#Chinese Pastry:	#Dough:
240 g German#405 1/2 tsp Baking powder 1/2 tsp Salt 120 g Butter, unsalted 100 g Water	a: 250 g German#1050, 8 g Matcha green tea powder, 1 g Salt, 4 g Instant dry yeast b: 30 g Egg, 100 ml Warm milk, 1 tbsp sweetened condensed milk angiesrecipes, 60 g Tangzhong starter c: 25 g Unsalted butter, 80 g Chopped almond, 50 g Preserved apricot, chopped

1. 
   Sift the flour in a mixing bowl, add in baking powder and salt and stir together. Add in butter and water and mix until soft and smooth. Cover with a plastic wrap and allow to rest for 30 minutes.
   
2. 
   In a mixing bowl, stir ingredients A and B for the dough at slow speed for 1 minute. Increase the speed and continue to mix until a rough dough forms, about 3 minutes. Stir in butter until the dough has become smooth and elastic. Add in almond and apricot. Mix at slow speed until well-combined.
   
3. 
   Place the dough in a lightly oiled container and cover closely with plastic wrap. Allow the dough to proof till doubled. Remove and divide the dough into 3 equal portions and allow them to rest for 10 minutes. Cut the pastry dough into 3 equal portions too.
   
4. 
   Flatten each pastry dough lightly with your hand. Round each dough and place them in the center of each pastry dough. Seal the dough by pinching all sides together to make a neat package of each. Arrange the rolls, pinched side down, on a baking sheet. Cover and let rise for 1 hour. Slash the loaves diagonally 2 or 3 times with a razor blade, deep enough to see the matcha dough. Bake in the preheated 175C/350F oven for 30 minutes.

#Ingredients:	#Seasoning:	#Variation:
250 g Shelled shrimp 120 g Ground meat 2 Yau Char Kwai (made with old dough) angiesrecipes Some frying oil 1 dish Sweet chilli sauce	10 g Ginger root 1 stalk Spring onion 80 ml Water 1 tsp Starch solution 1/3 tsp Chicken bouillon 1/2 tsp Jiafan rice wine 1 tsp Chilli oil 1/4 tsp Salt 1/4 tsp White pepper powder	1 tbsp Ketchup 1 tbsp Sugar 1 tbsp White vinegar 2 tbsp Pineapple juice 1/3 tsp Salt 1 tsp Starch solution 50 g Canned pineapples, diced 1 tsp Spring onions, shredded

1. Cut the shelled shrimp down the back and remove the black vein with a toothpick. Rinse the shrimp in cold water, drain and pat dry on a kitchen towel. Coarsely chop the shrimp and finely mince with the ground meat until blended. Stir in the liquid of ginger and onion in 2 additions, then add in the rest of the seasonings and stir until you have a smooth paste.
   
2. Divide yau char kwai
   angiesrecipes in two sticks and cut each into 2 inches sections. Slice each of them open and fill the hollow with some shrimp paste. Heat up a skillet with enough oil until hot. Carefully lower the filled yau char kwai into the oil and fry for 1-2 minutes. Remove them from the skillet and drain. Turn the fire to high and return the yau char kwai to the skillet. Fry until they are golden brown and crispy. Serve them with a dish of sweet chilli sauce.
   
3. Mix the ketchup, vinegar, sugar, juice and salt together and bring to a boil in a small pot. Add in starch solution and stir to thicken. Add in pineapples and spring onions. Pour the sauce over the stuffed yau char kwai.

Crunchy, cool lettuce leaves make a really good contrast to the tender, warm filling, and the slight sweetness in the hoisin sauce enhances the flavour. Hoisin sauce is a sweet bean sauce made from fermented soya beans and can be found in most Asian supermarkets.

200 g Chicken breast 100 g Pine nuts angiesrecipes Some lettuce leaves (iceberg or romaine) 1 Egg white 3 g Salt 3 g Chicken bouillon

1 tbsp Starch solution Cooking oil 10 g Ginger, thinly shredded 1 tbsp Hoisin seafood sauce 3 g Sugar 1 tsp Chilli oil

1. Wash and pat the lettuce leaves dry. Trim each into a round cup. Heat up a skillet until hot over medium fire. Add in pine nuts and adjust the fire to slow. Stir pine nuts until lightly toasted, about 2 minutes. Remove and set aside to let cool.
   
