Flours

cake flour (80 grams) • cornstarch (10 grams) • baking powder • vegetable oil (60 grams) • whole milk (80 grams) • large egg yolks • vanilla extract • large egg whites • granulated sugar (80 grams) • salt • cocoa powder • hot water

cake flour (100 grams) • all-purpose flour (100 grams) • sugar (30 grams) • baking powder (12 grams) • salt (3 grams) • whole milk (240 grams) • unsalted butter, melted (60 grams) • eggs

whole milk (160 milliliters) • white vinegar • large egg • salted butter, melted (30 grams) • vanilla extract • all-purpose flour (150 grams) • sugar (40 grams) • baking soda • baking powder • Unsalted butter for cooking,

bread flour (540 grams) • granulated sugar (85 grams) • salt (8 grams) • dry milk powder (10 grams) • instant yeast (11 grams) • large eggs • heavy whipping cream (60 grams) • whole milk (55 grams) • Tangzhong (185 grams; see recipe below) • melted butter (50 grams) • This recipe makes 2 loaves, each about 8 x 4 x 3.75 inches ** • =Tangzhong ingredients •

almond flour (about 25 grams) • salt • baking powder • coconut oil • large egg

bread flour (200 grams) • whole wheat bread flour (160 grams) • sugar (40 grams) • sweetened condensed milk (25 grams) • salt (3 grams) • yeast (4 grams) • milk (180 grams) • unsalted butter (25 grams) • bread flour (30 grams) • plus 1 tablespoon water (100 grams)

eggs • coconut oil (120 ml) • coconut flour (60 grams) • sea salt • baking powder

all-purpose flour (250 grams) • water (190 grams) • toasted mixed sesame seeds or quinoa (40 grams), as desired • sourdough starter (45 grams) • black pepper and your favorite herb powder • turmeric • salt

active sourdough starter (about 3 1/2 tablespoons) • water (about 3/4 cup plus 1 tablespoon) • all-purpose flour (about 2 cups) • salt (about 3/4 teaspoon) • jalapeno peppers, chopped (about 1/4 cup) • cheddar cheese, diced (about 1/4 cup) • honey

large egg (about 60 grams) • 99% dark chocolate • coconut oil • powdered erythritol • unsweetened cocoa powder • almond flour • salt

all-purpose flour (250 grams) • egg • unsalted butter (60 grams) • sugar (25 grams) • salt (5 grams) • yeast (1/4 tablespoon) • unsalted butter (50 grams) • ground cinnamon (1/2 tablespoon) • superfine sugar (50 grams) • syrup • water • salt

almond flour (28g) • coconut oil • baking powder • baking soda • salt

bread flour (500 g) • water (340 g) • mashed pumpkin (100 g) • salt (10 g) • sourdough starter (100 g) • perilla seeds (20 g)

rice flour (about 240 grams) • arrowroot flour (about 8 grams) • tapioca flour (about 16 grams) • water (about 240 ml) • butterfly pea flower water (or 1/2 teaspoon purple food coloring) • sweet preserved radish, finely chopped (about 120 grams) • minced garlic (about 8 grams) • roasted peanuts, coarsely ground (about 140 grams) • salt • palm sugar (about 36 grams) • cilantro roots, cut into pieces • garlic •

cake flour (130 grams) • cornstarch (60 grams) • baking soda • salt • unsalted butter (115 grams) • granulated sugar (50 grams) • light brown sugar, packed (60 grams) • large egg • vanilla extract

large eggs • almond flour (about 75 grams) • erythritol • baking powder • vanilla extract • fresh strawberries, for topping

all-purpose flour (400 grams) • plus 2 tablespoons milk (260 grams) • salt • sugar • yeast (6 grams) • canola oil (about) • unsalted butter, cut into 16 pieces (80 grams, 5 grams each) • Salt for sprinkling (I used Himalayan salt)

(about 1 1/4 cups) mixed flour (brown rice flour, whole wheat flour, bread flour, and rye flour; use more bread flour) • (about 3/4 teaspoon) salt • (about 3 tablespoons) levain starter (1:5:5 ratio) • (about 3 tablespoons) mixed grains, such as quinoa and sesame seeds • (about 1/2 cup plus 1 tablespoon) milk

large eggs • almond flour (about 150 grams) • baking powder • coconut oil (about 180 ml) • salt

bread flour (about 500 grams) • steamed and mashed purple sweet potato (about 150 grams) • water (about 320 grams) • salt (about 10 grams) • sourdough starter (about 100 grams) • perilla seeds (about 20 grams) • black sesame seeds (about 20 grams)

tapioca flour (use a standard rice measuring cup) (about 250 grams) • Food coloring (as desired, or you can use butterfly pea water, beetroot juice, or pandan juice) • Water • coconut milk (250 ml) • salt • granulated sugar

glutinous rice flour (about 150 grams) • tapioca flour (about 15 grams) • pandan juice • corn juice • carrot juice • water • thin coconut milk (about 350 ml) • thick coconut milk (about 100 ml) • granulated sugar • salt

chicken breast, coated in flour and fried • mixed bell peppers (red, yellow, and green) • prepared stir-fry sauce • Chinese cooking wine • Cashew nuts • Green onions • Dried chilies

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) •

all-purpose flour (500 grams) • tapioca starch • salt • water (350-400 ml)

glutinous rice flour (about 50 grams) • whole milk (about 75 ml) for mixing with the flour • whole milk (80 ml) for the sauce • sweetened condensed milk • food coloring

coconut milk (400 ml, about 1 can) • Khanom Krok flour mix (250 g) or substitute with a mix of rice flour and a little tapioca flour • clear limewater (120 ml) or use hot water if unavailable • hot water (100 ml) • granulated sugar • ladle cooked jasmine rice • coconut cream or canned coconut milk (400 ml) • salt (adjust to taste if you prefer less salty) • Khanom Krok flour mix • granulated sugar (60 g) / For less sweetness, use 3–4 tablespoons (40–50 g) / For more sweetness, use 1/3 cup (70–80 g)

rice flour (about 60 grams) • water (about 60 ml) • pandan leaf water (about 120 ml) • lye water (if unavailable, use a mixture of baking soda and water) • clear limewater (food-grade pickling lime water) • palm sugar • brown sugar (about 36 grams) • water (about 180 ml) • toasted white sesame seeds (about 30 grams)

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

all-purpose flour (about 60 grams) • whole milk (about 120 ml) • baking powder • baking soda • sugar • cold water (about 30 ml) • salt • egg • Sausage (as desired) • Soy sauce