Asian Recipes - Home Cooking Adventure

Cinnamon Wool Roll Bread

Ella - Home Cooking Adventure — Wed, 27 Mar 2024 18:42:23 +0000

This Cinnamon Wool Roll Bread is a delightful treat perfect for holidays or for whenever craving something sweet. It combines the comforting flavors of cinnamon with the soft, fluffy texture of freshly baked sweet bread.

What sets this Cinnamon Wool Roll Bread apart is the addition of tangzhong and its unique presentation. Tangzhong is an easy technique used for achieving softer and fluffier bread.

Despite its elegant appearance once baked, making this bread is quite simple. It involves preparing a yeast dough and filling it with a mixture of cinnamon, sugar, and butter. Roll it up and bake it in a round pan until golden brown.

You can always experiment with different fillings, including savory variations, to customize it to your taste preferences.

When served each slice reveals beautiful swirls of cinnamon sugar buttery mixture. Whether enjoyed on its own or paired with a hot cup of coffee, this bread is sure to delight anyone craving a cozy and indulgent treat.

What is Tangzhong

Tangzhong is a useful technique for achieving a softer, fluffier, and more flavorful yeast bread. It’s particularly popular in Asian-style bread baking but has gained popularity worldwide for its beneficial effects on bread texture and shelf life. It involves making a water roux by cooking a portion of the flour and milk or water from the recipe into a paste, which is then added to the rest of the ingredients.

How to make wool roll bread

To begin, let’s prepare the tangzhong. In a small saucepan, combine the flour and milk, and place it over medium-low heat. Stir continuously until the mixture thickens. Once thickened, allow it to cool slightly.

While the tangzhong cools, let’s activate the yeast. In a medium bowl, mix together the yeast, 1 teaspoon (5g) of sugar, and 2/3 cup of lukewarm milk. Allow this mixture to rest for 5-10 minutes to activate the yeast.

How to prepare the yeast dough

In a large bowl, whisk together the flour, sugar, and salt. To this dry mixture, add the activated yeast, tangzhong, eggs, vanilla extract, and melted butter. Begin kneading the dough until it becomes smooth and slightly pulls away from the sides of the bowl. This can be done by hand or with the assistance of a hand mixer or stand mixer.

Transfer the kneaded dough into an oiled bowl and cover it with plastic wrap. Let the dough rest for about 1 hour at room temperature, or in a warm space, until it doubles in size.

Next, prepare the butter cinnamon mixture by combining the butter with cinnamon and sugar in a small bowl. Set this mixture aside until ready to use.

How to shape the wool roll bread

Grease and line a 10-inch (25cm) springform pan with parchment paper. Divide the dough into 6 equal pieces. Shape each piece into a ball.

Roll out each ball of dough lengthwise into a rectangle until it reaches approximately 12 inches (30cm) in length. Spread 1/6 of the butter-cinnamon mixture over the top half of the rectangle. Then, cut the bottom half into thin strips.

Fold the long edges of the rectangle and roll the dough into a log. Place the log, seam-side down, into the bottom of the prepared pan. Repeat this process with the remaining dough pieces.

Cover the pan and let the dough rise for 45 minutes. Meanwhile, preheat the oven to 350F (180C).

Before baking, brush the surface of the bread with beaten egg. Then, bake the wool roll bread for 25-30 minutes, or until it turns golden brown.

Allow the bread to cool slightly before serving. If you try it out, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Cinnamon Wool Roll Bread

Course Bread

Cuisine American, Japanese

Keyword cinnamon, wool roll bread

Prep Time 30

Cook Time 30

Resting time 1 45

Total Time 2 45

Servings servings

Calories 319kcal

Ingredients

For Tangzhong

1/4 cup (30g) flour
1/2 cup (120ml) milk

For the Dough

3 ¾ cups (470g) all-purpose flour
2 ¼ tsp (7g) active dry yeast (or 25 g fresh yeast)
2/3 cup (180ml) lukewarm milk
1/4 cup (50g) sugar
1 tsp (5g) vanilla extract
1/2 tsp (3g) salt
2 medium eggs
4 tbsp (56g) unsalted butter , melted

Cinnamon Filling

5 tbsp (70g) butter , at room temperature
2 tbsp (13g) ground cinnamon
1/2 cup (100g) sugar

For Brushing

1 egg , beaten

Instructions

Prepare the tangzhong.

In a small saucepan add the flour and milk and place over medium-low heat. Cook stirring continuously until thickens. Let it cool slightly.

Prepare the dough.

In a medium bowl add yeast, 1 tsp (5g) sugar and 2/3 cup lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.
In a large bowl whisk together the flour, sugar and salt. Add the activated yeast, tangzhong, eggs, vanilla extract and melted butter. Start kneading it until smooth and it slightly pulls away from the sides of the bowl. You can knead the dough by hand or use a hand mixer or stand mixer.
Transfer the dough into an oiled bowl and cover with plastic wrap.
Let the dough rest for about 1 hour at room temperature (warm space) until doubled in size.

Prepare the butter cinnamon mixture.

In a small bowl combine butter with cinnamon and sugar. Set aside until ready to use.
Grease and line a 10-inch (25cm) springform pan with parchment paper.

How to shape the wool roll bread.

