Mantou (Chinese steam buns)

This is the 19th time I make mantou. This is Chinese steam buns. When I first made bread, they were these Chinese mantou steam buns. I made them many times until I was successful before trying to make other breads. If you already know how to make bread, you can try making these Chinese steam buns if you have never made this bread before. The steam buns are very soft and delicious. I like it a lot. The only thing that took the longest was waiting for it to raise. If you like, you can make dough and have more to eat during the week.
Kids and adults would love these steam buns. The best combination that goes well with this steam bun would be milk or soya milk. These Chinese steam buns have nothing inside, and when you eat them, you might find them dry. If you like, you can cut it in half and put ham, sausages, chicken or butter on it to make it like a sandwich and taste better. You can just eat it like that. Whatever you choose as your desire.
You can leave some in a plastic container and eat it the next day, in the morning or afternoon snacks. If you make a lot and cannot finish it all, you can put it in an airtight container or bag and freeze it in the freezer. When you want to eat it, you can just take it out and put it in the steamer. Once you eat it, you will like it a lot. Try this recipe and enjoy.

Ingredients:
300g all-purpose flour
3g of instant yeast
30g of sugar
9g of oil
160g of cold milk
Add more milk if the dough is dry
A bit of dusting flour for kneading

Direction:

Kneading the dough:

  1. Use a scale and measure all your ingredients before starting and
    Set it aside.
  2. Use a clean bowl and add 300g of all-purpose flour, 3g of yeast, 30g of sugar, 9g of oil and add in 160g of milk.
  3. Use a spatula or a wooden spoon and stir in the middle to form dough as much as you can.
  4. Add a bit of milk on the crumble pieces. Continue to stir with a wooden spoon.
    (Note: If there are still some crumble pieces, add some more a bit of milk and stir with a wooden spoon until no more pieces crumble lining around.)
  5. Use a wooden spoon to scrape off all the side dough of the bowl very clean.
    (Note: There should be no pieces left in the bowl to make a good and tasty mantou)

6 . Dust some flour on the working area so the dough will not stick and also your hands. Transfer the dough into a clean tray surface or a wooden cutting board surface.

  1. Use your hands in a bowl and knead the dough with your strength like you are washing your clothes by hand, until all combines in a form of a dough ball, and it is not sticky anymore for about 10-12 minutes.
    (Note: if your hands are sticky, dust some flour on your hands and work surface, but make sure not to put too many at a time as needed.)
  2. Form a dough ball and place it in a mixing bowl. Put some oil around the ball dough and the side bowl and bottom. Use a plastic wrapper or a cloth and cover the dough. Let it sit and raise for 10 minutes.
    (Note: if you do not cover the dough to raise it, it will dry up and not good)
  3. When the 10 minutes are up, take the dough out of the bowl and knead for another 2-3 minutes, like you would wash your clothes by hand.

Regular Mantou shape making:

  1. Form a dough ball and place it in a bowl. Put some oil around the ball dough. And the side bowl and bottom again. Use a plastic wrapper or a cloth and cover the dough again. Let it sit and raise for 1 and a half to 2 hours until it doubles in size.
  2. Dust some flour on the working area so the dough will not stick and also your hands. Transfer the dough into a clean tray surface or a wooden cutting board surface.
  3. Take the dough. Make a big hole in the middle. Pull the dough like rolling it out, squeeze the dough tight, when you see a fat spot, squeeze it back in tight.
  4. Cut the dough in half and place it in the bowl. Cover with a plastic wrapper.
    (Note: if you do not cover the dough, it will become dry, and you will not be able to use it)
  5. Use your hands and roll out your dough like a snake.
  6. Cut the dough in half and cut into 7-8 pieces.
  7. Use a plastic wrapper and cover the un-use dough pieces with a plastic wrapper so that it will not get dry.
  8. Dust a bit of flour on the work surface and take one piece of dough ball out of the bowl. You do not need to reshape the dough ball, you can keep it the way it is. All you need to do is just adjust the shape by the 4 corners and make sure it is nice.
  9. Repeat the same thing for the rest of the pieces.
  10. When the pieces are all done.
  11. Repeat the same thing with the other half of the dough.

Rise the Manotu a second time:

  1. In a cupboard, take out a steamer pot and place some cold water in it.
  2. Use steamer trays, a rack with a plate or a bamboo steamer. Heat the steamer to room temperature, not too hot. When you feel it is room temperature, turn off the heat immediately.
    (Note: make sure the streamer is not too cold or hot, just room temperature.)
  3. Cut out some square parchment or wax paper and place the
    Mantou on top of each one of them.
  4. Place all the mantou on the steamer and dap some milk on top of the mantou.
  5. Let it sit and rise for 10 minutes

Cooking process:

  1. When the time is ready, turn on the steamer and let it cook for 30 minutes. The time to take for boiling water and to cook it.
  2. Once 30 minutes is up when cooking. Turn the heat off and wait about 1 min. Put on a kitchen mitten. Before you open the lid, place a towel on the table with a bowl. Make sure you open it quickly and avoid the steam water dripping onto the steam buns. Place the lid on the sink quickly.
  3. Take it out and place all Mantou on the wire rack and let it cool,
    Or if you like it hot, you can eat it right away.
  4. Enjoy.

