Bavarian Cream Doughnuts

Ingredients:

92g milk

75g butter

28g sugar

1 tsp vanilla extract

11g instant yeast or 1 packet

400g AP flour

2 eggs

3/4 tsp salt

Filling ~ Your favorite choice

Directions/Instructions:

1. In a saucepan, add the milk, butter, sugar, vanilla.  Stir to lukewarm (105 deg F) and remove from heat.
2. In a stand mixer, pour the lukewarm liquid and sprinkle the yeast and let it sit for 10 mins.
3. Then add the flour, salt, and eggs.  On the low speed and knead for about 3 mins then increase to medium speed and knead for 10 mins.
4. Roll the dough into a ball and leave to sit for 45 mins.
5. Flour the surface of the countertop.  Knead the dough for 5 mins.  Divide the dough into 12 portions.
6. Roll into a round shape and place on the parchment paper individual.  Leave for another 20 mins.
7. Heat oil and deep fry the dough. 
8. Once the doughnut completely cool, poke a hole and fill the filling of your choice. (ie strawberry jam or Nutella or whipped cream)

Strawberry Mont Blanc Shortcake

Sponge:

3 eggs ~ separate

120g caster sugar

90g cake flour

3 tbsp milk

30g butter

Creme Chantilly ~ Whipped

140g heavy cream

15g sugar

Syrup

30g water

10g sugar

Strawberry Cream

80g heavy cream

40g strawberry puree

3ml lemon juice

15g sugar

Directions/Instructions:

1. Make the sponge cake, add the egg whites to a bowl.  Add the sugar little by a little while whipping well with a hand mixer.
2. Switch to a rubber spatula and fold in the egg yolk all at once.
3. Sift in cake flour in batches.  Cut in with a rubber spatula to mix.  Add the next batch before the flour completely disappear from the previous batch.
4. Heat up the milk and butter together in the microwave.  Add a small amount of the batter into the milk mixture.  Mix well.
5. Repeat the procedure till the batter finish.  The batter is ready once a ribbon dangles from the spatula when lifted.
6. Line a pound cake mold with parchment paper and add the mixture.  Knock it against the counter 2-3 times to release air bubbles.  Bake for 20-25 mins at 170 deg C.
7. As soon as it has complete baking, remove it from the oven and drop it from a high place to release air bubbles.  Remove it from the mold and turn it upside down with the parchment paper still intact to cool.
8. Remove the browned surfaces on the top and bottom with a knife.  Slice into 3 equal parts.
9. Whip together the ingredients for the creme Chantilly in a bowl.  Take out 80g from the whipped and set aside for Strawberry Cream. 
10. Put the syrup ingredients in a container and heat up in the microwave to dissolve the sugar.  Set aside to cool.
11. On the slice of sponge cake that will be used for the bottom, spread on syrup with a paintbrush and coat.  Place the center slice of cake on top and spread with more syrup.
12. Coat with some cream put on 4-5 slices of strawberries.  Cover with enough cream to hide the strawberries and top with the last layer of sponge cake.
13. Make the strawberry cream, mix together all of the ingredients except for the cream.  Crush the strawberries or use a blender to create a strawberry puree.
14. Strain the strawberries puree.  Grind the strawberries with a spoon so that only the seeds are left behind.  Mix in the cream and whip until thickened.
15. Put in a piping bag with a mont blanc piping tip and pipe out the topping.  Chill in the refrigerator.  Once cooled, cut off a small amount from either end and cut into 5 portions.  Decorate with a fresh strawberry.

Chicken Curry with Toasted Coconut aka Curry Ayam Kerisik

Ingredients:

500g chicken meat (eg. Chicken wing/Boneless/Drumlette)

1 stalk curry leaves

1 carrot

2-3 potatoes

2-3 tbsp tamarind juice

1 cup thick coconut milk

2-3 cups thin coconut milk

2-3 tbsp toasted coconut paste (Kerisik)

1/2 cup cooking oil

Salt to taste

Pounded/Blend

4 cloves of garlic

5 shallots

2 inches ginger

Spices

1 cinnamon stick

2-star anise

3 cloves

4 cardamon pods

Curry Paste

3 tbsp meat curry powder

1 tbsp chili powder

Net Pancake

3 cups plain flour

3-1/2 cups thin coconut milk

1 egg

3 tbsp margarine or 1/4 cup melted margarine

1 tsp salt

3/4 tsp turmeric powder

(Note: If using instant coconut cream, dilute with water to make 3-1/2 cup thin coconut milk)