Divide the dough into 6 equal pieces (about 170g each). Shape each into a ball.
Roll each piece of dough lengthwise into a rectangle until about 12 inches (30cm) long.
Spread ⅙ of butter cinnamon mixture over the top half of the rectangle.
Cut the bottom half into thin strips.
Fold the long edges of the rectangle and roll the dough into a log.
Place the log, seam-side down, into the bottom of the pan.
Repeat with the remaining dough.
Cover and let rise for 45 minutes.
Meanwhile, preheat the oven to 350F (180C).
Brush the bread with beaten egg.
Bake the wool roll bread for 25-30 minutes until golden brown.
Let it cool slightly before serving.

Video

Nutrition

The post Cinnamon Wool Roll Bread appeared first on Home Cooking Adventure.

Easy Cashew Chicken

Ella - Home Cooking Adventure — Sat, 24 Feb 2024 12:16:41 +0000

This Easy Cashew Chicken is a delicious Asian-inspired dish that’s easy and quick to prepare. This recipe combines tender chunks of chicken breast, and crunchy cashews all cooked in a savory sauce that’s both sweet and tangy, made with soy sauce, garlic, hoisin sauce and a touch of sugar. It is an amazing stir-fry recipe that brings lunch or dinner in less than 30 minutes.

Serve your Easy Cashew Chicken over a bed of rice or noodles for a satisfying meal that’s sure to please everyone at the table. With its easy steps and mouthwatering taste, this dish is perfect for busy weeknights or lazy weekends when you want something tasty without all the fuss.

How to make this easy cashew chicken

Cut the chicken breast into bite-sized pieces and season them with salt and pepper. Transfer the chicken to a bowl and add cornstarch, tossing to coat evenly.

In a small bowl, combine soy sauce, vegetable stock, sugar, garlic, brown sugar, hoisin sauce, and sesame oil. Mix well and set aside.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add half of the chicken pieces in a single layer and cook until lightly browned on one side, about 1-2 minutes. Flip the chicken and cook for an additional 1-2 minutes. Remove the chicken to a clean plate and repeat with the remaining chicken.

Return the first batch of chicken to the skillet. Add green onion, cashews, and the prepared soy sauce mixture. Cook for another 2 minutes until the sauce thickens.

Sprinkle spring onion and sesame seeds over the chicken. Serve with rice, noodles, and veggies.

Hope you have fun making this easy cashew chicken! Don’t forget to tag me in your Instagram posts or stories, so I can see your amazing results. Enjoy!

Other Asian recipes you may like to try

Try this delicious Easy Fried Rice that’s ready in minutes! Perfect for quick meals, it’s a flavorful blend of rice, veggies, and savory seasonings.

Try out the sweet and savory goodness of Teriyaki Chicken! The juicy chicken is glazed in a delicious homemade teriyaki sauce turning into a simple yet irresistible dish for any occasion.

Enjoy our flavorful Chicken Stir-Fry Noodles where tender chicken, vibrant vegetables, and savory noodles come together in a quick and delicious meal.

Check our collection for Asian Recipes for more similar ideas.

Easy Cashew Chicken

This Easy Cashew Chicken is a delicious Asian-inspired dish that's easy and quick to prepare. This recipe combines tender chunks of chicken breast, and crunchy cashews all cooked in a savory sauce that's both sweet and tangy, made with soy sauce, garlic, hoisin sauce and a touch of sugar. It is an amazing stir-fry recipe that brings lunch or dinner in less than 30 minutes.

Course Main Course

Cuisine Asian

Keyword cashew chicken, cashews, chicken

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 471kcal

Ingredients

For the chicken

1 ¼ pound (650g) boneless skinless chicken breast
salt and freshly ground black pepper
1/3 cup (40g) cornstarch
2 tbsp (30ml) vegetable oil

For the sauce

1/4 cup (70g) soy sauce
2/3 cup (160ml) vegetable stock or water
4 garlic cloves , minced
2 tbsp (30g) hoisin sauce
1 tbsp (15g) brown sugar
2 tbsp (30g) rice vinegar
1 tsp (5g) sesame oil

For topping

1 cup (150g) roasted cashew nuts
6 green onions , finely chopped

Instructions

Cut your chicken breast into bite-size pieces. Season with salt and pepper and transfer them to a bowl.
Add the cornstarch and toss to coat evenly.
In a small bowl add the soy sauce, vegetable stock, sugar, garlic, brown sugar, hoisin sauce and sesame oil. Mix to combine. Set aside until ready to use.
In a large skillet heat 1 tablespoon of oil over medium-high heat. Add half of the chicken pieces in a single layer. Cook until the chicken is lightly browned on one side, for about 1-2 minutes. Flip to the other side and cook for an additional 1-2 minutes.
Remove the chicken to a clean plate. Repeat with the remaining chicken.
Return the first batch of chicken to the skillet.
Add the green onion, the cashews, the soy sauce mixture and rice vinegar into the skillet.
Cook for another 2 minutes until the sauce thickens.
Sprinkle spring onion and sesame seeds over the chicken and serve with rice, noodles and veggies.

Video

Nutrition

The post Easy Cashew Chicken appeared first on Home Cooking Adventure.

Korean Vegetable Pancakes – Yachaejeon

Ella - Home Cooking Adventure — Tue, 30 Aug 2022 14:28:56 +0000

These flavorful Korean Vegetable Pancakes called Yachaejeon are one of the best vegetable dishes you can ever prepare. The pancakes are cooked until crispy and golden brown and are best served with a spicy soy dipping sauce. They make a delicious and comforting side dish and a family favorite for sure.

How to make Korean Vegetable Pancakes?

The recipe for these vegetable pancakes is really easy and quite quick to prepare. First, you need to cut the vegetables into thin strips and mix them with a mixture of flour, water and cornstarch. You can consider cutting your vegetables in advance and have them ready for later.

