Just if you some time to kill, or you want to try something different for your kids, then this might be the one for you. My mum said that I should not play with food.....

• 2 Eggs
  
• Pinch of salt
  
• Pinch of chicken bouillon
  
• 50 g Mix of finely chopped carrots, green onions, black fungus

1. Make a small hole in the eggs with a knife, pour out the egg whites and egg yolks in a bowl, add in other ingredients, season and mix well. Refill the egg shells, about 3/5 full, with the prepared mixture. Remember not to overfill, otherwise will be crowned all over while steaming. Steam the rest of the mixture in a small bowl or you could try save some extra egg shells for doing this steamed egg. The mixture shall be enough for 5 egg shells.
   
2. Place them in egg cups and steam for about 10-12 minutes. Allow the eggs to cool a bit, then peel and enjoy !

A nutritious pancake loading with the flavours and texture that every pancake fan craves for. This recipe can be used to create many fruit pancakes, such as strawberry, raspberry, black currant, or black berry.
These fruit pancakes are inspired by Christina Kim @ Deglaze Me

1. Rinse and dry the berries and currants. Whisk together the spelt flour, baking powder and baking soda in a bowl. Add in whey, vanilla yogurt, egg yolks and vanilla extract. Stir until all the ingredients blended.
   
2. Beat the egg whites until stiff and fold into the yolk batter until well incorporated. Leave the pancake batter in the fridge for an hour before using. Heat a small amount of butter in a frying pan until it almost starts to smoke.
   
3. Scoop 2 -3 tablespoons of batter into the pan. Drop on a few of berries or currants and cook until it reaches a light golden brown colour, and the bubbles start to appear on the top surfaces of the pancakes , turn over. Cook until lightly browned. Repeat with remaining batter, brushing the pan with melted butter between batches. Drizzle the pancakes with sugar beet syrup and dust with icing sugar if desired. Serve immediately.

If you use fresh spinach, poach them in lightly salted water for 2-3 minutes. Chop them finely before using.

1. Beat eggs and sugar until light and doubled in volume. Add in spinach puree and olive oil. Mix well.
   
2. Sift the flour, starch baking powder and baking soda into the liquid mixture. Finally add in 100 grams of corn kernels and mix.
   
3. Scoop the batter evenly into 11-12 muffin cups, then sprinkle each on the top a few corn kernels. Bake in a preheated 175C/350F oven for about 18-20 minutes.

1. Blend the flour, ground almond, baking powder, baking soda, salt and vanilla sugar together in a bowl. In another bowl, whisk together yogurt, milk, and egg yolk. Blend into the flour mixture just until all ingredients are moistened.
   
   
   
2. Beat egg white until stiff. Fold into the batter until well incorporated. Melt a small amount of butter in a pan or skillet on the medium heat. Add 3 tablespoons batter into the skillet, tilt skillet to spread slightly. When bubbles are popping about 2 to 3 minutes, turn over and cook the other side until browned, about 2 minutes longer.

Jiānbĭngguŏzi (煎饼果子)is a typical Tianjin breakfast. Jiānbĭng, or "pancake" is prepared with egg and cooked on a skillet, then topped with a guŏzi (果子)(commonly called in Northern China) or Yau Char Kwai(used in Southern China) or fried dough stick, drizzled with scallions, sesame seeds and sauces and rolled up, like a wrap.

Sourdough Chinese Crullers - Yau Char Kwai

1. Combine first the starter, water in a bowl, and then stir in flour until a dough forms. Cover with a plastic wrap and set aside at room temperature for 12-18 hours. Whisk together ammonia, potassium carbonate, baking soda and baking powder in a bowl. Pour in water and blend all together.
   
2. In a larger container, add in the sponge and flour. Pour in the mixture and stir them into a ball. Cover and allow to rest for 15 minutes. Set the dough on a greased work surface. Lightly press the dough into a flat rectangle and fold into three. Give it a quarter-turn to the right, cover and allow it to rest for another 15 minutes. Repeat folding and relaxing two more times. Now place the dough on a lightly oiled baking peel, press out the dough into a rectangle, about 5mm thick. Cover closely and chill overnight.
3. Next morning, remove the dough from the fridge and divide the dough into 3x1-inch long strips. At the same time heat up a heavy skillet half-filled with frying oil until 180C/350F. Lightly press together two strips, which are overlappingly to each other, holding two ends closely and low them into the hot oil. Fry and turn the dough sticks until golden brown. Drain and cool slightly. These fried dough sticks are very often consumed with congee or soya drink
   soya drink. Besides eating fried dough sticks with congee and soya drink, you can prepare a Jian Bing Guo Zi (Fried Dough Stick Wrap), a traditional breakfast in Tianjin and Beijing.