Chocolate milk Popsicle’s

These chocolate milk Popsicle’s are so simple to make, and it does not take long. The only time that took the longest was freezing it in the freezer. I decided to put chocolate milk because it is one of my favourite kind of Popsicle flavor dessert. If you do not want to do chocolate milk flavor, you can put another kind of flavor of your liking. These chocolate milk Popsicle’s is very delicious and good. I like it a lot.
Kids and adults would love these desserts. Kids can have fun creating their own favourite flavors with the help of adults. You can have these Popsicle’s on hot summer days. You can also make it anytime you want. It will put a smile on your face and on kids’ faces. If you cannot have milk, then you can put another favourite flavor. Try the recipe and enjoy.

Ingredients:
1 Popsicle mold (depend on size mold)
2-3 tablespoons of chocolate powder.
milk

Direction:
1. Take out a Popsicle mold.

2. Take a spoon and put 2-3 tablespoons of chocolate powder into the
Popsicle mold.

3. Fill up the Popsicle mold with milk.

4. Insert the Popsicle sticks.

4. Put it in the freezer and freeze it for 3-4 hours.
(Note: You can leave it in the freezer and eat it anytime you want.)

5. Enjoy.

Mantou (Chinese steam buns)

This is the 18th time I make mantou. This is Chinese steam buns. It is very easy and soft and tasty to make. If you already know how to make bread, you can try making these Chinese steam buns. The only thing that took the longest was waiting for it to raise. If you like, you can make more than one dough ball and make some more mantou to eat during the week.
Kids and adults would love these steam buns. The best combination that goes well with this steam bun would be milk. These Chinese steam buns have nothing inside. If you like, you can cut it in half and put ham, sausages, chicken or butter on it to make it like a sandwich and taste better. You can just eat it like that. What ever you choose as your desire.
You can leave some in a plastic container and eat it the next day, in the morning or afternoon snacks. If you make a lot and cannot finish it all, you can put it in an airtight container or bag and freeze it in the freezer. When you want to eat it, you can just take it out and put it in the steamer. Once you eat it, you will like it a lot. Try this recipe and enjoy.

Ingredients:
300g all-purpose flour
3g of instant yeast
30g of sugar
9g of oil
160g of cold milk
Add more milk if the dough is dry
A bit of dusting flour for kneading

Direction:

Kneading the dough:

  1. Use a scale and measure all your ingredients before starting and
    Set it aside.
  2. Use a clean bowl and add 300g of all-purpose flour, 3g of yeast, 30g of sugar, 9g of oil and add in 160g of milk.
  3. Use a spatula or a wooden spoon and stir in the middle to form dough as much as you can.
  4. Add a bit of milk on the crumble pieces. Continue to stir with a wooden spoon.
    (Note: If there are still some crumble pieces, add some more a bit of milk and stir with a wooden spoon until no more pieces crumble lining around.)
  5. Use a wooden spoon to scrape off all the side dough of the bowl very clean.
    (Note: There should be no pieces left in the bowl to make a good and tasty mantou)

6 . Dust some flour on the working area so the dough will not stick and also your hands. Transfer the dough into a clean tray surface or a wooden cutting board surface.

  1. Use your hands in a bowl and knead the dough with your strength like you are washing your clothes by hand, until all combines in a form of a dough ball, and it is not sticky anymore for about 10-12 minutes.
    (Note: if your hands are sticky, dust some flour on your hands and work surface, but make sure not to put too many at a time as needed.)
  2. Form a dough ball and place it in a mixing bowl. Put some oil around the ball dough and the side bowl and bottom. Use a plastic wrapper or a cloth and cover the dough. Let it sit and raise for 10 minutes.
    (Note: if you do not cover the dough to raise it, it will dry up and not good)
  3. When the 10 minutes are up, take the dough out of the bowl and knead for another 2-3 minutes, like you would wash your clothes by hand.

Regular Mantou shape making:

  1. Form a dough ball and place it in a bowl. Put some oil around the ball dough. And the side bowl and bottom again. Use a plastic wrapper or a cloth and cover the dough again. Let it sit and raise for 1 and a half to 2 hours until it doubles in size.
  2. Dust some flour on the working area so the dough will not stick and also your hands. Transfer the dough into a clean tray surface or a wooden cutting board surface.
  3. Take the dough. Make a big hole in the middle. Pull the dough like rolling it out, squeeze the dough tight, when you see a fat spot, squeeze it back in tight.
  4. Cut the dough in half and place it in the bowl. Cover with a plastic wrapper.
    (Note: if you do not cover the dough, it will become dry, and you will not be able to use it)
  5. Use your hands and roll out your dough like a snake.
  6. Cut the dough in half and cut into 7-8 pieces.
  7. Use a plastic wrapper and cover the un-use dough pieces with a plastic wrapper so that it will not get dry.
  8. Dust a bit of flour on the work surface and take one piece of dough ball out of the bowl. You do not need to reshape the dough ball, you can keep it the way it is. All you need to do is just adjust the shape by the 4 corners and make sure it is nice.
  9. Repeat the same thing for the rest of the pieces.
  10. When the pieces are all done.
  11. Repeat the same thing with the other half of the dough.