I have used carrots, sweet potato, cabbage, red pepper, onion and green chili. It is a winning combination as the pancakes turned really crisp and full of flavor. The beauty of these pancakes is that you can use whatever vegetables you have around. You can also consider adding zucchinis or mushrooms if you prefer them better and leave out some of the other vegetables.

To make crispy pancakes you need to heat a non-stick pan over medium-high heat. Add a bit of oil and cook the batter in batches. Cook over medium heat for several minutes on each side until golden brown. Reduce heat to low and continue cooking on both sides until it reaches the desired crispness.

Enjoy the pancakes while still warm and crispy with the soy dipping sauce. You can prepare the dipping sauce in advance. Simply mix soy sauce with some vinegar, chili pepper and some toasted sesame seeds.

If you like vegetable pancakes you may also like these Korean Zucchini Pancakes called Hobakjeon. These Zucchini Fritters are also a delightful treat and perfect for the zucchini season. These Vegetable Egg Rolls are also a delightful vegetable treat that you can either bake or fry.

Hope you will try these delicious savory Korean Vegetable Pancakes and let me know if you try them out. Enjoy!

Korean Vegetable Pancakes (Yachaejeon)

Course Appetizer, Breakfast, Main Course, Side Dish

Cuisine Korean

Keyword Korean pancakes, Vegetable Pancakes

Prep Time 15

Cook Time 20

Total Time 35

Servings vegetable pancakes

Calories 223kcal

Ingredients

3 oz (90g) about 1 medium carrot , cut into thin strips
5 oz (150g) cabbage , cut into thin strips
7 oz (200g) about 1 medium sweet potato , cut into thin strips
2.5 oz (70g) about 1/2 red pepper , cut into thin strips
3 spring onions (about 1 oz – 30g) , cut into strips
1.5 oz (40g) about 1 small red onion , cut into slices
1 green chili pepper , cut into slices
1 cup (125g) all-purpose flour
1 cup (240ml) water
3 tbsp (24g) cornstarch
1 tsp (5g) salt

Soy Dipping Sauce

2 tbsp (30ml) soy sauce
1 tbsp (15ml) rice vinegar
1 tsp (3g) toasted sesame seeds
1 tsp green chili pepper , chopped

For Cooking

2-3 tbsp vegetable or olive oil

Instructions

Slice the carrot, sweet potato, red pepper, green onion and cabbage into thin strips.
Cut the red onion and green chili into thin slices.
In a large bowl mix flour, cornstarch, salt and water using a whisk. Stir in the vegetables.
Prepare the dipping sauce by mixing the soy sauce with rice vinegar, chili pepper and toasted sesame seeds.
Heat a 8 or 9 inch (20-22cm) non-stick pan over medium-high heat. Heat about 1 tbsp of vegetable or olive oil. Add about ¼ of the batter, and spread evenly.
Cook over medium heat for about 4-5 minutes on each side until golden brown and crisp.
For a crispier texture, reduce heat to low and cook on each side for 2-3 minutes more.
Slice and serve while still crispy, with the spicy soy dipping sauce.

Video

Nutrition

The post Korean Vegetable Pancakes – Yachaejeon appeared first on Home Cooking Adventure.

Chocolate Taiwanese Castella Cake

Ella - Home Cooking Adventure — Tue, 05 Oct 2021 14:48:40 +0000

The Taiwanese Castella Cake won me over so completely that I couldn’t resist making a chocolate version of it. And let me tell you, both variations of this cake are absolutely delightful and hard to resist. This Chocolate Taiwanese Castella Cake is simply delightful and irresistible. It has the same delicate texture as the vanilla version, but with a soft, moist, fluffy, and chocolaty crumb that will leave your taste buds wanting more. This cake is perfect for chocolate lovers who want to try a new and exciting dessert.

Few tips on how to make Chocolate Taiwanese Castella Cake

The recipe for this chocolate cake is easy to follow. You will need both chocolate and good-quality cocoa powder to achieve the perfect balance of flavors. It is important to follow the same steps as the vanilla version, which includes using room temperature eggs, and cake flour for best results, and whipping the egg whites to soft peaks instead of stiff peaks to avoid cracks. It is also essential to use hot but not boiling water for the water bath to prevent the cake from rising too fast and cracking the top. By taking all these steps into account, you can create a beautiful and delicious Chocolate Castella Cake.

Many people who have tried both the vanilla and chocolate versions of the Taiwanese Castella Cake have said that they enjoy the chocolate version even more. This cake is truly amazing and worth trying for anyone who loves chocolate or wants to try a new and unique dessert. The combination of the soft, fluffy texture and the rich, chocolaty flavor is simply divine.

This Chocolate Taiwanese Castella Cake is a fantastic dessert that combines the traditional cake with the rich and decadent flavor of chocolate. This dessert is easy to make and is sure to impress anyone who tries it. If you are a fan of Castella Cake or just love chocolate, this cake is a must-try. So, grab your ingredients and get baking, as it is absolutely amazing. If you try it out don’t forget to tag me on Instagram as I love seeing how it turned out for you. Enjoy!

Other similar recipes you may like to try

Japanese Cheesecake is a fluffy, light and creamy dessert that has gained immense popularity worldwide. This type of cheesecake is known for its cotton-soft texture and delicate flavor. Made with cream cheese, eggs, sugar, and a small amount of flour, Japanese cheesecake is baked in a hot water bath to ensure it cooks evenly and doesn’t crack. The Chocolate Japanese Cheesecake is a delightful twist on the classic recipe, featuring a rich chocolate flavor that adds an extra layer of decadence.

