Archive for the ‘42000 Snack’ Category

03/31/2011 Wontan Ravioli

Thursday, March 31st, 2011

Ingredients: 18 pieces

  • Vegetable Oil
  • Chicken Breast, cut small
  • Prego Spaghetti Sauce
  • Mozzarella Cheese, Shredded
  • 18 Wontan Skins


  1. Stir fry chicken with vegetable in a skillet.
  2. Mix chicken, Prego, cheese in a bowl.
  3. Wrap the filling in Wontan Skins.
  4. Deep fry them until skin is crisp.

03/24/2011 Rice Flour Cheese Bread (Failure)

Thursday, March 24th, 2011


  • 118.1 g Rice Flour (上新粉)
  • 10 g powdered cheese (Parmesan Cheese)
  • 37.1 g Colby & Monterey Jack Cheese, shredded
  • 1 EGG
  • 60 cc milk
  • some salt


  1. Mix every ingredient, refrigerate for 30 min.
  2. Shape into balls.  Place on Silpat lined half-sheet pan.
  3. Bake at 375F for 25 min.


I wanted to make Pao de Queijo like crackers with rice flour.  But it became too dry and untasteful.

03/11/2011 Hot Ham and Cheese Sandwich

Friday, March 11th, 2011


  • vegetable oil
  • 2 slices Spinach Bread, sliced
  • Ham
  • Cheese Slice
  • (optional) spread/margarin/butter


  1. Heat the Hot Sandwich Maker.  Soak paper towel with vegegtable oil.  Using tongs or chopsticks to grab the oil dipped paper towel and brush the surface of heating plates with enough oil.
  2. Place bread, ham and cheese, and cover with another bread.  Close the lid.  Leave for 3 – 5 min.
  3. Remove from the machine.  Serve with optional spread.

03/01/2011 Pao de Queijo

Tuesday, March 1st, 2011

Ingredients: 17 pieces

  • 153.4 g tapioca starch
  • 46.6 g cake flour
  • 3 TBS sugar (reduce next time)
  • 3/4 tsp salt
  • ——————-
  • 200 cc water
  • 20 cc canola oil
  • ————–
  • 4 slices (83.7 g)  sliced cheese (the one that melts with heat: I used Craft American Singles)
  • some sesame seeds
  • ———————–
  • 1 large egg (50 g)


  1. Whisk first 4 ingredients in a medium stainless steel bowl.
  2. Heat water and oil in a small pan, until it boils. (Do not use MW oven.)
  3. Remove from the heat, add flour mixture to the water/oil mixture.  Stir with wooden spatula  until it gets together.   (I added hot water/oil to flour mixture in the bowl: there was not enough space int the pan to hold all the flour.  It is easy to form lumps and took time to stir enough to rid of lumps. Most starch became cooked at this moment and got very elastic and gooey.)
  4. Add cheese and sesame to the bowl. Stir well, heating with low heat. (It is a very heavy duty job to stir.)
  5. Preheat oven at 200 C. (400F)
  6. Add egg to the bowl and stir well, heating with low heat.  ( I needed to remove the bowl from the heat and vigorously stir with a wooden spatula: it took a lot of time until everything is incorporated.)
  7. Shape the dough into 3 cm diameter balls.  (Brushing the hands with oil avoid sticking.)
  8. Place the balls over Silpat lined half sheet pan.
  9. Bake at 180C (355F) for 8 min, and 170C (340F) for 19 min.


Reference: 翌日もかたくならないポンデケージョ、りょうままレシピ、

Substitutions: 150 g tapioca starch  + 20g glutenous rice flour (SHIRATAMAKO)  + 30 g cake flour ->153.4 g tapioca starch + 46.6 g cake flour.

It is slightly too sweet.  The texture is almost identical to Rice Cake (Mochi). 

Stirring made my palms and fingers blistered.  I need to weat the gloves next time.  It is better to make only half of this formula since stirring is quite heavy duty.  Once flour is added it is rather unpractical job to stir/mix.

The oven temperature is possibly too low for my oven.  It was supposed to take only 8 min at 180 C + 7 min 170C according to the original instructions; but it took nearly total 30 min this time.

02/26/2011 3 Varieties of Butter Roll bread

Saturday, February 26th, 2011

Ingredients: 7 plain roll + 5 ham&chese roll + 4 mayo&corn roll (total 16 rolls)

  • 400g bread flour
  • 40 g sugar
  • 1 tsp salt
  • 1.5 tsp instant dry yeast, SAF RED
  • ————————————-
  • 240 g water  (measure in weight not volume)
  • 40 g unsalted butter, sliced
  • ———————————————–
  • 5 pieces chedder cheese, cut into 1 x 1 x 5 cm each
  • 5 slices ham
  • ———————————————-
  • frozen corns, thawed
  • mayonaise
  • dried parsley flakes
  • ————————-
  • water and spray bottle


