earl grey mousse cake (7" cake)

ingredients:

- 1/2 castella cake recipe

- 50 ml milk

- 4 g gelatine (1/2 pack of gelatine)

- 50 ml milk

- 8 g earl grey (or 4 tea bags)

- 30 g sugar

- 150 ml whipping cream

1. Bake Castella cake in 7" cake pan.  When ready, let it cool before add mousse.

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- 50 ml milk

- 4 g gelatine

2. Mix 50 ml milk and gelatine, set aside.

- 50 ml milk

- 5 g earl grey (or 3 tea bags)

- 30 g sugar

3. Boil the milk and turn off the heat, brew the earl grey in the milk for 5 mins.

4. Remove the tea leaves or tea bags, add sugar and stir until dissolve.

5. Add the gelatine milk mixer and stir until dissolve.

- 150 ml whipping cream

6. Whisk the whipping cream with an electric mixer until stiff peaks form. 

7. Combine one-quarter of the whipped cream with the earl grey mixture. 

8. With a spatula, gently fold in the remaining cream. 

9. Spoon onto the cake in an even layer. Refrigerate for 4 hours or freeze.

ref: https://tinysweettooth.com/2017/03/03/matcha-green-tea-mousse-cake/

tempura dipping sauce

ingredients:

- 3/4 cup water

- 1 tsp Dashi powder

- 3 tbsp soy sauce

- 2 tbsp mirin

- 2 tsp sugar

- 2 inch radish, grated and lightly squeeze to drain (optional)

1. Mix everything well.

2. Cook until it boil.

3. Set aside until it cool.

4. Grate daikon radish and squeeze water out gently and serve with the sauce.

note: store in refrigerator and save up to 2 weeks.

ref: https://www.justonecookbook.com/tempura-dipping-sauce/

pretzel buns

ingredients:

- 300 + 34 g all purpose flour

- 8 g active dry yeast

- 2 tsp sugar

- 1 tsp salt

- 1/2 cup sourdough

- 150 ml warm milk

- 2 tbsp butter or 1 1/2 tbsp vegetable oil

- 1 egg white, beaten

- pinch of coarse salt (optional)

 

soda bath:

- 4 cup water

- 3 tbsp baking soda

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- 300 g all purpose flour

- 8 g active dry yeast

- 2 tsp sugar

- 1 tsp salt

1. Mix flour, yeast, sugar and salt well.

- 1/2 cup sourdough

- 150 ml warm milk

- 34 g all purpose flour

2. Add milk and knead it until soft ball.  Add more flour if needed.

- 2 tbsp butter or 1 1/2 tbsp vegetable oil

3.  Add butter/oil and continue to knead it until the dough absorb all the butter/oil.

4. 1st proof until double size.

5. Cut it into 6 pieces and shape them as a ball or hot dog shape.

6. Cover and rest for 30 mins.

7.  Preheat oven to 425 F.

8. Prepare the soda bath, boil the water.  Change to low heat and add baking soda in and stir it.

9. Keep at low heat, cook the dough for 30 sec. each side.

10. Remove the dough out and place it to the drying rack until it dry.

12. Repeat doing the rest of the doughs.

13. Once the doughs dry completely, transfer the doughs on the baking pan.

- 1 egg white, beaten

- pinch of coarse salt (optional)

14. Wash egg white on the dough and sprinkle coarse salt if desired.

15. Score the top of each dough.

16.  Bake for 10 to 15 mins. until brown.

17. Cool it on the rack and ready to eat.

ref: https://www.youtube.com/watch?v=uhg3dlaKg1Q&t=196s

Japanese style baked oysters

ingredients:

- 4 oysters

- 2 tsp red miso, or 1 pack of instant miso soup miso

- 2 tsp mirin

- 2 tsp sugar

- 1/4 cup mayonnaise

- 1 clove garlic, minced

- 1 shallot, sliced

- 1/2 tsp lemon juice

- 1 egg, beaten or gouda cheese to replace

- 1 or 2 mushrooms, chopped

1. Wash the oyster under water until no more sand come out.

2. Open the oysters carefully.  Safe the oyster juice and remove the oysters from the shell.

3. Mix well miso and mirin.  Add mayonnaise, garlic, lemon juice, oyster juice (optional) and beaten egg.  Mix well.

4. Optional: Chop the oysters into cube pieces.

6. Place lightly crinkled sheets of aluminum foil loosely on the baking pan.  Place the oysters shell on the foil.

5. Fill the oyster shells with oysters and mushroom, add the miso mayonnaise sauce on top of the oysters.  Make sure the sauce doesn't spill out.

7. Boil on low boil for 12 - 15 mins. or until they turn to golden brown.

ref: https://deonoystercompany.com/japanese-style-baked-oysters/