Chocolate Taiwanese Castella Cake

This Chocolate Taiwanese Castella Cake is simply delightful and irresistible. It has the same delicate texture as the vanilla version, but with a soft, moist, fluffy, and chocolaty crumb that will leave your taste buds wanting more. This cake is perfect for chocolate lovers who want to try a new and exciting dessert.

Course Dessert

Cuisine Taiwanese

Keyword chocolate cake, chocolate sponge cake, Chocolate Taiwanese Castella Cake, easy chocolate cake, Taiwanese castella cake

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 285kcal

Equipment

Ingredients

7 eggs , separated
2 oz (60g) semisweet chocolate
1/3 cup (80ml) milk
6 tbsp (80g) oil
1 tsp (5g) vanilla extract
1/3 cup (40g) cocoa powder
3/4 cup (90g) cake flour
1/4 tsp (1g) salt
1/2 cup (100g) sugar

Instructions

Preheat the oven to 300F (150C). Line with parchment paper the bottom and sides of a 8 inch (20cm) square pan. (preferably not a pan with a removable base, in this case you would need to wrap the pan with heavy duty aluminum foil).
Separate whites from yolks and let them get to room temperature.
In a medium bowl, sift the flour and cocoa powder set aside.
In a medium saucepan add oil (or butter if preferred),milk and chocolate and place over low heat just until chocolate is melted. Don’t boil or simmer.
Pour the milk mixture over the flour mixture and mix to combine. Add egg yolks and mix to incorporate. Add vanilla extract, mix and set aside.
Add salt over egg whites, and whip until foamy. Gradually add sugar and continue mixing until soft peaks form. Make sure you don’t over whip, otherwise your cake might get cracked.
Gently fold in the egg yolk mixture.
Pour the batter into the prepared pan and rap the pan a few times to get rid of large air pockets.
Place the pan into a larger baking tray and add warm to hot water, not boiling, into the pan, up to halfway of the pan.
Place into the oven on the second bottom rack not middle and bake for 1 hour and remove the pan from the baking tray.
Serve cold or slightly warm and enjoy!

Video

Nutrition

The post Chocolate Taiwanese Castella Cake appeared first on Home Cooking Adventure.

Taiwanese Castella Cake

Ella - Home Cooking Adventure — Tue, 06 Jul 2021 08:44:00 +0000

Are you looking to create the Perfect Taiwanese Castella Cake? Look no further! This sponge cake is a delicate, airy, and light treat that is simply irresistible. If you are a fan of this classic recipe this guide will help you make a mouth-watering sponge cake that is sure to please.

What is Castella Cake?

Castella cake is a sponge cake baked in a water bath that is known for its fluffy texture and iconic jiggle. It is made with basic ingredients and the recipe is easy to follow. It is important to follow some essential steps if you want your Castella cake to turn out right. All these steps are well described in this video.

Few Tips on How to Make Castella Cake

First and foremost, it is essential to let the eggs come to room temperature. This step will ensure that your cake turns out light and airy. Next, use cake flour for the best results. Sift the flour in order to aerate it. Whip the whites to soft peaks, not stiff peaks, to prevent cracks from forming.

Pour the batter into the prepared pan and tap the pan a few times to get rid of large air pockets. Place the pan into a larger baking tray and add warm to hot water (not boiling) into the pan, up to half of the pan. It is also crucial to use hot but not boiling water for the water bath so that the cake won’t rise too fast and crack on top. Place into the oven on the second bottom rack (not the middle) and bake for 1 hour. Do not open the oven door too soon.

Creating a delightful Taiwanese Castella Cake is easy when you follow the essential steps outlined above. Achieving the light and fluffy texture requires attention to some details but if you follow these tips, you can bake a perfect cake that will impress your family and friends. For a twist on the classic recipe, be sure to try the Chocolate Castella Cake.

Hope you will try out this delicious recipe and experience the mouth-watering taste of Taiwanese Castella Cake. We can’t wait to see your creations, so be sure to share your photos and feedback with us, and don’t forget to tag me on Instagram if you do. Enjoy!

Other similar cakes you may like to try

This Japanese Cheesecake is a popular dessert with a light, fluffy texture and delicate flavor. Made with cream cheese, eggs, sugar and little flour this cheesecake is baked in a water bath to ensure that it stays moist and doesn’t crack on top.

This Chocolate Japanese Cheesecake is a decadent twist on the classic dessert. This rich and creamy cheesecake is made with cocoa powder, giving it a deep, chocolatey flavor. The texture is still light and fluffy, making it the perfect indulgence for any chocolate lover.

These Japanese Souffle Pancakes, are a fluffy and airy take on traditional pancakes. They’re made with a batter that includes egg whites whipped into stiff peaks, giving them their signature height and lightness.

