#Filling:

• 350 g Minced meat
• 1/2 tbsp Maggi sauce
• 1/2 tbsp Dark soya sauce
• 1/2 tsp Chicken bouillon
• 1/3 tsp White pepper powder
• 1 tsp Sugar
• 80 g Water
• 10 g Scallionangiesrecipes
• 10 g Gingerangiesrecipes
• 180 g Cabbage
• 50 g Carrot
• 1/2 tbsp Sesame oil



#Dough:

• 185 g Milk at 40C/104F
• 2 tsp Honey
• 70 g Buckwheat flourangiesrecipes
• 230 g German #550 flour
• 4 g Instant dry yeast
• 80 g Old dough
• 1 g Baking soda

 

1. Thinly slice the cabbages and carrots, sprinkle some salt over and set aside briefly. Use your hand to squeeze out the excess liquid from the vegetables. Set aside. Mix 80 grams of water, 10 grams each of ginger and scallion thoroughly in a blender. Season the minced meat with maggie, dark soya sauce, chicken bouillon, white pepper powder and sugar. Add ginger-scallion mixture into the meat and stir in a clockwise direction until thick and stiff. Add in drained cabbages and carrots, and finally drizzle in the sesame oil. Stir all until thoroughly combined. 
2. In a mixing bowl, place in milk and honey, then add the buckwheat, wheat flour, and yeast. Mix on low speed until a dough forms a ball. Add in old dough and stir until combined. Increase the speed and continue beating until the dough ball becomes smooth. Cover it with plastic film and rest for 20 minutes at warm spot. Shape the dough into a long roll and divide into 35 grams portions. Flatten each portioned dough with the bottom of your palm. Roll the dough out forming a disk of with the edges thinner than the center.
3. Hold a wrapper with some filling in the middle with your left hand, fold the edges of the wrapper together in a pleated fashion with the right hand. Pinch edges together to seal and enclose the filling. Cut out squares of baking paper and place on the buns. Allow them to rest for about 30 minutes. Steam over boiling water for 10-15 minutes on medium-high fire. Turn off the heat and transfer the buns onto the serving plate after one minute.

Panettone is a typical bread of Milan, usually prepared and enjoyed for Christmas and New Year around Italy, and one of the symbols of the city. This cake-like bread is typically baked into a tall, cylindrical shape (empty fruit cans work great as baking pans).

1 package / 7 g Dry yeast 60 ml Water at 43C/110F 60 g German #550 flour 100 g Butter, room temperature 2 Eggs 4 Egg yolks 150 g Sugar

110 ml Milk at 43C/110F Seeds of 1/2 vanilla bean angiesrecipes 540 g German #550 flour 1 tbsp Lemon zest 2/3 cup Raisins 1/2 cup Chopped dried apricots angiesrecipes 50 g Almond slices

1. 
   To make the sponge, dissolve the yeast in 60 ml warm water in a bowl. Add 60 flour and stir to make a very loose dough. Cover the bowl with a plastic wrap and let rise in a warm place for at least 6 hours, or overnight.
   
2. 
   In the bowl of your mixer, combine the butter, eggs, yolks, sugar, milk, and vanilla seeds. Add in the starter dough. Gradually add the flour, beat on low speed just until dough begins to leave the sides of the bowl and pull together. Increase speed to medium, and beat until the dough becomes smooth and elastic, about 5 minutes.
   
3. 
   Place the dough in a greased bowl and turn it once to coat both sides. Cover bowl of dough with plastic wrap, and let rise for 5 hours in a warm place until doubled in size. With your hands, flatten the dough on a lightly floured surface into a rectangle. Evenly distribute the lemon zest, raisins, apricots, and almond over the dough. Fold the dough to seal the fruit and knead to distribute the fruit throughout the dough.
   
4. Line a 8-inch mousse ring with parchment paper that has been well buttered on both sides and set it on a baking tray. Place the dough in the mold, cover with a towel, and let rise for 45 minutes in a warm place. Preheat the oven to 200C/400F.
   