Jian Bing Guo Zi – Pancake Rolled With Yau Char Kwai

1. Mix together flours, water and salt until you have a well-combined and lump free mixture. Heat up a skillet, and brush with a bit of oil. Scoop 3-4 tablespoons of batter into the skillet. Tilt the pan with a circular motion so that the batter coats the surface evenly.
   
2. Pour 1/3 of egg over, sprinkle chopped scallions and sesame seeds. Cook the batter for 1-2 minutes. Turn and cook the pancake until golden brown. Place it on a serving plate and brush with the sauces. Center the Yau Char Kwai and wrap up. Repeat with the rest of the batter and egg.

Rich, buttery, sweet or savory brioche is a French bread and often served for the breakfast. A classic brioche has a fluted bottom and an upper protruding knob, and is made in a special flute-shaped brioche pan. The bread can also be baked like a regular loaf, or braided (same as we do the Challah) or made in muffin cups. Sweet brioche is filled with chocolate or candied fruit while cheese, vegetables or meat are very often found in the savory version.

1. In a large mixing bowl whisk together flour, sugar, salt and yeast. Make a well in the center of the mixture and add in the eggs. Mix in, then work together with a fork to make a soft dough.
   
2. 
   Turn out onto a lightly floured surface and knead until you have a shiny and smooth dough, about 10 minutes. Pound the butter with the side of a rolling pin until it's pliable. Add the butter to the dough and knead until it's fully incorporated. Cover with a plastic wrap, then a towel. Place the bowl in an oven (DO NOT HAVE THE OVEN TURNED ON ) with the oven light turned on and allow to rise for 1 hour.
   
   
3. Lightly grease 10 muffin cups. Turn the dough out onto a lightly floured surface and press down the risen dough to release air. Divide the dough into 10 equal portions. Fill each with some chocolates and wrap up. Place them in prepared muffin cups.
   
   
4. Cover them with a few layers of plastic wraps and refrigerate the dough overnight. The volume should be doubled and it crowned well over the top of the pan. Preheat the oven to 210C/410F. Brush the brioches tops with the milk and bake for 15 minutes in the middle of the preheated oven until golden brown.

Pancake Day, or Shrove Tuesday, is the traditional feast day before the start of Lent(in 40 days is the Easter) on Ash Wednesday. The traditional thin and flat English pancake is made of batter and then pan-fried in a pan. It is slightly thicker than a French crêpe, and thinner than American flapjack, which is leavened with baking powder and served with syrup.
Okara, or soya pulp is the leftover soya bean pulp from making soya milk and tofu.

1. Sift together AP flour, starch, baking powder, vanilla sugar and salt in a bowl. In another bowl, blend eggs, okara, soya drink and unsweetened condensed milk until well combined.
2. Sift the flour mixture into the wet ingredients and whisk them till just incorporated. Add in honey, corn oil and mix until they are thoroughly combined.
3. Grease a non-stick frying pan lightly with salad oil, heat it until hot. Pour 2-3 spoonfuls of the pancake batter onto the hot surface. When bubbles rise on face of pancake, flip it and cook until golden brown. Drizzle honey over and enjoy them while still hot. Stack the pancakes on a plate set over a pot of simmering water, to keep them warm while you are still making the rest.

