Salted Eggs are very popular in China and some other Asian countries. Salted eggs
angiesrecipes are mainly boiled or steamed, and served with plain congee, or cooked with other ingredients. You can use both duck and chicken eggs, though the taste can be somewhat different, esp. the yolk....much less rich. The yolk is used as stuffing in Chinese moon-cakes to symbolize the moon.

150 g Sea salt 45 ml Jiafan rice wine 10 pcs Fresh eggs, preferably duck eggs

150克 海盐 45毫升 加饭酒 10粒 鸡蛋（用鸭蛋最佳）

1. 
   Bath the eggs in a small bowl filled with rice wine. Coat each egg with a layer of sea salt and place them in a Ziploc bag and let stand in a cool place (not refrigerator) for about 3 weeks.
   
   
   用加饭酒给每个鸡蛋洗洗澡，然后滚上一层海盐。放到密保诺拉链式密实袋封紧。放在阴凉的地方（不要放在冰箱），等上大约3星期。
   
   
   
   
   
2. 
   Remove eggs from salt bath and store them in the refrigerator if not ready to use immediately. Yolks should be a bright orange color and quite firm. The white should be slightly cloudy and still runny.
   
   腌制好了后的咸蛋，如果不全部用完，那么将盐滤掉后放到冰箱保存。腌制好的蛋黄应该是完全凝结了且颜色是很亮的桔黄色。蛋白液有点浑浊且呈流动性。

They are known in Germany as Brötchen, Semmeln, Broodje, Schrippen, Wecken or Rundstücke depending on the region. Brötchen can be found in small bakeries all over Germany. They have a crunchy crust and a soft interior.

280 g All-purpose flour 30 g Milk powder 35 ml Warm water 3 g Active dry yeast

1 tsp Sugar 1 tsp Salt 1 Egg white 2 tbsp Milk

1. In a small bowl, mix yeast, sugar, and water. In a large mixing bowl pour into flour and form a well in the center. Pour the yeast mixture into the flour well but do not mix with the flour. Cover the mixing bowl and let stand for 10 minutes.
   
2. 
   Add in milk and mix at the low speed for 2 minute. Sprinkle in salt and blend at low speed. Increase the speed and continue to knead the dough until smooth. Put dough in a lightly greased bowl and cover with a plastic wrap. Set aside for 45 minutes in a warm corner. Turn out the dough and lightly press to flatten out the large air bubbles. Fold four sides of the flatten dough over into the center. Round up and place the dough back in the bowl and 45 minutes later, repeat the folding. After folding, let the dough rise covered until doubled in the bowl. Pinch off a small piece of dough about 30 grams as a starter dough for the next bread-baking. (Store it in a covered bowl in the refrigerator for two days. When it is ready to be used, allow it to rest at room temperature for two or three hours. If the old dough will not be used within a few days, it can be frozen for up to six months. It should be loosely wrapped in baking paper followed by a wrapping of foil. When it is ready to use, it should be thawed in the refrigerator overnight before bringing it to room temperature. )
   
3. 
   Divide the dough into 12 equal portions and form into oval rolls. Place on a baking tray with parchment paper dusted with some flour. Cover with kitchen towel and let rise until doubled in volume, about 40 minutes. Preheat the oven to 220C/425F. In a small bowl, lightly beat the egg white with the milk to make the egg wash. Lightly brush the risen rolls with the egg wash. Just before baking, make a cross in top of each bun by snipping dough with scissors. Bake for about 18 minutes or until the tops are golden brown. Remove to a wire rack and cool.

High in carbohydrates, saturated fats and cholesterol!!! What a　freaking Calorie Bomb! Well....In spite the fact, that Bo Lo Baau is always loved and enjoyed by many many Chinese. It is known in Cantonese as BO LO BAAU, in which "BO LO" means "pineapple", and "BAAU" refers to bun, either with or without stuffing. The pineapple bun contains no pinepple at all, it's a sweet bun topped with a sugary checked crust.

#Dough:	#Topping:
250 g Bread flour, 20 g Milk powder 120 ml 3.5% Milk, warm, 30 g Honey 3-4 g Active dry yeast, 1/2 Egg Pinch of salt, 15 g Butter 150 g Poppy paste (optional)	3 tbsp Castor sugar, 0.5 g Powdered baking ammonia 0.5 g Baking soda, 80 g All-purpose flour 2 tsp Milk powder, 55 g Shortening 2 tsp Egg, beaten, A few drops of pale lemon colouring

1. Dissolve sugar with warm milk in a mixing bowl. Sprinkle dry yeast over and let proof for about 10 minutes. Add in bread flour and egg. Stir at low speed until a rough dough ball formed. Stir in salt and butter until evenly dispersed. Increase the speed to medium and knead the dough until a soft and elastic dough has formed. The dough should pass the windowpane test. (stretching the dough to see if it thins out).
   
2. Turn onto floured surface and knead briefly, then form into a dough ball. Place it in lightly greased bowl. Cover with a plastic wrap and place the whole container in a warm bath (35C/95F) 45 minutes, until nearly double in size. Coat one of your fingers with flour, then press it gently into the center of risen dough to the bottom. If the indentation remains, the dough is ready. Punch down the dough and divide into 9 equal pieces, roll each piece into a ball. Cover with a plastic wrap and let rest for 10 minutes. Flatten each dough, with the seam side down. Turn and wrap in poppy fillings. Place them on a baking tray lined with parchment paper. Cover and let rise for about 35 minutes. Preheat the oven to 200C/400F.
   At the meantime, combine together sugar, baking ammonia and baking soda in a bowl.
3. Sift in the flour and milk powder. Add in the rest of ingredients and mix till all incorporated. On a plastic wrap, flatten each pineapple topping to round, about the size of each dough bun. Place them on the dough bun and lightly score with a toothpick to create checked surface, which resembles a pineapple. Brush on egg wash and bake at 200C/400F for about 16 minutes on middle rack.

