I made a vegetable hotpot that resembles a beautiful bouquet. As the weather gets colder, I think of hot food. It’s made with readily available vegetables, but it looks and tastes really good. You can add or change any vegetables you want. After eating all the vegetables, the soup made from the vegetables tastes very good. It is delicious when you boil noodles in the broth.

[2~3 servings]

✤ Ingredients

Carrot

Radish

Bok choy

Enoki Mushroom

Sliced Beef

Bean Sprouts

Onion

✤ Broth

6g Sea tangle

500ml Water

2g (0.7tsp) Salt

✤ Dipping sauce

Hot chili sauce

Hoisin Sauce

Peanut sauce (sugar-free)

✤ TIP

– Vegetables are more plentiful and beautiful when rolled in three layers rather than two.

– Instead of kelp water, you can use meat broth or pickled water.

– Vegetarians can omit meat.

– Peanut sauce uses 100% peanut paste without additives.

✤ Recipe

1. 500ml Water, 6g Sea tangle. Add kelp and boil (10 minutes on medium heat), 2g (0.7 tsp) Salt. Remove the sea tangle. Chicken broth and vegetable broth available.

2. Carrot, slice the carrots thinly. After connecting the carrots in 2-3 layers, tight at the beginning, loose at the end. Radish, slice the radish thinly. Roll it the same way as carrots. Bok choy, cut the leaves and disguise yourself as a tulip. Enoki Mushroom, cut the enoki mushrooms into lengths of radish and carrots. Thinly sliced beef, fold the top part outward about 5mm.

3. After rolling loosely, disguise as a rose by spreading the upper part. Bean Sprouts, place bean sprouts on the bottom of the pot. Onion, thinly slice the onion. Put it on top of the bean sprouts, then flatten it out. Mix and display the vegetables as if arranging flowers, now put the enoki mushrooms in between. Finally, garnish with bok choy leaves.

4. Because a lot of water comes out of the vegetables, pour in only 1/3 of the broth. Prepare the sauce for dipping while it cooks. Peanut sauce (sugar free). Hoisin sauce, hot chili sauce. Bubble bubble, the sound that warms your body just by listening to it. Check that the beef is well-cooked and turn off the stove. The elegant bouquet has lost its shape, but it is edible and beautiful. Wow~ It’s a good taste that doesn’t pretentiously, and it’s warm like a hearth.

I made cute potato dumplings, They look like dumplings, but they taste like croquettes, crispy and really delicious. It can be eaten as a snack or as a simple meal.

2-4 servings.

✤ Ingredients

300g Potatoes (after peeling)

20ml Water (when boiling potatoes)

40g Carrots (1/4 pieces)

60g Onion (1/2)

40g Sausage (can be substituted with vegetables)

3 Pinches of salt

18g (1Tbsp) Mayonnaise

5g (0.5Tbsp) Curry powder

A little pepper powder

20 Dumpling wrappers

✤ TIP

– If you fry it, you can eat it more crispy.

– After making the potato croquettes, taste them and adjust the taste to your liking with curry or salt.

✤ Recipe

1. Onion, finely chop all ingredients. Carrot, sausage (can be substituted with vegetables), 300g Potatoes. Then cut the potatoes into small pieces.20ml of water. Cook for about 7 minutes in the microwave (based on 700w) can be boiled in water. Mash the potatoes while they are warm.

2. Cooking oil, add all the cut ingredients, 3 pinches of salt. Fry on medium heat. When the onion is translucent, turn off the stove.

3. Mashed potatoes, stir-fried vegetables, 18g(1Tbsp) Mayonnaise, 5g (0.5Tbsp) Curry powder, a little pepper powder. Mix the ingredients well. Make the inside of a large candy size. Dumpling wrappers, add potato croquettes.

4. After watering the edges, take the folds one at a time and fold them. It’s really fun to make this. If you want to empty your head, let’s wrinkle the dumplings. Turn the dumplings over and place them on the pan. Cook slowly over low heat and cook. Turn over when browned.

5. Pour a little water and cook with the lid on. When the dumpling skin is transparent, take it out. Delicious round dumplings, from the inside to the skin, I can feel the sincerity.

[ Ingredients]

300g bread flour

35g sugar

6g salt

30g melted unsalted butter

6g yeast

15g eggs

150g milk

130g unsalted butter

Almonds (optional)

[ Recipe]

1. 150g milk, 6g yeast. Mix well. 35g sugar, 6g salt, 15g eggs, 30g melted unsalted butter, mix well. 300g bread flour, mix with a spatula so that no powder is visible. Knead the dough like folding it about 30 times by hand. I will do this process 3 times . Cover with a plastic bag and refrigerator for 15 minutes.