Rise the Manotu a second time:

  1. In a cupboard, take out a steamer pot and place some cold water in it.
  2. Use steamer trays, a rack with a plate or a bamboo steamer. Heat the steamer to room temperature, not too hot. When you feel it is room temperature, turn off the heat immediately.
    (Note: make sure the streamer is not too cold or hot, just room temperature.)
  3. Cut out some square parchment or wax paper and place the
    Mantou on top of each one of them.
  4. Place all the mantou on the steamer and dap some milk on top of the mantou.
  5. Let it sit and rise for 10 minutes

Cooking process:

  1. When the time is ready, turn on the steamer and let it cook for 30 minutes. The time to take for boiling water and to cook it.
  2. Once 30 minutes is up when cooking. Turn the heat off and wait about 1 min. Put on a kitchen mitten. Before you open the lid, place a towel on the table with a bowl. Make sure you open it quickly and avoid the steam water dripping onto the steam buns. Place the lid on the sink quickly.
  3. Take it out and place all Mantou on the wire rack and let it cool,
    Or if you like it hot, you can eat it right away.
  4. Enjoy.

Potato chips

An easy recipe that can be home made, using potatoes as a snack. Kids and adults will love such a delicious snack. Everyone can make this dessert in a fast and easy way.
This can be done in a microwave. The microwave depends on the wattage of how many minutes need to be cook. The microwave that I will be using is a 950 watts. .
All you need to do is wash the potatoes, Cut into thin pieces. put some oil on plate. place it on the plate with oils on the potatoes. If you like you can put what ever spices of your desire. Then microwave it for 5 minutes. when it is at 3 minutes take the potatoes chips out and flip it over. Put it back into the microwave and cook for another 3 minutes. If it’s still not crispy, put it back in the microwave and cook for another 20 seconds, until it’s slightly golden brown. That when you know is ready. These potato chips are very crispy and tasty and when you eat them you will not be able to stop eating such an amazing home made potato chips.Try the recipe and enjoy.

Ingredients:
1. 2-4 potatoes
2. a little bit of oil
3. knife or slice cutter
4. plate
5. spices for the mix potatoes pieces (Optional)

Direction:
1. Take 4 potatoes and wash it very clean without any soil and dirt.

2. When it is all clean, dry it with a cloth.

3. Take slice cutter and cut the potatoes into thin pieces slowly into a bowl.
(note: If you do not want the skins, you can peel them off.)

4. In a cupboard take out a plate. Put some oil on the plate.

5. Place each pieces of slice potatoes onto a plate, as many pieces as you can fit on the plate.

6. Use a brush and brush some oil on the none sided potatoes.

7. If you like you can put whatever spices of your desire (Optional)

7. Put the plate into a microwave and heat for 2 minutes
(note: Different microwave wattage heating time is different .)

8. Take it out the plate of potatoes chips. Take a tong or your hands and flip it over.

9. Please it back into the microwave and heat it for another 3 more minutes.

10. When the microwave is ready. Take out the potatoes chips and check to see if it’s crispy. If it is not put it back into the microwave and cook it for another 20- 25 seconds. until it is slightly golden brown, but not too much.

11. Repeat the same step for the rest of the potatoes chips.

12. When it is ready. Take it out and let it cool down for a bit.

13. When the potatoes chips are all cool down, place it into a container.

14. Enjoy!!!!!

Chinese Turnip Cake

This is a Chinese turnip cake. It’s not too hard but a lot of cutting and cooking process. It is very delicious and I like it a lot. The white radish, Chinese dry mushroom, Chinese sausage,Chinese dry shrimps, and rice flour can be found at a Chinese supermarket. At the bottom I have the recipe how to make this turnip cake.
You can have this for breakfast or as a snack. Kids and adult would like this. This is a very good cake to make. If you want a cake that is savory, this would be a good choice to make. Give this recipe a try and see if you like it enjoy.

ingredient:
2 pound white radish
1 piece of Chinese sausage
4-6 pieces of Chinese dry mushroom
20gram Chinese dry shrimp
70 gram rice flour
70 gram cornstarch

Sauces:
fillings
1/2 teaspoon salt
1/2 teaspoon light soya sauce
cooking wine 1/2 tablespoon

For the white radish:
1 tablespoon chicken flour
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon salt

Preparation:
Chinese dry mushroom soak overnight:
1. Take a clean bowl

2. In the Chinese package mushroom, take as many mushroom as you
need in thee bowl. Rinse 2-3 times,

3. soak over cold water.

4. Put in the microwave. Heat for 7-10 minutes, until the water is boiling
(note: keep and eye on the mushroom, to avoid water spilling.)

5. Once the water is boiling, take it out of the microwave.
(note: Use a kitchen mitten to take out the dry mushroom because it will be very hot.)

6. Pour out the bowl water in the sink.

7. Rinse the mushroom a couple of times.

8. Squeeze the water out from the mushroom 2-3 times

9. Use a scissor and cut off the end steam on each mushroom and place it on a bowl.

10. soak the mushroom with cold water.

11. Place it on the table overnight.

12. You can use it anytime the next day.

Chinese sausages:
1. Wash the Chinese sausage and wash out the oil, to make the sausage very clean. Put it on a steamer plate and set it aside.