2. Wash and chop the chicken breast. Place in a bowl, add in egg white, salt, chicken bouillon and starch solution. Let marinate for 30 minutes. Set a skillet on high heat, add in oil and heat up. Fry the chicken breast until cooked. Drain. Pour off all but a tablespoon of oil and stir-fry ginger, hoisin seafood sauce and sugar until aromatic, return chicken and pine nuts to the skillet. Stir fry until all thoroughly combined. Drizzle with the chilli oil and serve.

Szechuan or Sichuan cuisine is famous for its multi flavours and is distinguished by its undeniable spiciness and numbing sensation on the tongue. Diverse and complex flavours are created on the basis of sweet, salty, sour, pungent, numbing, and bitter flavours. The fish-fragrant flavour high is characterized by a combination of salty, sweet, sour and pungent fragrance and highlighted in the dish “Szechuan Spicy Eggplant”
angiesrecipes, literally translated to “Fish-Fragrant Eggplant”.

#Ingredients:	#Sauce:
500 g Eggplants Some oil 15 g Ginger, minced 15 g Garlic, minced 2 stalk Spring onions, shredded 100 g Pork, thinly shredded 2 tbsp Hot bean sauce 2 Pepperoni, shredded	1/2 tbsp Fish sauce 1/2 tsp Dark soya sauce 2 g Chicken bouillon 2 tsp Sugar 1/3 tsp Salt 10 g Sherry wine (preferable Chinese rice wine) 15 g Black vinegar (rice or wine) 1 tbsp Starch solution

1. Peel the eggplants and cut into one centimeter thick strips. Marinate shredded pork with a bit of salt and cornstarch. Combine all the ingredients for the sauce in a bowl. Heat up a skillet with enough oil until hot and fry the eggplants until softened.
   
2. Pour off all but one tablespoon of oil. Add in hot bean paste, ginger, garlic and half of spring onions, stir briefly, and stir in pork. As soon as they have separated, return the eggplants and stir in pickled pepperoni. Pour the sauce over and cook until the sauce is reduced by half. Sprinkle in the rest of spring onions and serve.

If you cannot find spring onions, then use scallions or leeks instead. Tofu can be found in China stores, or you can try to make yourself at home. It's not as difficult as you have thought.

4 stalk Spring onions 1 small chunk Carrot 1 square Beancurd -Tofu 1/3 tsp Salt Some cooking oil 1/2 tbsp Chilli oil

1 tsp Minced garlic 3 tbsp Maggi sauce 2 tbsp Water 1/2 tsp Jiafan rice wine 1/3 tsp Chicken bouillon

1. Clean the spring onions and cut them into chunks at an angle. Coarsely shred the carrot. Slice the tofu into smaller pieces, about 5x3 cm. Sprinkle salt over and let marinate for 1 hour.
   
2. Heat up some oil in a skillet until hot. Add in tofu slices and fry until crispy and golden brown on both sides. Drain. In another skillet, add in chilli oil and minced garlic. Stir-fry until aromatic, then add in carrots and white part of the spring onions. Stir-fry briefly, return the fried tofu to the skillet, and drizzle in maggi sauce, rice wine, water and chicken bouillon. When it comes to a boil add the greens. Stir to combine and dish off.

angiesrecipesA wonderful chocolate treat---rich, moist and dense brownie is named after its brown color. There are many different brownie recipes, but they are all prepared similarly.

angiesrecipes

#Batter:	#Glaze:
130 g Flour 10 g Espresso powder 1/2 tsp Baking powder 1/4 tsp Salt 200 g Dark chocolate 130 g Butter 200 g Castor sugar 3 Eggs 1 tsp Vanilla extract	150 g Milk chocolate 50 g Butter 10 g Espresso powder 50 g Almond slices, roasted

1. 
   In a large bowl, sift together flour, baking powder, salt and espresso powder. Grease a 20x30cm baking pan with some butter. Preheat the oven to 180C/350F.
   
   
   
2. 
   Melt butter and chocolate over a double boiler, stir until smooth and remove from heat. Blend in sugar, eggs and extract. Gradually sift in the flour mixture and combine until incorporated. Spread the batter into the prepared pan and bake in the middle rack of oven for about 28 minutes. Remove and cool completely.
   
   
   
3. 
   angiesrecipesMeanwhile prepare the glaze. Over a double boiler melt the milk chocolate and butter. As soon as the chocolate starts melting, add in espresso and whisk until smooth. Pour the glaze over the brownies. Sprinkle the roasted almond slices over. When the glaze is set, cut into 12 squares.