Would baking be addictive? hmmm....once you start baking, you start eating more...then baking more ...then you start wondering what happened to the pants you just bought weeks ago....!? Oh, guilty pleasures....

#Dough:	#Filling:
280 g All-purpose flour 30 g Milk powder 55 g Water Roux Starter 30 g Castor sugar 90 ml Milk, warm 4 g Active dry yeast 1 Egg 3 g Salt 25 g Butter	40 g Butter, at room temperature 30 g Castor sugar 8 g Vanilla sugar 1 Egg 80 g Coconut shreds 50 g evaporated milk Some pine nuts

1. 
   Dissolve sugar with warm milk in a mixing bowl. Sprinkle dry yeast over and set aside for 10 minutes. Add in flour, milk powder and egg. Stir at low speed for 1 minute until all the ingredients combined. Increase to medium speed and continue kneading until the dough has formed a soft and elastic ball. Adjust the speed to low. Stir in salt and butter until all incorporated. Increase the speed to medium again and knead until the gluten has developed.
   
2. 
   Take dough out and round it up into a ball. Place it in a lightly greased bowl and cover it with a plastic wrap. Set aside and proof in a warm place in the kitchen until the dough has doubled in bulk, about 1 hour.
   
3. 
   To prepare the filling by whipping castor sugar, vanilla sugar and butter until well-combined. Gradually add in egg, coconut shreds and evaporated milk. Set aside for 10 minutes until all milk has been thoroughly absorbed by coconut shreds.
   
   
   
4. 
   Place dough balls on a lightly floured work surface. With seam side down roll each dough into an oval. Turn and spread about 30 grams of coconut filling over the top. Roll up, starting at long side and seal. Fold the roll into a half. Bring the open edge towards yourself and make a slit lengthwise at the other side of the dough. Gently twist dough open and place it on a baking tray lined with a parchment paper. Let rise for about 45-60 minutes. Brush with egg wash and sprinkle some pine nuts over. Bake in a preheated 175C/350F oven for about 18 minutes until golden brown.

Desserts are for sure not the type of food Chinese people eat on a daily basis. (stereotype? well.....not big deal here ) But this sweetened soup/thong sui is definitely very popular and very often served after meal as a dessert, or even in afternoon as a pick-me-up sweets.

Lotus seeds are made into paste used as a mooncakes filling, or stewed with chicken as kind of tonic soup. If you happen to have attended a Chinese wedding banquet, a sweetened soup prepared with red beans and lotus seeds will be served before everything else.
WHY?????? In case you wish to know....


Lotus Seeds( Lian Zi in Chinese language)symbolize the newlyweds being blessed with a child soon, and Red Beans (Hong Dou in Chinese language)stands for power and energy. So, you now get the idea?
Interesting in reading about Longan?

100 g Lotus seeds Pinch of baking soda

40 g Longan 5-8 pcs Rock sugar

1. Put dried lotus seeds into a pot. Pour in enough tap water to cover the lotus seeds and add baking soda. Set aside for 2 to 3 hours. Drain, then wash thoroughly.
   
2. Add cleaned and soaked lotus seeds, together with dried longan and rock sugar in the electric pressure cooker. Close the lid and turn the knob to bean-cooking cycle to simmer about 18 minutes. Do not try taking the lid off until the pressure release completely. Serve hot or cold as desired.

Okara or soya pulp is the fiber remnant of soya milk or bean curd making. This high fiber and protein contained Okara
angiesrecipes has been just used to feed the pigs in China (well....at least some parts of China) or even worse, treated as waste. Its nutritious value starts attracting attention of consumers...well....not enough though....so here is another simple recipe for those who love bread......and of course okara too.

260 g All-purpose flour 80 g Tangzhong Starter 80 ml Lukewarm water 25 g Sugar 4 g Active dry yeast

1 Egg 3 g Salt 40 g Okara, roasted and ground angiesrecipes 20+50 g Peanut butter 65 g Raisin (soak in warm water for 30 minutes and drain)

1. 
   In mixing bowl, dissolve the sugar in warm water. Sprinkle in yeast and sit for 10 minutes. Add in flour, starter and egg. Stir until combined. Add in the rest of the ingredients, except 50 g of peanut butter, and knead at medium speed until a smooth, elastic and moist dough forms, about 5 minutes.
   
2. Shape the dough into a ball and place it in a well-oiled bowl, turning to coat completely on all sides with oil. Cover the bowl tightly with plastic wrap and set to rise in a draft-free warm place until doubled in bulk, about 1 to 1-1/2 hours.
   
3. Punch down dough. Turn out onto lightly floured surface and shape into a smooth ball. Cover and et rest for 10 minutes. Flatten to remove air bubbles. Roll into rectangles about 2cm thick. Spread 50 grams of peanut butter over the dough. Fold the bottom third of the rectangle up toward the centre, and the top third down to make a neat square. give the square a quarter turn to the left. Roll out the dough into a long rectangle. Again fold into thirds. Turn again and roll out into a 14x8-inch rectangle.
   
4. 
   Now roll into a log and seal the ends. Slice the roll into 14 equal pieces and place one in each greased muffin tin or paper muffin cup. Cover and let rise 45 minutes until doubled. Brush the top with whole egg wash and bake in a preheated 180C/350F oven for about 20 minutes until golden. Remove and cool on rack.