Taiwanese Castella Cake

Course Dessert

Cuisine Taiwanese

Keyword castella cake, souffle cake, sponge cake, Taiwanese cake, Taiwanese castella cake

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 268kcal

Ingredients

7 eggs , separated
1/2 cup (110g) unsalted butter or oil
1/2 cup (120ml) milk
1 ½ tsp (7.5g) vanilla extract
1 cup (125g) cake flour
1/4 tsp (1g) salt
1/2 cup (100g) sugar

Instructions

Preheat the oven to 300F (150C). Line with parchment paper the bottom and sides of an 8-inch (20cm) square pan. (preferably not a pan with a removable base, in this case, you would need to wrap the pan with heavy-duty aluminum foil).
Separate whites from yolks and let them get to room temperature.
In a medium bowl, sift the flour and set aside.
In a medium saucepan add butter (or oil if preferred) and milk and place over low heat just until butter is melted. Don’t boil or simmer.
Pour the milk mixture over the flour and mix to combine. Add egg yolks and mix to incorporate. Add vanilla extract, mix, and set aside.
Add salt over egg whites, and whip until foamy. Gradually add sugar and continue mixing until soft peaks form. Make sure you don’t over whip, otherwise your cake might get cracked.
Gently fold in the egg yolk mixture.
Pour the batter into the prepared pan and rap the pan a few times to get rid of large air pockets.
Place the pan into a larger baking tray and add warm to hot water, not boiling, into the pan, up to halfway of the pan.
Place into the oven on the second bottom rack, not middle and bake for 1 hour and remove the pan from the baking tray.
Serve cold or slightly warm and enjoy!

Video

Nutrition

The post Taiwanese Castella Cake appeared first on Home Cooking Adventure.

Japanese Soufflé Pancakes

Ella - Home Cooking Adventure — Tue, 02 Mar 2021 19:17:07 +0000

Japanese Soufflé Pancakes are a unique and popular type of pancake that has gained widespread popularity in recent years. These delicate and fluffy pancakes are known for their soft and airy texture, which is achieved by incorporating whipped egg whites into the batter. These pancakes are typically served with a variety of toppings such as fruit, syrup, or whipped cream, making them a perfect treat for breakfast or brunch.

For a while now, I’ve been eager to share this delightful recipe for Japanese Soufflé Pancakes on my blog, and at long last, here it is! My family and I simply can’t get enough of these delicate pancakes; they vanish within seconds every time I make them.

As their name suggests, these Soufflé Pancakes are similar to miniature soufflés, boasting an incredibly fluffy and soft texture that’s light as a cloud. Additionally, their delicate flavor and texture will surely captivate your taste buds.

How to make Japanese Soufflé Pancakes

The recipe for these pancakes is quite simple and uses basic ingredients. However, it can be a little tricky until you figure out the best way to prepare them for your unique cooking style. Cooking time may vary slightly for everyone, depending on the type of pan you use or the heat level.

To make these souffle pancakes, first, prepare parchment paper rings and bind the ends with butter. Then, separate the egg whites from the yolks and whisk the yolks together with milk, vanilla, flour, and baking powder. In a separate bowl, whip the egg whites with salt, lemon juice, and sugar until stiff peaks form. Gently fold the whites into the yolk mixture and pour the batter into the prepared rings. Cook the pancakes over medium-low heat for 6-8 minutes on one side and 5-6 minutes on the other. Remove the parchment paper, dust with powdered sugar or maple syrup and fresh berries, and serve immediately.

I highly recommend trying out this Japanese Soufflé Pancakes recipe and discovering for yourself why my family and I adore it so much. Don’t forget to share the photos with me on Instagram as I love seeing how it turns out for you. Enjoy!

Discover our collection of Crepes and Pancakes, featuring a variety of delicious options for every taste bud.

Japanese Soufflé Pancakes

These Japanese Soufflé Pancakes, as their name mentions, are like little soufflés, very fluffy and soft, light like a cloud, with a delicate flavor and texture.

Course Breakfast, Dessert

Cuisine Japanese

Keyword fluffy pancakes, japanese pancakes, Japanese Soufflé Pancakes, pancakes, souffle pancakes

Prep Time 15

Cook Time 13

Total Time 28

Servings servings

Calories 122kcal

Ingredients

2 medium eggs , separated
1 tbsp (15ml) milk
1/2 tsp (3g) vanilla extract
1/4 cup (30g) all-purpose flour
1/2 tsp (2g) baking powder
1/4 tsp (1g) salt
1 tsp (5ml) lemon juice
2 tbsp (30g) sugar
oil for greasing the pan
fresh berries for serving , optional
powdered sugar and maple syrup for serving

Instructions

First prepare the parchment paper rings, about 3 inch (8cm) wide and 1 ½ inch (4cm) high. Bind the ends of the parchment paper with a bit of butter.
Separate whites from yolks.
Add milk and vanilla extract over the egg yolks and whisk slightly to combine. Sift flour and baking powder and mix to incorporate and set aside to whip the whites.
Add salt over the whites and start whipping until foamy. Add lemon juice and gradually incorporate sugar.
Continue whipping until stiff peaks form.
Place a large nonstick skillet over medium-low heat.
Gently fold the whites into the yolk mixture.
Slightly grease the pan with vegetable oil and place the rings in the pan.
Divide batter evenly.
Pour about 1 tablespoon of water to create steam, cover and cook the pancakes for about 6-8 minutes.
Gently flip the pancakes, add another tablespoon of water if evaporated, cover and cook for another 5-6 minutes.
Gently remove the parchment paper and transfer pancakes to a serving platter.
Serve imediately, dusted with powdered sugar or maple syrup and fresh berries. The pancakes may deflate slightly after cooking. Enjoy!

Video

Nutrition

The post Japanese Soufflé Pancakes appeared first on Home Cooking Adventure.

Easy Fried Rice

Ella - Home Cooking Adventure — Tue, 20 Oct 2020 12:22:40 +0000

If you’re looking for a quick and delicious meal that’s perfect for lunch or dinner, this easy recipe for Fried Rice is an excellent choice that’s sure to please your taste buds! Not only is it quick and easy to make, but it’s also incredibly flavorful, thanks to the combination of colorful vegetables and scrambled eggs, all seasoned with a delicious blend of soy sauce, sesame oil, and oyster sauce.

