When I cook, I don’t always follow the recipes. Well, maybe the first time I will. Then after that I will adjust the cooking to how I want it to be. I always tell my friends cook however they want, after all they’re the ones eating the food. Here I am showing you the most frequently used spices/sauces for my cooking. Also the measuring cups and spoons.
Add everything to a stand mixer bowl and mix everything with speed 4 for 15 minutes.
Bring some water to warm ( not hot or boil) and turn the heat to the lowest.
Do as below then use a spoon to scope out the meat balls to the warm water.
Don’t let the water become boil, only slowly simmer for about 15 minutes. I made about 30 meat balls.
Take the meat balls out of the water and let them cool down.
You can bring the water to boil and cook the meat balls in it now, but I find them taste much better after you refrigerate them for a couple of hours. They will become more elastic and more flavorful.
Pour all the marinate sauce into duck’s cave and make sure use your hand to evenly spread inside the duck. Use a bamboo stick to seal the open.
Bring 2 quarts water to boil, then use a big spoon to pour the boiling water all over the duck for 30 seconds.
Rinse the duck with cold water for 30 seconds.
Bring the crispy water to boil then use a big spoon again to pour it all over the duck for another 30 seconds.
Hang the duck and let dry for 4 hours with a fan on ( it is winter now, so I hang it outside)
Brush the skin paste all over the duck and let dry then repeat it one more time.
Brush some oil all over the duck before you put it inside the preheat 380F oven.
Roast it with breast side up for 30 minutes then turn the duck and roast for another 30 minutes. Turn the duck one more time with breast up for another 20 to 30 minutes or until the thickest part of meat’s temperature reaches 165F.
Let the duck rest for 15 minutes before you cut it.
Pour everything together in a big bowl and use chopsticks to mix until you don’t see any liquid. Knead the mixture until everything comes together. Leave it inside the bowl and cover with a damp cloth.
15 minutes later, take the dough out and knead for 10 minutes until the surface is smooth, leave it in the bowl again and cover with the damp cloth for about 1.5 hours to 2 hours until twice in size (depend on the temperature).
Take the dough out and roll it to a long roll and cut it evenly to 6 pieces.
Take one piece out and knead it about 10 times, then roll it into a round ball. Then do the same for the rest of them.
Take the first ball out, use a rolling pin to roll it out to a oval shape, brush/spread some oil on it then fold it over.
Use a cake scraper to lightly cut some liners on the top then use a chopstick to fold the edges a little to make it look like leaf.
Use a damp cloth to cover them up and let rest for 30 minutes.
Bring some water to boil then steam the buns over the water in a bamboo steamer for 15 minutes.
After 15 minutes turn the heat off then leave them in the steamer for 5 minutes. ( don’t take the lid off right after you turn the heat off)
Stir the tangzhong ingredients in a small saucepan and cook to a paste like form. Refrigerate for at least 2 hours.
Put all the main dough ingredients except butter in a stand mixer and stir for 15 minutes with speed 3.
Add the butter and continue mixing for 15 minutes. (During the mixing, be aware that the temperature of the dough should not exceed 28C, if the temperature is high then refrigerate for 10 minutes to let it cool down before mixing again)
At this time take a little bit of dough out to see if you can pull a basic film out. This bread doesn’t need the dough to form a very thin film.
If there is no film formed yet continue to mix about another 5 minutes or so.
Roll some balls and Put in a glass or plain baking tray with a second fermentation of about 45- 60 minutes or twice the size.
Brush the egg wash over the dough and sprinkle some sesames on the top then bake for 20-23 minutes in the preheated oven.
Add salt to the flour and mix, pour the hot water to the flour and use chopstick to mix them.
Knead the flour together to form a dough ( check the temperature before doing it, it can be hot)
Cover the dough with a damp cloth and let the dough rest for one hour.
Cut the dough into 4-6 even pieces.
Take one and roll it out to a thin pancake with a rolling pin, spread a little bit of pork lard over the surface of the pancake. You can add the thin sliced scallion now if you want it to have scallion flavor. ( I make one with Asian basil really good).
Please see below pictures on how to roll it up to make a pancake.
Add a tiny bit of oil in a non stick pan and pan fry the pancake until the color turns clear with a little bit of golden brown color on the surface.