Directions/Instructions:

1. Prepare curry paste.  Add water, chili, and curry powder.  Mix well into a smooth paste
2. Heat oil & saute the pounded ingredient till fragrance.  Then add in the 4-spices and curry leaves.  Continue to stir for another 1-2 mins.
3. Add in the curry paste together with the sauteed ingredients.  Stir well for 2-3 mins until the paste is cooked.  Add a little water into the curry bowl and mortar.  Pour it into the curry mixture.  Stir the mixture till thicken and add water.  Repeat this process 3 times.
4. Add in the chicken and cut carrot.  Keep stirring them together with the paste and cover with the lid.  Let it cook for 2-3 mins.
5. Then add in the tamarind juice and the potatoes.  Also, add in thin coconut milk.  Keep stirring and continue to cook till the potatoes are soft.  Cover the lid and let it cook for 15 mins.
6. Then add in the thick coconut and toasted coconut.  Keep on stirring the mixture well.  At this stage, you can adjust the taste if less sour, can add another tablespoon of tamarind juice if required, and salt to taste.  Let it simmer for 20 mins.  Off the heat.

Biryani Rice

Ingredients:

3 cup Basmathi rice ~ wash, soak for 30 mins & drain

1/2 cup Evaporate milk

1-knot pandan leaves

1-1/2 cup chopped tomato

1/2 cup chopped onion

1/2 cup chopped coriander leaves

2 tbsp ginger garlic paste

3-4 tbsp ghee

Spices

2 bay leaves

1/2 tsp black peppercorn

1 cinnamon stick

2-star anise

3 cardamon

5 cloves

1 tsp fennel powder

1 tsp coriander powder

Directions/Instructions:

1. In a saucepan, heat the ghee on medium.  Sauce the chopped onion, chopped coriander leaves, and ginger garlic paste.  Saute till fragrance.
2. Then add all the spices and continue to saute for about 2 mins.
3. Add the evaporated milk and mix well for another 2 mins.
4. Then add the soaked basmati rice and coated well.
5. Transfer to the rice cooker and add 4 cups chicken broth or water.  Press the button to cook the rice as normal.
6. Once the rice is cooked, add few drops of saffron liquid or yellow food color and let it sit for 5 mins before fluffing the rice.  Serve immediately

Ginger Garlic Paste

Ingredients:

100g ginger

100g garlic

4 tbsp cooking oil

1/4 tsp turmeric powder

Directions/Instructions:

1. Peel, dice the ginger and garlic.  Add the ginger and garlic slices to the blender jar.  Pour half the oil and grind it.
2. After a few pulses, add the rest of the oil and make a smooth paste.  When done, mix in the turmeric powder.
3. Sterilize the storing air-tight jar in boiling water.  Dry them completely and store the ginger garlic paste.  Keep in the far end of your fridge.

Chicken Madras

Ingredients:

1kg chicken drumlette ~ without skin

2 cups yellow onion ~ roughly chopped

1-1/2 cups tomato ~ roughly chopped

1 tbsp tomato paste

1/2 cup oil

Marinade

1 tbsp ginger garlic paste

1/4 tsp turmeric powder

1/4 tsp red chili powder

Salt to taste

Spice Powders

1 tsp coriander powder

1 tsp cumin powder

1/4 tsp turmeric powder

1 tsp red chili powder

2-3 tbsp Madras curry powder

Spiced Yogurt

3/4 cup Yogurt

1/2 tsp tandoori masala

1/4 tsp paprika or red chili powder

Spices for sizzling

1/2 tsp cumin seeds

2 dried red chili

10-20 fresh curry leaves (Optional)

Directions/Instructions:

1. Marinade the chicken.  Massage the chicken pieces well coated.  Set aside while preparing the rest of the ingredients.
2. In a wok/pot, add 1/2 oil on medium.  When the oil becomes moderately hot gently release the marinated chicken pieces and sear them until golden.  Set aside once they are nicely seared.
3. In the same wok/pot, add the rest of the oil & sizzle the cumin, dried red chili, and curry leaves for a few seconds or until aromatic.
4. Next, add the chopped onions and fry very well until the onions become light brown in color and oil begins to leave the sides of the wok/pot.
5. Add the chopped tomatoes and fry them until the tomatoes become completely mushy and oil begins to ooze out.  It should take about 2-3 mins.
6. Next, add the dry spice powders except for the Madras curry powder.  Give a good mix and fry the spices until the raw smell completely disappears and the oil begins to ooze out.  (If the pieces stick to the bottom of the wok/pot sprinkle some water and keep on frying).  Then add the Madras curry powder and fry until aromatic.
7. Returned the seared chicken pieces into the wok/pot and give a good mix so that the chicken pieces are well coated with the masala.  Fry for some time until the chicken pieces are well roasted in the masala for about 3-4 mins.
8. Low the heat and keep it at LOW.  Then add the tomato paste and the spiced yogurt.  Mix well.  After about 1 min up the heat to NORMAL.  Keep on frying until the oil oozing stage is reached.  The masala will become darker.
9. Then add warm or hot water and give a very good mix.  Do not add too much water.  The chicken pieces should be just submerged in water.  Cover and cook over medium heat until the chicken pieces are well done.  It should take about 15-20 mins.  Serve hot.

Rainbow Chiffon Cake

Group A:

6 egg yolks

2 whole eggs

100g sugar

Group B

70ml oil

120ml milk

1 tsp vanilla

Group C

140g Top flour

1 tbsp cornflour

1 tsp baking powder

Group D

7 egg whites

1/2 tsp cream tartar

70g sugar

Food coloring - Purple, Blue, Green, Yellow, Orange, Red

Directions/Instructions:

1. Line two 8"x8" square tray with parchment paper.  Prepare 4 additional baking papers for the other layers of rainbow cake.
2. Whisk group A until whitish and fluffy.  Then add in group B and mix well.
3. Sift in group C and fold well.  Set aside.
4. Whisk group D until stiff and glossy.  Fold the meringue into the yolk mixture.
5. Divide the batter into 6 portions at 170g-180g.  Tinted each batter with food coloring accordingly (Start with the darkest - Purple, Blue, Green, Yellow, Orange, Red).  Carefully fold the mixtures.
6. Spread the batter into the prepared square baking pan and bake at 160 deg C for about 12-14 mins (Note:
7. Peel off baking paper from the bottom and place it onto the cake to allow latent heat to escape.  Then quickly line the trays with new baking papers and proceed to pour in the next two-colored batters to bake.  Continue until all 6 layers of cake are baked.
8. After all, the cake layers are cooled, proceed to assemble the rainbow cake.  Use a cake ring square to trim off the sides of the cake and frost a thin layer of whipped cream before laying the next cake layer.
9. Repeat the process for the rest of the cake layers.  Refrigerate the cake to let it sit for about 30 mins.  Chill the cake before serving.

Homemade Chicken Rice Chili Sauce

Ingredients:

20 fresh red chili

5 red bird-eye chili

15 clove garlic

20g ginger

2 tbsp sugar

1 tsp salt

3-4 tbsp lime juice

1 cup chicken broth

Directions/Instructions:

1. In a blender, put all the above ingredients and blend into a smooth chili sauce.

Salted Egg Curry Leave Cookies

Ingredients:

110g AP flour

10g cornflour

15g milk powder

1/8 tsp baking powder

85g salted butter

40g castor sugar

3 salted egg yolks

20 curry leaves ~ chopped very finely

2 tbsp Black sesame seed

1 egg yolk ~ egg wash

Directions/Instructions:

1. Steam and mash egg yolks.  Cream butter and sugar until creamy.  Add in mashed salted egg yolks, chopped curry leaves, and mix well.
2. Sieve the dry ingredients into the butter mixture and combine well.
3. Rest the dough for 30 mins.  Removes dough and roll to 1/4-inch thick.  Cut the dough with a cookie cutter and place it on the prepared parchment tray.
4. Brush egg washes on cookies.  Sprinkle with black sesame seed on top of the cookies.
5. Bake at 160 deg C for about 10-12 mins depending on the size of the cookies.  Cool completely before storing in the airtight jars.

