Unsalted

dumpling wrappers • ground pork (about 450 grams) • Napa cabbage, • egg • green onions, finely chopped • each minced garlic and ginger • salt • • Water or unsalted chicken broth, • cornstarch • soy sauce • sesame oil •

all-purpose flour (270 grams) • unsalted butter, softened (120 grams) • large egg • almond flour (20 grams, optional) • sugar (80 grams) • milk (400 grams) • sugar (150 grams) • large eggs • powdered milk (30 grams) • vanilla extract

digestive biscuits (about 2.8 oz) • unsalted butter (about 2 tablespoons) • peeled pumpkin (about 3.5 oz) • erythritol (about 1 tablespoon) • salt • egg • whole milk (about 2 tablespoons)

fish paste • ground pork (50 g) • napa cabbage • minced onion • minced ginger • minced carrot • unsalted seaweed sheets, • sesame oil • salt • sugar • white pepper • five-spice powder •

cake flour (about 105 grams) • bread flour (about 105 grams) • beaten egg (about 20 grams) • granulated sugar (about 15 grams) • salt (about 2 grams) • cultured butter or unsalted butter (about 20 grams) • water (about 110 grams) • cultured butter or unsalted butter (about 110 grams) • whole milk (about 220 grams) • heavy cream (about 220 grams) • granulated sugar (about 90 grams) • small eggs

bread flour (100 grams) • sugar (10 grams) • salt (1.5 grams) • instant yeast (1 gram) • plus 1 tablespoon water (70 grams) • unsalted butter (10 grams) • Pork floss, • Mayonnaise, • Beaten egg,

thin white bread • whole milk (50 g) • heavy cream (150 g) • granulated sugar (22 g) • large eggs • unsalted butter (5 g) • vanilla extract

For the starter: • bread flour (75g) • water (75g) • yeast (0.7g) • For the main dough: • bread flour (175g) • milk powder (10g) • sugar (25g) • beaten egg (30g) • milk (65g) • salt (3g) • instant yeast (2g) •

Tangzhong: • bread flour (22g) • water (110g) • Main Dough: • bread flour (528g) • sugar (40g) • plus 2 tablespoons milk (260g) • large egg (about 1.75 oz/50g) • instant yeast (6g) • salt (6g) • unsalted butter (50g) • Filling: •

cake flour (about 100 grams) • powdered sugar (about 30 grams) • beaten egg (about 20 grams) • unsalted butter (about 50 grams) • large eggs • powdered sugar (about 40 grams) • evaporated milk (40 ml) (or 1 2/3 cups milk (400 ml) to make evaporated milk) • water (60 ml) • vanilla extract

ground pork (500 g) • coarsely ground black pepper (10 g) • granulated sugar (15 g) • large egg • soy sauce (10 g) • minced garlic (10 g) • vegetable oil • green onions, chopped • all-purpose flour (370 g) • active dry yeast (3 g) • granulated sugar (30 g) • water (230 g) •

cake flour (150g) • unsalted butter (65g) • powdered sugar (40g) • beaten egg (20–22g) • salt (1g) • granulated sugar (50g) • scant 1/2 cup hot water (100g) • scant 1/2 cup milk (100g) • large eggs

All-purpose flour...2 tablespoons (30g) • Unsalted butter...1 tablespoon (16g) • All-purpose flour...1 1/2 tablespoons (20g) • Unsalted butter...1/4 teaspoon (1g) • Water...as needed • Lean pork, cut into chunks...2 ounces (60g) • Potato starch...1/2 • Water...1 teaspoon (5cc) • Mirin...1/2 teaspoon (3cc) • Soy sauce...1 teaspoon (5cc) • Whole black peppercorns...8 • Five-spice powder...a •

bread flour (about 250 grams) • sugar (about 20 grams) • unsalted butter (about 25 grams) • salt (about 2 grams) • milk (about 50 ml) • water (about 115 ml) • active dry yeast (about 4 grams) • ground pork (about 400 grams) • scallions • ground black pepper (about 30 grams) • toasted sesame oil (about 15 grams) • soy sauce (about 15 grams) •

white spelt flour (180 grams) • powdered light brown sugar (or regular powdered sugar) (40 grams) • unsalted butter, softened (110 grams) • beaten egg (40 grams) • salt • large eggs • whole milk (310 grams) • light brown sugar (or granulated sugar) (70 grams) • vanilla extract