Even though fried rice is best to be made with leftover rice that’s been sitting in the fridge for a day or so, you can also use fresh rice for this recipe. Just make sure to let it cool down before frying it up to ensure that it doesn’t get too sticky or clumpy. Always consider using long-grain rice for the best texture and flavor.

How to make this Fried Rice

This fried rice recipe starts by making sure you have the cooked rice, preferably one day old. But fresh will work well too if you take time to let it cool down first.

Cook onion and carrots in oil until tender, then add ginger and garlic. Add rice and cook for 3-4 minutes before adding frozen peas. Push rice to the sides of pan, scramble eggs in the center. Once the eggs are cooked, mix them in with the rice mixture and season with soy sauce, oyster sauce, sesame oil, and scallions. This delicious and easy-to-make fried rice is ready to serve immediately.

Of course, one of the best things about fried rice is its versatility – you can use any combination of vegetables and proteins that you like! For a meatier version, try adding some chicken, ham, or bacon to the mix. And if you’re looking for a healthier option, why not try using cauliflower rice instead of traditional white rice? It’s a great way to cut down on carbs and boost your veggie intake at the same time!

Whether you choose to stick with the classic veggie and egg combo or experiment with different ingredients, we’re confident that you’ll love this recipe for Fried Rice. So why not give it a try and enjoy a delicious and comforting meal that the whole family will love? If you try it out, don’t forget to share the photos with me on Instagram. Would love to see how it turns out for you. Bon appétit!

Other easy and quick lunch and dinner recipes

If you’re in need of quick and easy meal ideas for lunch or dinner, take a look at our collection of Lunch and Dinner Recipes.

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Easy Fried Rice

If you're looking for a quick and delicious meal that's perfect for lunch or dinner, this easy recipe for Fried Rice is an excellent choice that's sure to please your taste buds! Not only is it quick and easy to make, but it's also incredibly flavorful, thanks to the combination of colorful vegetables and scrambled eggs, all seasoned with a delicious blend of soy sauce, sesame oil, and oyster sauce.

Course Main Course

Cuisine Chinese

Keyword 30 minutes meals, easy fried rice, fried rice, healthy dish, under 30 minutes meal, vegetarian meal

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 375kcal

Ingredients

14 oz (400g) cooked rice (obtained from 3/4 cup (130g) uncooked rice) , chilled overnight
2 tbsp (30ml) vegetable oil
1 small onion (about 100g) , chopped
1 medium carrot (about 90g) , peeled and diced
2 scallions (about 30g) , chopped
2 cloves garlic , minced
1 tsp (5g) minced fresh ginger
1 tbsp (15ml) soy sauce
1 tsp (5ml) oyster sauce
1 tsp (3ml) sesame oil
2 small eggs
1/2 cup (60g) frozen peas
salt and freshly ground pepper

Instructions

First, you need to make sure you have the cooked rice, preferably one day old. But fresh will work well too if you take time to let it cool down first.
Heat oil over medium-high heat. Add chopped onion and diced carrots, and cook for about 6 minutes until tender.
Add minced ginger and garlic and cook for about 1 minute more until fragrant.
Add rice, stir to combine and cook for about 3-4 minutes.
Add frozen peas and cook for about 2 minutes more.
Push the rice to the sides of the pan. Add 1 teaspoon of vegetable oil into the center and add the eggs in the middle. Scramble the eggs and then stir them in with the rice mixture.
Add soy sauce, oyster sauce and sesame oil. Stir to combine. Season if needed with more salt and pepper.
Add chopped scallions and serve immediately. Refrigerate leftovers.

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Nutrition

The post Easy Fried Rice appeared first on Home Cooking Adventure.

Teriyaki Chicken

Ella - Home Cooking Adventure — Tue, 06 Oct 2020 13:14:38 +0000

Teriyaki Chicken is a classic Japanese dish that has become a popular favorite all over the world, thanks to its bold and delicious flavors. This recipe is a quick and easy way to prepare chicken for lunch or dinner, with a simple yet satisfying method that’s sure to please.

The sauce for Teriyaki Chicken is a combination of sweet, spicy and salty flavors, which come together to create an irresistible glaze that’s perfect for coating the chicken.

Teriyaki Chicken is often served with rice and steamed or stir fried vegetables, which makes it a complete meal that’s both delicious and nutritious.

Plus, because this recipe can be ready in less than 30 minutes, it’s a great choice for those times when you don’t have a lot of time to spend in the kitchen.

How to make Teriyaki Chicken

To begin, start by cutting the chicken into bite-sized pieces, about 1 inch (3cm) each. Season the chicken with salt and freshly ground black pepper to taste.

In a medium bowl, whisk together the teriyaki sauce ingredients: soy sauce, sugar, rice vinegar, sesame oil, ginger, garlic, and cornstarch. This flavorful mixture will serve as the base for the sauce that will coat the chicken.

Next, heat up some oil in a large skillet over medium-high heat. Add the chicken pieces and fry them until they turn golden brown on all sides. This should take about 8 minutes. Once the chicken is nicely browned, pour the teriyaki sauce over it. Let it cook for an additional 3-4 minutes until the sauce thickens and the chicken is fully cooked through.

Serve the Teriyaki Chicken with your favorite side dish and veggies. Top the chicken with some toasted sesame seeds for added flavor and crunch.

Whether you’re looking for a quick and easy weeknight dinner or a delicious lunchtime treat, this Teriyaki Chicken recipe is sure to satisfy your cravings. So why not give it a try and see for yourself just how tasty and satisfying this dish can be? If you do, don’t forget to tag me on Instagram as I love seeing how it turns out for you. We hope you’ll love it as much as we do! Enjoy!

