400 g Green bean paste (or Red Bean Paste) 100 g Sesame seeds Frying oil 40 g Wheat starch

100 ml Boiled water 200 g Glutinous rice powder 70 g Sugar 100 ml Water 20 g Shortening

1. 
   Pour the boiled water into the wheat starch. Mix to form a dough. Add in glutinous rice powder, sugar and water to form into a smooth dough. Then add the shortening and knead until the dough smooth.
   
2. Divide the dough into 14 portions, each about 35 grams. Divide bean paste into 14 portions to form the filling.
   
3. 
   Flatten each piece of dough into a 2-inch wide circle. Place a portion of filling in middle and gather edges of skin to enclose filling. Pinch to seal. Roll each filled skin into a ball and coat outside with sesame seeds.
   
4. Heat oil and deep fry rice balls over medium heat for 5 minutes until golden.

Kugelhopf. Gugelhupf. Kugelhoff. Guglhupf. Kuglhupf. Gugelhopf. Kuglof. Kuelhopf. "Kugel" means "ball," in German. This is a traditional German weet, dense, and rich yeasted cake, which is filled with raisins, fruits and nuts, goes well with expresso or a cup of hot Chinese Puer tea.

100 g Butter, 200 g All-purpose flour 30 g Sugar, 1/4 tsp Salt 50 ml Milk, 20 g Fresh yeast 1 pc Egg, 2 drop Lemon extract 2 drop Rum extract, 100 g Raisins 75 g Almond, chopped, Icing sugar to dust

100克 牛油, 200克 中筋粉 30克 砂糖, 1/4小勺 食盐 50毫升 牛奶, 20克 鲜酵母 1个 鸡蛋, 2滴 柠檬香精 2滴 朗姆酒香精, 100克 提子 75克 杏仁碎, 适量糖粉

1. Grease a 6 or 7-inch Gugelhupf mould and dust lightly with a little of the flour, set aside.
   一个6或7寸的咕咕霍夫模具抹油洒上少许面粉备用。
   
2. Place first 9 ingredients in a mixing bowl. Mix with dough hook until the mixture leaves the sides of the bowl clean.
   首先将配方中的前9项材料放到搅拌盆里。用面团搅拌器搅拌至面团离开容器四周，干静不粘稠。
   
3. Cover the dough with a plastic wrapper or a damp towel and let rest for about 30 minutes. Then mix in the raisins and chopped almonds. Roll the dough into a rope and place it into the form. Pinch two ends together.
   面团用湿布或是保鲜膜盖好，静置松弛30分钟。然后用手将提子和杏仁碎揉入。擀成长条状后放到模具里，两头用手捏紧。
   
4. Leave to rise in a warm place until the mixture almost reaches the top of the tin. Bake in a preheated 175C/350F oven for about 35-45 minutes until firm to the touch. Leave to cool for 20 minutes, then carefully turn out on a wire rack. Dust with icing sugar.
   室温发酵直到面团快到容器边。入175C/350F烤箱烘焙大约35-45分钟。晾凉约20分钟，然后取出放到钢架上晾凉。撒上糖粉。

2 Hard rolls 1 tbsp Fried shallots 1 tsp Parsley, dried 100 ml Milk, warm

1/2 Egg 1 tbsp AP flour Salt and pepper to taste

1. 
   Slice the stale rolls into cubes. Place the cubed bread in a bowl and pour the milk evenly over. Toss well and let stand for 20 minutes. Pour off any extra unabsorbed milk. Add in shallots, parsley, egg, flour, salt and pepper to taste. Mix thoroughly until the whole mass is smooth and paste like.
   
2. 
   Damp both hands to shape the mixture into four dumplings, each about 2 inches in diameter. Bring half pot of water with a bit of salt to a boil. Using a slotted spoon ease dumplings into the boiling salted water and let boil. Lower the heat, cover the pot and gently cook for 10 minutes. They taste best with rich and creamy gravy.

