Xiaolongbao, literally "Little Basket Buns",
angiesrecipes are traditionally filled with broth and pork, but beef, seafood, and vegetables are very often used as fillings. The broth inside is made by using some meat jelly inside the dumpling before steaming. Gelatin melts when steamed. Xiaolongbao always have soup, otherwise they are just Jiaozi.

#Filling:	#Wrapper:
300 g Ground pork 2 g Salt 8 g Sugar 6 g Maggi sauce 1/4 tsp White pepper powder 1 stalk Spring onion, cut into sections 20 g Ginger root 150 ml Water 2 tsp Sesame oil, 300 g Broth jelly	350 g German #1050 flour 5 g Salt 165 ml Cold water

1. Use a heavy knife to smashed the ginger root. Place them in a bowl. Add in spring onion and water. Squeeze the mixture to release the juice from the ginger and onion. Strain. Season the ground pork with salt, sugar, Maggi sauce and pepper. Mix well. Gradually add in the prepared ginger-onion liquid and mix until all the liquid is absorbed and the mixture forms a firm and cohesive mass. Drizzle in the sesame oil and combine well. Dice the jelly and blend together with meat mixture. Cover with a plastic wrap and store in the fridge while prepare the wrappers.
   
2. 
   Whisk the flour and salt together in a mixing bowl. Add in water and start mixing by hand. Once the dough has come together, turn onto a floured work surface and knead dough until it becomes a smooth, elastic ball. Cover the dough with a plastic wrap and allow it to rest for at least half an hour.
   
3. 
   Half the dough lengthwise. On a floured surface roll each dough with palms back and forth to form a long rope of dough of even thickness. Portion the roll into 10-gram pieces and flatten each piece with the bottom of your palm. Use a rolling pin to roll the dough out forming a disk of 7cm with the edges thinner than the center. Hold a wrapper in your left hand and raise fingers up to form a recess. Place 2 teaspoons of filling in the middle of the wrapper. Carefully fold the edges of the wrapper together in a pleated fashion with the right hand. Pinch edges together to close the wrapper.
   
4. 
   Soak cheese cloth in hot water, wring out water and lay in a steamer. Besides cheesecloth, cabbages, carrot slices, and parchment paper are a good source of lining the steamers too. Put in the dumplings and set the steamer over a pan filled with boiling water. Close the lid and steam for 8 minutes over strong heat
   angiesrecipes. Serve with a sauce dish of thinly shredded ginger and black rice vinegar.

Chicken broth contains the broken down material from bones and tendons. When the broth is cooled, it congeals due to the presence of gelatin.

700 g Bones and skin of chicken drumsticks 1200 ml Water 1-2 stalk Spring onions, cut into chunks 3-4 slice Ginger

2 tsp Chinese rice wine or sherry 1 tsp Vinegar 1/3 tsp White pepper powder 1/3 tsp Salt (I used 1 tsp and it’s way too salty)

1. 
   Wash the chicken bones and skin thoroughly and add them into a pot of boiling water. Boil for 2 or 3 minutes and then turn off the heat. Drain and rinse the bones thoroughly under the tape water.
   
   
2. Fill a pot with water with ginger, spring onions, rice wine, vinegar, chicken bones and skin. Bring to a boil. Simmer over low heat until liquid has reduced by half, about 2 hours. Strain stock into a bowl. Discard solids. Season the stock with salt and pepper. Allow the liquid to cool down and set to a jelly. It’s ready for use. The broth can be kept in a fridge for up to 3 days or frozen for at least 6 months.

Coffee cake is either a cake prepared with coffee or served with coffee. Thus a coffee cake does not necessarily contain coffee. Those served-with-coffee cakes are typically flavoured with cinnamon, nuts, and different kinds of fruit and very often have a crunchy streusel topping.

