Ubi, served as a potato dish as well as an ingredient, is the Filipino word for purple yam. Its flesh is a marbled violet color and is well-known for its aroma.

#Ubi Dough:	#Light Dough:
100 g Bread flour 25 g Philippine purple yam powder(ubi)angiesrecipes 18 g Sugar 1 g Salt 2 g Instant dry yeast 40 g Tangzhong Starter 40 g Warm milk 12 g Egg 15 g Butter	125 g Bread flour 18 g Sugar 1 g Salt 2 g Instant dry yeast 40 g Tangzhong Starter 40 g Warm milk 12 g Egg 15 g Butter

1. Prepare the ubi dough by placing all the ingredients except butter in a mixing bowl. Mix with dough hook at slow speed for 1 minute. Switch the speed to medium and continue mixing until a dough forms. Add butter gradually and mix for approx. 5 minutes on medium speed until gluten is fully developed, i. e. elastic, smooth, non-sticky and leave from sides of mixing bowl. Prepare the light dough at the same way.
   
   
2. Place the two doughs in two lightly greased plastic bags separately and let rise for about 45 minutes at the warm area. Once they are doubled in bulk, punch down and allow the doughs, covered, to rest on a lightly floured work surface for 10 minutes.
   
   
3. Roll out each dough to a rectangle, about 22x10cm. Place purple taro dough atop the light and roll up tightly, beginning at short side. Place in a greased 26cm loaf pan. Cover and let rise till double in bulk, 45 to 60 minutes. Bake at 170C/340F for 30-35 minutes or until done. Remove from pan and let cool on a wire rack.

#Strawberry Tea Loaf:	#Carrot Chiffon:
65 g Milk 40 g Sweetened condensed milk angiesrecipes 85 g Water Roux Starter angiesrecipes 40 g Egg, beaten 22 g Butter, unsalted 3 g Salt 285 g German #550 flour angiesrecipes 4 g Strawberry teabags (2 bags) 4 g Instant active dry yeast	32 g Corn oil 40 g Bio-Carrot juice angiesrecipes 1 package / 8 g Vanilla sugar angiesrecipes 60 g German #405 flour 2 pcs Egg yolks 2 Egg whites Pinch of salt 1/4 tsp Lemon juice 40 g Icing sugar

1. To make the dough in a bread maker, put all of the ingredients into the bread machine in the order listed, and set the machine to create dough. When the machine finishes, roll out the dough on a lightly floured work surface. Divide the dough into four even portions. Round up, cover with plastic wrap, and allow to rest for 10 minutes. Line two loaf pans with parchment paper.
   
2. 
   Sealing side down roll each dough out to match the length of your baking pan. Turn the dough over and roll it up. Seal the ends closely. Place them seam-side down into the pans, each pan with two loaves. Cover and let rise until almost doubled, about 30 minutes.
   
3. While the bread ferments, we start to make the cake by beating the oil, carrot juice and vanilla sugar until creamy and emulsified. Sift in the flour and stir until just combined. Add in egg yolks and mix completely.
   
4. 
   
   Whip the egg whites, salt and lemon juice until soft peaks form. Beat in the sugar and beat until stiff peaks form. Gently fold 1/3 of the whites into the batter to lighten it, and then fold in the rest of the whites. Pour the cake batter over the bread. Sprinkle some coconut flakes over and bake in a preheated 165C/330F oven for about 45-60 minutes. After baking, immediately tear off the baking paper to avoid the cake shrinking too much.

#Curry Filling:	#Dough:	#Others:
1 tbsp Olive oil 250 g Ground beef 80 g Onion, thinly sliced 80 g Carrot, grated 240 ml Dry white wine 1 tbsp Curry powder 1 tbsp Chilli sauce 2 tbsp Cornstarch solution Salt to taste	80 g Water 180 g Water Roux Starter-Tangzhong 40 g Sweetened condensed milk angiesrecipes 30 g Egg 1 tsp Salt 25 g Butter, unsalted 300 g German #1050 flour angiesrecipes 5 g Instant dry yeast	Salad oil 1 Egg 1 tbsp Milk 150 g Bread crumbs, fresh

1. 
   
   Heat the olive oil in a skillet over medium heat. Add the sliced onions and sautee over medium-high heat, stirring often, until lightly browned. Stir in ground beef and cook for about 5 minutes. Stir in the grated carrot and sautee for 1 minute. Pour in the white wine and bring to a boil over high heat. Add in curry and chilli sauce. Continue to cook, stirring occasionally, until the liquid is reduced by half. Stir in the dissolved cornstarch and cook until thickened. Season with salt to taste. Set aside to cool completely. Cover and refrigerate until ready to use.
   
   
   
2. 
   To make the dough in a bread maker, put all of the ingredients into the mixing bowl of your bread machine
   angiesrecipes in the order listed, and set the machine to create dough. When the machine finishes, roll out the dough on a lightly floured work surface. Divide the dough into 8-10 even portions. Round up, cover with plastic wrap, and allow to rest for 15 minutes. Combine egg and milk.
   
   
   
3. 
   
   Roll out the dough on a lightly floured work surface into a 4-inch round. Place some of the filling in the center of the round. Fold each of them in half to enclose the filling in a semi-circle. Be sure that the seam is well sealed. Dip the bun into the egg wash, coating it on all sides, then roll in bread crumbs. Place them on a tray lined with parchment paper and let rise for about 20 minutes. Heat up a skillet with oil until 180C/350F. Place the bread into the oil and fry until golden brown on both sides, about 60-90 seconds per side. Drain the curry bread on a kitchen towel.

#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.