Croissant...This delicious pastry originated in Budapest in 1686, when the Turks were besieging the city. To reach the centre of the town, they dug underground passages. Bakers, working during the night, heard the noise made by the Turks and gave the alarm. The assailants were repulsed and the bakers who had saved the city were granted the privilege of making a special pastry which had to take the form of a crescent in memory of the emblem on the Ottoman flag.
Alan Davidson, the author of Oxford Companion to Food, expresses his doubts. Culinary mythology--origin of the croissant According to one of a group of similar legends, which vary only in detail, a baker of the 17th century, working through the night at a time when his city (either Vienna in 1683 or Budapest in 1686) was under siege by the Turks, heard faint underground rumbling sounds which, on investigation, proved to be caused by a Turkish attempt to invade the city by tunnelling under the walls. The tunnel was blown up. The baker asked no reward other than the exclusive right to bake crescent-shaped pastries commemorating the incident, the crescent being the symbol of Islam. He was duly rewarded in this way, and the croissant was born.
The story seems to owe its origin, or at least its wide diffusion, to Alfred Gottschalk, who wrote about the croissant for the first edition of the Larousse Gastronomique [1938] and there gave the legend in the Turkish attack on Budapest in 1686 version; but on the history of food, opted for the 'siege of Vienna in 1683' version."

1. In a mixer with a dough hook, place the yeast, flour, sugar, salt and the milk and mix for 2 minutes until a soft moist dough forms on the hook. If the dough is not moist, add more milk, half tablespoon at a time until it is moist and smooth, using not more than 2 tablespoons. Increase speed and mix until the dough is very smooth and elastic, about 2-3 minutes. Cover the dough and rest for 30 minutes in fridge.
   酵母，面粉，砂糖，食盐和牛奶放入搅拌盆，揉成较湿润且柔软面团。如果面团稍干的话，可适量添加一些牛奶，每次加入半勺将面团揉成稍微湿润即可，用量不要超过2大勺为宜。提速继续搅打面团至光滑有弹性，2-3分钟。面团盖上保鲜膜冷藏松弛30分钟。
   
2. Roll the dough on a lightly floured board to a 9 by 16 inch rectangle. Soften the butter by beating with a rolling pin. Place the butter over two-thirds of the length of the rectangle. Starting from the the unbuttered third, fold the dough, like a business letter, into thirds. Turn the dough a quarter degree, so that the open sides are at 12 and 6 o'clock. Roll again the laminated dough to a rectangle and fold into thirds. Wrap the dough with plastic film tightly and chill over night to ease the gluten.
   工作台洒些面粉，放上面团擀成9x16寸的长方形。用擀面杖将牛油捶打至软身，将其铺放在三分之二的面团上。从未铺牛油的三分之一面团入手，折信般将面团三折。将面团转90度，让开口两端朝6点和12点。擀成长方形后再三折。面团包入塑料保鲜膜隔夜冷藏，松弛面筋。
   
3. Remove from the fridge and perform the 3-fold three more times. Or two more times of 3-fold and a 4-fold turn for the final, which is to fold both ends into the center and then fold to close, like a book. Chill for 30 minutes to relax the dough between each turn. After the completion of the final turn, relax the dough in the fridge for 2 hours or overnight to fit your schedule. At this point the dough can be frozen until needed. Thaw the dough overnight in the fridge before shaping.
   取出面团后重复3次3折或是2次三折后，然后四折收尾。所谓四折就是将擀开的面团头尾两端折向中心，然后再对折。每次折好后要冷藏松弛面团30分钟。完成最后一折后，面团需要至少2小时或是隔夜冷藏。这时面团可以冷冻保存，使用前必须提前放到保鲜柜退冻后才能使用。
   
4. On a lightly floured surface, roll out the dough to a rectangle with about 4mm in thickness. Trim irregularities and divide the dough with a pizza cutter or knife (using croissant cutter if available) into triangles, about 4-inch wide, or wider if you prefer croissants more curved. Gently stretch the base of the triangle to widen it slightly, while one hand holds the base, pull the dough with the other to lengthen the dough, so that a quality croissant with multi layers. Roll up starting at the wide bottom to make a curved cresent shape and place them on a baking paper lined pan.
   将面团放到铺了少许面粉的台面上，擀成4毫米左右厚度的长方形。 用皮萨饼轮刀或刀子（要是有专用羊角包割面刀就更佳了）将其切成4寸宽三角块。如果喜欢面包两角更有弯度的话，可以宽一些。轻轻将三角面团的底部拉宽一些，一手按住底部，另一手轻轻将面团拉长，这样面包的层次会更加清晰。从宽底部将其卷起成新月状放入铺放了烤纸的烤盘上。
   
