1. Pour the hot water into the wheat starch. Mix to form a thick paste. Add in glutinous rice powder, sugar and spinach juice. Stir until a smooth dough forms. Then add the shortening and knead until the dough smooth.
2. Divide the dough into 25 portions, each about 20 grams. Divide bean paste into 25 portions.
3. Flatten each piece of dough. Place a portion of filling in the middle and gather edges of skin to enclose filling. Pinch to seal. Heat oil and deep fry rice balls over medium heat for 5 minutes until they float to the top.

Christolle, created in Dresden in around 1450, is one of the delicious, traditional German specialities in X'mas season. The Stollen is traditional baked only with flour, yeast, water and oil. Butter and spices were strickly forbidden to be used during the holy ADVENT, which is also the season of fasting, according to the church and pope at the time. Modern Stolle is full of butter, spices, raisins, almonds, and dried fruit. The shape of Stollen symbolize the baby Jesus wrapped in swaddling clothes.

1. Soak the currants in the warm water for 30 minutes. Drained and set aside. Dissolve yeast in the warm milk and leave it for 5 minutes. Then add in sugar, salt and egg.
2. In a bowl, combine the flour and cinnamon, then sieve into the milk mixture. Beat until smooth dough is formed. Knead in butter until elastic and smooth. Add in candied fruit and nuts knead until well blended.
3. Put the dough mixture in a lightly greased plastic bag, and let rise for about 1 hour on a warm draft free spot or until double in bulk.
4. Punch dough down and place on well floured board. Divide dough into 2 equal portions and form each to an oval shape. Fold one long side 3/4 way over toward other long side and gently press together to make a loaf.
5. Place each on a greased baking sheet, let rise in a warm place until doubled in bulk. Bake in preheated 160C/320F oven for about 30 minutes, until golden brown. Brush tops with melted butter. Dust with confectioners' sugar.

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。

This easy and tasty cake is flavored with red wine, chocolate chips and cherry. Do not worry about the alcohol, which evaporates in the hot oven. Best baked a day before serving.

1. Roast the hazelnuts for a few minutes in a dry skillet and allow to cool. Grease a 26cm cake pan. Preheat the oven to 180 C/350 F.
   把榛子先烘烤几分钟晾凉备用。26厘米圆烤盘抹油，预热烤箱到180 C/350 F（预热烤箱需要10-15分钟，如果你的工具齐全，那么准备工作很快就好了，这样烤箱预热好了，蛋糕糊也齐了。
   
2. Beat the softened butter with the sugar and vanilla sugar until creamy, then add the eggs one at a time, beating well after each addition.
   把牛油，砂糖和香草糖打发，然后一个一个把鸡蛋加进去搅打均匀。
   
3. Gradually add the red wine while still mixing. Chop the chocolate into small pieces and add to the mixture. Add the cinnamon and the cocoa. Mix the hazelnuts together with the flour and the baking powder and fold into the mixture.
   徐徐把红酒倒进，边加边搅打。把巧克力切碎也一并加入。加入肉桂和可可粉。面粉，烤粉及榛子混合后一起加入拌匀成蛋糕糊。
   
4. Fill the cake pan with the cake mixture and lightly press 200g of cherries into the dough. The cherries will sink into the cake when baking.
   把蛋糕糊倒入备好的烤模中，把樱桃轻轻挤入面糊。樱桃在烘烤过程中会沉到面团里头。
   
5. Bake for approx. 1 hour. The cake is baked through when you insert a skewer and it remains clean. When the cake has cooled decorate with whipped cream and cherries. Or just simply dust the cake with some icing sugar.
   烘焙大约1小时。用支竹签或是细筷子插入蛋糕中间，取出要是干净的就是烤好了。可以配上一些樱桃和掼奶油一起食用。或是洒些糖粉即可。

Poolish or pouliche was a term created by the French in the 1700s-1800s after the way the Polish made their bread with a "starter". Starters, do make a differences. If you are, like I, a fan of European-styled bread, then use a starter in bread-baking to create that wonderful crumb, crust, aroma, and flavours. Either a complex sourdough starter, or a simple poolish, the complexity of the bread flavour will be enhanced.
I prefer to use weight to volume as weight gives me a rather precise measurement of all the ingredients. During the holiday season, there are lots of inexpensive digital scales or even digital spoon available in supermarket.

1. Mix ingredients for the poolish starter with a spoon in a non-reactive bowl. Cover it with plastic wrap and leave at room temperature for at least 36 hours.
   将法式酵头的材料混合放到一个不会起化学反应的容器里。混合后盖上保鲜膜室温存放36小时。
2. Combine together water, yeast, flour and poolish and let stand for 20 minutes until the water is fully absorbed into the flour. Add the salt and knead at the low speed to disperse the salt all over the dough. Increase the speed and mix until a smooth dough forms.
   水，酵母，面粉和酵头混合后静置20分钟，让面粉充分吸收水份。加入食盐低速搅拌至盐均匀分布到面团。提速将其搅打成均匀光滑的面团。
3. Place the dough in an oiled bowl and cover with plastic wrap. Proof the dough for about 40 minutes. Remove the dough and place on a lightly-floured board. Pat it down flat and fold four sides over the center to shape it again into a ball. Return the dough into the bowl, cover and let rise another 40 minutes. Repeat the folding and let rise until doubled in size.
   容器抹上少许油脂，放入面团盖上保鲜膜。醒40分钟左右，然后将面团放到洒了少许面粉的台面上。用手将其轻轻拍扁，四边往中间翻入揉成球状。再放回容器内，盖好后松弛40分钟。取出后再将面团拍扁，四边往中心收成球状。放入容器醒发至大约双倍大。
4. Divide dough into three equal parts. Do not knead the dough if you want a airy loaf. Shape each dough into a baguette by stretching each dough into a rectangles, then folding the bottom and top thirds lengthwise to the center, pinching the seam together and allowing them to rest for 10 minutes. Fold the dough over lengthwise and press the ends together. Roll each dough back and forth to elongate it to the desired length and taper the ends.
   面团分成三等份。如果你喜欢带有不规则洞状组织的面包，那么切割时尽量避免过多的揉搓面团。每份面团各自扯拉成长方块，面团纵长两端各折入1/3，捏紧收口。在桌面上来回揉搓成两头稍细的长棍状。
5. Use perforated baguette pans if available, otherwise place the shaped dough either in the floured folds of a large linen, or a baking sheet dusted with flour. Cover and let rise until slightly under proofed, about 35 minutes. Place a shallow pan in the bottom of the oven and start preheating to 250C/500F. Use tiles or stones on the oven rack. Gently slide the loaves onto the heated baking stone. Pour a cup of very hot water into the water pan. Close the door and bake for 12 minutes. Lower the temperature to 200CT/400F and continue baking the loaves until golden, about 22-25 minutes. Cool them on a rack.
   长棍放到专用的带孔法棍烤盘，抑或用大帆布巾或烤纸洒上面粉，放入整好的长棍面包，每条长棍间要留出间距，然后捏起间距成栏。长棍醒八分，大约35分钟。烤箱底部放入一个浅盘，预热烤箱和石板至250C/500F。长棍放在石板上，往烤箱底部的浅盘冲入一杯开水，立即关上烤箱的门烘焙12 分钟后将烤箱温度调至200C/400F，继续烘焙面包至金黄，大约22-25分钟。置于架上晾凉。

1. Pour the boiled water into the wheat starch. Mix to form a dough. Add in glutinous rice powder, sugar and water to form into a smooth dough. Then add the shortening and knead until the dough smooth.
2. Divide the dough into 14 portions, each about 35 grams. Divide bean paste into 14 portions to form the filling.
3. Flatten each piece of dough into a 2-inch wide circle. Place a portion of filling in middle and gather edges of skin to enclose filling. Pinch to seal. Roll each filled skin into a ball and coat outside with sesame seeds.
4. Heat oil and deep fry rice balls over medium heat for 5 minutes until golden.

Kugelhopf. Gugelhupf. Kugelhoff. Guglhupf. Kuglhupf. Gugelhopf. Kuglof. Kuelhopf. "Kugel" means "ball," in German. This is a traditional German sweet, dense, and rich yeasted cake, which is filled with raisins, fruits and nuts, goes well with expresso or a cup of hot Chinese Puer tea.

100 g Butter 200 g All-purpose flour 30 g Sugar 1/4 tsp Salt 50 ml Milk 20 g Fresh yeast 1 Egg 2 drop Lemon extract 2 drop Rum extract 100 g Raisins 75 g Almond, chopped Icing sugar to dust

100克 牛油 200克 中筋粉 30克 砂糖 1/4小勺 食盐 50毫升 牛奶 20克 鲜酵母 1个 鸡蛋 2滴 柠檬香精 2滴 朗姆酒香精 100克 提子 75克 杏仁碎 适量 糖粉

1. Grease a 6 or 7-inch Gugelhupf mould and dust lightly with a little of the flour, set aside.
   一个6或7寸的咕咕霍夫模具抹油洒上少许面粉备用。
2. Place first 9 ingredients in a mixing bowl. Mix with dough hook until the mixture leaves the sides of the bowl clean.
   首先将配方中的前9项材料放到搅拌盆里。用面团搅拌器搅拌至面团离开容器四周，干静不粘稠。
3. Cover the dough with a plastic wrapper or a damp towel and let rest for about 30 minutes. Then mix in the raisins and chopped almonds. Roll the dough into a rope and place it into the form. Pinch two ends together.
   面团用湿布或是保鲜膜盖好，静置松弛30分钟。然后用手将提子和杏仁碎揉入。擀成长条状后放到模具里，两头用手捏紧。
4. Leave to rise in a warm place until the mixture almost reaches the top of the tin. Bake in a preheated 175C/350F oven for about 35-45 minutes until firm to the touch. Leave to cool for 20 minutes, then carefully turn out on a wire rack. Dust with icing sugar.
   室温发酵直到面团快到容器边。入175C/350F烤箱烘焙大约35-45分钟。晾凉约20分钟，然后取出放到钢架上晾凉。撒上糖粉。

1. Slice the stale rolls into cubes. Place the cubed bread in a bowl and pour the milk evenly over. Toss well and let stand for 20 minutes. Pour off any extra unabsorbed milk. Add in shallots, parsley, egg, flour, salt and pepper to taste. Mix thoroughly until the whole mass is smooth and paste like.
   
2. Damp both hands to shape the mixture into four dumplings, each about 2 inches in diameter. Bring half pot of water with a bit of salt to a boil. Using a slotted spoon ease dumplings into the boiling salted water and let boil. Lower the heat, cover the pot and gently cook for 10 minutes. They taste best with rich and creamy gravy.

One of the best things I find about Germany is her widest variety of bread. All sorts of forms, shapes, styles and tastes. Most German bread varieties are Mischbrote/mixed bread and two thirds contains rye flour. Rye flour is rather dark and usually blended with wheat to make a hardy rye bread loaf, which frequently baked with a wild yeast rather than commercial yeast. Rye is high in carbohydrates and provides small quantities of protein, potassium, and B vitamins. So it's very nutritious, healthy and delicious!
A very hot stone or brick oven is a necessity to bake the artisan bread.
The knife/razor blades I have bought from the supermarket is not the lamé, with which those professional French bakers use to slash the loaves before putting them into the hot oven, but with its snap-off blade, is perfect for the job.

1. Sprinkle yeast and sugar over warm water in a large mixing bowl. Stir it with a fork until foamy and set aside for 10 minutes. Add in rye and all-purpose flour. Stir at the low speed for about 1 minute. Tear off the old dough into smaller pieces and drop them in the bowl. increase the speed, stir and knead until the dough has become soft and elastic. Place the dough ball in a lightly greased bowl, cover and let rise for 35 minutes. Roll the dough out on a lightly floured board and knead in the salt until well-dispersed. Form the dough into a ball and return it to the bowl. Cover and let rise for 35 minutes.
   温水放入搅拌盆，洒入酵母和砂糖。用叉子拌化后静置10分钟。加入黑麦粉和中筋粉。低速搅拌约1分钟。老面撕小块加入搅拌盆，提速搅拌揉搓至面团柔软有弹性。放到一个抹了少许油脂的大盆里，盖上保鲜膜醒35分钟。取出面团放在洒了少许面粉的台面上，加入食盐慢慢揉匀。面团揉圆后放回盆里，盖上保鲜膜醒发35分钟。
   
2. Flatten the dough by pressing the air out, fold and round up into a ball. Cover and proof until doubled in bulk, about 45 minutes. Prepare a large baking tray lined with a parchment paper. Dust the paper with some rye flour. Divide the dough into 12 equal pieces. Flatten each small dough and shape each into an oval. Place them on the prepared tray. Cover with a kitchen towel and let rise until doubled.
   面团拍扁排出气体，将面团四折，揉圆后放回大盆，醒发45分钟至双倍大。准备一个大烤盘，铺上烤纸，洒些黑麦粉。将醒好的面团分割成12小块。每块面团拍扁排气揉成椭圆状。放入备好的烤盘，盖上餐布醒发至双倍大。
   
3. Place a shallow pan at the bottom of the oven. Preheat the oven to 210C/425F. Brush the tops of rolls with a little water. Slash the top with a razor blade. 5 minutes before baking the bread, pour one cup of hot water into the shallow pan. Close the door of the oven and let boil for 5 minutes to create steam. Bake the bread for 18 minutes until golden brown. Remove from oven and cool on the rack.
   烤箱底部放入一个浅盘，预热至210C/425F。在面团表面刷上少许水后，用刮胡刀片划痕。面包送入烤箱5分钟前，打开烤箱，往浅盘内倒入一杯热水，关闭烤箱门，让热水沸腾5分钟以产生蒸汽。面团入炉烘焙18分钟直到金黄。取出置于架上晾凉。

Salted Eggs are very popular in China and some other Asian countries. They are mainly boiled or steamed, and served with plain congee, or cooked with other ingredients. You can use both duck and chicken eggs, though the taste can be somewhat different, esp. the yolk....much less rich. The yolk is used as stuffing in Chinese moon-cakes to symbolize the moon.

1. Bath the eggs in a small bowl filled with rice wine. Coat each egg with a layer of sea salt and place them in a Ziploc bag and let stand in a cool place (not refrigerator) for about 3 weeks.
   用加饭酒给每个鸡蛋洗洗澡，然后滚上一层海盐。放到密保诺拉链式密实袋封紧。放在阴凉的地方（不要放在冰箱），等上大约3星期。
2. Remove eggs from salt bath and store them in the refrigerator if not ready to use immediately. Yolks should be a bright orange color and quite firm. The white should be slightly cloudy and still runny.
   腌制好了后的咸蛋，如果不全部用完，那么将盐滤掉后放到冰箱保存。腌制好的蛋黄应该是完全凝结了且颜色是很亮的桔黄色。蛋白液有点浑浊且呈流动性。