One of the best things I find about Germany is her widest variety of bread. All sorts of forms, shapes, styles and tastes. Most German bread varieties are Mischbrote/mixed bread and two thirds contains rye flour. Rye flour is rather dark and usually blended with wheat to make a hardy rye bread loaf, which frequently baked with a wild yearst rather than commecial yeast.
Rye is high in carbohydrates and provides small quantities of protein, potassium, and B vitamins. So it's very nutricious, healthy and delicious!
This knife I have bought from the supermarket is not the lamé, with which those professional French bakers use to slash the loaves before putting them into the hot oven, but with its snap-off blade, is perfect for the job.
The picture of lame on the right is from Kingarthurflour

#Dough:	#Filling:
30 g Old dough, 290 g Bio Rye flour #997 100 g Bio AP flour #550, 190 ml Water, warm 5 g Active dry yeast, 2 tsp Sugar 1 tsp Salt	30克 老面, 290克 有机黑麦粉 #997 100克 有机中筋粉 #550, 190毫升 温水 5克 干酵母, 2小勺 砂糖 1小勺 食盐

1. Sprinkle yeast and sugar over warm water in a large mixing bowl. Stir it with a fork until foamy and set aside for 10 minutes. Add in rye and all-purpose flour. Stir at the low speed for about 1 minute. Tear off the old dough into smaller pieces and drop them in the bowl. increase the speed, stir and knead until the dough has become soft and elastic. Place the dough ball in a lightly greased bowl, cover and let rise for 35 minutes. Roll the dough out on a lightly floured board and knead in the salt until well-dispersed. Form the dough into a ball and return it to the bowl. Cover and let rise for 35 minutes.
   温水放入搅拌盆，洒入酵母和砂糖。用叉子拌化后静置10分钟。加入黑麦粉和中筋粉。低速搅拌约1分钟。老面撕小块加入搅拌盆，提速搅拌揉搓至面团柔软有弹性。放到一个抹了少许油脂的大盆里，盖上保鲜膜醒35分钟。取出面团放在洒了少许面粉的台面上，加入食盐慢慢揉匀。面团揉圆后放回盆里，盖上保鲜膜醒发35分钟。
   
2. Flatten the dough by pressing the air out, fold and round up into a ball. Cover and proof until doubled in bulk, about 45 minutes. Prepare a large baking tray lined with a parchment paper. Dust the paper with some rye flour. Divide the dough into 12 equal pieces. Flatten each small dough and shape each into an oval. Place them on the prepared tray. Cover with a kitchen towel and let rise until doubled.
   面团拍扁排出气体，将面团四折，揉圆后放回大盆，醒发45分钟至双倍大。准备一个大烤盘，铺上烤纸，洒些黑麦粉。将醒好的面团分割成12小块。每块面团拍扁排气揉成椭圆状。放入备好的烤盘，盖上餐布醒发至双倍大。
   
3. Place a shallow pan at the bottom of the oven. Preheat the oven to 210C/425F. Brush the tops of rolls with a little water. Slash the top with a razor blade. 5 minutes before baking the bread, pour one cup of hot water into the shallow pan. Close the door of the oven and let boil for 5 minutes to create steam. Bake the bread for 18 minutes until golden brown. Remove from oven and cool on the rack.
   烤箱底部放入一个浅盘，预热至210C/425F。在面团表面刷上少许水后，用刮胡刀片划痕。面包送入烤箱5分钟前，打开烤箱，往浅盘内倒入一杯热水，关闭烤箱门，让热水沸腾5分钟以产生蒸汽。面团入炉烘焙18分钟直到金黄。取出置于架上晾凉。

A very hot stone or brick oven is a necessity to bake the artisan European bread. So here is mine.

Spaetzle(literally translated from German language as (little sparrow). The dough typically consists of just flour, eggs, and a bit of salt. It can be firm enough to be cut into small thin pieces or batter-like, which can be pressed into a boiling salted water via colander or a special Spaetzle machine.
There are two kinds of spaetzle: button-shaped/knoepfle and elongated noodle. Spaetzle is not only just popular in Germany, but also Austria and Switzerland. Spaetzle is eaten as a side dish and usually served with gravy or other desired sauces. Of course you can try making flavoured spaetzle, herb?paprika?cheese? Just give it a try. And I LOVE to stir the plain spaetzle with some vegetables(like cabbages, onions or sweet peppers) in red chilli oil, just giving it a spicy touch.