For the starter: • bread flour (75g) • water (75g) • yeast (0.75g) • For the main dough: • bread flour (175g) • dry milk powder (10g) • sugar (40g) • large egg (about 40g) • milk (50g) • instant yeast (2g) • salt (3g) •

cake flour (300 grams) • granulated sugar (80 grams) • unsalted butter, diced (145 grams) • large egg • whole milk (250 milliliters) • heavy cream (150 milliliters) • powdered sugar (70 grams, reduced sugar) • large eggs • vanilla extract • mochi • aluminum tart molds

all-purpose flour (about 350 grams) • granulated sugar (about 40 grams) • active dry yeast (about 5 grams) • baking powder (about 1 gram) • unsalted butter, softened (about 15 grams) • water (about 150 grams)

heavy cream (260 grams) • milk (100 grams) • eggs • powdered sugar (50 grams, for a less sweet taste), or you can use light brown sugar • cake flour (200 grams) • egg • unsalted butter, softened (60 grams) • powdered sugar (30 grams)

Starter: • bread flour (100g) • water (100g) • yeast (1g) • Main Dough: • bread flour (350g) • dry milk powder (25g) • sugar (30g) • milk (170g) • large egg • yeast (4g) • salt (4g) •

Tangzhong (starter): • bread flour (20g) • water (100g) • Main dough: • dry milk powder (24g) • bread flour (480g) • sugar (70g) • plus 1 tablespoon milk (195g) • large egg • salt (6g) • instant yeast (6g) • unsalted butter (50g) •

unsalted butter (140g), at room temperature • powdered sugar (50g) • egg yolk • evaporated milk (28g) • cake flour (220g) • granulated sugar (100g) • hot water (300g) • large eggs • evaporated milk (80g)

digestive biscuits (for crust) • unsalted butter, melted (for crust) • cream cheese (for milk tea cheesecake filling) • powdered sugar (for milk tea cheesecake filling) • heavy cream (for milk tea cheesecake filling) • instant milk tea powder (for milk tea cheesecake filling) • powdered gelatin (for milk tea cheesecake filling) • cold water (for milk tea cheesecake filling) • To taste, store-bought ready-to-eat tapioca pearls (for milk tea cheesecake filling) • instant milk tea powder (for milk tea jelly) • powdered gelatin (for milk tea jelly) • cold water (for milk tea jelly)

milk (about 30 grams) • ice water (about 230 grams) • instant dry yeast (about 7 grams) • honey (about 30 grams) • sugar (about 10 grams) • sea salt (about 8 grams) • unsalted butter (about 20 grams) • rye flour (or whole wheat flour) (about 100 grams) • bread flour (about 320 grams) • Oats,

cake flour (about 370 grams) • large egg (about 50 grams) • unsalted butter (about 210 grams) • powdered sugar (about 100 grams) • unsweetened cocoa powder (about 10 grams) • For decoration: • strawberry chocolate pen (for blush) • cocoa chocolate pen (for nose and mouth)

cake flour (about 100g) • powdered sugar (about 30g) • cornstarch (about 30g) • vanilla extract (about 2g) • salt (about 1g) • unsalted butter (about 100g) • cake flour (about 100g) • cornstarch (about 20g) • powdered sugar (about 30g) • unsweetened cocoa powder (about 10g) • unsalted butter (about 100g)

unsalted butter (about 55 grams) • vegetable oil (about 55 grams) • granulated sugar (about 60 grams) • egg • unsweetened soy flour (about 60 grams) • cake flour (about 150 grams) • cornstarch (about 50 grams) • black sesame seeds

digestive biscuits • unsalted butter • cream cheese (used blueberry cream cheese this time) • gelatin sheets • sugar (adjust to taste) • mango flesh • mango pieces (reserve some for topping) • Cold water, as needed (for soaking gelatin sheets) • Hot water, as needed (for dissolving gelatin sheets) • heavy cream • mango flesh • gelatin sheets •

softened unsalted butter (about 100 grams) • powdered sugar (about 65 grams) • large egg (about 45 grams) • almond flour (about 25 grams) • cake flour (about 200 grams) • dark chocolate (about 100 grams) • heavy cream (about 100 grams) • unsalted butter (about 10 grams) • Sliced almonds,

unsalted butter • granulated sugar • brown sugar • dark brown sugar • vanilla extract • salt • room temperature egg • cake flour (about 125 grams) • baking soda • Chocolate chips, as desired