Japanese Cheesecake, unlike rich, dense American cheesecake, is a light and fluffy cake.

#Batter:	#For Glazing :
350 g Cream cheese (at room temperature) angiesrecipes 120 ml Milk 5 Egg yolks 150 g Sugar 50 g Cornstarch angiesrecipes 2 tbsp Lemon juice 5 Egg whites 1/2 tsp Lemon juice (or white vinegar)	2 tbsp Apricot jam 1/2 tbsp Water

1. 
   Pre-heat the oven to 175C/350F. Line a 26cm cake tin with greaseproof paper both bottom and the sides. If you use a spring form with a removable bottom, then you must use tin-foil to the cake tin completely to avoid the water penetrate right through to the cake.
   
2. 
   Soften the cream cheese with milk in a bowl. Add half of the caster sugar, egg yolks, cornstarch, lemon juice and combine together.
   
3. Place the egg whites and lemon juice or white vinegar in a large bowl, whisking them until foamy and then keep whisking, adding the remaining sugar in 3 batches until the mixture stands in stiff peaks.
   
4. 
   Fold one third of the egg white mixture into the cream cheese mixture as gently as possible, then fold in the remaining egg white mixture gently but thoroughly. Transfer the mixture to the prepared tin and level the surface. Put the tin into a larger roasting tin and create a bain-marie by pouring boiling water in the roasting tin. Bake on the lower shelf in the oven for 60-70 minutes. Leave in the tin until cool enough to handle.
   
5. 
   Put the jam in a sauce pan on a low heat with the water and warm up until it's melted. If necessary, thicken this glaze by simmering a bit and then spread the glaze on top of the cake. If the surface of the cake becomes too dark while baking, cover with a piece of tin foil. Don't remove the cake from the tin until it's completely cool.

120 g Butter, at room temperature angiesrecipes 80 g Sugar 1 Egg 2 Ripe Banana, mashed 200 g All-purpose flour

Pinch of salt 1 tsp Baking powder 50 g Bitter chocolate, angiesrecipesfinely chopped Lemon icing, optional

1. 
   Beat butter and sugar until light and creamy. Add in egg and beat well. Add in mashed banana.
   
   
   
   
   
   
   
2. 
   Mix flour, salt, and baking powder in a bowl and sift into the banana mixture with chopped chocolate.
   
   
   
   
   
   
   
3. 
   Divide the mixture into 6 mini guglhupf and bake in a preheated 180C/350F oven for about 30-40 minutes. Cool completely and glaze with lemon icing if preferred.

#Ingredients:	#Marinade:
100 g Ground pork (or beef, or combination) 250 g Zucchini 2 Eggs 4 tbsp Cornstarch 2 tbsp Oil	1 tbsp Chopped spring onion 1/2 tsp Minced ginger Pinch of white pepper powder 1 tsp Light soya sauce 1/4 tsp Salt 1 Egg yolk 1 tsp Cornstarch
#Ingredients:	#Sauce:
1 tbsp Chopped spring onion 2 tsp Minced ginger 1 tsp Minced garlic 1 tbsp Hot bean sauce	1 tsp Cornstarch 3 tbsp Water 1 tbsp Light soya sauce 1 tbsp Sugar 1 tsp Sesame oil 1 tsp Jiafan rice wine

1. 
   Peel and clean the zucchini. Cut them into 2-2.5 cm chunks. Slice open each chunk to become a clip. Remember not to cut it through. Soak them in a pot of salted water.
   
   
   
2. 
   Mix the ground meat and the marinade. Set aside. Dry up the zucchini clips with a towel and stuff with some prepared ground meat. Heat up a wok with oil to 165C/325F. Mix together 2 eggs and cornstarch in a bowl. Dip the prepared zucchini into the batter and deep-fry until golden brown. Drain.
   
3. 
   Heat up 2 tablespoons of oil in another pan and stir in ginger, onion, garlic and hot bean sauce until fragrant. Combine together the ingredients for the sauce and pour in. Return the fried zucchini to the pan and stir lightly until they are fully coated with the sauce. Dish off and serve.

Poppy seeds, rich in fat and proteins, and having a distinctive aroma, are a classic addition to bread, cookies, and cakes. This sweet roll is very popular in Germany.

#Dough:	#Filling:	#Icing:
410 g All-purpose flour 30 g Milk powder 42 g Sugar ¾ tsp Salt 9 g Active dry yeast 1 Egg 127 ml Lukewarm water 130 g Water Roux Starter-Tangzhong 30 g Butter	500 ml Milk 250 g Poppy, angiesrecipes ground 1 package / 37 g Vanilla pudding (or 3 tbsp Cornstarch+1 tsp Vanilla extract) 4-6 tbsp Honey 2 tsp Cinnamon 1 Lemon peel, grated 80 g Almond, chopped or sliced	70 g Icing sugar 15 ml Lemon juice 16 Candied cherries angiesrecipes

1. 
   Place all the ingredients for the dough, except butter, in a mixing bowl fixed with a dough hook and beat at slow speed for 1 minute. Switch to the medium speed, and continue to beat for 3 minutes until a dough forms. Cut in butter gradually and mix for approx. 5 minutes until gluten is fully developed, i. e. elastic, smooth, non-sticky and leaves from sides of mixing bowl. Place the dough in a lightly greased bowl and let rise until doubled in volume, about 1 hour.
   
2. 
   While dough is rising, prepare filling. Cook 400ml milk with ground poppy in a pot for 3 minutes over the medium heat. Combine together the pudding powder, 100 ml milk, honey, cinnamon and grated lemon peel and add in the poppy-milk mixture. Boil and stir in sliced almond. Blend thoroughly. Cool down and ready to use.
   
3. Turn dough out onto a lightly floured surface and divide it into half, each about 430 grams. Divide into thirds. Press and roll each part into a 25cmx30cm rectangle.
   
4. 
   Spread the poppy filling and tightly roll up. With a serrated knife, cut the roll into 8 sections. Place them in a baking tray lined with parchment paper and let rise for another hour until doubled in volume. After proving, brush them with egg wash. Garnish with a candied cherry in the middle and bake in a preheated 180C/350F oven for 15 minutes. Sift the icing sugar into lemon juice to combine and brush over top of bread rolls.

Longan fruit contains several vitamins and minerals and large amounts of vitamins A and C. The Chinese name for this fruit is long yan rou/龙眼肉, which literally means “dragon eye flesh”. The dried flesh is taken as a tonic and treatment for insomnia and neurasthenic neurosis.

340 g Spelt dinkel #630 flour angiesrecipes 80 g Spelt dinkel wholewheat flour angiesrecipes 120 g Rye sourdough starter 30 g Rock sugar

110 ml Warm water 8 g Salt 1 tbsp Olive oil 3-4 tbsp Dried longan fruit angiesrecipes

1. 
   Combine sourdough, spelt wholewheat flour, and water in a bowl of the mixer. Cover and let stand at the room temperature until active, about 3 hours. Add in spelt flour and sugar. Beat for 2-3 minutes, then mix in olive oil and salt until dough ball forms. Finally add in dried longan fruit and knead until the dough has become smooth and elastic.
   
2. Place the dough in a lightly oiled bowl and let rise until doubled, about 2 hours. De-gas, roll and shape the dough to fit a well-greased loaf pan. When the dough is within 1/2 inch of the top of the pan, then put the lid on or cover a bread pan with parchment paper and put a weighted baking tray on the pan.
   
3. 
   Bake in a preheated 200C/400F oven for about 40 minutes. After baking, immediately remove the lid and cool for 10 minutes on a wire rack. Turn out the bread and cool to the room temperature.