hongkong-bolobao

making body of bread

High gluten flour 150g

Milk powder 1 spoon

Salt 1/4 spoon

Fine granulated sugar 30g

Eggs liquid 1 spoon

Yeast 1 teaspoon

butter 15g

water 70g

Pineapple

Low-gluten flour 50g

Powdered sugar 25g

less salt

Liquid egg 1 large spoon

Milk powder 2/1 spoon

butter 30g

1.prepare all things well and material of bread in white bowl. 2.Knead dough. 3. fermentation took almost to feel 2.5 times larger About 20 degrees maybe okay in 1 hour. 4. poke a hole you can't shrink the hole with your finger. 5.after the butter softened. Add sugar and salt to pass as white, and things to go in in a glass bowl with scraper, gently stir to non-stick would be nice. 6. into the article into four. 7. stamp into a circle. 8. exhaust into 4 fermentation after 15 minutes. 9.Brush egg liquid. 10. draw a checked patternWhite Bowl.

Aomen; Macao-laopobing

Water-oil skin
middle Gluten flour 100 g
Fine granulated sugar 15 g
water 45 g
whole egg liquid 2 small scoops (10ML)
lard 10 g

flaky pastry
middle Gluten flour 80 g
lard 50 g
Sticky rice stuffing

glutinous rice powder 70 g
Fine granulated sugar 70 g
fried cooked white sesame seeds 30 g
water 110 g
lard 35 g

surface decoration
liquid whole egg the right amount
white sesame seeds right amount


1. First production of glutinous rice stuffing. Fine granulated sugar, water, pour into the pot with lard. The fire boil to a boil, and then go over a 2. Immediately pour all of polished glutinous rice powder, quickly stir well, make glutinous rice flour and water mixed, become a gooey filling. Turn off the fire. 3. Add cooked white sesame seeds and mix well. 4. Tile a fried pie plate 5. Refrigerate 1 hour, non-stick, then refrigerated to stuffing. 6. frozen stuffing the average divided into 16 alternate. Then making water oil skin, put flour, and sugar, and full egg liquid, and lard, and water all mixed uniform, rubbing into smooth soft of dough (according to flour water absorption different, water of dosage needed, as appropriate, adjustment, must to rubbing into soft of dough, cannot too dry). will dough into 16 copies, respectively rubbing into ORB, still relaxation half a hours (for prevent dough surface changed dry, static reset Shi need cover Shang preservation film or wet cloth). And then make a flaky pastry. Mixed the flour and lard and continue rubbing until the group. Flaky pastry dough to be kneaded again into 16 portions. 7. take the dough aside for a good piece of water and oil skin, flat round 8. Flaky pastry dough on a water-oil dough Center. Wrap it up, shell nosing down place. 9. wrap the dough with a rolling pin to roll the opening grew oval 10. When rolled, roll up from the top down. 11. good volume rotate the dough 90 degrees, roll again driving growth ellipses (the long oval will be longer than the first time). 12. roll up again from the top down. 13. as shown in the figure, all 16 dough volume well and aside for relaxation 15 minutes (remember the cover with a damp cloth or plastic wrap). 14. take it aside for a good piece of dough, roll the opening round (as far as possible to roll around the Middle thick thin). 15. put a piece of sticky rice stuffing in the Communist Youth League, up 16. After the wrap, shell nosing down, roll into a round pie, and put it on the baking pan. Brush the dough with a layer of egg mixture. Sprinkle with white sesame seeds. And then three at surface of dough with a knife incision (need to wear the dough). Aside for 15 minutes again, into the preheated well 200 degrees (400 degrees Fahrenheit) of the oven, bake about 15 minutes, until surface is golden brown

Thai Food

Thailand is a tropical costal country. The vegetable, fruit and seafood is abundant.So the Thai food materials are mainly composed of  seafood, fruit and vegetable. Thailand has four big cuisines,which is the food in North Thailand, food of Sourth Thailand, food of Northeast Thailand and food in Central Thailand. The characteristic of Thai food is the balance of sour, hot, salty, sweet, bitter. But Thai food is focus more on the sour, salty and spicy.  Rice is the staple food for Thai food, it is with one or two Thai curry, a fish or some meat, a soup, and a salad. Soup is the most important in Thai food.
Southern Thailand food(Gaeng Panang)

Central Thail Food(Tom Yam Gong)

northern Thailand Food(nem)

Northeast Thailand Food(Som Tam)

Chinese ethnic food

China has 56 ethnic groups,  each nation has its own independent culture include the diet culture. There are many differences in their diet, but also according to their living environment evolution out of the diet culture. For example, living in the National Grasslands of China and Inner Mongolia, they eat mainly meat and dairy products, such as Milk curd（that like kind of cheese) and ghee tea(tea with some milk).