2. In the cupboard take out a steamer and place a steamer tray. Pour in some water and wait until the water bring to a boil.

3. Place the sausage into the steamer and steam for 5-10 minutes.

4. When it is finish steaming. Take it out and place it on the table, to let it cool completely.

Preparing the Chinese dry small shrimps:

1. In the cupboard take out a bowl

2. In the bag take out some Chinese dry shrimps and put it in the bowl.

3. put some cold water.

4. Put it in the microwave and press defrost it and then 3 minutes.

5. Take it out of the microwave.

6. Use a fork and feel if it’s still hard. If the dry shrimps are still hard. Remove water from the bowl. Rinse the dry shrimps and put new water. Put it back into the microwave and defrost it for 3 minutes.

7. repeat the same steps until you feel the Chinese dry shrimps are all soft.

8. Once the dry shrimps are soft, set it aside.

Cutting the fillings:
1. Take a cutting board and knife.

2. Place the Chinese sausage on the cutting board and cut into small pieces.
place it a small bowl and set it aside.

3. Use a spoon and scoop up all the dry shrimps from the bowl onto a cutting board. Cut the dry shrimps into small pieces.

4. Take 6 pieces of Chinese dry mushroom and cut into slice and then into small pieces.

Cutting the white radish:
1. Wash the white radish. Take a knife peeler and peel the white radish skin.
Rinse again and cut off the 2 end parts.

2. Mark a half line on the white radish

3. Use a slice cutter and place it directly on the mixing bowl. and slice the white radish into thin slices directly into the bowl, until the half mark that you indicated

4. Take the other half and cut in to different angel sizes into chunks. Then place it on the side and cut into thin or thick slice pieces. Which ever you choose as your desire.

5. Place it all into a bowl and set it aside.

Cutting the fillings:
1. Take a Chinese sausage. Place it on the cutting board. Cut in half.
Cut into pieces. Then dice into small pieces. Place it on the plate and set it aside.

2. Take 6 pieces of soak overnight Chinese dry mushroom’s. Place all on a cutting board. Use a pair of scissors and cut the stems off.

3. Rinse the Chinese dry mushroom’s. Cut into pieces. Then dice into small pieces. Place it in a small bowl and set it aside.

3. Use a spoon and scoop up all the Chinese dry shrimps in the bowl and place it on the cutting board. Then dice into small pieces. Place it on the plate and set it aside.

Cooking the fillings:
1. Take a non stick fry pan and place it on the stove.

2. When the pan is hot, put some oil if you want (optional)
(note: since the Chinese sausage have some oil, you do not need to put any on the fry pan.)

3. Put in the Chinese sausage, Chinese dry mushroom’s and Chinese dry shrimps into the fry pan and stir a bit.

4. Turn the heat to medium low, so the fillings will not get burn fast. Cook until
you smell the fillings. Add in the 1/2 teaspoon salt, 1/2 teaspoon light soya sauce and 1/2 tablespoon cooking wine. Continue to stir for another 2-3 minutes.

5. Turn off the heat and scoop it all into a bowl and set it aside.

Making the batter mixture:
1. Take the bowl of slice up white radish with a slice cutter. Squeeze the white radish juisce into the mixture bowl. Each hand full of white radish that is squeeze, place it on another bowl.

2. When finish squeezing set it aside.

3. Pour the white radish liquid and the Chinese dry shrimps liquid into a measuring cup to 250ml. If there is not enough water, use the warm boiling water and add in some water to make it up to 250ml. Then set it a side.

4. Use a scale and measure the cornstarch and rice flour and
set it aside.

5. In a clean bowl put in 70g rice flour and 70g cornstarch.

6. Take the measuring cup liquid and pour it into the rice flour and cornstarch mixing bowl. Mix until there are no more flour at the bottom. If there are some flour, just use your wooden spatula and try to press it out to make it into liquid.

7. When there no more flours and all mix together, put it aside.

Cooking the White radish:
1. Reuse the fry pan that you cook the fillings.

2. Turn on the heat high. put some oil

3. Put all the slice and cut white radish in the pan

5. stir the white radish for a few minutes. Let it sit and cook for a bit.

6. Sprinkle some salt and pepper and stir

7. When you stir there will be some water coming out. Cook for 5-6 minutes

8. Stir again and cover the lid at low heat to cook slowly for 10 minutes
(note: make sure the white radish are tender texture.)

9. When the white radish has a soft texture, you can put in the Chinese sausage, Chinese dry shrimps and Chinese mushroom into the pan with the white radish. stir it all together a few times.

10. Turn the heat to medium low and keep an eye on the white radish with the fillings, so that it will not get burn.

Pouring in the liquid mixture:
1. Take the liquid bowl mixture.

2. While mixing the liquid mixture, pour in the mixture in to the white radish and the filling.

3. Use medium heat and stir slowly, until it becomes a smash together.

4. When it is ready, turn off the heat.

Steaming the turnip cake:
1. Take 1-2 rectangle aluminum foil depending on the portion.

