Whey is the liquid remaining after milk has been curdled and strained. Whey is quite simple to make. Fill a bowl or wide-mouthed jar with fresh, unpasteurized milk. Cover tightly and let sit at room temperature until it curdles and separates. This may take 3-4 days. Strain through cheesecloth, catching the liquid in a bowl. This is whey-- it is a by-product of the manufacture of cheese. It will keep in the fridge for up to six months. For a quicker whey, whip Fromage frais or Quark into unpasteurized milk and leave them overnight to sour.

#Whey:	#Dough:
150 g Quark 40% angiesrecipes(or Fromage fraise) 500 g Pasteurized milk	1+1/2 tsp Fresh yeast angiesrecipes, crumbled 300 g Whey 50 g Honey 500 g German #550 flour 1+1/4 tsp Salt 50 g Unsalted butter, softened

1. 
   Whisk together the quark and milk in a medium bowl. Set aside in a counter at room temperature overnight. The following day, gently warm the sour milk so that curds form. Strain the milk for a few of hours through a sieve lined with cheese cloth set over a pot. The strained curds can either be seasoned with sugar (salt if preferred) and used as a spread, or prepared for a cheesecake.
   
2. 
   To make a dough, whisk the yeast with whey and honey. Stir in half flour and salt to make a yeast batter. Leave the batter in a warm place for 30 minutes. Rub the butter into the remaining half flour, until it is evenly incorporated and the mixture resembles fine breadcrumbs.
   
3. 
   Stir the yeast batter into the butter-flour mixture. Combine together until a soft dough forms. Cover the bowl and leave for 10 minutes. Rub the work-surface with 1 teaspoon of olive oil and knead the dough for 10 seconds, ending with the dough in a smooth, round ball. Wipe the bowl clean and rub with 1 teaspoon of olive oil, return the dough to it, cover and leave for 10 minutes. Repeat the light kneading twice more, at 10-minute intervals, then leave the dough for 30 minutes until it has become soft and elastic.
   
4. 
   Shape the dough into a baton and place it smooth-side down into a flour-dusted cloth. Leave it for about 1 hour at room temperature. Preheat the oven to 210C/410F. Upturn the dough on to a flour-dusted baking tray. Make a few of slashes over the top and bake the bread in the center of the oven for about 40 minutes or until the loaf is a good brown colour. Cool on a wire rack.

“Pineapple” or “Wang-Lai” in Xiamenese and Taiwanese dialect means “good fortune”, "prosperous".

#Pastry:	#Filling:
80 g Shortening 70 g Butter, unsalted 60 g Powdered sugar angiesrecipes 1 Egg 1 Egg yolk 320 g German #405 angiesrecipes 1/4 tsp Baking soda angiesrecipes 25 g Water	2 can / 1000 g Pineapple, diced 200 g Caster sugar (Maltose preferable)

1. 
   Drain pineapple well.Crush with a blender and place them in a skillet. Using medium heat, cook the drained crushed pineapple and sugar until most liquid has evaporated, and the filling turned golden. Stirring constantly using a wooden spoon to avoid burning. Set aside to cool.
   
2. 
   Beat shortening, butter and powdered sugar in a mixer until it turns light in color and fluffy. Gradually beat in whole egg and yolk until well combined. Sift in the flour and fold until just combined. Dissolve baking soda in the water and blend with the the mixture.
   
3. 
   Line baking trays with parchment paper. Divide the pastry dough and pineapple filling each into 28 equal rounds. Line work surface with large sheet of plastic wrap. Place and flatten the pastry dough on the plastic wrap with the palms and put the pineapple filling in the middle. and use the dough to cover the filling. Arrange it into molds of your choice. Lightly draw the plastic wrap out of the mold, and turn the pastry onto the prepared tray. Bake in the preheated 170C/340F oven for about 22-25 minutes until light brown.

200 g German #1150 Rye flour, toasted 300 g German #1050 3/4 tsp Salt

350 g Cucumber pickle juice angiesrecipes at 20C/68F 1+1/4 tsp Fresh yeast, crumbled 5 g Dried dill

1. To toast the rye flour, preheat the oven to 200C/400F. Spread the rye flour in a thin layer over a baking sheet, and bake for 15 minutes, or until the flour has turned a light tannish brown. Remove from the oven and allow to cool.
   
   
2. Combine the flours, and mix with the salt. In another bowl, whisk the pickle juice with yeast and dill. Mix this liquid and the flour together with your hands. Squeezing it through your fingertips. When roughly combined, cover the bowl and leave it for 10 minutes. Tip the dough out on to a lightly oiled work-surface and knead gently for 10-15 seconds. Return the dough to the bowl, leave for a further 10 minutes, then knead once more for 10-15 seconds. Repeat one more time.
   
3. 
   Stretch the dough out on the work-surface and pat it out lightly into a rectangle. Fold one end, a third of the length, back to the centre. Fold the other end back over it, so you have three layers. Repeat after 30 minutes and 1 hour. Divide the dough into two equal pieces, and shape each into a round. Place both on a flour-dusted baking sheet, leaving a space between for the cobs to grow. Cover and leave for 1 hour, or until doubled in size.
   
4. Preheat the oven to 210C/410F. Cut a slash across the center of each cob. Bake in the center of the oven for 55 minutes until the cobs are a good rich brown colour and when tapped on the bottom, sound hollow. Leave to cool on a wire rack.