2. Knead again like a fold (30 times) Cover with a plastic bag and refrigerator for 15 minutes. Cover with a plastic bag and leave at room temperature for 20 minutes, after 20 minutes do not throw away the plastic bag yet, wrapped in a plastic bag. Then flatten it out into a square shape. After 30 minutes in the freezer, 30 minutes in the refrigerator (total 1 hour).

3. 130g unsalted butter. Flatten butter straight out of the refrigerator. Wrap the butter in baking paper. Spread it out in a square (about 16x13cm). The hardness is good enough to leave a slight fingerprint when pressed, sprinkle with flour.

4. I will roll out the dough to twice the size of butter, twice the size of butter, put butter on the dough. I’ll pull the dough and wrap butter, seal the butter slab nicely. Press and spread the dough out with a rolling pin, constant thickness. Cut both ends where the butter is uneven. Fold one side about 2/3. Fold the other side so that the ends meet, fold in half again, wrap well. 30 minutes in the refrigerator.

5. Sprinkle with flour to prevent sticking, roll out the dough again. The dough is a little hard. Fold one side 1/3, cover the other side, 30 minutes in the refrigerator, it’s finally the last. This time, roll out the dough a little, cheer up! almost done roughly 20x26cm. I’ll cut it a bit so you can see the grain on both sides, divide it into 3, divide again into three. Now place the layer face up. After attaching the ends, braid the dough like a braid, place the trimmings at the bottom of the braid.

6. Put it in the loaf pan (about 20x12cm). Until the dough rises to 80% of the loaf pan. Cover with a lid or wrap and ferment for 4-5 hours (25℃~27℃). Before baking, mix 1 egg + 1 tbsp milk and apply. Almonds (optional), remember to place on a tray to bake as some oil might jleak from the loaf pan. 190°C (375°F) for 15 minutes in a preheated oven. Cover the lid with aluminum foil. Cover with lid and 190℃(375℉) 20~23min, it’s so perfect. Crispy on the outside, soft on the inside.

I made a baked cheesecake by squeezing the cream cheese dough into a quilt shape. I think it’s good to eat with family because it’s baked in a big pan and the pattern is visible and the amount is generous. The amount of cheese that goes into the cheese dough on top is not small, so I can feel the taste and flavor of cheese and it is delicious. I think the shape of the cake will come out a little differently depending on the size and spacing of the pods that squeeze the cream cheese dough. Immediately after taking it out of the oven, the cake is puffy and the pattern is not clear, but as it cools, it sinks slightly and the pattern gradually becomes clearer.

– Mold size : 37.5cm x 25.4cm

[ Ingredients]

320g Cream cheese

40g Sugar

1 Egg

2g Vanilla extract

27g Cornstarch

4 Whole eggs

230g Sugar

2g Vanilla extract

150g Vegetable oil

120g Milk

14g Baking powder

Lemon zest

360g All-purpose flour

[ Recipe]

1. Dissolve the cream cheese, add sugar and mix, then add eggs and vanilla extract and mix.

2. Add cornstarch, mix well without lumps, put in a piping bag and put in the refrigerator.

3. Add sugar, salt, and vanilla extract to eggs and whip with a whipper until dense bubbles form.

4. Add vegetable oil and milk, mix, add lemon zest, baking powder, and mix.

5. Sift the flour, mix with a spatula, and mix evenly with a whipper.

6. Pour into an oven pan, flatten and squeeze the cream cheese dough into a lattice shape.

7. Bake in a 175 degree oven for 25 minutes (preheat 195 degrees).

I made a different and special lemon tiramisu. Lemon and coffee go so well together than I thought, so I was surprised to take a bite. Tiramisu is just delicious, but with the addition of lemon curd, I think it’s good for a refreshing refreshment. It is easy to make and easy to store in a bowl. I think ladyfinger cookies need to be soaked in enough coffee to make them soft and delicious. It is so soft that it melts in your mouth!