2. Put some oil on around the aluminum foil.

3. Scoop up the turnip cake into the aluminum foil, until it is fill up.

4. In the cupboard take out a steamer pot with the steamer tray.

5. Fill up some water and wait until the water brings to a boil.

6. Take the turnip cakes and cover it with an aluminum foil.

7. When the water is boiling, Use a kitchen mitten and put the turnip cakes in the steamer. close the lid. steam for 40-45 minutes
(note: The size of how much you put in the rectangle aluminum foil depends on the steaming cooking time. Small size take around 40 minutes and big size takes around 45-50 minutes.)

8. When the time is ready, open the lid and tilt the turnip cake to pour out the water. open the cover and insert a toothpick. If it comes out no liquid it is ready.
(note: be careful the pan is hot.)

9. When it is ready, Use a kitchen mitten and take out the Chinese turnip cake

10. Place it on a wire rack and let it cool down completely.

12. Once it is all cool down completely, you can put in the fridge for a day or you can eat it like that or fry it on the pan until it is golden brown

13. enjoy this delicious Chinese turnip cake.











Steam Chinese new year cake

This is the second time I make a Chinese new year cake. Where you eat this type of cake on Chinese new year once a year. This year Chinese new year is coming up soon on February 12th. This cake is so simple to make and you can have this cake in no time. The glutinous rice flour and dark brown sugar can be found at a Chinese supermarket.
All you need to do is take a sauce pot. put 2 cup of cold water and 2 1/2 dark brown sugar. Turn on the heat and bring it to a boil, until all the brown sugar is dissolve. Once it is all dissolve, remove from stove and set it aside to cool down to almost room temperature.
Prepare 1 package of glutinous rice flour. When you are waiting for the syrup to cool down. prepare a steamer pot. When syrup is cool down pour in a bit of glutinous rice flour at a time and mix well until you see no flour. Put some oil and mix well.
Pour on to a pie plate if you are making 1 whole cake or 2 in a round aluminum foil. Remember to brush oil on the coated plate or aluminum foil. pour the batter. Turn on the steam to heat up the water to bring to a boil. Put the cake in the steamer and cook for 45-1 hour. When you insert a toothpick or a chopstick it suppose to come out with any liquid. If it has liquid you need to cook it a bit longer. When ready take it out to cool it completely. Then sprinkle some roasted sesame.
Before eating the new year cake, you can put in the fridge for a day. Then cut as many pieces as you like and fry it on the pan, to eat it hot and fresh. You can eat this for lunch, breakfast or for snack. You can just eat it like that if you like. This is a very good Chinese new year cake. Give this recipe a try and see


ingredient:
1 package of glutinous rice flour
2 1/2 light dark Chinese brown sugar
2 cup of cold water
some oil for the batter mix at the end.

Direction:

Making the syrup:

1. Take a sauce pan out of the cupboard and put it on the stove

2. Pour in 2 cup of cold water in the sauce pot. Take 2 1/2 light dark Chinese brown sugar and put in the sauce pot.
(note: Do not chop into pieces or else sugar will not melt and the
texture of the brown sugar will not make a good syrup.)

3. Turn on the heat to low. Cook until the water is boiling and the brown sugar is dissolve. Take a wooden kitchen spoon and stir the syrup, to make sure all the brown sugar is dissolve.
(Note: If you want to make sure all the sugar is completely dissolve, you can wait for another 1 more minute.)

4. When the brown sugar is all dissolve and ready, turn off the heat. Remove from stove and set it aside to let it cool down, to almost room temperature.

Preparation while waiting for the syrup to cool down:

1. While waiting for the syrup to cool down, you can prepare 1 package of glutinous rice flour. Set it aside to wait until the syrup is all cool down before pouring in the syrup.

2. At the meantime, you can take out a steamer pot slow cooker or a steam pot for the stove. Use a steamer 2 layer tray for the steam pot slow cooker, or a rack with a plate for the steam pot stove.

3. Put some cold water in the steamer pot and close the lid.

Making the batter and preparing it to steam:

1. When the syrup is cool down. Pour a bit of glutinous rice flour at a time into the syrup. For each pour flour mix well, until you see no flour before pouring another batch. Continue the same steps, until you stir up all the flours. Then put some oil and mix well.

2. Take a pie plate if you are making 1 Chinese new year cake or a round aluminum foil to make 2 platter if you are going to give it to a friend.

3. Brush some coating of oil on each of the platter on which ever you are going to use. Pour the batter while mixing on to a pie plate or an aluminum foil.

Cooking process to finish:

1. Turn on the steamer pot or steamer slow cooker. It might take 10-15 minutes for the water to boil.

2. When the steamer is boiling. Put the Chinese new year cake into the steamer pot and close the lid.

3. Cook for 45-1 hour.

4. When it is ready. Use a toothpick or a chopstick by inserting into the New year cake. when it comes out no liquid, it is ready. If it comes out liquid then it means it need to be steam a bit longer.


5. When ready take it out and place it on a table. Insert a Chinese dry dates in the middle .Let the new year cake cool down.