  1. Prepare 2 sets of Silpat lined half-sheet pans.
  2. Whisk first 4 ingredients, transfer it into the bowl for a stand mixer.
  3. Add water to the stand mixer bowl, knead until 70% kneading is done. (after 6.5 min kneading time.)
  4. Add butter and knead with mixer until it passes the windowpane test. (total kneading time 12 min with Bosch Universal Plus)
  5. (first fermentation) Transfer to the Pyrex Measuring Cup.  Cover with plastic wrap. Let it rise at 28C for 90 min until it triples. (500 cc -> 1500 cc) 
  6. Divide the dough into 16 equal portions.  Roll each out to a tear drop shape, with the pointed side in the north position, and the fat round side in the south position. 
  7. (Ham & Cheese Rolls) Place Ham at the south side, place cheese piece on the ham, roll the dough from south to north so that cheese gets the core of the roll, close the end of the dough with fingers.  Place it to the Silpat, the closing part facing the bottom.  Repeat step 6-7 until the 5 sets of cheese & ham is gone.
  8. (Corn & Mayo Rolls) Sprinkle some corns over the tear drop shaped rolled dough.  Roll from the south to the north, close the edge with fingers, transfer to the Silpat with the closed part facing the bottom.  Cut a slit in the center at the top surface, with a knife, and open a little bit.  Place some corns, spread mayonaise over the corns, sprinkle parsley flakes.  Repeat step 6 and step 8 until 4 pieces are created.
  9. (plain rolls) Just roll the remaining rolled tear shaped dough from south to north, close the edge.  Transfer to Silpat.
  10. (final fermentation)  Let  them rise at 38C for 40 min until the volume triples.  (This time, the temperature became too high, and took only 28 min to triple.  Thus I moved to the next step after 28 min of rising.
  11. (No Preheating) Bake at 200C (395F) for 19 – 22 min.  (With preheating, it should have been 8 – 10 min: my oven preheat in 7 min.  The top shelf cook faster.)
  12. Cool at room temperature, covered in plastic container or cake server to avoid drying.  Wrap and freeze leftover.


Reference for plain roll bread: 私のパン作り、くにまんが、Book 43, Bibliography

This recipe does not include Bench Time after the 1 st fermentation.  The dough has twice as much sugar and butte than regular sandwich bread or loaf bread.

Brushing with Egg wash before baking should have made the bread look better.

Ham/Cheese Bread: chedder cheese melted and flew out of the rolls a little bit -> Next time, I need better strategies

02/25/2011 Hamyaki with sandwitch press

Friday, February 25th, 2011

Ingredients: 5 pieces (9.3 x 10 cm x 1.5 cm)

  • 70 g cake flour
  • 1 TBS skim-milk powder
  • 1/2 tsp baking powder
  • 1 tsp sugar
  • 1/4 tsp salt (reduce a little next time.)
  • ———————-
  • 300 cc water
  • 3 g Dashi No Moto
  • ———————–
  • 1 Large Egg  (59.4 g this time)
  • 1 tsp soy sauce
  • ———————-
  • plenty of vegetable oil (such as sesame oil.)
  • paper towel, small plate, chop sticks ( to grease the sandwich press.)
  • ================
  • (fillings) Ham cut small, Tenkasu, chopped green onions, dried baby shrimps
  • (Sauce) 30 cc Otahuku Yakisoba Sauce + 3 cc Pancake Syrup 
  • (Toppings) Aonori, dried bonita flakes (powder)


  1. Whisk first 5 ingredients, sift into a large bowl.
  2. Mix Dashi No Moto and water.
  3. Add Dashi solution gradually, while whisking, into the flour mixture.
  4. In a bowl, beat the egg with a whisk.  Add it to the dough, mix, add soy sauce and mix well.  Transfer it into a measuring cup.
  5. Preheat the sandwitch press maker. (Mine is Zojirushi, Japanese size sandwitch press maker.  But you can use any size sandwitch press maker.)
  6. Coat the heating surfaces with enough oil. (Pour a little oil in the cavities of the press, use a chop stick to grab paper towel, spread the oil with paper towel, place the paper towel in a small plate so that you can use it for the next time.)
  7. Stir the batter, then pour it to the cavity of the sandwitch press maker 90% full for the bottom cavity.  Then pour small amount of batter to the top cavity.
  8. Immediately, drop the fillings to the bottom cavity. (Very Quickly.)
  9. Spread the batter thin with a silicon spatula or spoon in the top cavity.
  10. When the top cavity’s batter is 80% cooked, close the press and latch, and flip and lay the press onto the sturdy metal rack.  (Use a oven mitton to protect your hands from the possible heat escaping from the press.)
  11. Flip again, check the crust.  When outside crust gets crisp, transfer it to the plate, brush with sauce, sprinkle with bonita flakes and Aonori powder.  Serve immediately.
  12. Clean the press with paper towel grabbed with chop sticks,  repeat step 6 -11 until every ingredient is consumed.