[ Ingredients]

1 Egg white

30g Sugar

1g Vanilla extract

1 Egg yolk

30g Cake flour

2 Egg yolks

40g Sugar

0.5g Salt

5g Cornstarch

60g Lemon juice

3g Lemon zest

40g Milk

25g Unsalted butter

250g Mascarpone cheese

40g Sugar

40g Lemon curd

5g Kahlua

140g Heavy cream

Coffee (50g water + 2g instant coffee)

[ Recipe]

1. Divide sugar into egg whites twice and make a hard meringue.

2. Add egg yolk and vanilla extract and whip at low speed.

3. Sift the flour, mix it with a spatula, put it in a piping bag and squeeze it into an oven pan.

4. Sprinkle powdered sugar on the top and bake in a 190 degree oven for 10 minutes (preheating 200 degrees).

5. Add sugar and salt to egg yolk and mix, then add cornstarch and mix.

6. Add lemon juice, lemon zest, and milk, mix and heat over low heat (sufficient heat).

7. After adding butter and mixing, sieve, cover, and set aside for a while.

8. Add sugar to mascarpone cheese and mix, add lemon curd (40g), mix well, add Kahlua and mix.

9. Whip the fresh cream firmly and mix evenly.

10. Place lady fingers in a bowl and soak them in coffee syrup (50g water + 2g instant coffee powder).

11. After adding the cream and flattening it, put the lady fingers on it and cover it with coffee syrup.

12. Raise and level the cream and gently squeeze the lemon curd over it.

I made a mango crepe cake with raw mango in cream with mango puree. I made the crepe a little bigger than usual (about 18cm) and it looks rich and more appetizing. I put a lot of mango puree in the buttercream, so even with the cream, the mango flavor is very strong. Mango puree can vary slightly depending on the sweetness of the fruit, so I made it in a ratio of 5 mango : 1 sugar. Be sure to add lemon juice to the puree as it makes the color darker and adds flavor. I think it cuts well when raw mango goes in and hardens a little in the refrigerator.

[ Ingredients]

4 Eggs

40g Sugar

1g Salt

3g Vanilla extract

200g Cake flour

500g Milk

70g Melted unsalted butter

450g Unsalted butter

180g Powdered sugar

180g Cream cheese

3g Vanilla extract

90g Heavy cream

170g Mango puree

160g Mango puree

2g Gelatin

[ Recipe ]

1. Beat eggs, add sugar and salt vanilla extract and mix.

2. Sift the flour through a sieve, add a little milk and mix, then add all the remaining milk and mix.

3. Add melted butter, mix, filter through a sieve, and rest for 1 hour.

4. Put the crepe dough in a frying pan (18cm), bake over low heat and cool.

5. Whip the softened butter at room temperature, sieve sugar powder, mix with a spatula, and whip thoroughly.

6. Add cream cheese and vanilla extract and whip, add fresh cream and whip well.

7. Add mango puree and whip to complete the cream.

8. Spread cream on the crepe, stack 4 sheets, and put the mango in the middle.

9. After repeating the work, smooth the sides and top and squeeze the cream on the edges.

10. Add melted gelatin to mango puree, mix, place on cake and harden in the refrigerator.

Today I made a beautiful rainbow jelly roll cake. I put milk cream on a soft and fluffy vanilla cake and rolled it up. And I put strawberries in the middle. It’s a very basic roll cake, but I made it a little more special and beautiful. The tangy rainbow jelly was made using ** without using a special mold. Actually, this jelly tastes really good on its own. As I ate it while testing, I became addicted. It is so chewy and has a great taste and texture. I made it in a rainbow color full of excitement, and it is a fantasy itself.Now, let’s make a beautiful rainbow jelly roll cake.

● Cake finished size [ 22cm * 9cm (D) ]

✤ Ingredients

● Strawberry Roll Cake

(Mold size: 25cm*25cm)

3 yolks

12g sugar (1Tbsp)

a pinch of salt

3ml vanilla extract

30g vegetable oil (2Tbsp)

35g Milk (2Tbsp+1tsp)

55g cake flour (1/3 cup + 1/2Tbsp)

3 egg whites

55g sugar (1/4 com)

● Milk cream

150g whipped cream (2/3 cup)

15g sweetened condensed milk (1Tbsp)

7 g sugar (2 tsp)

● Rainbow Jelly

(**Recipe below is required for each color.