15. When it is all cool down. you can sprinkle some roasted sesame on top of the new year cake

16. You can cut into pieces and fry it on a pan or just eat it the way it came out of the steamer.

17. Enjoy!!!!

Hong Kong style drink red bean with milk

This is a Hong Kong style drink red bean with milk. This drink was first made in Hong Kong many years ago. Very easy to make and it does not contain a lot of ingredients.
  The reds beans can be made in an instant pot or a regular pot. Read beans have to be soak overnight if you decide to make it in a regular pot. At the bottom I have a recipe how to make this drink.
The Hong Kong style drink red bean with milk is so delicious that kids and adult will love this drink, on a hot summer days. You can also make it anytime you want. It will put a smile on your face and a on a kid. If you can not drink milk then this drink is not for you. If you have never try this drink before, give it a try and see if you like it enjoy!!!

Ingredient:
1 cup of red bean
2 cups of water
half cup -1 cup of sugar
1 large cup
straw
spoon
milk(to pour in the cup)

Cooking the red beans in an instant pot: (fast and easy way)
1. Take out an instant pot.

2. Add in one 1 cup of red beans and 2 cups of water.

3. close the lid.

4. Press the bean button and set to 17 minutes

5. The instant pot time will stop by itself and you will hear the pressure go on.
Wait until the vault thing drops down that is how you know it is done.
(note: Do not turn take off the lid, while the pressure is pressuring because it will explode.)

6. Add in half a cup of sugar. Press the saute button and wait until the sugar is
dissolve.


7. When the read beans are ready, put all in a bowl.

Cooking red bean in a pot:
1. Take the overnight soak red beans. Pour out the water from the bowl. Strain it again and raise it again very good.

2. In a cupboard take out a pot.

3. Put in some red beans into the pot and add some water.

4. Boil on high heat. Once it is boiling, turn the heat down to medium heat. Close the lid and let it simmer for 30 min and then stir a bit.

5. Open the lid and Pour in the sugar and salt. Then stir until the sugar and salt are all gone.

6. Let it boil for 1-2 minutes. Then turn off the heat. Pour it into a bowl and let it sit aside and cool down.

Direction:

Making the Hong Kong style drink red bean with milk
1. Take a large cup

2. Put as many red beans you will eat in the large cup.

3. Pour in the milk

4. Put in a straw and spoon

5. Enjoy this amazing Hong Kong style drink red bean with milk.

Mantou (Chinese steam buns)

This is the 17th time I make mantou. This is a Chinese steam buns. It is very easy and soft and tasty to make. The only waiting time was raising the mantou that took the longest time.
Kids and adults would love this steam bun. The best combination that goes well with this steam bun would be milk. If you like, you can cut it in half and put ham, or chicken to make it like a sandwich. You can just eat it like that. What ever of your desire.
You can leave some on a plastic container and to eat it the next day, in the morning or afternoon snacks. If you can not finish it all, you can put it in an airtight container or bag and freeze it in the freezer. When you want to eat it, you can steam it in the steamer. Once you eat it you will like it a lot. Try this recipe and enjoy.

Ingredients:
300g all-purpose flour
3g of instant yeast
30g of sugar
9g of oil
160g of cold milk
Add more milk if the dough is dry
a bit of dusting flour for kneading

Direction:

Kneading the dough:

1. use a scale and measure all your ingredients before starting and
set it aside.

2. Use a clean bowl and add 300g of all purpose flour,  3g of yeast, 30g of sugar , 9g of oil and add in 160g of milk.

3. Use a spatula or a wooden spoon and stir in the middle to form a dough as much as you can.

4. Add a bit of milk on the crumble pieces. Continue to stir with a wooden spoon.
(note: If there are still some crumble pieces add some more a bit of milk and stir with a wooden spoon until no more pieces of crumble lining around.)

5. Use a wooden spoon a scrape off all the side dough of the bowl very clean.
(Note: There should be no pieces left in the bowl,To make a good and tasty mantou)

6 . Dust some flour on the working area so the dough will not stick and also your hands. Transfer the dough into a clean tray surface or a  wooden cutting board surface.

7. Use your hands in a bowl and knead the dough with your strength like you are washing your clothes by hand, until all combine in a form of a ball dough and it is not sticky anymore for about 10-12 mintues.
(note: if the is sticky on your hands dust some flour your hands and work surface, but make sure not to put too many a bit at a time as needed.)

8. Form a dough ball and place it in a  mixing bowl. put some oil around the ball dough and the side bowl and bottom. Use a plastic wrapper or a cloth and cover the dough. Let it sit and raise for 10 minutes.
(Note: if you do not cover the dough to raise it will dry up and not good)

9.  When the 10 minutes is up. Take the dough out of the bowl and knead for another 2-3 minutes, like you would wash your clothes by hands.

Regular Matou shape making


1. Form a dough ball and place it in a  bowl. put some oil around the ball dough. and the side bowl and bottom again. Use a plastic wrapper or a cloth and cover the dough again. Let it sit and raise for 1 and a half to 2 hours until double the size.

2. Dust some flour on the working area so the dough will not stick and also your hands. Transfer the dough into a clean tray surface or a  wooden cutting board surface.

3. Take the dough. Make a big hole in the middle. pull the dough like rolling it out the dough tight, When you see a fat spot squeeze it back in tight.