5. To proof the croissants, place them in an oven that is warm but not turned on, with a pan of hot water in the bottom to create a moist environment, which is beneficial to the proofing. Let rise until croissants puffed up and spongy to the touch, 2-3 hours. Remove from the oven. Preheat the oven to 200F/400F. Mix egg and milk together in a bowl. Brush with the egg wash and bake the croissants for 22 to 25 minutes until golden brown. Allow them to cool on a rack before serving.
   烤箱不要通电，并且在底部放入一大盘热水营造湿润温暖的环境，有利于醒面。将整形好的面包胚放入烤箱进行发酵。2-3小时后，面包明显膨胀，手触面团有弹性。取出面包后，预热烤箱至200C/400F。牛角包表面刷上鸡蛋和牛奶混合液，入预热后的烤箱烘焙至金黄色，22-25分钟。取出后放到架上晾凉。

The filling I used here is called Xianglian(or Hsianglien)湘莲 from Hunan Province in China. Hunan is called 湘 Xiang for short, after the Xiang River which runs through the province.

1. Place the yeast and water in a small bowl. stir, and let mixture stand 10 minutes to dissolve. Mix together flour，baking powder and sugar. Add in the yeast mixture. Mix until dough forms a rough ball.
   把温水和酵母先混合放到一个小碗里，稍拌后静置10分钟。中筋粉，烤粉和砂糖先混合在搅拌盆里，然后把酵母水倒入，揉成面团。
   
2. Remove dough to a lightly floured board. Knead, dusting with flour until dough is smooth and elastic. Let rise until it doubles in size, about 50 minutes. Punch down dough and divide dough in half. (one half I use for making 5 spring onion buns). Roll the other half into a long roll and cut into 5-7 pieces.
   移到洒了薄粉的工作台上。揉搓至面团光滑有弹性。盖上湿布，进行发酵50分钟直到面团膨胀为双倍大。排出气体后分成2份。（一份我用来做5个花卷。）另一份分成5-7小份。
   
3. Roll each of pieces into a circle. The center of circle is suppose to be a little bit thicker than the sides. Set on a 2-3-inch square of parchment paper and place in a steaming basket. Leave space between buns in the basket.
   将每份面胚擀成中间稍微厚一些的圆饼状。放入适量的湘莲蓉。包好后，底下垫张2-3寸的烤纸，排入蒸笼，面团之间要留出少许空隙。
   
4. Let rise for 30 minutes, or until buns almost double in size, then steam over boiling water and high heat for 12 minutes. When done, leave them in the steamer for 5 minute before serving.
   进行最后30分钟发酵直到其膨胀为双倍大。大火沸水蒸12分钟。熄火5分钟后掀盖食用。

Soya milk is full of proteins, Vitamin-B and isoflavones. I am talking about REAL SOYA MILK, not those diluted one, or the soya beverages, which probably contain much of sugar. In supermarkets we can easily buy them in powder form, and they are no exception sweet. Street vendors sell just watery soyamilk. Therefore, homemade soya milk starts to gain its popularity.

1. Measure dry soybeans with the included measuring cup, about 55-60 grams. (I use JYDZ-15B soya-maker) Rinse the measured soybeans 2-3 times until water is clear. Discard the damaged beans and cover them with 3-4 times of water. Soak 8-10 hours at room temperature. After soaking, wash soybeans thoroughly with fresh water. Rub the skins off for a more smooth drink.
   用随机搭配的量杯勺出一平杯干黄豆，大约是55克。（我使用的是九阳豆浆机JYDZ-15B）黄豆清洗2-3次直到水清澈即可。挑出坏豆不用。用3-4倍清水，室温浸泡豆子8-12小时。泡好的豆子务必再用清水洗净才可以使用。搓去黄豆皮这样做出来的豆浆更顺滑。
2. Place the soaked soya beans into the cup, and fill with warm water between the water level marks. It is quicker to make soya milk with warm water. Attach the filter to machine head and position machine head onto the cup. Connect power and press the SOYABEAN button to start. The whole process takes 8-10 minutes. Multiple audio beeps with a flashing light indicate the soya milk is ready. It may be consumed immediately. Filter through a colander to yield drink with a less grainy and creamier texture. Enjoy the fresh made soya milk with self-made yau-char-kwai.
   黄豆放入杯内，加入温水至水位线之间。用温水可以缩短制浆时间。拉法尔网装上机头，然后正确放入杯体。通电源，按下全豆豆浆键。制浆过程大约8-10分钟，完成后机器会用声光提示豆浆已好。喜欢口感更细腻顺滑口感的豆浆，可过滤后饮用。搭根自制油炸鬼，蘸着豆浆吃。