200 g Bread flour (or AP flour), 1/4 tsp Salt 2 Eggs, 2-3 tbsp Warm water 1 tsp Salt, 5 cup Water

200克 高筋粉（或中粉）, 1/4小勺 食盐 2个 鸡蛋, 2-3大勺 温水 1小勺 食盐, 5杯 水

1. Stir together eggs, 1/4 teaspoon of salt and flour in a mixing bowl. Gradually add water to make a thick but smooth batter.
   混合鸡蛋，1/4小勺食盐和面粉在一盆里，慢慢加水搅成顺滑的稠面糊。
   
2. In a large pot bring 5 cups of water and one teaspoon of salt to a boil . Set the spaetzle maker over the pot. Scoop the batter in and and crank the handle to have the button-shaped spaetzle fall into the boiling water.
   取个稍大的深锅，倒入5杯水和1小勺食盐烧开。将压面机搁锅上，勺入面糊转动机子的手柄让小面块落入沸水中翻煮。
   
3. Boil gently for a few minutes till they float to the top of the water. Remove them with a slotted ladle and toss with a little butter. So that they won’t stick together. If you prefer stir them with some chilli oil and vegetable shreds. Another way to prepare them is to bake them with grated cheese and onion.
   几分钟后，面浮起，就表示煮熟了。用漏勺将它们捞出和少许黄油拌匀。这样小面块就不会粘在一块。随好可以将它们和辣椒油以及蔬菜丝一块拌炒。或是和乳酪末以及洋葱一块入烤箱烘焙成菜。

没有宠物糕点店里一大堆的花样蛋糕，简简单单你也可以在家里给自己的猫猫做个清蛋糕。。。。就是不要一下子都给了。。。我以为很小一块。。。天。。。吃到我们家肥猫都撑不下了。。。切一小块给猫就好了，其它的，可以分别用保鲜膜包好，放到速冻里，每次取一小块，稍微加温后给猫解馋就好。如果你想给猫猫做生日蛋糕，那么把蛋糕横切成2份，中间可以放上一些牛奶布丁（牛奶可以选购低乳糖的；高乳糖会引起毛猫腹泻）或是奶油乳酪，外面装饰可以放一些猫饼干，或是造型猫粮。挑选材料时要注意猫咪的饮食禁忌，洋葱，巧克力，带骨的东西是绝对不能给猫猫吃的。还有猫也不能吃太烫的食物，室温即可，毕竟有点温热香味比较容易散发出来。别忘了，猫猫主要是靠嗅来决定东西好不好吃的哦。。


猫猫的味觉相对嗅觉比较迟钝些，所以不要放过多糖。罐头材料可以选用猫喜欢的口味。还有就是可以加点Gimpet的Malt-Soft-Extra/毛球膏 （预防猫猫体内毛球形成，个人认为相当有效，我是准备2支，每天早上一猫一支挤给它们吃，然后再给早餐；效果非常明显）。
包好一块，让LG拿去公司送给一个养猫同事，谢谢她送的猫薄荷。

#蛋黄糊:	#蛋白液:
2大勺 中筋粉（用全麦粉较佳） 1小勺 玉米淀粉, 1克 泡大粉 1大勺 猫薄荷, 1小勺 橄榄油 2大勺 猫罐头（我用的牛肉丁）, 2个 蛋黄	2个 蛋白 数滴 柠檬汁（或白醋） 1小勺 糖粉

1. 面粉，淀粉和泡打粉混合在一盆里。烤箱预热至180C/350F。（我的烤箱因为较老旧了，所以需要35分钟预热）。
   
2. 蛋黄打浓稠，颜色呈淡柠檬黄。加入橄榄油打至完全均匀混合。用叉子将罐头牛肉丁捣成碎沫状，拌入蛋黄。加入混合好的粉类，拌至完全均匀。
   
3. 蛋白，柠檬汁和糖粉打至硬性发泡。用塑胶刮刀取1/3的蛋白放到蛋黄糊中，从盆底往上将蛋黄糊捞起和蛋白拌匀。然后再和其余的蛋白拌匀成为蛋糕糊。分倒入3个2寸模子。（或一个5寸模，把烤箱温度降到165C/330F烘焙20分钟左右。）入预热好的烤箱烘焙17分钟直到蛋糕表面金黄。取根竹签，插入蛋糕中央，取出没有沾上面糊即可。取出翻放在钢架上晾凉。

吵完，打完，吃完，拉完后。。。。。。相拥而睡。。。。:)