Chinese Food Menu

Ingredients :
600g   hairy gourd
40g   crab meat
1   egg white
120g   straw mushroom 
1 tbsp   ginger, shredded

 
40g   dried scallops, soaked & torn
1 tsp   Chinese wine
2,000ml   broth
little   salt

Thickenings
6 tbsps   water chestnut powder
6 tbsps   water

Directions:
1.Peel and wash the hairy gourd. Remove the seeds. Steam until soft. Press into paste.
2.Cut the straw mushroom into halves. Blanch in boiling water and further cut into small pieces.
3.Heat some oil. Saute the ginger, then add the dried scallops and straw mushroom. Continue until brown. Add Chinese wine followed by the broth.
4.Add hairy gourd paste and continue to cook for another 15 minutes. Add salt to taste and add the thickenings.
5.Add crab meat and turn off the fire after boiling. Gently stir in egg white and serve hot.

Ingredients :
bread flour 120g
flour 80g
custard powder 6g
salt 4g
sugar 30g
yeast 6g

 
water 110g
egg 1
butter 20g

Seasoning :
butter, melted 100g
chocolate, melted 40g
cocoa powder 20g
cake flour 20g

Directions:
1.Combine filling ingredients. Blend well. Refrigerate until firm. Roll out to a thin layer. Combine dough ingredients. Blend until incorporated. Knead to soft, smooth, elastic dough. Chill in a refrigerator for 30 minutes.
2.Take out chilled dough. Roll out. Place rolled-out chocolate filling down the dough. Wrap and fold to a rectangle. Fold in half.
3.Repeat the previous step once. Cut in small squares of 4cm by 4cm. Put in a lightly oiled baking tray. Proof for roughly 45 minutes.
4.Place proofed squares in a preheated 200℃ oven. Bake for about 10 minutes.

Ingredients :
Dough Ingredients
250g   bread flour
5g   salt
8g   yeast
50g   water
30g   sugar

 
100g   fresh milk
1   egg
20g   butter
50g   preferment

Filling
1g   dried chili
1g   crushed black pepper
40g   cooked bacon bits

Glaze
little   flour
little   water

Directions:
1.Mix yeast, a little amount of water and a pinch of sugar. Ferment until foam floats on the surface.
2.Combine other dough ingredients. Make a well in the centre. Add the yeast mixture in（1）. Blend. Knead to smooth, elastic dough.
3.Add filling ingredients to dough. Knead until incorporated. Put in a lightly oiled tray. Ferment for 45 minutes. Take out. Cut in 8 equal portions.
4.Knead each lump to a crescent shape. Proof for about 30 minutes. Rise to be doubled.
5.Sprinkle the top with flour. Squirt with water. Place in a preheated 200℃ oven. Bake for about 10 minutes. Remove from the oven.

Ingredients :
3   dried scallops
100g   scallops（diced）
8   choi sum stems（sliced）
3   egg white
400g   cooked rice
ginger（finely diced）

Seasoning :
1/2 tsp   salt
1/2 tsp   chicken essence powder

Directions:
1.Wash dried scallops, soak until tender, steam with soaking water for 15 minutes, take scallops into strips, deep-fry a tbsp of dried scallop strips in boiling oil until golden, strain; stir-fry the remaining dried scallop strips with a little oil, toss well, and then set aside.
2.Blanch fresh scallops in hot water, rinse, and then set aside; slightly stir-fry choi sum stems with a little oil, toss well, and then set aside.
3.Beat egg white; cover a bowl of cooked rice, heat it in a microwave for 2 minutes, or steam it over boiling water until hot.
4.Heat 2 tbsps of oil, add in egg white to stir-fry until medium cooked, add in rice to stir-fry until rice becomes disintegrated. Add in ginger dices, other ingredients（except deep-fried dried scallops）, and seasonings to stir-fry quickly, transfer to a plate, and then sprinkle deep-fried dried scallops on top. Ready to serve.

Ingredients:
200g   plain mochi bread mix
3g   baking powder
3g   salt
140g   water
25g   egg

 
60g   softened butter
20g   grated parmesan（add later）

Directions:
1.Sift plain mochi bread mix, baking powder and salt.
2.Gently blend softened butter and flour mixture. Add the egg and water, stir until strong extendibility appeared. Add grated cheese. Stir to form batter.
3.Put batter in a pastry bag. Pipe on a lightly oiled baking tray.
4.Place in a preheated 200℃ oven. Bake for about 25 minutes. Remove from the oven.

Ingredients:
90g   soft flour
20g   strong flour
110g   unsalted butter
100g   sugar
2   eggs
35g   dried apricot

 
35g    walnut
1 tsp   lemon zest

Directions:
1.Place the butter in room temperature for around half an hour. Preheat the oven to 180℃.
2.Cut the baking paper to the size of a 17cm×8cm baking mould, and then place it inside the mould.
3.Sift the soft and strong flour together. Set aside.
4.Whisk butter and sugar in high speed until pale yellow. Add in 1/5 egg and continue to beat until blended. Add in the remaining egg in 4 separate portions. Add in the sifted flour and lemon zest, and mix well using a spatula.
5.Pour half of the cake mixture into the cake mould. Add in walnut and apricot, and then pour in the remaining mixture on top. Level the top and then bake for 60 minutes.

Ingredients:
35g   soft flour
30g   sugar
25g   egg
1/2 tsp   lemon zest
1 tbsp   whipping cream

 
12g   melted unsalted butter
1/8 tsp   baking powder
little   melted butter（for greasing the mould）

Directions:
1.Preheat the oven to 180℃. Grease six shell-shaped moulds with melted butter.
2.Beat egg and sugar with an electric beater in high speed until stiff. Fold in cream and mix with a spatula until smooth.
3.Fold in the sifted flour, baking powder and lemon zest with a spatula. Fold in the melted unsalted butter.
4.Spoon the mixture into the prepared moulds evenly and bake in a preheated oven for 12 minutes or until golden brownish.

Ingredients:
100g   soft flour
80g   sugar
1   egg
50g   unsalted butter
60g   milk
1/2 tsp   baking powder
1/2 tsp   Kirsch
30g   dried cranberry（chopped）

Directions:
1.Preheat the oven to 180℃. Sift the soft flour and baking powder. Set aside. Mix cranberries and Kirsch. Set aside.
2.Beat butter ad sugar in medium speed until pale yellow.
3.Add in 1/3 egg and continue to beat until blended. Then add in the remaining egg in 2 separate portions.
4.Fold in the sifted flour and baking powder. Then add in milk and mix well. Fold in cranberries dices.
5.Put the mixture into 4 muffin cups evenly of about 2/3 full with a spatula, then bake in preheated oven for 25 to 30 minutes.

Ingredients:
450g   fresh straw mushrooms
6 pcs   Japanese crab meat
2   egg white
4 slices   ginger
1 sprig   spring onion

 
1 cup   chicken broth
2 tsps   corn flour
little   pepper & sesame oil

Seasoning :
2 cups   water
1/4 tsp   salt & sugar each
2 tsps   chicken powder
1 tbsp   Shaoxing wine

Directions:
1.Cut a cross on the top of straw mushrooms, blanch in boiling water for 5 minutes, take them out and rinse with water.
2.Heat up a little oil, stir-fry ginger and spring onion, add in straw mushrooms and stir-fry, add in braising sauceingredients and cook for 7 minutes, and then take it out.
3.Beat egg white thoroughly; tear Japanese crab meat into shreds.
4.Heat up 1 tbsp of oil, add in straw mushrooms and stir-fry thoroughly, splash in wine, add in half portion ofthickening sauce and stir until tasty. Transfer to a dish.
5.Heat up 1 tbsp of oil, add in crab meat and remaining thickening sauce, and bring it to a boil. Stir in egg white andstir gently until thickens. Pour it over straw mushrooms and serve.

Ingredients:
unsalted butter 35g
soft flour 35g
sugar 15g
brown sugar 15g
egg 15g
baking soda 1/8 tsp

 
chocolate chip 15g
hazelnut 20g

Directions:
1.Place the butter in room temperature for around half an hour. Preheat oven to 190℃. Line the baking tray with a piece of baking paper.
2.Sift the soft flour and baking soda. Set aside.
3.Whisk butter, sugar and brown sugar in high speed until pale yellow. Add in egg in 2 separate portions, mix well, add in the sifted flour and mix well with a spatula.
4.Add in hazelnut and chocolate chips, mix well. Chill in refrigerator for 1/2 hour.
5.Place spoonful of mixture on the prepared tray with 4cm apart from each other. Bake in preheated oven for 10 to 12 minutes or until golden brownish.