SOUP AND CO RECETTES RECIPE
Provided by: Daiki Nakagawa
Yield: 20 dumplings
|20 dumpling wrappers|
|⅔ cup water|
|⅔ cup hot water|
|0.2 oz gelatin powder|
|1 tablespoon soy sauce|
|1 tablespoon chicken stock|
|5 oz ground pork|
|1 green onion, finely chopped|
|2 shiitake mushrooms, finely chopped|
|½ inch piece ginger, peeled and grated|
|1 clove garlic, grated|
|1 teaspoon sesame oil|
|1 teaspoon sake|
- For the soup, add the hot water, gelatin powder, soy sauce, and chicken stock to a medium bowl. Stir to combine. Pour into a shallow dish and chill in the refrigerator for 1 hour, until set.
- When set, fluff and break up the jellied soup with a fork.
- For the filling, combine the ground pork, green onion, mushrooms, ginger, garlic, sesame oil, and sake in a medium bowl. Mix with your hands until combined.
- Scoop a spoonful of filling onto the middle of a dumpling wrapper. Add a spoonful of soup jelly on top.
- Fold up the edges of the dumpling and pinch everything in the center. Repeat with the remaining dumpling wrappers and filling.
- Put a plate in a medium pan pan, and lay a piece of parchment paper over it.
- Set the dumplings on the plate and pour 150 milliliters (⅔ cup) water under the plate. Cover and steam for 5 minutes over medium heat.
Calories 329 calories, CarbohydrateContent 63 grams, FatContent 2 grams, FiberContent 2 grams, ProteinContent 11 grams, SugarContent 0 grams
GANACHE POUR MACARONS RECETTES RECIPE
Total time: 0S
Prep time: 0S
Cook time: 2 hours
Yield: 60-70 pces
|180 g egg whites (5 egg whites) (for the shells)|
|230 g sifted ground almond (for the shells)|
|250 g sifted icing sugar (for the shells)|
|20 g unsweetened cocoa (for the shells)|
|250 g caster sugar (for the shells)|
|65 g water (for the shells)|
|325 g chocolate (for the ganache)|
|35 g unsweetened cocoa (for the ganache)|
|125 g butter at room temperature (for the ganache)|
|360 g liquid cream 30% fat (for the ganache)|
- Prepare the ganache.
- Heat the cream and remove form the stove once it starts boiling.
- Pour on the chocolate and cocoa. Wait 1 minute or 2, then mix.
- Add the butter cut in pieces. Mix.
- Place a cling film on the surface and place in your fridge.
- Prepare the macaron shells.
- Mix the almond powder, icing sugar, cocoa and 80-90 g egg whites in a large bowl. You should get a very compact mixture.
- Start whisking the remaining egg whites at speed vitesse 4 on a scale from 1 to 6.
- In the meantime boil the water and caster sugar. When the syrup reaches 118 degrees (or when you have littles bubbles all over the surface), pour it gently on the egg whites while whisking.
- Keep on whisking until the mixture gets below 50 degrees (you should be able to place your hands against the bowl without burning them).
- Add a large tablespoon of this meringue to your almond batter and mix with the spatula.
- Add 1/3 of the meringue and mix with the spatula.
- Add another thrid of meringue and mix.
- Add the last third and mix.
- Mix gently until the batter surface flattens when you stop mixing. Be carefull, if you mix to much you won’t get the right result after baking.
- Pipe macarons shells, leave enough space between the shells.
- Leave to dry 30 minutes.
- Preheat your oven at 170 degrees.
- Bake each tray (one after the other) 20 minutes.
- Place your shells on a grid for cooling down.
- Pipe the ganache on half of the shells.
- Cover each shell and ganache with a second shell.
- Set aside in a box in your fridge for 48 hours.