Okara or Soya pulp
angiesrecipes is low in fat, high in fiber, and also contains protein, calcium, iron, and riboflavin. If you make soya-milk by soya-maker,
angiesrecipesthen the soya pulp/okara shall be cooked during the process. Or you will need to steam or bake the raw okara for about 20-30 minutes before applying to a recipe.

330 g All-purpose flour 5 g Active dry yeast 150 ml Lukewarm soya milk 2-3 tbsp Honey 2/3 tbsp Salt 80-100 g Okara, roasted angiesrecipes

330克 中筋粉 5克 干酵母 150毫升 温豆浆 2-3大勺 蜂蜜 2/3大勺 食盐 80-100克 烘熟豆渣

1. 
   Combine flour, yeast, soya milk and honey in the bowl of a stand mixer fitted with dough hook. Knead on lowest speed until a rough dough is formed, about 3 minutes. Add in salt and okara. Increase the speed and knead the dough until smooth and springy, about 8 minutes.
   
   面粉，酵母，豆浆和蜂蜜放到台式搅拌盆里。用面团搅拌钩将材料用低速搅拌成团，大约3分钟。加入食盐和熟豆渣。提高搅拌器速度将其搅打至面团匀滑及有弹性，大约8分钟。
   
2. 
   Lightly oil a mixing bowl and place dough inside. Cover with plastic wrap and allow to proof at room temperature for approx. 1 hour until doubled in bulk. Punch down dough and divide into two or three even pieces. Gently round each piece into a ball. Cover dough closely and let rest about 20 minutes.
   面团揉好后放到一个抹了些许油脂的盆里，盖上保鲜膜醒发直到双倍大，大约1个钟头。面团排挤出气体后匀切成2-3份。滚圆盖上保鲜膜松弛20分钟。
   
3. 
   If you divide the dough into two even portions, then form the loaf by rolling each into an oval, about the length of your baking tin. Turn over and roll up. Place them in a loaf tin. If the dough is divided into three portions, then shape the loaf by rolling each small dough into an oval, about the width of the baking tin. Fold it into thirds, overlapping them in the center, press the dough down firmly. Turn over and roll out into a 30-cm long strip. Turn over and roll up each to a column shape. Cover the loaf and set in warm place to rise until doubled. Brush the top with egg wash and sprinkle with desired topping, such as oat brans, poppy, caraway or sesame seeds. Bake in a preheated 180C/350F oven for about 40 minutes.
   
   如果面团是分成2份，那么将两份面团分别擀成模型长度大小的椭圆，翻面卷起后排入吐司模子进行最后发酵。如果是3份面团的话，那么每份面团擀成模子宽度大小的椭圆状。从上往下折1/3后，压紧。再从下往上折1/3，压紧。收口朝下，擀长面团，约30厘米。翻面后卷起成圆柱形。收口朝下放入吐司模内。盖上保鲜膜室温醒发至双倍大。表面刷上蛋液，随好洒上燕麦麸，罂粟籽，葛缕子籽或芝麻粒。入预热180/350F烤箱烘焙大约40分钟。

Matcha, which contains significant amounts of amino acids, is powdered green tea. Since antioxidant polyphenols ( the antioxidant effects of polyphenols appear to be greater than vitamin C) have been discovered in green tea, people start getting a bit way too much crazy for its health benefits.....
Take a note that any possible benefits of green tea are negated if it's taken with milk as calcium neutralize antioxidants. So now you get the idea....those matcha smoothie, ice cream, cakes...ect.etct.... they might taste good, but may not as healthful as you think...

1 layer 9-10-inch Sponge cake, 600 g Philadelaphia 120 g White sugar, 3 tbsp Cornstarch

3 Eggs, 200 ml Whipping cream 15-20 g Matcha powder, 4 tbsp Hot water

1. Line an 9 to 10-inch springform with baking paper. Place the cake layer onto the bottom. Preheat the oven to 175C/350F.
   
2. Sift matcha tea powder into a bowl. Pour in hot water and blend together. Cream together philiadelphia cheese and sugar with electric mixer until blended. Sift in the cornstarch and then stir in eggs, one by one, mix until well-blended.
   
3. Strain the whole mass through a sieve into a clean bowl. Combine the prepared matcha with 1/3 of the plain cheese mixture. Drop two batters alternately into the center of the prepared mould, gently strike the surface with a toothpick for marbled effect. Bake in the preheated oven in bain-marie for about 30 minutes, then decrease temperature to 160C/320F and continue to bake for 25-35 minutes. Remove from oven and cool completely on a rack. Chill for at least 4 hours before serving.