 Because of their main source of food is the grassland livestock. The Koreans living in the northeast of China, and they like to eat pickled cabbage, is because of the Northeast China cold climate, the ordinary vegetables is not easy to preserve.

 While the Chinese ethnic minorities have different snacks, such as Manchu Sachima, Uygur Nang, the Korean rice cake, Hui Micro. These foods represent different ethnic minorities, the different food preferences. 

Vietnamese food

Vietnamese food,also called "Vietnamese cuisine". Vietnamese food is affected by some Chinese food and French food. Referring to Vietnam traditional food culture. Vietnamese food with fish sauce, soy sauce, rice and fresh herbs, fruits and vegetables. Vietnam recipes using a lot of vegetables, herbs and spices, including lemon grass, lime, and leaves the hornet orange. Because of the buddhist faith, Vietnam also has some vegetarian dishes. Vietnamese cuisine is the most popular meat in pork, beef, chicken, shrimp, scallops and all kinds of seafood. Duck and lamb is less in the Vietnamese food.
Vietnamese cuisine usually can be divided into three regional cuisines.
1) food in north of Vietnam. Northern Vietnam is the main source of Vietnamese culture. Many famous food is come from Northern Vietnam. Such as: Pho, also called Vietnamese noodle soup

2) food in south of Vietnam. Southern Vietnamese's food is affected by some Chinese food and French food. People live in south of Vietnam like a sweet food and use more vanilla.

3) food in median of Vietnam. Central Vietnam food use more jardiniere and it is also more spicy.

Korean food

Korean food based on the cooking form of roast but it has significant features of it’s own. The difference that distinguishes Korean food from Chinese food and Japanese food are that Korean food is lighter because it cooked with a spot of oil.

The most famous food of Korean food is Kimchi，which is made with napa cabbage, Korean radish, or sometimes cucumber, commonly fermented in a brine of ginger, garlic, scallions and chili pepper. Koreans traditionally make enough kimchi to last for the entire winter season, as fermented food can keep for several years. People who has tasted Kimchi always wont forget the ‘taste of Korean’.

Korean cuisine is largely based upon rice, vegetables and meats. Traditional Korean meals are noted for the number of side dishes that accompany steam-cooked sort-grain rice. Koreans often choose beef as the material of their barbecue because beef has high protein but low cholesterol, like the principle of their cooking they have been adopting.

Chinese northern Cuisines

Shangdong cuisine is most famous cuisine of the Chinese north cuisine. About the Shangdong cuisine is also one of the oldest Chinese cuisines, dating back two thousand years ago in China. Shandong cuisine is characterized by focusing on taste reconcile, and cooking the heat. And its ingredients varied, with seafood, a vegetable, a meat and so on. As Chinese cuisine, one of the representatives of the North he influenced many Chinese northern cuisine, such as Beijing cuisines, Tianjin cuisine, northeast of China and so on. Shangdong cuisine Shandong dishes are representative of Kung Pao Chicken, Scallions sea cucumbers, sweet and sour carp and so on. Every shangdong dish need to master of heat carefully by chef. For example: sweet and sour carp

Carp clean up after, drain the water, the fish on both sides of a 2.5 cm each beveled knife (first vertical cut 1 cm deep, and then sliced 2 cm deep).

The soy sauce, sugar, vinegar, wine, tomato sauce, water transferred into the sweet and sour sauce aside.

With pepper, soy sauce and a pinch of salt, a little salt.

