#Ingredients A:	#Ingredients B:	#Ingredients C:
195 g Bread flour 102 g Cake flour 6 g Dry active yeast 6 g Salt 30 g Sugar	60 g Egg 65 ml Warm milk 75 g Water Roux starter (tangzhong)	45 g Butter or margarine Some Gouda cheese shreds dry parsnip and paprika powder

1. 
   Add dough ingredients A and B in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Change to the medium speed, and continue mixing for 3 minutes until dough is formed. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl.
   
2. 
   Ferment the dough in a lightly greased plastic bag for 1 hour, leave in a warm place until dough is double in volume. Punch the dough down to release gases produced in the fermenting process. Divide dough into 9 portions, each 60 grams, and round up. Let stand for 10 minutes at the room temperature.
   
3. 
   Press down each small dough to release gas. Using your hands, gently roll and form each into a narrow loaf, similar to olive, about 20-25 centimeters long. Let rise for about 40-60 minutes.
   
4. After rising, brush the dough with egg wash and sprinkle with some Gouda shreds. Bake in a preheated 175C/350F oven for about 15 minutes. Taking out and sprinkle with parsnip and paprika powder.

Sourdough breads take advantage of the unique tangy flavors produced by “wild” yeast and bacteria. Once you get to understand your own sourdough starter, the results would just get better and better....hmmm...that chewy, tangy, crusty....sourdough bread.
Recipes serve only as a guideline, not a standard....

1 cup Sourdough starter 300 g Bread-flour 500 g All-purpose flour

extra flour for kneading 400 ml Lukewarm water 18 g Salt

1. 
   Put the starter, bread flour, half of AP flour, and one cup of water into a large bowl of mixer attached with dough hook. Mix well and let proof 2 hours at room temperature in a covered plastic container. Then transfer it into the refrigerator to ferment overnight.
   
2. 
   Next morning you take the dough out and return it to the mixer. Add in salt, remaining water and flour, one fourth at a time, until you have a smooth dough ball. Put the dough in a large bowl covered tightly with plastic wrap and a damp cloth to follow. Let rise in a warm place for 3 hours until doubled in volume.
   
3. 
   Scrape the dough onto a lightly floured work surface. Divide the dough into three or four equal pieces. Shape each into a ball and let the dough rest, covered with plastic wrap, for 30 minutes. Form each of dough ball into an oval and place them on the prepared tray lined with a linen cloth or baking paper dusted with flour. Sprinkle the loaves with flour and cover them loosely with plastic wrap or a kitchen towel. Let rise for 45-60 minutes.
   
4. 
   Place a small pan for water on the bottom shelf of the oven and preheat the oven with baking stone. (I placed a layer of bricks at the bottom of my old oven. It works very well. If you need bake more bread, just place one more layer of bricks on a baking tray. ) to 220C/425F. Make a couple of slashes on the top of each dough. Five minutes before baking, pour 1 cup of hot water in the pan to form steam and provide a moist environment for the bread. Place the dough on a baking tray, brush with some water and bake for about 35-40 minutes on the middle shelf of the hot oven until golden brown, about 25 minutes. Remove the rolls from the oven and cool on a rack for at least 2 hours before slicing.

A Tangzhong starter / Water roux starter is a mixture of flour and water. That is to combine together one portion of bread flour and five portions of water by weight in a pot. Heat up the mixture to bring out the gelatinization of starch in flour. What makes the bread baked with this kind of starter difference is Starch Gelatinization, which helps to engage more water, namely more water will be absorbed, to provide a characteristic softer, more elastic-textured bread. Moreover, the bread will have long-lasting freshness.

50 g Bread flour
250 ml Water

1. In a bowl, whisk together the water and the flour until the mixture is well blended and lump free. Stir the mixture while it cooks over the medium heat to reach 65C/150F. It takes about 2-3 minutes.
   
2. Remove from heat and cover loosely with plastic wrap to prevent from drying. Store the starter in the refrigerator after after completely cooling down. To use the starter, measure out the amount called for in a recipe and let it warm to room temperature. Unlike sourdough starter, this special Tangzhong starter doesn't improve its flavour with age. So it's preferably to use up in 3 days.