You can eat the pancake just like that, or make a egg pancake by adding an egg to the pan, then add the cooked pancake to the wet egg and pan fry for 2 minutes. Or to be really fancy like to picture above, add cheese, vegetables, ham or anything else you would like to eat with it. Be creative!!!
Instructions Checklist Preheat the oven to 400 degrees F (200 degrees C).
Spray a 6-inch cake pan with oil. Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches. Press it into the pan, flattening any major creases. Trim away any excess paper from the sides until you have an inch or two of overhang.
Combine cream cheese, sugar, salt, and flour in a bowl. Stir and smear together with a spatula until very smooth and creamy. Add vanilla extract and 1 egg; whisk to combine. Whisk in remaining egg, Pour in heavy cream, lemon juice and zest and mix until smooth.
Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles.
Bake in the preheated oven until puffed, very well browned, and nearly burned on the edges, 30to 35 minutes. Increase oven temperature to 425 degrees F (220 degrees C) for 10 more minutes.
Let cheesecake cool to room temperature, at least 25 minutes. Lift out onto a plate and peel back parchment paper. Refrigerate until thoroughly chilled. overnight preferred.
Steam taro over boiling water until fork tender. /隔水蒸熟芋頭。
Add 50g of pork lard and 75g of sugar to the raro and mix well. (adjust the sugar according to your own taste)/加50克豬油和75克糖到芋頭裏攪拌均匀。（根據自己喜好增減糖的量）
Mix the ingredients for water dough and oil dough separated in two different containers.
After mix the water dough, knead it for at least 20 minutes like how we wash clothes. If you have a kitchen aid stand mixer at home it will be a great help.
Cover both dough with plastic wrap and let rest for 30 minutes.
Cut both into 8 even pieces, get one piece of water dough and use a rolling pin to roll it out and get one piece of oil dough and put in the center of the water dough and wrap it up like picture 2 below.
Roll the balls out to the oval sharp like picture 3 below.
Roll up the oval sharp dough and let rest for 20 minutes.
After 20 minutes, roll it again to the long strip like picture 6.
Roll the long strip up again and let rest for another 20 minutes.
After 20 minutes cut each roll into 2 even pieces like picture 10.
Flip the cut side up and use your palm to press it then use your rolling pin to roll it like when you make dumpling wraps (edge thinner than the center).
Add the evenly divided taro dough in the center of the wrap with the cut side down and wrap it up like picture 11 below.
Mix water and bread flour for Tangzhong in a small sauce pan and cook with medium heat. Stir constantly until it becomes thick paste like, turn the heat off, let cool.
Add everything for flour main dough except butter to the stand mixer and mix at speed 4 for about 7-8 minutes.
Add butter to the mixer and continue to mix at the same speed for 20 minutes.
Take the dough out and fold it into a ball then leave it inside the mixing bowl. Use a piece of plastic wrap the cover the bowl and leave it for one hour or until twice in size.
Take the dough out and knead for a few times to let the air out, cut the dough evenly to 6-8 pieces.
Wrap some roast pork inside and seal it, then use your hands to roll it to a round ball shape.
Turn the oven light on and leave all the finished products inside the oven for another hour.
Brush a little bit of egg wash on the buns, add a little bit of sesame seeds.
Bake the buns inside the preheated oven(355F) for about 23 minutes.
Here are the links for the roast pork and the roast pork for the buns:
Add walnut, cranberry, raisin and water to the flour and mix well.
Cover the dough with a plastic wrap and leave it in the room for 2-3 hours for first fermentation.
Move the dough to the refrigerator for 12 hours.
Take the dough out of the refrigerator and leave it in the room for another 2-3 hours.
Knead the dough a few times to get the air out then shape it into a round ball.
Use a piece of parchment paper to cover a cookie pan and leave the dough on top of it, cover the dough with a damp cloth and leave it for 1.5 hours for the last fermentation.
Preheat the over to 450F 20 minutes before it is ready to put into the oven, add a roasting pan on the lowest level of the oven.
Use a sharp knife to cut cross the dough on the top.
Move the dough into the oven and bake on the second level.
Add some water to the roasting pan in the bottom and bake for 30 minutes.