– Recipe that can make 4 per color)
(Straw diameter 12mm, length 25cm*12ea/ 22cm*12ea)

25g sugar (2Tbsp)

3g Konjac (1tsp)

120g water (1/2 cup)

3ml lemon juice

60g cream cheese ( 1/3 cup )

15g sugar ( 1Tbsp )

15g unsweetened yogurt ( 1Tbsp )

3ml lemon juice

2ml vanilla extract

2 g powdered gelatin ( 1/2 tsp )

10 g (2 tsp) water

50g Heavy cream (80% whipped) ( 3Tbsp+1tsp – before whipping)

✤ Recipe

1. Add warm milk and oil. The vanilla sponge I’m making right now is really soft. Set aside for a while.

2. Make the meringue, divide the sugar into three portions. Pour it into the mold, 13-15 minutes at 165C. ( 330F). Please take out only the hot steam. Cut diagonally, cut diagonally in the same direction.

3. Make milk cream. If you add condensed milk, the taste of milk will be richer. Whip enough, like this. Apply the cream so that the 1/3 point is raised. I’m going to put the strawberry on the 1/3 spot, chop the strawberries. Cover with cream to fix the strawberries, use a ruler to pull it tight. You can use a silicone cutting board to make it round, 1 hour in the refrigerator.

4. You need a thick straw. Cover the bottom with kitchen wrap. Secure with clear tape. You will need about 24 of them. If you combine it with sugar, it won’t clump, if the elasticity of konjac decreases. You can add a small amount of carrageenan. Carrageenan helps to increase the viscosity. Make pretty colors with food coloring. After it starts to boil, cook for 1 more minute. Pour slowly into the straw, m1 hour in the refrigerator.

5. It is a cream to attach roll cake and jelly. I also made it with whipped cream. Because the cream has a lot of moisture, the jelly melts. So it is cumbersome, but I make the cream separately. However, the method and recipe are very simple to make. Be sure to mix gelatin in this way. Otherwise, the gelatin tends to clump together. Cream whipped to 80% volume. A tense moment! I’ll take the jelly out of the straw.

6. Press the upper part firmly and pull the lower part. Now wrap the cake. Press the straw flat to secure the lower couple. 3-4 hours in the refrigerator. It’s really tasty.

Today, I made a delicious and creative cake. The coffee packaging carrier looks like real coffee, but. Inside is a delicious mango cake and pistachio cake. Of course, you can eat the whole cup, too. The mango cake was delicious and the pistachio cake was so delicious that I made both. If you make the sponge cake in advance, it will be easier to make.

✤ Ingredients

● Finished size ( 260ml paper cup, 6 pieces)

● Chocolate Cup

350g compound chocolate

● Fluffy Coconut Sponge Cake

( mold size : 15cm )

35g coconut milk

30 g coconut oil

3 yolk

25g sugar

a pinch of salt

80g cake flour

15 g coconut powder

3 egg whites

60 g sugar

● Sweet Mango Mousse Cream

200g mango puree

60g Passion Fruit Puree

15 g sugar

7g powdered gelatin

35g water ( 1 Tbsp + 1 tsp )

140g heavy cream (60% whipped)

● Coconut Syrup

50g coconut milk

20 g sugar

● Fluffy Pistachio Sponge Cake

( mold size : 15cm )

20 g pistachio paste

15 g milk

15 g vegetable oil

3ml vanilla extract

3 yolk

25g sugar

a pinch of salt

60g cake flour

15 g almond powder

3 egg whites

60 g sugar

● Pistachio Mousse Cream

85g milk

55g heavy cream

10 g pistachios

1 yolk

25 g sugar

5g powdered gelatin

25 g water

85g white chocolate

40 g pistachio paste

140g heavy cream (60% whipped)

● Cherry syrup

30ml water

15 g sugar

3ml KIRSCH

✤ Recipe

1. First, I will make a coconut sponge cake. Coconut sponge cake goes very well with mango. Soak the coconut mixture in hot water. Whip until ivory color. Coconut mixture : 50C/122F Make a firm yet soft meringue. Divide the sugar into three portions, whip on low speed for 2-3 minutes. Divide the meringue, 33 minutes at 160C. ( 320F).

2. Make coconut syrup. Coconut milk is warm, cut the cake into 1.5cm thick. I’ll make a chocolate cup. We use compounded chocolate, using temperature: 40~45C. Drop extra chocolate. Two coats of chocolate. When the first chocolate hardens, work again. I used about 50g of chocolate per cup. 1 hour in the refrigerator.

3. Make mango mousse, boil lightly. Cut according to the inner size of the cup, apply coconut syrup. 3-4 hours in the refrigerator.

