Creaming in baking refers to the technique of beating butter or shortening and caster or icing sugar together until fluffy, lemon white in colour and increased in volume due to the incorporation of tiny air bubbles. These bubbles stay in batter and enlarge the cakes with the help of a certain amount of leaving agents such as baking powder or baking soda. Poorly creamed butter can result in cakes or cookies that are disappointedly coarse and dense. The traditional fat used for creaming is real butter, but vegetable shortening is the most effective to work with. Never melt the fat to soften.

• 110 g Unsalted butter
• 220 g Caster sugar

1. To cream butter and sugar properly, begin with the butter of right temperature. Butter that is too cold and it is difficult to work with and won’t blend with sugar. Too warm, it won’t held the air bubbles at all. To cream effectively, 18C/65F is the ideal temperature. Measure with a temperature thermometer or lightly press the block of butter with the index finger and it bents slightly, it is ready to be creamed. Make sure your mixing bowl is at room temperature too. I usually dice the butter directly out of the fridge and allow them to sit for 5 minutes to reach the right temperature. Meanwhile I go ahead with other instructions called in the recipes, such as sifting the flour or greasing the baking pan. Another important influencing point is the ratio of butter to sugar quantity. The general ratio for creaming is half as much butter as sugar.
2. For a smooth textured cake, fine white sugar (or brown or a combination) will apply in the recipe. When creaming butter by hand, use a wooden spoon as it holds the butter best and keeps it from sliding around the bowl. While it is possible to cream butter and sugar by hand, it is much faster and easier to use an electric mixer. In this step, we add sugar gradually at the side of the bowl while mixing, beating thoroughly after each addition. When using an electric mixer, it is important to start at low speed first to combine all the ingredients, then switch to medium speed to beat sugar and butter until the mixture fluffy and pale. Stop to scrape the bowl down periodically to make sure everything is thoroughly combined, about 5 minutes. If you have patience and time, then add sugar one tablespoon at a time, the whole process should take 8-10 minutes. It is important not to beat any more than absolutely necessary as it will just diminish its strength o hold the air bubbles. Any extracts can be added in this step.
3. The creamed mixture is suitable for making creamed cakes or cookies and it should be used immediately because you don't want the butter in the creamed mixture to soften and the beaten air pockets to disappear. After creaming, room-temperature eggs usually will be required to beat in for optimal volume and for a smooth texture because the lecithin in yolks acting as a perfect emulsifier.

Leavened bread is bread that has risen, puffed with gasses that creates a cellular network of pockets throughout the dough. These gasses are produced by fermentation, a process whereby an organism, in this case one of the Saccharomyces strain of fungi we know as "yeast", releases carbon dioxides as it assimilates and uses the sugars present in the dough. Bacteria can also ferment sugars, and are often present together with yeast when fermentation occurs.

Yeast might be found on the surfaces of grains such as wheat, or on the skin of fruits rich in sugars, or in a spoonful of an already fermenting mixture. When these are mixed with fresh water and flour, the yeasts will slowly multiple and ferment. Some bacteria will give the leaven its distinctive sour aroma and taste - as with the bacterium Lactobacillus Sanfrancisco, which has been isolated by scientists, and to which the remarkable bright flavour of the San Francisco sourdough is attributed.

Adapted from Dan Lepard: The Handmade Loaf (Mitchell Beazley Food)

#Day 1:

• 50 g Water at 20C/68F
• 20 g Dark rye flour (I used Diamant #1150angiesrecipes)
  
• 2 tsp Organic raisinsangiesrecipes
  
• 2 tsp Plain yoghurt, low fatangiesrecipes
  

Mix all the ingredients in a 500 ml jar or similar container. Cover and leave at room temperature (approx. 20C/68F) for 24 hours.

#Day 2:

• 50 g Water at 20C/68F
  
• 20 g Rye flour (I used German Diamant #1150 Dark Rye
  angiesrecipes)
  

When you open the jar, you'll see that there is a glossy, watery film on the surface, with silt at the bottom of the jar as some separation has occurred. If you smell the contents you may perceive a hint of fermentation. Add the water to the jar and then stir in the flour. Cover and leave again at room temperature (approx. 20C/68F) for 24 hours.

#Day 3:

• 100 g Water at 20C/68F
  
• 50 g Rye flour (I used Bio #997 Light Ryeangiesrecipes)
  

When you open the jar, you'll notice tiny bubbles like those that form on the inside of a Champagne glass on the surface. These show that the fermentation, caused by the yeasts and lactic acid bacteria (lactobacilli), is well under way. Add the water to the jar, stir well to combine, then add flour and stir again. Cover and leave again at room temperature (approx. 20C/68F) for 24 hours.

#Day 4:

• 100 g Water at 20C/68F
  
• 110 g Rye flour (I used Organic #997 Light Rye
  angiesrecipes)
  

Replace the rye flour with 125 grams of strong white flour if you need a white leaven.

By this time the froth of fermentation should be beginning, though the hint of acidity in the aroma is rather vague. Discard three-quarters of the mixture. Add the water and stir well. Remove the raisins by pouring the mixture through a strainer (I kept the raisins), then put the liquid back to the jar. Add the flour and stir again. Cover and leave again at room temperature (approx. 20C/68F) for 24 hours.

#Day 5:

• 100 g Water at 20C/68F
  
• 110 g Rye flour (I used Bio #997 Light Rye
  angiesrecipes)
  

Replace the rye flour with 125 grams of strong white flour if you need a white leaven.

The fermentation should be clearly evident, and the aroma starting to become acid. Discard three-quarters of the mixture. Mix in the water, and then stir in the flour. You should have a thick paste now. Cover and leave again at room temperature (approx. 20C/68F) for 24 hours.

#Day 6 Onwards:

The mixture is bubbling and fully activated. Each day as you remove some leaven for baking, replacing it with an equivalent amount of flour and water, the aroma of the leaven will become stronger and more sharply acidic.

To keep the starter activate, alive and healthy, you will have to feed them with flour and water after discarding three-quarters of the mixture. (or using them to bake bread). Dan Lepard suggests to keep the refreshment slightly heavier on flour than water, as this slows the fermentation and stops the leaven rising and falling too quickly. It's a good idea to continue feeding and refreshing it for at least one more week before you start making bread with it.

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.

360 g All-purpose flour 50 g Sugar 6 g Instant dry yeast 1/2 tsp Salt

3 Eggs 100 g Butter, unsalted 1 tbsp Milk to brush Chocolate

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.

Red bean paste, also known as adzuki bean paste, is a mildly sweetened paste made of red beans. You can use it either for the soup or as a filling for steamed buns, dumplings, and pastries or enjoy it on its own.

Water Dough	Oil Dough	Filling
150 g All-purpose flour 15 g Icing sugar 60 g Shortening 60 ml Water	70 g Cake flour 50 g Cacao drink powder(Nestle Nesquik Kakaopulver) 60 g Shortening	Red bean paste (or poppy seed paste)

1. To prepare water dough: Mix well all ingredients and lightly knead for about 2 minutes until a non-sticky dough is formed. Leave the dough aside 15 minutes and go on to prepare oil dough.
2. To prepare oil dough: Mix both ingredients together. Do not knead this dough. Divide water and oil dough each into 12 portions.
3. On a lightly floured surface, roll out a water dough. Wrap an oil dough with this water dough to form a ball. Use a rolling pin to roll out the dough to an oval shape. Roll the dough out and turn the dough by 90 degree to get a vertical position. Lightly flatten the dough and roll out to an oval shape again. Roll up and repeat this step for one more time. Work gently to avoid rolling the oil dough inside out or the pastry won't be flaky and layered.
4. Gently pressing two ends of the dough to shorten it, and divide it into 2 portions. Place the cut side down, and flatten with palm of hand and roll out with rolling pin into a 3-inch round.
5. Place one teaspoon of filling in the middle of the dough and then wrap up. Place them on the baking tray. Repeat with the rest of dough. Bake at preheated oven 180C/350F for 18-20 minutes.

	Marinade
350 g Beef (ribeye or rumpsteak) Some frying oil 20 g Dry chillies 1/2 tbsp Minced garlic 1 tsp Shredded ginger 2-3 stalk Scallions 1 tsp Szechuan peppercorns, ground 1 tbsp Roasted sesame seeds	1 tsp Szechuan peppercorns 200 ml Water 1-2 tsp Cumin powder 1/2 tsp Chicken bouillon 1/2 tbsp Jiafan rice wine 1 tsp Caster sugar 2 tsp Cornstarch 1 tsp Dark soya sauce 3/4 tbsp Light soya sauce

1. Slice the beef into 4cm pieces and pound them into rectangular strips, about 3 mm thick. Chop the scallion and cut the dry chillies into smaller sections. Place water and Szechuan peppercorns into a pot. Cook for 10 minutes over medium fire. Remove and let cool.
   
2. Set the beef strips in a large bowl and add in Szechuan peppercorn water and the rest of the marinade ingredients. Mix them until well combined. Place them in the refrigerator and let marinate overnight. Skewer the beef strips with toothpicks. Heat up a frying pan with oil until very hot and fry the beef until they are just cooked. Drain.
   
3. Stir-fry chillies, gingers, scallions and garlic until fragrant. Return the beef to the pan, then sprinkle ground Szechuan peppercorn and roasted sesame seeds over. Stir-fry until all ingredients are thoroughly combined.

A small portion of fine DARK chocolate(at least 70% cocoa) everyday keeps the doctor away. Cocoa is a rich source of antioxidants including the epicatechin and catechin. Flavonoids help relax blood pressure through the production of NO(Nitric Oxide)to reduce the blood pressure.
Well, besides the health benefits, dark chocolate tastes good and serve not only as anti-depressant, but also a stimulant. But heh, avoid eating those sugary nougat or milk chocolate and just go for the REAL DARK Chocolate! Find How To Taste Dark Chocolate here and A Dark Chocolate a Day Keeps the Doctor Away by Daniel J. DeNoon

250 g 74% Dark chocolate, chopped 170 g Butter, unsalted 10 g Espresso powder 1 tbsp Cachaca liquor (brandy or rum) 60 g Castor sugar

120 g Almond, ground 5 Eggs, large 1/4 tsp Salt 1/3 tsp Lemon juice 100 g Icing sugar, sifted

1. Grease a 24-or 26-cm springform pan with 20 grams of butter and line with baking paper. Position a rack in the middle of the oven and preheat to 180C/350F.
2. Beat the whites slowly with salt until they are frothy, then add in lemon juice to the foam. Salt and acid will help stabilize the foam. Gradually add in sifted icing sugar and continue beating the whites until firm peaks form.
   
3. Gently heat the chocolate and 150 grams of butter in a bowl over boiling water, stirring constantly, until melted. Whisk in espresso powder, ground almond and liquor. Beat egg yolks together with caster sugar and add into the chocolate mixture.
   
   
4. Fold egg whites into chocolate batter in three additions until completely incorporated. Turn the mixture into the prepared pan and smooth the surface. Bake for 25-30 minutes until a thin crust has formed on the surface. Remove from springform, cool completely on a wire rack. To serve, sieve the cake lightly with icing sugar and drizzle with vanilla sauce if desired.