Fudgy Meringue Cookies

Ingredients:

1 cup bittersweet chocolate chips ~ divided

1-1/2 cup powdered sugar ~ divided

1/3 cup unsweetened cocoa powder

2 tsp cornstarch

2 large egg whites ~ room temp

1/2 tsp vanilla extract

1/8 tsp cream of tartar

Direction/Instruction:

1. Preheat oven 190 deg C.  Coat large rimmed baking sheets with nonstick spray.
2. Place 1/2 cup chocolate chips in a small microwave-safe bowl.  Cook in 15-sec intervals until chocolate softens; stir until melted & smooth.  Cool chocolate to lukewarm about 10 mins. 
3. Whisk 1/2 cup sugar, cocoa & cornstarch in a small bowl to blend.
4. Using an electric mixer, beat egg whites, vanilla, salt & cream of tartar in a medium bowl until soft peaks form.
5. Add the remaining sugar in 4 additions, beating just to blend after each addition.  Continue to beat until meringue is thick & glossy like marshmallow creme, about 2 mins longer.
6. Beat in cocoa mixture.  Fold in melted chocolate then 1/2 cup chocolate chips.
7. Drop batter by rounded tablespoonfuls onto prepare sheets; spacing 3-inches apart.
8. Bake cookies 7 mins.  Reverse sheets & bake until dry-looking & cracked about 6 mins.  Cool cookies on sheets 5 mins.  Transfer cookies to racks & cool completely

Soft Fluffy Chinese Steamed/Fried Bun (Mantou)

Ingredients:

Option A:

300g AP flour

60g Wheat starch

Option B:

180g AP flour

180g Cake flour

For Both Options:

1-1/4 tsp dry yeast

60g sugar

1 tbsp cooking oil

1/2 tsp salt

150-200ml milk ~ cold or room temperature

Directions/Instructions:

1. Place either option (A) or (B), instant yeast, sugar, salt, and oil in a mixing bowl. Use a dough hook attachment on low-medium speed.  Add cold or room temperature milk, start with 150ml and add more until form a dough (Note: Start with the lowest amount of liquid and add more teaspoon by teaspoon until the dough comes together and continue to knead for 5 mins)
2. Cover and rest the dough for 15 mins. This is not to proof the dough, it shouldn't double in size.  This is to relax the gluten for easier shaping and rolling the dough. 
3. Divide the dough into 12 equal portions.  Lightly dust the work surface with some flour.  Work with one dough at a time.  Knead the dough a few times to push out any air bubbles.
4. Then pull and tuck the dough so the seams are at the bottom and the surface is smooth and round.  Roll the dough into a smooth round ball in between the palm.  Cup the dough with both palms and move the dough in a circular motion to shape it taller.
5. Place on a piece of parchment paper.  Lightly dab the surface of the bun with some milk using a finger to smooth the surface.  Loosely cover with a clean kitchen towel to prevent drying.  Work with another dough and do the same.  Proceed to proof for another 30 mins or double in size.
6. Place the buns in the steamer, leaving about a 1-inch gap for some steam to escape.  Steam on medium heat for 15 mins for plain medium-large buns with No filling, 20 mins for large buns with raw meat filling.
7. After steaming, turn off the heat. DO NOT OPEN THE LID of the steamer.  Let the buns sit there for 5 mins or longer.  The buns will not sink or wrinkle due to the sudden change in temperature.
8. Immediately remove the buns to the wire rack to let them cool down.  This is to ensure the bottom of the steamed buns will not be wet and soggy.

After steamed, fried the steamed bun for 2 mins till crispy golden

Oreo Roll Cake

Ingredients:

3 packages Oreo

1/2 cup chocolate frosting

2 tbsp milk

113g butter ~ room temp

2 cup powdered sugar

3 tbsp milk

Directions/Instructions:

1. Remove fillings from the Oreos.  In a food processor, blitz the cookies to a fine crumb and add the chocolate frosting and milk.  Blitz again and set aside for later.
2. Take 1 tablespoon and shape the cream fillings into a golf ball-sized and wrap into plastic wrap.  Put it into the freezer.
3. Put the remaining filling into a large mixing bowl with butter.  Use a wooden spoon to cream together until smooth, then add the powdered sugar.
4. Mix and milk to loosen the mixture.  Use an electric mixer to beat it until light and fluffy.
5. Lay a large sheet of plastic/parchment paper on the countertop, and pour the Oreo mixture dough.  Shape it into a Swiss roll-size rectangle, then lay another sheet of plastic/parchment paper on top.
6. Use a rolling pin to roll it out 8x12-inches.  Remove the plastic/parchment paper and neaten the edges up with a palette knife.  Pressing and shaping so that it is firm along the edges too.
7. Spoon the cream filling on top and use a palette knife to smooth it over, leaving a gap of 1/2-inch at the thin end.
8. Use the plastic/parchment to help roll the cake, finishing with the seam of the cake underneath.  Tightly wrap it in the excess and place in the fridge for at least 2 hours to firm.
9. Ready to serve, remove the roll cake from the fridge and place it on a serving tray.  Remove the frozen cream filling from the freezer and use a fine grater to grate shavings on top of the cake.  Slice and serve immediately.