Autumn. Some call it Fall. It is the one that many people enjoy very much. Pavements covered with brightly-coloured fall leaves, varieties of nuts, chill in the air, Halloween,seasonal moodiness, and the days get shorter....Still nothing express AUTUMN better and more than a piece of delicious spiced pumpkin pie in the afternoon.

#Pie Crust:	#Filling:
110 g All-purpose flour 1/2 tsp Salt 1/2 tbsp Sugar 80 g Margarine angiesrecipes 2 tbsp Ice water	3/4 cup Sugar 1/2 tsp Salt 1/4 tsp Ground cinnamon angiesrecipes 1/5 tsp Ground nutmeg angiesrecipes 1/5 tsp Ground ginger angiesrecipes 1/5 tsp Ground cloves angiesrecipes 2 pcs Eggs 250 g Pumpkin paste 360 ml Evaporated milk Some pine nuts

1. 
   Sift the flour, salt and sugar into a bowl. Add the butter. Rub into the flour with a fork until the mixture resembles fine crumbs. Add in ice water to the flour mixture and gently mixing dough after each addition until dough forms a ball. Wrap the ball of dough with greaseproof wrapper and chill it for 30 minutes.
   
2. 
   Take out the dough and place it between 2 baking paper and roll out to a circle about 3mm thick. Place it onto a 9-inch heart-shaped baking tin, draping it gently. With the fingertips, ease the dough into the tin, gently pressing it smoothly over the bottom without stretching it. Trim the excess.
   
3. 
   Prick the bottom of the pastry case all over with a fork. Return to the fridge for anther 30 minutes. Preheat the oven to 180C/350F.
   
   
   
4. 
   Lay a baking paper or tin foil on the pastry case and put enough dried beans to cover the bottom thickly. Bake the case in a preheated oven 180/350F for 18 minutes, remove the paper or foil and beans. Prick the bottom again with a fork. Return to the oven and bake for 10-15 minutes. (Bake custard and cream filling can make pastry soggy, so the cases for these tarts are often given an initial baking before the filling is added. Such prebaking is referred to as baking blind. The purpose of using weights is to prevent the bottom of the pastry case from rising too much and becoming distorted, thus keeping its neat shape.)
   
5. 
   Mix all the ingredients, except nuts, for the filling until all well-combined and pour into pie crust. Then dot the surface with pine nuts evenly. Bake in a preheated 180C/350F oven for 45 minutes.

Anise or Aniseed....well...very confused though. At first I thought Anise was Fenncel, then I took a look of Caraway Seeds.....Man......why it looks so much alike Aniseed? So...I have decided to google for the answer....Here I have found the answers both from O Chef and Asia Food are most satisfying.

150 ml Warm grape juice (43C-110F), 100 ml Dry red wine 7 g Active dry yeast, 350 g All-purpose flour 100 g Rye flour, 2 tbsp Parmigiano Reggiano, grated

1/2 tsp Aniseed, ground, 2 tbsp Olive oil 3 g Salt, 1 tbsp Caraway seed 1 tbsp Poppy seed, 1 Egg white, lightly beaten

1. Place grape juice and red wine in large bowl of electric stand-mixer fitted with dough attachment. Sprinkle yeast over and let stand for 10 minutes. Mix together AP flour, rye flour, grated cheese and ground anise and sift into the yeast mixture. Beat at low speed until firm but sticky dough forms, about 2-3 minutes. Add in olive oil and salt. Continue to knead until smooth and elastic, adding more AP flour as necessary if dough is sticky, about 5 minutes.
   
2. Form dough into ball and place it in a large and lightly-greased bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise at room temperature until doubled in volume, about 1 hour. Punch down the dough and round up the dough. Cover and let rest for 30 minutes. Divide the dough into 10-12 portions and shape each into a roll. Place rolls on a baking tray lined with baking paper. Cover and let rise until doubled in volume, about 40 minutes.
   
3. Preheat the oven to 200C/400F. Slash the top of each roll with a sharpen knife. Brush with egg white and sprinkle with caraway and poppy seeds as desired. Bake for about 20-25 minutes until golden brown.