Starch, flour into a paste, evenly wipe the marinated fish

Heat oil till Seven mature , lift tail, head first into the oil slightly fried

Then ladle pouring oil on the fish, the fish paste solidification slowly into the pan. Until the fish until golden brown, remove oil into the dish aside

Stay a little oil in wok, add chopped green onion, ginger, garlic until fragrant, then pour a good tune juice

Add a little wet starch is thick pot pour in the fish can be.

taiwan-fenglisu

So Feng Li Su,（In Australia we call it Pineapple Cakes） This is one of the famous Taiwanese dessert. Shortbread cake with a pineapple jam filling. So here's how I came upon Pineapple Cakes. That is some difficulty to make it, but if u are able to make it and share to your families, that will be very manful for everyone ^^ ( I try to make it clear and easy understand for everyone to read ).

Pineapple Cakes

Makes 24 pineapple cakes.

Ingredients

2½ cups cake flour
⅛ teaspoon. baking powder
⅛ teaspoon baking soda
6 tablespoons nonfat milk powder, passed through a fine mesh sieve
12 tablespoons unsalted butter, at room temperature, cut into ½-inch pieces
¼ cup shortening
½ cup confectioners’ sugar
2 egg yolks
1 recipe Pineapple Paste (recipe follows)

Directions
1. Adjust oven racks to the upper-middle and lower-middle positions and preheat oven to 325 degrees F. Line two baking sheets with parchment paper. Whisk the cake flour, baking powder, baking soda and milk powder together in a medium bowl; set aside.
2. Place the butter, shortening and confectioners‘ sugar in the bowl of a stand mixer. Beat on low speed until just combined, about 30 seconds.
Increase speed to medium and beat until light and fluffy, about 1 minute. Scrape down the sides of the bowl. Add the egg yolks and beat on medium-low speed until just combined, about 1 minute. (that is quit simple as when you make the cookies)
3. Stop the mixer and add half of the flour mixture. Beat on low speed until most of the flour has been absorbed. Add the remaining flour and beat until all of the flour has been absorbed, 30 seconds. Increase the speed to medium and beat 1 minute. Divide the dough into 2 even pieces and roll each piece into a 10-inch log. Wrap each log tightly with plastic wrap and refrigerate until firm, 1 hour.
4. Cut each log into 12 even pieces and roll each piece into a ball. Use a tablespoon measure to divide the pineapple paste into 24 evenly sized 1-tablespoon balls.

5. Place a dough ball in the palm of your hand and flatten into a disk. Place a pineapple paste ball in the center of the disk, bring the edges up together and pinch shut. Roll between the palms of your hands until the seams are no longer visible. Press into 1¾-inch-wide square pineapple cake molds or gently shape into squares by hand.

6. Place the pineapple cakes 1 inch apart on the prepared baking sheets and bake until golden brown, about 25 minutes, turning the cakes over once and rotating the baking sheets from top to bottom halfway through baking. Place the baking sheets on wire racks to cool 10 minutes before transferring the cakes to the racks to cool completely.

Pineapple Paste (that is traditional and original way, however, u also could make different with your personal favors)

Makes 1½ cups pineapple paste

This pineapple paste is more intensely pineapple-y than the filling in commercial pineapple cakes. If a milder flavor is desired, reduce the amount of pineapple and increase the amount of diced winter melon by the same amount. Winter melon and maltose syrup can be found in most large Asian markets.

Ingredients

12 oz. (weight) peeled, cored, diced pineapple (from 1 pineapple)

1 pound, 4 ounces of peeled, seeded, diced winter melon (from about 2½ pounds winter melon wedges)

¾ cup granulated sugar

½ cup maltose syrup

The Mid-Autumn Festival and its food

The Mid-Autumn Festival is the second grandest and important festival following the Spring Festival in China. The Mid-Autumn Festival is falling on the 15^th day of the 8^th month according to Chinese lunar calendar. The name of the Mid-Autumn Festival is from the fact, because it always in the middle of the season for autumn. In other aspect, the moon is always at its roundest of the year in the time of the Mid-Autumn Festival, so the day is also named as the Moon Festival.

In the Mid-Autumn Festival, Chinese people with their family members appreciate the bright full moon and eat moon cakes at the night. As with every other Chinese holiday, the Mid-Autumn Festival also has its own special food. The moon cake is this special food of the Mid-Autumn Festival, which is a kind of cookie with various fillings. The most specific different of moon cake with other cakes, which is in the surface of moon cakes are printed different artistic patterns depicting the story of Chang E flying to the moon.