time-and-temperature-guide

WITH RICE COOKER:

place the zip lock into the rice cooker

add hot boiled water

press the ‘keep warm’ button

wait for 3-4 hrs of cooking time !!

WITH HOT BOILED POT:

fill the pot with water

the heat will depend on the sous vide time guide

use temperature and a clip to help to support the zip lock to stay on one place

** Stirring the water frequently can help speed things along.

you can sear the meat again if you haven’t!

DONE!

credits:

https://www.marthastewart.com/1500950/how-sous-vide-without-fancy-machine

40% Hydration Noodle

Ingredients:

1. 500g Bread Flour or All Purpose Flour

2. 200g Cold, filtered water

5g Sodium carbonate or Potassium carbonate

5g Kosher Salt

3. 50 gr (approx.) corn starch

-----

put 1. on a container

add 2. on a separate container/jar

slowly add 2. on 1. while mixing it with chopstick

you want it to have very small clumps, mix then add, repeat

you want it to look like shredded boiled chicken :/

its okay if it looks really dry, if it can stick together then its all good

kneed.

then kneed all of the dough into one ball, it doesn’t matter if the surface is not smooth

wrap the dough then wait for 30 min

kneed for for 10-15 min

wait again for another 30 min for easier kneeding (the more you rest the dough, its gonna be easier to roll and kneed)

kneed again until its smooth

rest the dough for 1 hour before rolling

rolling.

dust surface with a bit of corn starch, so it wont stick

press down the dough

roll it to the front, press outward from the middle

then change the angle then pressed it down while rolling it

keep pressing, rolling, changing sides and make it as thin or as thick as u want it to be

you can roll all of your dough to your roll then keep pressing the middle part only, the dough will widen as you do it  

then.

you’re gonna end up with a huge thin layer of blanket dough

you want to coat a thin layer of corn starch

then you want to fold it into like a folded blanket, a couple of layers would be good.

you want the top layer to be narrower than the bottom so it wont shift, idk what it is supposed to mean but here’s the pic

then you want to slice it as u want, but be careful not to chopped it like you would with garlic lol cus then its gonna make short weird noodles

cut it then boil it with salt for 3-5 min approx.

VOILA ! 

credits:

手擀肉臊面 Handmade Noodles by 小高姐的 Magic Ingredients on Youtube

Ingredients:

1. 60 gr red chili (dried* / fresh)

2. 250 gr vegetable oil**

25 gr garlic

25 gr shallots

3. 25 gr ebi (dried shrimp)

4. 1 tsp salt

½ tsp sugar

½ tsp msg  

5. 2 tbsp soy sauce

4. 50 gr of sesame seeds

*you can make dried chili by putting fresh red chili into 120°C oven for 10 min

**you can mix other oils, ex. 200 gr veg oil + 50 gr nut oil

** tsp: teaspoon

**tbsp: tablespoon

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put 1. chili on food processor til its roughly blend

blend all 2. on food processor until its all blended

soak in 3. ebi, dry then insert to the blended ingredients

blend all (the blended ingredients colour will be white and very liquidly)

cook all of the blended ingredients

then add the blended chili

once the water evaporated add 4.

turn off the heat then add 5., stir for a bit

while waiting, cook or bake sesame seeds for 2-5 min or until it turns brown-ish

keep chili oil on a sterilised glass jar  

add the sesame seeds and stir

VoILA!

(it can be kept for 2-3 months in room temp & up to 6 months on refrigerator)

credits:

Ingredients:

100 gr Baking Soda

Tools: 

Oven (100°C, 1hr)

Aluminum Foil

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1. Put all baking soda on a tray

2. Bake it for 1hr

3. After losing 1/3 of the mass, put it on a container and store it for future use :)

Making Ramen Noodles is all about ratios. Everything is based off the weight of the flour. Generally, you will aim for 1% of the weight of flour in both powdered kansui and salt and whatever hydration percentage you want in cold water.

2nd Type:

High Hydration Noodles (35% and over) Characteristics:

- Generally easier to work with

- Won't suck up soup

- Won't get soggy as quickly

3rd Type:

Low Hydration Noodles (30% and under) Characteristics:

- Very difficult to make at home

- Sucks up soup when you eat

- Gets soggy quickly

Some recommended hydration percentages for various styles of ramen:

Tonkotsu Ramen: Low Hydration 30% or lower (don't try at home)

Sapporo Miso Ramen: High Hydration 35% - 40%

Shoyu Ramen: Mid - High Hydration 33%-40%

Shio Ramen: Mid - High Hydration 33%-40%