#Filling:	#Streusel:
1 kg Frozen sour cherries, pitted angiesrecipes 100 g Sugar 25 g Cornstarch 4 tbsp Water	150 g German #405 flour 100 g Brown sugar 1 tsp Ground cinnamon 1/4 tsp Salt 100 g Unsalted butter, softened 1 portion / 26cm Sweet Crust

1. Line the bottom of a 26cm springform with parchment paper. Press the sweet crust dough evenly against the bottom and sides (up to 4cm high) of the prepared pan. Generously prick crust with fork. Cover and rest in fridge for 30 minutes.
   
2. 
   Preheat the oven to 200C/400F. At the same time start preparing the streusel. Mix first 4 ingredients in a bowl. Add in softened butter and rub in with fingers until coarse crumbs
   angiesrecipes form. Bake the crust for 12 minutes. Remove and allow to cool.
   
3. 
   In large saucepan, combine cherries, sugar, water and cornstarch. Cook, stirring about one minute. Transfer filling to cooled crust. Sprinkle streusel evenly over the cherries. Bake on middle rack of oven for 45 minutes or until top is golden. Place pan on a rack and let cool.

Crumble, cookie like sweet pastry dough is mainly made of sugar, egg (or just yolk), and flour. Sweet Pastry Crust (Pâte Sucrée in French) is a sweet, crumble, cookie like pastry dough made of sugar, egg (or just yolks), and flour. It’s a kind of shortcrust pastries. Low-fat butter or margarine should be avoided in making pastry because they usually have high water contents.

200 g German #405 flour 1/5 tsp Baking powder 100 g Caster sugar

Pinch of salt 1 Egg, medium 100 g Butter or margarine, softened

1. 
   Preheat the oven to 200C/400F. Sieve the flour and baking powder into a mixing bowl. Add sugar, salt, egg and butter or margarine. Mix first at slow speed with a hand mixer, then increase the speed and mix until a soft but not sticky pastry is formed.
   
2. Cover tightly with cling film and allow to rest in a fridge for 30 minutes before use. Roll out to the required thickness. The recipe is good enough for a 26-28cm springform
   . With fork, prick dough to prevent puffing and shrinking during baking. Bake in the middle rack of the preheated oven for 15-20 minutes until golden. The dough can be prepared the day before you plan to use it and should keep in the fridge for up to three days if needed.

Gyro (yee-roh) is a Greek sandwich specialty. It is typically made of pork meat rolled into a large piece of flatbread or pita. Other versions made with beef, lamb, chicken, and sometimes turkey, are adaptations of the Turkish "Döner Kebap" or "Shawarma", which is a popular fast food across the Middle East and NEVER made with pork. Inside the pita, salad, pickles, hummus and even French fries are added. Gyros mix and Tzatziki can be found in supermarkets or you can make your own rather easily.

#Ingredients :	#Gyro Seasoning Mix:
400 g Chicken thighs or breast, boneless and skinless 6-8 Pita (or other flatbread) 1/2 cup Tzatziki angiesrecipes Salad mix (Tomato, cucumber, onion, etc.)	1 tsp Sweet paprika angiesrecipes 1 tsp Salt 1 tsp Cumin angiesrecipes 1 tsp Garlic powder angiesrecipes 1 tsp Oregano angiesrecipes 1 tsp Basil angiesrecipes(optional) 1 tsp Black pepper (optional) 1/2 tsp Marjoram angiesrecipes(optional) 1/2 tsp Parsley angiesrecipes(optional) 1/3 tsp Chilli powder angiesrecipes(optional)

1. 
   In a small bowl combine all the ingredients of the gyro mix.
   Slice the chicken of the grain and add in the seasoning mix. Rub it into the meat with your hands. Cover with a plastic wrap and chill overnight or at least 3 hours.
   
2. Remove meat from the refrigerator and grill in a roasting pan in the oven until crispy. Or dry fry (without any oil) in a non-stick skillet until browned and slightly crisp. Slice the pita from the top open to create a pocket. If it is a long oval pita,
   angiesrecipes then slice each pita open in half so that it forms 2 small pockets. Gently open the pocket and fill with the tzatziki, salad and meat.