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.

Kasutera is a traditional Japanese sponge cake, usually flavored with honey. There are now many kinds of kasutera, made with various ingredients. For example, there are kasuteras made with powdered green tea, cocoa, and also brown sugar.

60 g German #550 flour 1/4 tsp Salt 7 Eggs 1/4 cup Honey

220 g Sugar 1 tsp Vanilla extract 1/5 tsp Lemon juice

1. 
   Preheat the oven to 170C/340F. Line two 28x10cm loaf pans with parchment paper. Sift the flour and salt and set aside.
   
   
   
2. 
   Place the egg yolks, honey, 200 grams of sugar and vanilla in a bowl. Set the bowl over a pot of simmering water and beat at high speed until the mixture is thick and pale. Fold in the sifted flour in two additions.
   
3. 
   Beat egg whites electric mixer on a low speed one minute, and then add in lemon juice. Increase speed to medium-high and continue to beat until foamy. Sprinkle in 20 grams of sugar and beat until stiff but not dry. With a rubber spatula, fold the egg whites in thirds. Pour batter into two prepared pans. Bake the cake in the center of hot oven for 35-45 minutes.

Not really satisfied with the result as the surface cracked although the bain-marie was applied, and the chocolate batter was not enough. Nevertheless, it tastes super!

#Marzipan Biscuit Crust:	#Cheese Filling:
# 160 g All-purpose flour 40 g Roasted okara, ground 100 g Marzipan paste angiesrecipes 1 Egg 1 package / 8 g Vanilla sugar 100 g Butter	500 g Cream cheese 125 g 3.5% Yogurt 120 g Sugar 3 Eggs 1/2 tsp Vanilla extract 200 ml Heavy cream 30 g Milk chocolate 15 g Matcha tea powder angiesrecipes 4 tbsp Hot water

1. 
   Combine together all the ingredients for the crust. Chill for 30 minutes. Take out the dough from the fridge and press into the bottom and sides of a 26-cm springform pan lined with baking paper. Return it to the fridge and let rest for another 30 minutes.
   
2. 
   Combine together matcha tea powder and hot water in a bowl. Melt chocolate over a hot-water bath. Preheat the oven to 175C/350F. Place cream cheese, yogurt, and two thirds of sugar in a bowl set over a hot water bath. Stir until sugar dissolved and all the ingredients are well-blended. Add in egg yolks, vanilla extract and heavy cream. Mix well. Whip the egg whites and the rest of sugar until soft peak forms. Fold into the cheese mixture. Combine one fourth of the plain cheese mixture with melted chocolate, and another one fourth with matcha. So now you have 2 portions of plain cheese mixture, one chocolate-flavoured cheese, and one matcha-flavoured cheese mixture.
   
3. 
   Pour plain, chocolate and matcha cheese batters alternatively over the center of the biscuit crust in the pan. With a tip of toothpick you slide across the surface to create stripes or swirl the whole mixture with a table knife until it resembles a marbled effect.
   
4. Pour the cake pan on a large baking tray and pour some hot tap water to half way up the outside of the tin to form a bain-marie. Bake for 40 minutes. Turn the oven down to 150C and bake for a further 30 minutes. Turn the oven off and leave the cake in for 30 minutes. Remove the cake from the oven and cool completely. Chill the cake overnight.　

210 g All-purpose flour 1/4 tsp Baking powder 80 g Carrot, grated 50 g Walnut, chopped 110 g Margarine, softened 100 g Sugar

1 tsp Sugar syrup angiesrecipes 1 Egg, lightly beaten 2 tbsp Orange juice 1 tsp Orange zest 50 g Coconut shreds angiesrecipes 100 g Citron glaze

1. 
   In a large bowl, beat sugar and margarine with an electric mixer on medium speed until smooth. Add in sugar syrup and continue beating until fluffy. Add egg to sugar mixture and stir in orange juice and zest.
   
2. 
   Sift in flour and baking soda gradually and mix well. Blend in grated carrots, coconut shreds and chopped walnuts. Mix until the dough just combined. Preheat oven to 180C/350F.
   
3. 
   Shape 1 generous teaspoon dough into a 3cm ball and place on the baking sheet. Repeat with remaining dough, spacing rounds about 2 inches apart. Bake in the preheated oven for about 12-15 minutes until lightly browned. Transfer to a wire rack to cool. Glaze.

Ants Climbing a Tree /蚂蚁上树 is a classic Szechuan dish in Chinese cuisine. It is so called because the bits of ground meat clinging to the noodles evoke an image of ants walking on twigs. This dish is made from mung bean noodles, also know as Chinese glass vermicelli. These thin noodles become soft and translucent after soaking in water.

#Ingredients :	#Marinade:
120 g Glass vermicelli 5 Dried mushrooms 2 slice Ginger root 1 Small red chilli pepper 3 tbsp Cooking oil 1 tsp Chilli sauce 2 stalk Spring onions 225 g Ground pork	1 tbsp Light soy sauce 2 tsp Granulated sugar 1 tbsp Jiafan rice wine (or sherry ) 1 tsp Sesame oil Pinch of cornstarch

1. 
   Add the marinade ingredients to the ground pork, adding the cornstarch last. Set aside for 15 minutes. Soak the glass vermicelli in hot water until soft, about 5 minutes. Drain well. Soften the dried mushrooms in hot water. Reserve ¼ cup of the soaking liquid Thinly slice the mushrooms. Cut chilli in half lengthwise, remove the seeds, and chop coarsely. Mince the ginger and cut the green onion diagonally into inch pieces.
   
2. 
   Heat a frying pan over medium-high to high heat. Add 2 tablespoons of oil to the heated wok. Stir in the marinated pork until the pork has browned and remove. Add 1 tablespoon oil to the pan. Stir in the ginger and chilli until aromatic. Add the dried mushrooms. Stir-fry briefly, then add in the chilli sauce and the vermicelli. Pour in the reserved soaking liquid and return the ground pork to the pan. Add in the spring onions and stir until noodles and sauce are well blended, and most of the liquid has been absorbed. Garnish with some chopped spring onions and serve.