Egg Yolk Candy aka Yemas de Santa Teresa

Ingredients:

8-12 egg yolks (leftover from Angel Food cake recipe)

1/2 cup water

200g sugar

1 stick cinnamon

1/2 lemon rind peel

Powdered sugar ~ dusting

100g granulated sugar

Directions/Instructions:

1. Put 10 spoonfuls of water, sugar, lemon rind, and cinnamon stick in a saucepan.  Heat it and let it simmer on very low heat.  When the syrup thickens (245-250 deg F), remove the cinnamon and lemon rind.
2. In another bowl, beat lightly egg yolk and pour the egg yolks through a fine sieve and add the syrup slowly.  Keep stirring the mixture and return the yolk mixture back on the heat, reduce the heat, and keep stir until it no longer sticks to the saucepan.  Be careful not to boil because the egg yolks will curdle.
3. Put the mixture in a dish and let it cool.  Work the mixture into a long roll in the form of a thick rope.  Dusting it with icing sugar.
4. Cut it into 24 equal pieces.  Shape the small dough with your hands, roll them in more sugar, and put it on paper doilies.  Can also decorate them with morello cherries or any other decoration.

Steamed Ginger Egg Custard

Ingredients:

1/2 cup sugar

1 cup milk

2 eggs

2 tbsp ginger juice

Directions/Instructions:

1. Grate fresh ginger and squeeze the grated ginger to get the juice.
2. In a mixing bowl, whisk together milk, eggs, and sugar until sugar is completely dissolved.
3. Add the ginger juice to the egg mixture and whisk again.
4. Strain into bowls/ramekins and cover each with aluminum foil.
5. Prepare a steamer over medium heat.  Steam the custard mixture until firm and fully cooked for about 20-25 mins but the steaming time depends on the bowl/ramekin so check the starting at around 15 mins.

Fluffy Angel Food Cupcakes

Ingredients:

3/4 cup (155g) sugar ~ divided

4 tbsp (32g) cake flour

4 tbsp (32g) All-purpose flour

1/8 tsp salt

3/4 cup egg whites ~ room temperature (5-6 large egg whites)

1 tbsp warm water

3/4 tsp cream of tartar

3/4 tsp vanilla extract

Whipped Cream Frosting

1-1/2 cup heavy whipping cream ~ cold

3/4 cup (86g) powdered sugar

1-1/2 tsp strawberry extract

Strawberry fruit

Directions/Instructions:

1. Preheat oven to 160 deg C (325 deg F) and prepare a cupcake pan with cupcake liners.
2. Combine half to the sugar (6 tbsp/78g), flour, and salt and sift them together through a fine-mesh sieve 5 times.  Set aside.
3. Combine the egg whites, warm water, cream of tartar, and vanilla extract and whip with a mixer on low speed until they get foamy.
4. Increase speed to medium and continue whipping, adding remaining sugar 1 tablespoon at a time.  Wait 5-10 seconds between each addition to give time for the sugar to incorporate.  Increase to medium-high speed and whip until it reaches soft peaks.
5. Using a rubber spatula, gently fold the flour mixture into the egg whites a couple tablespoon at a time.  Sift the flour mixture again as added it to the egg whites.  Repeat until all the flour mixture has been added.  It's important to add the flour mixture slowly to not deflate the egg whites.
6. Spoon the batter into the cupcake liners and fill 3/4 full - should be pretty full.  It rises better when more full.  Bake the cupcake until lightly browned for about 18-23 mins.
7. Whip together whipping cream, sugar, and strawberry extract on medium-high speed.  Pipe or spread the frosting onto the cupcakes and top with sliced strawberries decoration.