1. 面粉混合干酵母放入容器，老面掰小块和食盐，沙拉油以及水加入后拌成团，盖上保鲜膜，静置发面3-4小时。取出放到洒了面粉的案台上。排除气体，均匀洒入小苏打揉搓成长条状，匀分成12-14块小面团。
   Combine AP flour and yeast in a mixing bowl. Mix in old dough in smaller pieces, salt and oil. Knead until the dough is soft and elastic. Cover with a plastic wrap and proof at room temperature for about 3-4 hours. Place the dough on a floured board and evenly sprinkle the baking soda over. Knead and shape the dough into a loaf. Divide the loaf into 12-14 pieces.
   
2. 小面块上洒上面粉，用手掌将其稍按扁，一手将面块边缘折起，另一手配合向内按下。重复这个步骤直到边缘缩小，底部稍圆，用右手虎口将边缘捏紧，放到案板上。依法擀捏其余面块。盖上保鲜膜，醒发直到双倍大后，重复面团的揉捏。
   Dust each small dough with some flour and lightly press them flat. Fold the side of the dough up with left hand, meanwhile press the upper edge down with your right hand. Repeat this step until you get the shorter edge and slightly round bottom. Pinch them together between the thumb and the index finger of your right hand. Place them on the board and let rise covered until doubled. Repeat the step of folding and pressing.
   
3. 放入蒸笼，盖上保鲜膜，进行蒸制前的最后醒发，约25分钟。注意面团在这个擀制过程中都要用面粉，每个面块大约需要再揉入15克左右的干面粉。这样蒸好的馒头，组织带有层次且很均匀。最后醒发时间不要过长，否则馒头过于膨胀蓬松，少了北方馒头的那份筋道。去掉保鲜膜，盖上蒸盖，中火蒸约20分钟。
   Place the dough balls in a steamer and process the final proof for about 25 minutes. Use the flour during the whole shaping process. Each small dough needs about 15 extra grams of flour to finish the kneading. So that the texture of the steamed buns would appear thick and with clear layers. To obtain a chewy-textured bun, long proofing time at the final stage should always be avoided. Take away the plastic wrap and steam for 20 minutes over medium heat with a lid covered.

1. Prepare 2 or 3 1lb-jars and lids by washing well in warm soapy water and rinsing thoroughly. Bath them in a pan of boiling water for a while. Dry the jars.
   准备2-3个1磅左右容量的玻璃瓶和盖子，放到加了少许洗涤剂的温水里洗干净透彻后，用热开水浸泡冲洗后晾干。
   
   
2. Wash the lemons and dry them up. Remove yellow part of peel from lemons in strips with a sharp vegetable peeler and slice them into 3-cm strips. With knife, tip off the pips and cut off all white membrane, or pith, from peeled lemons and discard. Cut peeled lemons crosswise into 1/3-inch-thick slices. Peel and core the apples. Cut them into small dices.
   柠檬用水冲洗后抹干。用锋利的刨皮刀将柠檬削出薄皮，然后将其切成3厘米左右的细条状。剔除籽，刨去黄色表皮下面的那层白膜。将果肉切成1/3寸左右大小的丁状。苹果削皮去心后也切成丁状。
   
   
3. In a big non-aluminum pan, add the prepared fruits and the preserving sugar and combine them briefly. Cover and refrigerate 3 to 4 hours. You would see a lot of liquid coming off the fruits. Heat lemon mixture to boiling over medium heat, and allow it to boil for about 5 minutes, stirring frequently. Ladle marmalade into still very warm jars to prevent the jars from cracking when the hot filling is added. Wipe jar rims clean. Seal with lids and bands. Store marmalade in cool, dry place. After opening jar, store marmalade in the refrigerator.
   将准备好的果肉和果胶砂糖放入一个非铝质的大锅中，稍微搅拌，盖好放到冰箱3-4小时。这时果肉会渗出很多果汁。放到炉上中火煮开，要边煮边搅拌，滚个5分钟。趁热装入罐子拧紧。趁热装罐，这样玻璃不会因为骤热而 裂开。放到架上晾凉，存放在阴凉避光处。果酱打开后要存放到冰箱。