Other chicken recipes you may like to try

This Skillet Chicken Fajitas are a great colorful dish perfect for lunch or dinner. are This dish is packed with savory flavors and colorful veggies. Cooked on a sizzling skillet, these fajitas make for a perfect meal that everyone will love. This Chicken Cordon Bleu is a classic French dish consisting of a chicken breast stuffed with ham and cheese, breaded, and fried until golden brown. It’s a delicious and savory meal that’s perfect for any occasion. This Chicken Tikka Masala is one of the most popular dishes in the United Kingdom and for good reason. This flavorful dish features grilled marinated chicken pieces in a delicious spiced curry sauce. It is by far one of the best ways to introduce yourself and friends to Indian cuisine.

Teriyaki Chicken

Teriyaki Chicken is one of the most delicious ways of preparing chicken for lunch or dinner with a very quick and easy method. The chicken is first seared on medium high heat and then cooked with a spicy, sweet and salty sauce until the sauce thickens and chicken gets beautifully glazed and totally irresistible.

Course Main Course

Cuisine Japanese

Keyword homemade teriyaki, teriyaki chicken, teriyaki sauce

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 346kcal

Ingredients

1 pound (500g) boneless skinless chicken breast or thighs , cut into bite size pieces
salt and freshly ground black pepper
1 tbsp (15ml) vegetable oil

Teriyaki Sauce

1/4 cup (60ml) low-sodium soy sauce
1/4 cup (50g) light brown sugar
3 tbsp (45ml) rice vinegar
1 tsp (3g) sesame oil
1 tbsp (15g) grated ginger
3 cloves garlic , minced
1/2 tbsp (4g) cornstarch mixed with 1 tbsp (15ml) water

For topping

Toasted sesame seeds

Instructions

Cut chicken in bite size pieces, about 1 inch (3cm) pieces. Season with salt and freshly ground black pepper.
In a medium bowl whisk together the teriyaki sauce ingredients, soy sauce with sugar, rice vinegar, sesame oil, ginger, garlic and cornstarch. Set aside until ready to use.
In a large skillet, heat oil over medium-high heat. Add chicken pieces and fry until nicely golden on the sides, for about 8 minutes.
Pour the sauce over the chicken and cook for about 3-4 minutes more and the sauce thickens and chicken is cooked through.
Serve teriyaki chicken with your favorite side dish and veggies.
Top chicken with toasted sesame seeds before serving. Enjoy!

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Nutrition

The post Teriyaki Chicken appeared first on Home Cooking Adventure.

Chocolate Japanese Cheesecake

Ella - Home Cooking Adventure — Thu, 01 Oct 2020 06:07:11 +0000

Japanese Cheesecake is by far one of my favorite cheesecakes I’ve ever done. This Chocolate Japanese Cheesecake is simply irresistible, light, fluffy, and chocolaty, with a moist texture resembling a souffle.

The recipe is not complicated and uses basic ingredients you already have in your pantry. What makes this cheesecake so delightful is the fact that egg whites are whipped and incorporated into the cheesecake mixture making this cheesecake rise in the oven like a souffle, resulting in this cloudy, fluffy texture.

To ensure your best results, make sure you wrap your pan well, with a cooking bag and aluminum foil in case you use a springform pan, so water can not find a way in.

How to make Chocolate Japanese Cheesecake

Begin by preheating your oven to 325°F (160°C). Lightly grease an 8-inch (20cm) pan and line both the bottom and sides with parchment paper, ensuring the sides are about 4 inches (10cm) in height. If you’re using a springform pan, wrap it with a cooking bag and two layers of heavy-duty aluminum foil to prevent leaks.

Next, separate the egg whites from the yolks.

In a double boiler, melt the cream cheese, butter, and milk together. Once melted, remove from heat and stir in the vanilla extract. Allow the mixture to cool slightly before adding the egg yolks. Then, sift the flour, cocoa powder, and cornstarch over the mixture, whisking until well combined.

In a separate bowl, add salt to the egg whites and start whipping them until they become foamy. Gradually add sugar and continue whipping until soft peaks form.

Carefully fold the whipped egg whites into the cream cheese mixture until fully incorporated.

Pour the batter into the prepared pan, tapping the pan gently to release any air bubbles. Place the pan into a larger pan and then pour hot water into the larger pan until it reaches about halfway up the sides of the cheesecake pan.

Bake for 70 minutes, then turn off the oven and leave the cheesecake inside with the door slightly opened for an additional 15-30 minutes. During this time, the cake will deflate slightly and pull away from the sides of the pan.

Remove the pan from the oven and allow the cheesecake to cool. Once cooled, transfer it to a serving plate and refrigerate if desired.

Before serving, dust the cheesecake with powdered sugar and decorate it with chocolate sticks. For clean slices, cut the cheesecake with a hot knife.

Hope you will try this Chocolate Japanese Cheesecake. If you do make sure to share the photos with me on Instagram. Would love to see how it turns out for you. Enjoy!

For more chocolate cakes check our full collection of Chocolate Desserts.

Chocolate Japanese Cheesecake

Japanese Cheesecake is by far one of my favorite cheesecakes I’ve ever done. This chocolate version is totally irresistible, light, fluffy and chocolaty, with a moist texture resembling a souffle.