Magic Custard Cake (3-Layers)

Ingredients:

4 eggs

75g icing sugar

85g unsalted butter ~ melted

12g warm water

1 tsp vanilla extract

85g AP flour

360ml milk ~ lukewarm (110-115 deg F)

Powdered sugar ~ for dusting

Deco/Topping

Strawberry

Directions/Instructions:

1. Preheat oven to 160 deg C (325 deg F).  Grease an 8"x8" baking dish or line it with parchment paper so that it is easier to get the cake out.
2. Sift icing sugar into the mixing bowl.  Add egg yolks, whisk till mixture is ivory pale.  Then add melted butter, water, and vanilla extract.  Whisk till combined.
3. Sift plain flour into the mixture.  Add salt and whisk till just evenly mixed.  Add milk and whisk again till evenly mixed.
4. Separately whisk egg whites on high speed till thick foam forms.  Add castor sugar.  Continue whisking at high speed till egg whites are at stiff peak stage.  Add to the yolk mixture.  Mix with whisk till fully combined.   Scrape down with the spatula and mix till even.
5. Pour batter into the cake pan.  Level top with the spatula.  Bake till golden brown and edges of cake don't squish when pressed gently for about 50 mins.
6. Remove cake from the oven.  Unmould by lifting the cake out of the pan.  (Cake may be cut hot from the oven if using a serrated knife).
7. Sprinkle some powdered sugar after the cake has completely cooled.  Top with cut strawberry and serve

Fluffy Yeast Donuts

Ingredients:

90ml water

150ml buttermilk ~ room temperature

1 egg ~ beaten

57g butter ~ melted

454g AP flour or bread flour

57g sugar

1 tsp salt

1-1/2 tsp yeast

Oil for frying

Sugar for coating

Chocolate Glazed

1/4 cup semi-sweet chocolate

30g butter

2 tsp corn syrup

2 tsp water

Icing Glazed

1 cup powdered sugar ~ sifted

30ml heavy cream or milk

1/2 tsp vanilla extract

Direction/Instruction:

1. Place the water, buttermilk, beaten egg & melted butter in the bread machine pan or stand mixer bowl, then add the dry ingredients except for the yeast.  Make a small indentation in the dry ingredients, then add the yeast.
2. Set the bread machine on the "dough" setting.  If using a stand mixer, run it with the dough hook until a soft dough is formed then cover & set aside until at least doubled in size.
3. Once the dough has risen, place it on a floured surface & knead lightly.  divide it in half, keeping half the dough covered so it doesn't form a skin.
4. With a rolling pin, roll out half of the dough to about 1/2" thickness.  (Do not rest the dough.)  Cut with a round, sharp doughnut cutter (abt 3" diameter) or else use a sharp cookie cutter then make the holes with a smaller cookies cutter (abt 1" diameter) saving the holes.
5. Place each doughnut on a piece of parchment paper, then place it on a cookie sheet.  Put the tray in the oven.  Next, pour some boiled water into a measuring jug or bowl.  Place the jug of water in the oven with the tray of doughnuts.  (This will create steam will keep a skin from forming).  Or roll each piece of dough into a smooth ball & place on parchment or waxed paper & place on a cookie sheet; place in the oven with the other doughnuts to rise until doubled in size (Please don't focus on the time; just go by how they look but usually anywhere from 30 mins to 60 mins is normal for this second rise)
6. Heat the oil to 180 deg C.  Drop the yeast doughnuts into the hot oil using the paper to carefully lower them into the oil.  Turn them over as soon as they become golden brown on the underside, then remove & place on a paper towel-lined plate once they are ready.
7. When the doughnuts have cooled, roll them in sugar to coat evenly.

Korean Milk Cream Donuts

Ingredients (A):

380g Bread flour

40g sugar

1 tsp salt

1 egg

40g butter

Ingredient (B)

200g warm milk (40 deg C)

1 tsp instant dry yeast

Filling

400g Whipped cream

50g sugar

Others

Condensed milk

Sugar powder ~ dust

Directions/Instructions:

1. In a small bowl, stir together yeast and milk.  Let stand until yeast is dissolved and set aside for about 5 mins.
2. Then add the milk yeast mixture to the bread machine together with ingredients (A) except butter.  Set the bread machine to the dough cycle.  At low speed, until the dough comes together about 3 mins, add the butter and let the machine continue to do the work from there.
3. Once complete, remove from the bread machine and transfer to a large bowl.  Cover the bowl (plastic wrap or a damp cloth works) and let ferment for 1-2 hours in a warm place.
4. Sprinkle some flour on the surface counter and top of the dough.  Do NOT drain out the air out of the dough.  Instead, just press with your hand lightly and spread the dough evenly and thickly.
5. Use a mousse ring with a diameter of 7-8cm to cut the dough.  Or divide the dough into 9-11 portions and roll it around and press lightly flat.  Lightly place it on cut parchment paper, cover it with a damp cloth & sit for another 30 mins to fermentation.
6. Heat oil to 150 deg C, slowly adds the dough & fry.  Once the bottom turns golden brown, flip over and fry on the other side till it turns golden brown.  Drain the oil and let it cool completely.
7. While waiting for the cooked donut to cool completely, prepare the whipped cream.  In a large bowl, add whipped cream and sugar.  Whipped the cream until it hardens, firm and heavy.
8. Cut the dough lengthwise do not cut all the way through, just an open lips and spread condensed milk thinly on the bottom donut.  Then fill the donut with whipped cream to the fullest top. Use a spatula to neatly the surface of the cream and dust the sugar powder on the top of the donuts.

Note:

It's best to put it in the fridge for 30 mins before consuming it.

Auntie Anne's Pretzel Bites

Ingredients:

1 cup milk ~ lukewarm (110 deg F)

1 tbsp brown sugar

1 tsp yeast

1 cup bread flour

1-1/2 cup AP flour

1 tsp salt

2 tbsp butter ~ melted

Baking bath

3 cup of water

1/3 cup baking soda

Topping

1 egg yolk + 1 tbsp water/milk

Pretzel salt or Kosher

Directions/Instructions:

1. Warm up the milk in the microwave for just about lukewarm, should be 100 deg F.  Stir in the brown sugar and yeast.  Let it sit for about 10 mins till it is foamy.
2. Pour the yeast mixture into the bread machine, add the dry ingredients and melted butter.  Press the "Dough" button on the BM and let it do the kneading.
3. Put the dough in a greased bowl and cover with cling wrap.  Let rise for 1 hour in a moist, warm place until doubled in size.
4. Punch down dough and divide into 12 lumps.  Roll each piece with your hand to form a thin rope.  Cut about 1-1/2-inch and place on the prepared parchment and cover.  Let it rest for another 10-15 mins.
5. In a pot, bring the water to a boil.  Then add the baking soda carefully.  Reduce the heat and add the cut dough for 30 sec.  Remove from the baking bath with a slotted spoon and place back on the baking sheet.
6. Brush egg wash and sprinkle with pretzel salt or coarse salt.  Bake the pretzel on a preheated oven at 200 deg C for about 10 mins or until golden browned.
7. Dip each homemade pretzel in the melted butter while hot

Pretzel Hotdog Buns

Ingredients:

1-1/4 cup water ~ lukewarm (bet 110-115 deg F or 45 deg C)

1 tbsp granulated sugar

2 tsp salt

2-1/4 tsp instant dry yeast

4 cup (544g) all-purpose flour

2 tbsp (28g) unsalted butter ~ melted and cooled

8 cups of water

1/2 cup baking soda

1 egg yolk + 1 tbsp water

Pretzel salt or coarse sea salt (Optional)

Directions/Instructions:

1. Place the lukewarm water in the bowl of a stand mixer/bread machine.  Add the sugar and 2 tsp of salt and whisk to combine.  Sprinkle the yeast over the water mixture evenly and let stand 5-10 mins until foamy.
2. Fit the mixer with the dough hook, then add the flour and melted butter to the water mixture, stirring by hand with a rubber scraper until most of the flour is incorporated.  Turn the mixer on low and mix until just combined, then increase the speed to medium and knead the dough for about 5 mins or until the dough pulls away from the sides of the bowl.  Turn out the dough into a bowl greased with canola oil and cover.  Place in a warm spot and let it rise for about 1 hour or until doubled in size.
3. Preheat the oven to 450 deg F / 230 deg C and lightly oil parchment paper for baking sheets and set aside.
4. Turn the dough out onto a counter (Do not sprinkle flour on the surface) and gently deflate.  Divide the dough into 8 equal portions and cover; let it rest for 10 mins.  Roll each of the 8 portions into 5-inch long logs and place them on the prepared baking sheets and cover.  Let it rest for another 30 mins.
5. Place the water in an 8-quart pot and bring to a boil.  Add baking soda (Be careful.  It will fizz up).  Reduce the heat slightly and add the pretzels dough, only a few at a time and boil for 30 seconds per side.  Remove from the water with a slotted spoon or spatula and place back on the baking sheets.  Repeat with the remaining pretzels.  
6. Brush each pretzel lightly with egg wash and cut 3 diagonal slits with a serrated knife in each one.  Be careful not to cut down more than 1/4".  Sprinkle with coarse sea salt.
7. Bake in the middle and upper third of the oven for 10-13 mins rotating the pans halfway through the baking time.  When the pretzels are a deep brown color, remove them from the oven and cool on a wire rack.
8. Slice the buns and serve with your favorite hotdogs.  Enjoy!