4. Cut the dough in half and place it in the bowl. Cover with a plastic wrapper.
(Note: if you do not cover the dough it will become dry and you will not be able to use it)

5. Use your hands and roll out your dough like a snake.

6. Cut the dough half and cut into 7-8 pieces.

7. Use a plastic wrapper and cover the un use dough pieces, so that it will not get dry.

8. Dust a bit of  flour on the work surface and take one piece of dough ball out of the bowl. You not need to reshape the dough ball you can keep the way it is. All you need to do is just adjust the shape by the 4 corners and make sure it is nice.

10. repeat the same thing for the rest of the  pieces.

11.  When the pieces are all done.

12. Repeat the same thing with the other half of the dough.

Rise the Manotu a second time:

1. In a cupboard take out a steamer pot and place some cold water in it.

2. use a steamer 2 layer tray, a rack with a plate or a bamboo steamer. Heat the steamer to room temperature not to hot. When you feel it is room tempature, turn off the heat immediately.
(Note: make sure the streamer is not to cold or hot just room temperature.)

3. cut out some square parchment or wax paper and place the
mantou on top of each one of them.

4. Place all the mantou on the top of the steamer which ever you are using dap a bit of milk on the top if you like. Then cover the lid.

3 . Let it sit and rise for 10 minutes.

Cooking process:

1. When the time is ready turn on the steamer and let it cook for 30 mins. The time to take for boiling water and to cook it.

2. When 30 min is up when cooking. Turn the heat off and wait about 1 min. put on a kitchen mitten. Before you open the lid place a towel on the table with a bowl. make sure you open it quickly and avoid the steam water dripping onto the steam buns. Place the lid steam water on a bowl. and place the lid on the towel.

3. Take it out and place all Mantou on the wire rack and let it cool
or if you like it hot, you can eat it right away.

4. enjoy!!!!

No Knead Crusty Artisan Bread

This is the first time I make a crusty artisan bread. Very simple to make and not to hard. It does not require any kneading. I decide to make this to see how it would look like making it.
All you need to do is mix the ingredients and let it set and rise for 3 hours. Dust the work surface and place the dough ball. Sprinkle some flour on top. Use a ben scraper and flip the dough and press on the dough each flip. shape the dough into a ball. Place a parchment paper on another clean bowl. put the dough ball and it with a plastic wrapper or a towel. let it sit and rise for 35 minutes. preheat the oven with a clay pit inside the same time it needs to raise the dough ball. When the time is ready place the parchment paper with the dough ball in the clay pot. Bake the artisan bread for 35 mintues. Take it out and remove the lid and bake for another 5-10 minutes by keeping a eye on it, so it will not get burn.
You can have this bread for lunch and dinner. The best combination that goes will with this bread would be with soup or butter. It will take so good and delicious. If you find the outside skin too hard, you can remove it. you would love this wonderful bread that you have made. Try the recipe and enjoy.


Ingredients:

3 Cups of all purpose flour or bread flour
1/4 tsp yeast
1 tsp salt
1 1/2 – 1 3/4 cup water

Direction:

1. Prepare all the ingredients and set it aside.

2. In the cupboard take out a clean bowl. Add in 3 cups of all purpose flour, 1/4 tsp of yeast, and 1 tsp of salt.
(note: You can use any kind of all purpose flour or bread flour. You can use the regular yeast or the fast rapid yeast. You choice any kind of salt, you like to use.)

3. Take a whisk and whisk all the dry ingredients.

4. Add in 1 1/2 of hot water from the tap. Not to the point of boiling water. Just run your tap water and run as hot as it gets and that is what you can use.

5. Mix the dough with a wooden spatula. the dough should be a sticky consistency. If it is not enough just add in a tablespoon at a time, until it is a
sticky dough consistency. When the dough is at a sticky consistency, you can stop mixing

6. Cover the bowl with a plastic wrapper. Let the dough sit on the counter or table at room temperature and let it rise for 3 hours, or until double in size.

7. Dust some flour on the working area Use a ben scraper and take out the dough from the bowl and transfer it onto a clean tray surface or a wooden cutting board surface.

8. Add some flour on the top of the dough, by sprinkle a little on top of the dough.

9. Use a ben scraper and flip the dough a few times on the flour surface, like kneading the dough. For each flip make sure you press it down hard.
(Note: It is similar to kneading, But instead you use a ben scraper to flip the dough on a flour surface and press it down each flip.)

10. Form it into a ball.

11. Take another clean bowl and a parchment paper. put the parchment paper into the bowl and place your dough ball. Cover the dough with a plastic wrapper or a towel.

12. Let the bread dough sit and raise for 35 minutes.

13. Preheat oven at 450 degrees with a clay pot inside the oven. The time it needs to raise the dough ball.

14. The oven has been preheating for 35 minutes. Use a kitchen mitten and take out the clay pot from the oven.

15. Take the parchment paper with dough ball together and place it onto a clay pot and close the lid. The parchment paper that is sticking out. Use a scissor and cut it

16. Place it in the oven and bake it for 35 minutes.

17. Take the artisan bread out of the oven. Remove the lid.

18. Put it back in the oven and back for another 8-10 minutes to have crunchy texture in the outside.
(note: make sure you keep an eye on the bread because it might take less timing.)

19. Once it is ready, use a kitchen mitten gloves and take out the bread from the oven.

20. Remove the bread from the clay pot and parchment paper and place it on a cutting board. When you knock on the bread you will hear a crunchy outside sound texture.