Course Dessert

Cuisine Japanese

Keyword chocolate japanese cheesecake, cotton cheesecake, japanese cheesecake, souffle cheesecake

Prep Time 20

Cook Time 1 10

Total Time 1 30

Servings servings

Calories 249kcal

Ingredients

6 eggs , separated
9 oz (250g) cream cheese , room temperature
3 ½ tbsp (50g) butter , room temperature
3.5 fl. oz. (100ml) milk
1 tsp (5g) vanilla extract
1/4 cup (30g) flour
1/4 cup (30g) unsweetened cocoa powder
2 ½ tbsp (20g) cornstarch
1/2 tsp (2g) salt
3/4 cup (150g) sugar

Instructions

Preheat the oven to 325F (160C). Lightly grease an 8 inch (20cm) pan and line the bottom and sides with parchment paper. The sides need to be about 4 inch (10cm) in height. If you use a springform pan, wrap the pan with a cooking bag and 2 layers of heavy duty aluminum foil.
Separate the egg whites from the yolks.
Melt cream cheese, butter and milk over a double boiler. Remove from heat and add vanilla extract. Let it cool. Add the egg yolks and then sift the flour, cocoa powder, the cornstarch over the mixture. Whisk until well combined.
Add salt to egg whites and start whipping the whites until foamy. Gradually add sugar and whip the whites until soft peaks form.
Gradually fold the whipped whites into the cream cheese mixture.
Pour the butter into the prepared pan, tap the pan to release air bubbles, place the pan into a larger pan and place in the oven.
Pour hot water until about halfway up the sides of the pan.
Bake for 70 minutes and then turn off the oven and leave the cheesecake in the oven with the door slightly opened for 15-30 minutes.
The cake deflates a little bit and pulls away from the sides of the pan.
Remove the pan from the oven and let it cool. Transfer into a serving plate and refrigerate if desired.
Dust with powdered sugar before serving and decorate with chocolate sticks. Cut with a hot knife.

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Nutrition

The post Chocolate Japanese Cheesecake appeared first on Home Cooking Adventure.

Homemade Pita Bread

Ella - Home Cooking Adventure — Thu, 03 Sep 2020 13:27:31 +0000

Once you start making homemade pita bread you won’t ever want to use the store-bought ones. This homemade pita bread is so fresh and beautifully puffed that gives you incredible satisfaction each time you prepare it. You can fill pita bread pockets with either sweet or savory fillings and create different delicious dishes each time.

The recipe is quite easy to prepare, all you need is some basic ingredients you usually use on any bread. Simply roll pieces of dough into thin disks, bake in a hot oven, and then enjoy the magic.

How to make homemade pita bread

To make pita bread first prepare the dough. In a big bowl, mix flour, yeast, sugar, and salt. Stir everything together, then add water and vegetable oil. Knead the mixture until it becomes smooth and elastic. Transfer the dough to an oiled bowl, cover it with plastic wrap, and let it rise for about 1 hour until it doubles in size.

Preheat your oven and baking stone or sheet to 470F (240C). Turn the dough onto a floured surface, divide it into 8 pieces, and shape each into a ball. Roll out each ball into a 7-8 inch (18-20cm) circle that’s about 1/4-inch (6mm) thick, using a rolling pin. Be careful not to make them too thin, or they won’t rise properly.

Place the dough circles on the preheated stone or sheet and bake for 3 or 4 minutes until the pitas puff up and form a pocket in the center. Wrap the warm pitas in a large kitchen towel to keep them soft and enjoy your homemade goodness!

Hope you will try this Homemade Pita Bread. If you do, make sure to share the photos with me on Instagram. Would love to see how they turned out for you.

Other bread recipes you may like to try

Discover the joy of Homemade Tortillas with our easy recipe. Mix simple ingredients, roll out perfect circles, and enjoy soft, delicious tortillas in minutes.

In just a few simple steps, you can create a batch of delectable Yogurt Flatbreads that are perfect as a side dish or a delectable appetizer.

These Homemade Breadsticks are a classic snack that is perfect for any occasion. Made with simple ingredients like bread flour, olive oil, and a variety of herbs and spices, these delicious treats are easy to make and sure to please.

Homemade Pita Bread

Once you start making your pita bread you won’t ever want to use the store-bought ones. These homemade pita breads are so fresh and beautifully puffed that give you an incredible satisfaction each time you prepare them. You can fill pita bread pockets with almost anything and create different delicious sandwiches each time.

Course Bread

Cuisine Lebanese

Keyword homemade bread, homemade pita bread, pita bread, pita pockets

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 261kcal

Ingredients

4 cups (500g) bread flour
2 ¼ tsp (7g) active dry yeast
1 tsp (5g) sugar
1 tsp (5g) salt
1 ½ cups (360ml) water , at room temperature
2 tbsp (28ml) vegetable oil

Instructions

In a large bowl mix flour with yeast, sugar and salt. Stir to combine. Add water and vegetable oil and knead well until smooth and elastic. Transfer the dough to an oiled bowl, cover with plastic wrap and let it rise until doubled in size, for about 1 hour.
Preheat the oven and your baking stone or simply a baking sheet to 470F (240C).
Turn dough onto a lightly floured surface and divide into 8 pieces. Shape each into a ball.
Using a rolling pin, roll each dough ball into a circle that is about 7-8 inches (18-20cm) in diameter and 1/4-inch (6mm) thick. Don’t make them thinner or they won’t rise.
Place pieces of dough into the preheated stone or baking sheet and bake for 3 or 4 minutes. The pita should be completely puffed, and form a pocket in the center.
Wrap the pitas in a large kitchen towel to keep them soft.

Video

Nutrition

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