Homemade Shrimp Meatballs

Ingredients:

450g prawn ~ peeled & deveined (Divide: 130g chop roughly)

130g fish fillet ~ cubes

1 egg white

3 stalk scallion ~ chopped

5 sliced ginger

5 clove garlic

1 tsp salt

1 tsp sugar

1 tbsp Chinese cooking wine (Optional)

2 tsp fish sauce

1 tsp white pepper

3 tbsp potato/tapioca starch

100g crushed ice

Directions/Instructions:

1. Put all the ingredients (except chopped prawns) into the food processor.  Blend until it is a fine paste.
2. Then add remaining chop prawn and crushed ice, pulse a few times so the shrimp is not pulverized to a paste.
3. Remove the paste and refrigerate for 15-30 mins to let the paste settle.
4. Bring a pot of chicken stock (about 6 cups) to a rolling boil.  Then turn down the heat to the lowest, drop a tablespoonful of meatball mixture (Note: Shape with the help of two tablespoons or use hands) into the stock and cook until meatball floats.  Once floats let it cook for another 2 mins.
5. Scoop cooked meatballs and set aside.  Repeat with the rest of the mixture.  Freeze up to a month.
6. If serving immediately, do not discard the broth.  Add season with 1 tablespoon light soy sauce, 1 tablespoon fish sauce, 1/4 tsp ground white pepper, and adjust seasoning as need.  Cook for 5 mins.

Homemade Chinese Egg Noodle

Ingredients:

350g All-purpose flour

150g Bread flour

1/2 tsp salt

2-3 eggs (150ml)

60ml water

1 tbsp sesame oil

1 tsp Lye water (Kansui)

Directions/Instructions:

1. In a bowl, whisk egg, water, sesame oil and Lye water to be incorporate.  Set aside.
2. Add the dry ingredients to the noodle/pasta maker machine.  Press start and let it run for 3 mins.  Off the machine and press to start again and pour the egg mixture.  Allow the mixture to run for 3 mins. Repeat this step 3x (Press the "Pause" button and scrape the side as needed and continue to mix)
3. Off the machine and then allow the dough to rest for 20 mins.  Then press the "Start" button and continue to run.  Let the machine do the wonder!

Note:

Eggs + water = 210ml

Golden Pull-Apart Butter Buns

Ingredients:

3-1/2 cup (418g) All-Purpose flour

2 tsp instant yeast

2 tbsp potato flour or 1/4 cup dried potato flakes

3 tbsp dry milk

2 tbsp sugar

1-1/2 tsp salt

4 tbsp (56g) butter ~ softened

2/3 cup (152g) water ~ lukewarm (105-115 deg F)

1/2 cup (113g) milk ~ lukewarm (105-115 deg F)

Topping

2 tbsp butter ~ melted

Directions/Instructions:

1. Combine all the ingredients in a large bowl, mix and knead (a stand mixer or a bread machine set on the dough cycle) to make a soft, smooth dough.
2. Place the dough in a lightly greased container/bowl cover and allow the dough to rise for 60-90 mins until it's just about doubled in size
3. Gently deflate the dough and transfer them to a lightly greased work surface.
4. Divide the dough into 16/24 equal pieces.  Round each piece into a smooth ball.
5. Lightly grease two 8" round cake pans.  Space 8 buns in each pan or 9" round cake pan or 9"x13" pan.
6. Cover the pan and allow the buns to rise till they are crowded against one another and quite puffy for about 60-90 mins.  Towards the end of the rising time, preheat the oven to 180 deg C/350 deg F
7. Uncover the buns and bake for 22-24 mins until they're golden brown on top and the edges of the center bun spring back lightly when touch. 
8. Remove the buns from the oven and brush with the melted butter.  After a couple of minutes, turn them out of the pan onto a cooling rack.

Tips: