Gudetama quail eggs & Pizza

Gudetama is still one of my favourite character, so much so that I've bought quite a few items, simply because he is on it. My most recent purchase is two Gudetama kids t-shirts, got one for LT and one for myself, lol. -_- I wanted to buy the adult one for IT but he says no thanks, lol. You might have noticed that Gudetama often appears in my food art, this is because he is so easy to make.


These are fried quail eggs. I came across a photo of fried quail eggs taken in Thailand, I think it's a local street snack over there. I decided to replicate this dish, except my version has nori added on to turn them not Gudetama, lol.


I used a takoyaki pan to fry the quail eggs, then added on some maggie sauce and pepper. They were pretty good, my boys and I liked them


I only had two and they finished off everything.


Gudetama pizza, inspired by the ones served in Gudetama cafe. I did think of going to Gudetama cafe last year while on holiday to Japan, but I did not suggest it eventually, because we will have to make a special trip down for it as it does not fit in our itinerary.


My first time adding a sunny side-up egg to pizza, it's actually a great idea, why didn't I think of doing so earlier, lol?


I baked the pizza for a while first, before adding on the egg, as I was afraid it might be overcooked.


Sharing some of the Gudetama stuff I bought. These are Gudetama gummy candies I'm holding. The orange box in the background is face powder, comes in other Sanrio characters too like Hello Kitty, My Melody, etc. I still can't bear to use it. -_-


More Gudetama food items I bought, aren't they cute? They taste good too.


This one is my favourite, still have lots more Gudetama food to share, but I'll leave that for another post next time.

Pumpkin Gudetama

School holidays started for LT last Friday. Yes, only for LT, because IT still has to go back to school next week, they still have supplementary classes for the first week, and school hours are only an hour shorter than the usual school hours. -_-

Gudetama Sushi & Sandwich

More Gudetama food art to share in this post, he's one of my favourite characters to craft, because he is so easy to make. I don't have anymore Gudetama creations in my archive after this post, but I'm quite sure it won't be too long before make him again, lol.


First up, I've Gudetama tamago sushi and Gudetama pudding.


These sushi were made with just tamago and nori. My boys love sushi and sashimi, because they get to dip them in soy sauce, lol. -_-


Gudetama milk pudding with peach, I used melted chocolate to draw in the features for Gudetama.



Gudetama egg sandwich, which I made for my brunch just this Monday.


You can refer to my post here on how to make Gudetama. The difference is this time I used mashed potatoes mixed with egg yolk, instead of mashed pumpkin. And the egg was placed on bread, instead of rice.


I was taking pictures of my brunch, when LT came running over and said he wanted to be my hand model, which means he wants his hands to be in the photo. I usually make my food art in the afternoon when he's at school, so he's a little upset it's always IT's hands in the photos, lol.


And here's an uncropped photo I had to share because I found it cute, just look at LT's tummy, and he's still hugging onto his bolster, lol. Shhh...... don't tell him I shared this photo, or he'll tell me to remove it.

Gudetama Burger & Hotpot

It's been so so long since I last had a fever, I've forgotten how bad it felt. I now remember again because I was down with fever on wednesday, no idea what the cause was, my guess is either a virus or food poisoning. I was practically in bed the entire day, only getting up to cook and send/fetch my boys to/from school. At times like this, I'm happy my boys are no longer babies or toddlers and can look after themselves. IT was fine but LT caught the same virus too, as he had exactly the same symptoms as me. He was feverish at school but did not call for me to pick him up as he wasn't sure if he was running a fever. Silly boy, he must have felt terrible in school, he just laid on the floor once he entered the house, he said he had no more energy to move. We are both fully recovered today, really feels good to be well again, because there are so much stuff at home waiting to be done.


More Gudetama food art from my archive to share. I can't stop making him, lol. I still have more ideas, which I'm trying to space out, else my whole feed will just be on Gudetama.


This is a ramen burger, the usual burger buns are replaced by ramen instead. Gudetama is made just by cutting and placing nori on a sunny side-up. The white portion for his mouth is a white blob on the egg yolk, it wasn't intentional, it just happened to be there, so I tried to position the mouth there.


The only problem with ramen burger is it does not taste good when cold, you have to serve it soon after cooking, so the ramen will be crispy outside and soft inside.


Gudetama in a hotpot, hotpot is one of my favourite one dish meal, just throw everything inside one pot, not much washing up too.


Gudetama was made from grated radish, the yellow portion is radish mixed with a little mashed egg yolk. The egg shell is just an empty egg shell, which I washed and put it there to take a photo, I removed it before boiling the hotpot.


Yay, Gudetama will be happy it's weekends again. Time for me to catch up on my sleep. And I hope you have a great weekend!

Gudetama Pumpkin Custard Bun

Yet another post about Gudetama, I did try to space it out a little, and try not to keep making him all the time. But he's such an easy character to craft and yet so hilariously adorable, I end up making him more often than I want, lol.


This time it's Gudetama in the form of salted egg yolk custard buns, known as Liu Sha Bao. I got this idea from a Gudetama Dim Sum restaurant in Hong Kong. I so want to visit Hong Kong so I can go check out this restaurant and all the interesting new restaurants like the Hello Kitty Dim Sum one, etc, but my husband is not keen to go. He thinks we have seen enough of Hong Kong. :( Oh well, so I decided to attempt to make some Gudetama custard buns myself instead.


I'm sharing the recipe for the custard buns in this post, I quite like it but I'm not sure if the taste is authentic. This is because I've never actually tried these custard buns in a Dim Sum restaurant before in my life, lol. (I should definitely do so the next time I go for Dim Sum!) The closest I've tried was a frozen one from the supermarket, and the custard was not exactly flowy. -_-


The buns have to be served hot, if you want to get the flowy custard effect. There are also a few tips to take note of, which I've included in the notes at the end of the recipe. To make thing easier, I used mashed steamed pumpkin to prepare the orange dough, and I used pancake mix to prepare the white dough underneath. The pancake mix dough does not need proofing. I will update the recipe again tonight with an alternative recipe for the white dough that does not require pancake mix


You need to leave the custard fillings in the fridge for around 6 hours, so I would suggest that you prepare the custard fillings a day earlier and keep it in the fridge till you are ready to wrap the buns.

GUDETAMA PUMPKIN CUSTARD BUN

Ingredients:
Custard fillings:
35g salted egg yolk
50g icing sugar
50g custard powder
40g milk powder
75g butter, room temperature
1 tbsp evaporated milk

Pumpkin Dough:
240g plain flour
45g cornflour
3g yeast
30g sugar
100ml water
50g mashed steamed pumpkin
10g salad oil

Plain Dough:
100g morinaga pancake mix
1/2 tbsp salad oil
30ml water

Method:

1. Steam the egg yolks for around 8 minutes. Let cool and mash it up.
2. Cream butter with sugar, before adding in the rest of the ingredients, including mashed egg yolk. Cover the bowl with cling wrap and refrigerate for 6 hours. 
3. Just before preparing the dough, take out the custard and portion into balls of around 15g each. Wrap with cling wrap and keep in the freezer as you proceed to prepare the dough for the buns.

4. To make the pumpkin dough, sift plain flour and corn flour. Add in the rest of the ingredients, use your hands to knead into a smooth dough. 
5. Cover with a damp cloth and let the dough proof for half an hour. 
6. To make the white dough, sift pancake mix and add in salad oil.
7. Add in water gradually, use your hands to keep mixing till the dough comes together.
8. Dust work surface with some flour, use your hands to knead till the dough becomes soft and smooth. 
9. Divide the pumpkin dough into 15 portions of 30g each. I did not weigh the white dough, as I find it easier to just split it up into 15 portions.

10. Roll out the pumpkin dough, make sure the centre is thicker, roll out the edges thinner. Place a custard ball in the middle and seal it up.

11. Roll out white dough, place the pumpkin one on top of it.

12. Use a food marker to draw on Gudetama features before steaming on medium heat for around 6  minutes. You can steam one to test out the timing first. Wrap a cloth around the cover to prevent water from dripping onto your buns and spoiling the design. After 6 minutes, open the cover just a little to let out excess steam for a minute. Serve hot.

Notes:

• Wrap the filling evenly making sure it is sealed properly. 
• Do not oversteam.
• Do not be greedy and put too much filling 
• Buns have to be served hot in order to get the flowy custard effect.
• If you can’t get hold of Morinage pancake mix. You can also use 135g plain flour and 1tsp baking powder to 70ml water. You need to add in 1 tbsp of sugar and a pinch of salt as well. Sift flour and baking powder, add in the rest of the ingredients and mix till the dough comes together. Cover the dough and leave it for half an hour before you start rolling out.

Gudetama Easter Chiffon Cake

We are having a one week school break next week, I'm always happy to turn my alarm off, lol. I probably won't be making much cute food next week, I hope I still have time to make more Easter creations when school starts again, but meanwhile, you can check out my past Easter creations over here.


The first Easter creation I made this year are these Gudetama chiffon cakes. This silly egg is still one of my favourite character, lol.


They were baked in egg shells. The troublesome part of this recipe for me is to collect the egg shells, I can only bake these after I've collected enough egg shells.


I like the light airy texture of chiffon cakes, they are also healthier than the usual cakes as well.


These are lemon chiffon cake, if you want to make plain ones, just substitute the lemon juice in my recipe with milk or water, and lemon zest with vanilla extract.


You will need a little yellow food gel colouring, so that the cakes turn out yellow in the end, else they will turn out white instead. Alternatively, you can replace food gel with lemon or orange emulco, if you prefer.

GUDETAMA LEMON MINI CHIFFON CAKE RECIPE

Ingredients:
(A)
2 egg yolks
30ml lemon juice
30ml canola oil
15g sugar
40g cake flour
pinch of salt
1 tsp lemon zest
yellow food gel colouring

(B)
3 egg whites
1/8 tsp cream of tartar
35g sugar

melted chocolate
12 egg shells

Method:

1. Prepare egg shells by using a spoon to gently crack the narrow end of the egg, make a hole and drain the contents. Remove the white membrane inside the egg. 

2. Prepare (A), whisk egg yolk and sugar together till sugar melts.

3. Add in lemon juice, oil, salt and lemon zest and mix well.

4. Sift in cake flour and mix well.

5. Add in yellow food gel colouring using a toothpick, mix well,  make sure the colour is a shade or two darker than the eventual colour you want, as the batter will be lighter after mixing in (B). Set aside.

6. Prepare (B), whisk egg white with cream of tartar for 1 minute, then gradually pour in sugar and continue to whisk till firm peaks.

7. Gently fold mixture (B) into (A) one third at a time. 

8. Place egg shells in cupcake cases, so that they can stand upright. Fill 12 egg shells with batter till around 2/3 full. Pour the remaining batter into muffin cups or mould (these will be used to cut out Gudetama limbs). Bake at 150C for 15minutes or when a skewer inserted comes out clean.


9. Let cakes cool down completely before cracking and peeling off the egg shell slowly.

10. Remove cake from mould and use knife to slice out the cake, then use a pair of scissors to cut out Gudetama limbs and attach on using some melted white chocolate. Use melted dark chocolate to draw on Gudetama's features.