21. Let the bread sit on the cutting board to cool down or a wire rack..

22. Cut it up into pieces and now you can eat it

23. Enjoy!!!

Mantou (Chinese steam buns)

This is the 16th time I make mantou. This is a Chinese steam buns. It is very easy and soft and tasty to make. The only waiting time was raising the mantou that took the longest time. Kids and adults would love this steam bun. The best combination that goes well with this steam bun would be milk. You can leave some on a plastic container and to eat it the next day, in the morning or afternoon snacks. If you can not finish it all, you can put it in an airtight container or bag and freeze it in the freezer. When you want to eat it, you can steam it in the steamer. Once you eat it you will like it a lot. Try this recipe and enjoy.

Ingredients:
300g all-purpose flour
3g of instant yeast
30g of sugar
9g of oil
160g of cold milk
Add more milk if the dough is dry
a bit of dusting flour for kneading

Direction:

Kneading the dough:

1. use a scale and measure all your ingredients before starting and
set it aside.

2. Use a clean bowl and add 300g of all purpose flour,  3g of yeast, 30g of sugar , 9g of oil and add in 160g of milk.

3. Use a spatula or a wooden spoon and stir in the middle to form a dough as much as you can.

4. Add a bit of milk on the crumble pieces. Continue to stir with a wooden spoon.
(note: If there are still some crumble pieces add some more a bit of milk and stir with a wooden spoon until no more pieces of crumble lining around.)

5. Use a wooden spoon a scrape off all the side dough of the bowl very clean.
(Note: There should be no pieces left in the bowl,To make a good and tasty mantou)

6 . Dust some flour on the working area so the dough will not stick and also your hands. Transfer the dough into a clean tray surface or a  wooden cutting board surface.

7. Use your hands in a bowl and knead the dough with your strength like you are washing your clothes by hand, until all combine in a form of a ball dough and it is not sticky anymore for about 10-12 mintues.
(note: if the is sticky on your hands dust some flour your hands and work surface, but make sure not to put too many a bit at a time as needed.)

8. Form a dough ball and place it in a  mixing bowl. put some oil around the ball dough and the side bowl and bottom. Use a plastic wrapper or a cloth and cover the dough. Let it sit and raise for 10 minutes.
(Note: if you do not cover the dough to raise it will dry up and not good)

9.  When the 10 minutes is up. Take the dough out of the bowl and knead for another 2-3 minutes, like you would wash your clothes by hands.

Regular Matou shape making and placing on the steamer right away:


1. Form a dough ball and place it in a  bowl. put some oil around the ball dough. and the side bowl and bottom again. Use a plastic wrapper or a cloth and cover the dough again. Let it sit and raise for 1 and a half to 2 hours until double the size.

2. Dust some flour on the working area so the dough will not stick and also your hands. Transfer the dough into a clean tray surface or a  wooden cutting board surface.

3. Take the dough. Make a big hole in the middle. pull the dough like rolling it out the dough tight, When you see a fat spot squeeze it back in tight.

4. Cut the dough in half and place it in the bowl. Cover with a plastic wrapper.
(Note: if you do not cover the dough it will become dry and you will not be able to use it)

5. Use your hands and roll out your dough like a snake.

6. Cut the dough half and cut into 7-8 pieces.

7. Use a plastic wrapper and cover the un use dough pieces, so that it will not get dry.

8. Dust a bit of  flour on the work surface and take one piece of dough ball out of the bowl. You can reshape the dough ball by putting it on the work surface. squeezing the back of the ball use your 2 thumb pressing the dough going inside one at a time with the thumb like a few times, to take out the air bubble out. Then roll out the ball slowly on the work surface. Then use use your 2 side hands and turn the dough ball to make the ball a bit taller and ball rounder.
(Note: The Manotu were cut into pieces and you decided not to reshape the dough ball then you can keep the way it is. All you need to do is just adjust the shape  by the 4 corners and make sure it is nice.

10. repeat the same thing for the rest of the  pieces.

11.  When the pieces are all done.

12. Repeat the same thing with the other half of the dough.

Rise the Manotu a second time:

1. In a cupboard take out a steamer pot and place some cold water in it.

2. use a steamer 2 layer tray, a rack with a plate or a bamboo steamer. Heat the steamer to room temperature not to hot. When you feel it is room tempature, turn off the heat immediately.
(Note: make sure the streamer is not to cold or hot just room temperature.)

3. cut out some square parchment or wax paper and place the
mantou on top of each one of them.

4. Place all the mantou on the top of the steamer which ever you are using dap a bit of milk on the top if you like. Then cover the lid.

3 . Let it sit and rise for 10 minutes.

Cooking process:

25. When the time is ready turn on the steamer and let it cook for 30 mins. The time to take for boiling water and to cook it.

19. When 30 min is up when cooking. Turn the heat off and wait about 1 min. put on a kitchen mitten. Before you open the lid place a towel on the table with a bowl. make sure you open it quickly and avoid the steam water dripping onto the steam buns. Place the lid steam water on a bowl. and place the lid on the towel.

20. Take it out and place all Mantou on the wire rack and let it cool
or if you like it hot, you can eat it right away.

21. enjoy!!!!