Reference: たこ焼き、Taro Naniwa,

Substitution: Otahuku Takoyaki Sauce -> Otahuku Yakisoba Sauce, honey-> pancake syrup, Boiled Octopus -> Ham

Tenkasu: If you cannot get one, use French’s Freng Fried Onions as a substitute.  Since I didn”t want to buy Tenkasu nor Fried Onions, when I make the onion rings myself, deep-fry the leftover batter, cook it, cut it into small pieces, refrigerate/freeze to store, use it as a substitute for Tenkasu.

Since Takoyaki Pan is very expensive, I tried to make it with sandwich press, which was quite successful.

02/24/2011 Pao De Queijo

Thursday, February 24th, 2011

Ingredients: 21 pieces (about 4.5 cm diameter sphere, each)

  • 100 g Tapioca Starch Flour
  • 1/6 tsp salt ( heap 1/8 tsp)
  • —————————
  • 22 cc canola oil (about 1.5 TBS)
  • 67 cc milk
  • ——————–
  • 50 g powdered cheese (Parmesan)
  • 32.8 g egg, beaten


  1. In a medium bowl, mix Tapioca and salt.
  2. Cook oil and milk until just before boiling point. (Do not use MW oven, for safety reason.)
  3. Add the hot milk mixture  to Tapioca mixture and mix quickly with a wooden spatula, then knead with your hands until it gets together.
  4. Preheat the oven at 430F (220C).
  5. Mix egg and cheese in a small bowl.  Add it to the dough gradually, knead with your hands.  Clean hands.
  6. Shape into about 3 cm diameter bowl.  Place it in a silpat lined half sheet pan.
  7. Bake at 430F (220C) for 14 min.  Turn off the heat, open the oven door and place a wooden spoon between oven and oven door so that there is slight gap for the heat to escape.  Let it cool slowey in the oven for 8 min.  Remove from the oven and serve immediately, while still hot.


Reference:  ポンデケージョ、

Substitution: olive oil -> canola oil

02/22/2011 Chedder Cheese Pao de Queijo (Failure)

Tuesday, February 22nd, 2011

Ingredients: for 2 – 3 people (29 pieces)

  • 118.1 g Tapioca Starch Flour
  • 10 g powdered cheese (Parmesan Cheese)
  • 40 g Chedder Cheese, shredded
  • 1 Egg
  • 60 cc milk
  • some salt


  1. Mix every ingredient, freeze for 15 min.
  2. Drop with a (1.5 tsp) cookie scooper  on Silpat lined half-sheet pan.
  3. Bake at 190C (375F) for 20 min, flip and bake 5 more min. 


Reference: チェダーチーズのポンデケージョ、rosenkranz,

Substitution: 100 g Shiratama-Ko (Glutenous Rice Flour) -> 118.1 Tapioca Starch Flour

Changing the rice flour to starch produced thin and firm crackers.

This is supposed to be Brazilian Cheese Bread; but it became more like cheese cracker.

While baking, they got almost detached from Silpat and lifted to U-shapes.

02/01/2011 Onion Rings

Tuesday, February 1st, 2011

Ingredients: 4 servings

  • 1 large onion, sliced into 9.5 mm thick, separated into each ring.
  • 2 oz water
  • 49 g Concord Foods Onion Ring Batter Mix
  • some vegetable oil
  • ketchup


  1. Mix Batter mix and water in a bowl.
  2. Dip rings into batter.
  3. Deep fry until light golden and crisp.
  4. Drain on paper towels.
  5. Serve with ketchup.


Based on: Directions for Concord Foods, Onion Ring Batter Mix.

Ingredients of Batter Mix: Corn Flour, Flour, Malted Barley Flour, Whey, Corn Starch, Salt, Leavinging, Guar Gum

12/16/2010 Roasted Potato

Monday, January 31st, 2011


  • 3 Medium Potatoes (about 1 LB, 454 g) with skin attached.
  • 1 TBSP vegetable oil
  • 1 TBSP Concord Roasted Potato Seasoning Mix


  1. Preheat oven to 400F. (204C)
  2. Wash potatoes and dry with a paper towel.  (If necessary, remove the buds since buds are toxic.)
  3. Cut each potato lengthwise into 8 wedges and place in a large clean and clear  plastic bag.
  4. Pour 1 TBSP oil and 1 TBSP Seasoning Mix in the plastic bag.
  5. Mix all ingredients together by shaking and rubbing with hands, until all potato pieces are evenly coated with seasoning.
  6. Place potatoes on a Silpat lined baking pan.  Bake for 15 min, turn over and bake for 15 – 20 more min, until golden and crisp.


Based on: the package instruction for Concord Foods, Roasted Potato Seasoning Mix.

Ingredients of this Seasoning Mix: Salt, minced garlic, spices and herbs, paprika, soybean oil, maltodextrin, dextrose, autolyzed yeast extract, natural flavor.

You may make your own seasoning mix, or I think that seasoning packet for Instant Ramen Noodle would be a good substitute.