5. 
   Make a cross on the top of the bread with a sharp knife and insert a cube of butter. Bake the bread on the middle rack of the oven for 10 minutes. Reduce the heat to 180C/350F. Continue to bake for 30-35 minutes until the surface is golden and crispy. Place the bread on a rack to cool for 30 minutes before removing it from the mold. Dust the bread with icing sugar if desired. Be sure the bread has cooled completely before wrapping for storage.

470 g Rye leaven 550 ml Water at 20C/68F 650 g German #550 flour angiesrecipes

200 g Wholemeal flour angiesrecipes 75 g Dinkel spelt #630 flour angiesrecipes 20 g Salt

1. 
   In a large bowl, whisk the leaven with the water. Add the flours and salt. Mix the ingredients together to form a sticky mass. Cover and leave 10-15 minutes to stand, to allow gliadin and glutenin proteins in the compound gluten to hydrate and bond.
   
2. 
   On a lightly oiled work surface, place the dough and knead briefly, 20 to 30 seconds will be enough. Shape the dough into a ball and put it back into the mixing bowl. Cover and refrigerate overnight. Next day, scrape the dough on to a lightly oiled work surface and pat it out to form a rectangle, roughly 40cm x 20cm. Fold one end, a third of the length, back to the centre. Fold the other end back over it, so we have 3 layers of dough, like folding puff pastry.
   
3. 
   Pat it out again and fold it once more. Leave one hour at room temperature and repeat. Leave another hour and repeat. The dough should be rising nicely. To check, slash the dough with a sharp knife. It is ready to shape once bubbles formed in the dough. Otherwise leave the dough a further hour to check again.
   
4. 
   Divide the dough into 3 smaller dough. Shape into balls on a lightly floured surface and allow to rest for 20 minutes. Form dough into a baton or round Turn the shaped loaves into the floured baskets or tins with the seams up and leave them to finish rising. They're ready for baking when doubled in size, about 3 hours.
   
5. Preheat the oven to 220C/425F. Upturn the loaves on to floured baking trays and slash a few times across it. Bake for 50 to 60 minutes. Remove from oven and cool on a cooling wire.

50 g Rolled oats angiesrecipes 100 g Boiling water 200 g Apple, peeled and grated 50 g Water at 20C/68F 100 g White leaven

2 g Instant dry yeast 250 g German #550 flour angiesrecipes 3 g Salt 2 tbsp Egg wash 2 tbsp Rolled oats

1. 
   Put the rolled oats into a small bowl and pour over the boiling water. Leave aside for 5 minutes while you prepare the other ingredients. Add the grated apple to the water, leaven, and yeast. Stir the mixture well until the yeast is dissolved, then stir the soaked oats into this. In another bowl weigh the flour with the salt. Pour the wet ingredients into the flour and stir the mixture with your hands until it is evenly combined and you have a soft, sticky dough. Scrape any dough from Your fingers into the bowl, then cover and leave for 10 minutes.
   
2. 
   Rub 1 teaspoon olive oil on the work-surface and knead the dough on the oiled surface for 10 seconds, ending with the dough in a smooth, round ball. Clean and dry the howl, then rub lightly with a teaspoon of olive oil. Return the dough to the bowl, cover, and leave for a further 10 minutes. Remove the dough and knead once more on the oiled surface, returning the shape of the dough to a smooth, round ball. Put it back in the bowl, cover and leave for 1 hour at room temperature.
   
3. 
   Lightly flour the work-surface and shape the dough into a baton or a round. Rub a tea-towel with a handful of flour (or use a linen-lined proving basket) and place the dough inside seam-side-up. Wrap the dough snugly in the cloth, and leave to rise for 1 1/2 hours, or until almost doubled in height.
   
4. 
   Preheat the oven to 210C/410F. Upturn the loaf on to a flour dusted tray, then brush the surface of the loaf with the egg wash and dust with rolled oats. Bake the loaf in the centre of the oven for 30 minutes, then lower the heat to 190C/375F and bake for a further 15-20 minutes, until the loaf is a good brown, feels light in weight, and sounds hollow when tapped on the base. Leave to cool on a wire rack.