Dough

=For the Dough • tapioca starch (about 500 grams) • rice flour (about 250 grams) • boiling water (about 830 ml) • water (about 240 ml) • vegetable oil • =For the Chive Filling • Chinese chives, chopped (about 2 kg) • baking soda • sea salt • granulated sugar • vegetable oil (about 180 ml) •

frozen roti dough (available at supermarkets or online) • Sugar, butter, sweetened condensed milk

kimchi • cheddar cheese • small triangles processed cheese (such as Laughing Cow) • beetroot • walnuts • Japanese scallion (or green onion) • Toasted white sesame seeds • cherry tomatoes • olives • potato • Parsley • all-purpose flour (500 grams) •

Sourdough burger bun dough (see previous recipe link below 👇) • Vietnamese pork sausage (to taste) • Chinese sausage or pork roll • Fried egg (optional) • Butter (for spreading on the bread before baking) • Mayonnaise and Sriracha sauce

cake flour • wheat starch • baking powder • sugar (reduce if you prefer less sweet) • + 1 tsp yeast • water • powdered milk • ammonia • shortening

bread flour (about 210 grams) • yeast (about 3 grams) • warm water (about 140 grams) • sugar • oil • salt • Mozzarella cheese • Spaghetti sauce • Oregano • Pineapple, ham, sausage, or other seafood

purple sweet potato • coconut milk • whole milk • –1 1/2 tablespoons (15–20 grams) granulated sugar • peanuts • –2 1/2 tablespoons (20–30 grams) white sesame seeds • whole milk • coconut milk + 3 teaspoons matcha powder • granulated sugar • glutinous rice flour (sweet rice flour) • cornstarch • granulated sugar •

Dough recipe at the link below 👇🍞 • butter (about 14 grams) • mashed pumpkin (about 1/3 cup) • brown sugar • granulated sugar • ground cinnamon • egg yolk • vanilla extract • whole milk • simple syrup • whole milk • powdered sugar (about 1/3 cup) •

For the dough: • tapioca starch (80 grams) • rice flour (200 grams) • granulated sugar (50 grams) • clear limewater (450 ml) • water (300 ml) • steamed mung beans (200 grams) • granulated sugar (100 ml) • salt • For the coconut sauce: • granulated sugar (50 grams) • coconut milk (250 ml) •

shredded mature coconut (about 160 grams) • palm sugar (about 200 grams) • jasmine-scented water (about 80 ml) • salt • glutinous rice flour (about 250 grams) • thick coconut milk (about 80 ml) • concentrated pandan juice (about 80 ml) • shredded mature coconut (about 80 grams) • salt

glutinous rice flour • little fresh milk for kneading the dough instead of water • Ovaltine • dark chocolate bar, diced • white chocolate bar, diced • evaporated milk (adjust to taste) • sweetened condensed milk (adjust to taste) • little water

Dough • steamed and mashed sweet potato • glutinous rice flour • brown sugar • salt • boiled and mashed red beans • little tapioca or cornstarch to help shape the filling • brown sugar

Kot Chula Lamphar leaves • baking soda • Water for boiling • water • glutinous rice flour • rice flour • granulated sugar • steamed and mashed sweet potato • salt • canola oil • Banana leaves or parchment paper for lining • Crushed roasted peanuts •

cake flour or bao flour • yeast • warm water (start with 3 tbsp, add more if needed) • sugar • warm water • cake flour or bao flour • First Fermentation Dough • sugar (I used 5 tbsp) • cake flour or bao flour (90g) • + 2 tsp cornstarch • baking powder • ammonia •

Dough Ingredients** • all-purpose flour (about 200 grams) • granulated sugar (about 50 grams) • cold unsalted butter (about 80 grams) • salt • baking powder • egg • egg yolk for brushing the pastry before baking • Filling Ingredients** • apples • powdered sugar (about 50 grams) • salt •

glutinous rice flour • tapioca flour • sugar • water • tapioca flour • powdered sugar • cooked red beans • brown sugar • salt