4. I’m going to make a pistachio sponge cake. Make the pistachio mixture, soak in hot water. Whip until ivory color. Using temperature: 50C / 122F. Divide the meringue and add it. If you want pretty colors You can also add a small amount of food coloring to the meringue, 33 minutes in 160C oven. Pistachio Mousse, leave it on for 30 minutes. Meanwhile, the cake came out.

5. Let’s finish the pistachio mousse, pour about 1/2. Back to the pot… At this point, add gelatin, drizzle with cherry syrup that goes well with the pistachios, 3-4 hours in the refrigerator.

6. Press the edge of the bottom of the cup. If you press anywhere else, the chocolate cup will break. Sprinkle lightly with coconut. Disguise yourself like coffee.

✤ Ingredients

165g all-purpose flour

50g hot water

50g cold water

2g salt

140g lotus root (weight peeled)

80 g carrots (weight peeled)

1 bell pepper

2 mushrooms

1 tbsp soy sauce

salt

1 tsp vinegar (optional)

onion

Lettuce

✤ Recipe

1. 165g all-purpose flour, 2g salt, mix well, split in half, 50g hot water. First, mix the hot water part well, 50g cold water. Mix well with cold water.

2. Knead the dough with your hands until it is soft (8 minutes). Now stretch the dough, divide into 10. Grease an empty bowl with cooking oil. Divide the dough into 10 pieces and make a circle one by one.

3. Put it in a bowl with cooking oil, cooking oil again, spread evenly over the dough. Cover with cling film and leave for 30 minutes.

4. Already after 30 minutes, do oil massage. Then gently spread it with the palm of your hand. Dip one side in flour, stack one by one. The top sheet is not dusted with flour. Stretch the dough evenly by hand. Gently stretch the outside of the circle and lengthen it, cooking oil on the cutting board. I will spread it out by gently pressing it with a, rolling pin, slowly without force.

5. A slightly crooked circle is okay (about 23cm in diameter), rolling around. Place on a baking paper, put it in the steamer. Steam in boiling water for 8 minutes. I’ll use a plate to cut the edges (Important), the slightly separated part, separate carefully, this time here. The made roll wrapper must be placed in a ziplock bag to keep it moist. This roll warpper will turn into a crispy roll wrapper.

6. 140g lotus root (weight peeled), sliced ​​thinly, cut long. 10 minutes in cold water, 80g carrots (weight peeled), vitamin A, 1 bell pepper vitamin C, 2 shiitake mushrooms. Fiber is also important, onion. Cut the vegetables and keep them ready.

7. Cooking oil, add chopped vegetables except onion, fry, 1 tbsp soy sauce, a little salt, when it’s almost cooked, 1 tsp vinegar. Crispy fried while retaining the flavor, let’s roll it, first vegetables, raw onion. Also add lettuce, roll it. Fold both sides well.

8. On a hot pan, put the folded part down. Roast both sides over medium low heat. Crispy vegetable roll. Full of vegetables! eat and be healthy. Crispy vegetable roll. The taste that makes me think about quitting meat for the rest of my life.

I made potato sticks that are longer than regular potatoes. It’s long, so it’s fun to eat and fun to look at. And sprinkled with cheese seasoning makes it even more delicious.

[2~3 servings]

✤ Ingredients

450g Potato (2 medium size)

60g (6Tbsp) Cornstarch (potato starch available)

3g (1tsp) Salt

30g Water

✤ Toppings

Cheese seasoning (optional)

✤ TIP

– You can fry it first, and bake it in an oven or air fryer at low temperature for the second time.
(Oil is drained out, and it becomes more crispy)

– From the first step, the oven or air fryer does not make it crispy.

✤ Recipe

1. 450g Potatoes, cut into small pieces. 30ml Water, cook in the microwave for about 10 minutes (you can also boil it in water). 3g (1tsp) Salt, mash the potatoes finely

2. 60g (6Tbsp) Cornstarch. If you mix it with starch and form a lump. Cover top and bottom with plastic wrap. 1cm thick, the edges are then cut, cut into long rods

3. Now put it in preheated oil and fry it (medium heat). When the potatoes are light brown, take them out. After cooling for a while, the crispiness disappears.

4. Fry again quickly over medium heat. Moisture is gone and it’s getting crisper When it starts to turn brown, take it out. Cheese seasoning. Sprinkle with cheese seasoning to your liking, it tastes great. Shake evenly to mix. Double-Long Fried Potatoes for Double Satisfaction.