#Ingredients/材料：	#Sauce/调料：
300克 五花猪肉 - 300 g Pork belly 1支 葱段 - 1 stalk Scallion 1粒 蒜片 - 1 clove Garlic, sliced 4-5片 姜 - 4-5 Ginger slices 1/2小勺 花椒粒 - 1/2 tsp Szechuan peppercorns 150克 青蒜 - 150 g Leeks 1/2个 红椒 - 1/2 Red bell pepper	1小勺 熟油 - 1 tsp Oil, cooked 1大勺 辣豆瓣酱 - 1 tbsp Hot bean sauce 1/2 大勺 甜面酱 - 1/2 tbsp Sweetened fermented flour paste 1小勺 豆豉 - 1 tsp Black beans 1小勺 加饭酒 - 1 tsp Jiafan rice wine 1小勺 老抽 - 1 tsp Dark soya sauce 1/2小勺 白糖 - 1/2 tsp Sugar 1/3小勺 食盐 - 1/3 tsp Salt 1/3小勺 鸡精 - 1/3 tsp Chicken bouillon

1. 
   Fill a pan with some water with ginger, onion and garlic. Add in the well-rinsed pork belly and bring it to the boil over medium heat and then simmer at a gentler heat until just cooked, about 20-30 minutes. Remove the pork and rinse under the running water. Thinly slice the meat into 5-cm length. Prepare the leek into chunks and red bell pepper into smaller pieces.
   
   锅入适量水，加入姜葱蒜。五花肉洗干净后放入锅里。中火烧开后，调低火势，继续煮至肉熟皮软，大约20-30分钟。捞出肉，用凉水冲洗干净后切成5厘米左右长薄片。青蒜洗净切成斜切段，红椒切成块状。
   
   
   
2. 
   Heat the skillet warm and add in cooked oil together with sliced pork. Stir-fry until the fat has melted out and they are toasty and slightly curved. Add in hot bean sauce, fermented flour paste and black beans. Stir-fry until the oil is richly red and smells fragrant. Add in red bell pepper, rice wine, dark soya sauce and white sugar, seasoning with salt and chicken bouillon. Finally, add the leeks and toss until they are just cooked. Turn on to a serving dish and serve immediately.
   锅烧至四成热，将熟油和肉片一块放入熬炒至肉出油卷起。放入豆瓣，甜面和豆豉翻炒出香味。放入红椒，淋入加饭酒，老抽和白糖翻炒片刻。加入鸡精和食盐调味，最后放入青蒜段炒至断生后即可出锅。

#Hazelnut Biscuit Crust:	#Filling:
100 g Hazelnut, ground 200 g All-purpose flour 2 tsp Baking powder angiesrecipes 100 g Granulated sugar angiesrecipes 8 g Vanilla sugar 125 g Margarine angiesrecipes 1 Egg	200 g Fresh cheese 300 g Philadelphia cream cheese angiesrecipes 200 g Granulated sugar 200 g Sour cream 125 g 3.5% Plain yoghurt angiesrecipes 2 Eggs 35 g Cornstarch angiesrecipes 150 g Raisins 150 ml Soave (or any other dry white wine)

1. 
   Mix the flour, ground hazelnut, sugar, baking powder and vanilla sugar in a mixing bowl for the crust. Soak the raisins in the soave.
   
2. Cut the butter into small pieces, add in the flour mixture together with egg. Quickly gather the dough into a ball. Wrap in plastic, and refrigerate at least 30 minutes.
   
3. 
   Mix fresh cheese, cream cheese and sugar together. Add eggs, one by one. Add in sour cream, plain yoghurt and corn flour. Stir until well blended. Blend in wine and raisins. Meanwhile preheat the oven to 175C/350F.
   
   
   
4. 
   Press the crust evenly over bottom and up sides of a 9-10-inch springform pan. Pour in the filling and bake in the preheated oven for 80-90 minutes. Turn off oven. Let cake cool in oven with door ajar for 1 hour. Remove from oven. Refrigerate cake for 3 hours or overnight and slice to serve.

200 g White mushrooms, sliced 1/2 cup Bread crumbs 2 cloves Garlic, crushed 3 tsp Dried parsley 1 pc Lemon wedge 1/2 tbsp Maggie sauce 1/3 tsp Salt 40 g Butter

200克 蘑菇，切片 1/2杯 面包糠 2瓣 蒜末 1/4个 柠檬 3小勺 干欧芹末 1/2大勺 美极汁 1/3小勺 食盐 40克 牛油

1. In large skillet, over medium high heat, melt butter. Add garlic and saute until fragrant. Add mushrooms and stir until just tender.
   中火烧热平底锅，融化黄油后加入蒜末炒香。下蘑菇略炒软。
   
2. Add in the bread crumbs and parsley. Stir until the bread crumbs has turned golden. Squeeze in the lemon juice and season with salt and Maggie sauce. Toss and serve.
   洒入面包糠和欧芹末翻炒。挤入半个柠檬汁，加美极汁和盐调味，兜匀即可。