Yeast

[Wild Yeast Stiff Starter] • starter • all-purpose flour • water • [Dough] • wild yeast stiff starter • all-purpose flour • ice water • fine sea salt

salt • granulated sugar • soy sauce • ginger juice • rice wine • white pepper or five-spice powder • sesame oil • all-purpose flour (300 grams) • granulated sugar (30 grams) • active dry yeast (5 grams) • water (140 grams) • vegetable oil •

ground pork (about 680 grams) • green cabbage • small bunch yellow chives • Salt, to taste • soy sauce paste • fried shallots • ground pepper • cooking wine • small dish red yeast rice • Water, • flour-water mixture • minced ginger •

instant dry yeast (4 grams) • sugar (20 grams) • all-purpose flour (200 grams) • water (20 milliliters) • vegetable oil (15 milliliters) • baking powder (2 grams)

all-purpose flour (about 200 g) • cake flour (about 50 g) • yeast (about 3 g) • baking powder (about 1.5 g) • salt (about 3 g) • sugar (about 15 g) • whole milk (about 180 g) • little lard

Dough: • bread flour (150 grams) • cold water (80 grams) • active dry yeast • sugar (5 grams) • oil (5 grams) • ground pork (200 grams) • scallions, chopped • red fermented rice paste (hong zao) • soy sauce • sesame oil • five-spice powder •

all-purpose flour (about 180 grams) • sugar (about 20 grams) • instant dry yeast (about 5 grams) • plus 1 tablespoon milk (about 100 ml) • sweet red bean paste (about 250 grams)

all-purpose flour (150 grams) • warm water (80 ml) • active dry yeast • sugar (20 grams) • little oil • mashed sweet potato (100 grams)

all-purpose flour (153 g) • milk (85 ml) • instant yeast (2 g) • sugar (18 g) • vegetable oil (3 g)

little vegetable oil (for brushing dough) • Milk Dough • milk (180 g) • instant yeast (3 g) • sugar (12 g) • all-purpose flour (300 g) • vegetable oil (4 g) • Purple Sweet Potato Dough • milk (30 g) • mashed purple sweet potato (35 g) • instant yeast (2 g) • sugar (6 g) •

all-purpose flour (about 400 grams) • water (240 ml) • active dry yeast (4 grams) • sugar (32 grams) • Old dough (optional) • ground black sesame seeds (70 grams) • sugar (45 grams) • olive oil (35 grams)

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,

all-purpose flour (300 grams) • pumpkin puree (190 grams) • active dry yeast (3 grams) • sugar • butter (or lard) • ground pork (180 grams) • chopped scallions (120 grams) • finely minced or grated ginger (15 grams) • water (75-90 ml) • soy sauce (8 grams) • sugar (3-4 grams) • sesame oil (3-4 grams) •

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) •

all-purpose flour (450 grams) • water (225 ml) • sugar (45 grams) • salt • instant dry yeast (7 grams) • vegetable oil • ground pork (450 grams) • finely chopped green cabbage (500 grams) • medium carrots, peeled and shredded • scallions, finely chopped • thumb-sized piece of ginger, grated • soy sauce •

all-purpose flour (about 450 grams) • sugar (about 45 grams) • salt • yeast (about 7.5 grams) • –1 cup water (210–225 milliliters) • vegetable oil • ground pork (about 450 grams) • Cabbage, • small piece ginger, minced • green onions • fried shallots • soy sauce •

all-purpose flour (about 470 grams) • whole wheat flour (about 30 grams) • water (about 250 ml) • active dry yeast (about 5 grams) • baking powder (about 5 grams) • sugar (about 30 grams) • green cabbage • carrot • small shallots • tofu skin (yuba) • dried shiitake mushrooms • cellophane noodles (mung bean vermicelli)

all-purpose flour (500 grams) • granulated sugar (35 grams) • instant dry yeast (4 grams) • aluminum-free baking powder • vegetable oil (10 grams) • plus 2–3 tablespoons cold water (about 250–270 grams) • firm tofu (350 grams) • ground meat (beef, pork, chicken breast, chicken tenders, or boneless chicken thigh; 80 grams) • chopped green onions (75 grams) • minced ginger • spicy hot pot sauce • granulated sugar •

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: •

all-purpose flour (about 500 grams) • sugar • salt • active dry yeast (about 5 grams) • water (about 260 grams) • lard (about 50 grams) • cake flour (about 200 grams) • lard (about 110 grams) • ground pork • green onions, chopped (about 600 grams) • rice wine, • soy sauce, to taste •

all-purpose flour (about 250g) • sugar (about 10g) • plus 1 tablespoon water (about 130g) • instant yeast (about 2g) • vegetable oil (about 5g) • For coloring: • spinach powder (about 2g) or 1 drop food coloring • filling (about 140g)

For the Dough: • warm water (about 88 grams, 100°F/38°C) • yeast (about 5 grams) • sugar (about 5 grams) • salt (about 2 grams) • oil (about 6 grams) • rice wine (about 12 grams) • water (about 12 grams) • salt (about 2 grams) • sugar (about 6 grams) • sesame oil (about 6 grams) • chopped green onions (about 50 grams) •

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) •

For the dough: • all-purpose flour (250g) • sugar (10g) • instant yeast (2g) • ice water (125g) • red yeast rice powder (1g) • matcha powder (1g) • For the filling: • sweet red bean paste (140g)

all-purpose flour (about 600 grams) • purple sweet potato powder (about 20 grams) • whole milk (about 300 ml) • granulated sugar (about 60 grams) • vegetable oil (about 12 ml) • cooked purple rice (about 50 grams) • fresh yeast (about 18 grams) • red bean paste (about 810 grams)

Dough: • all-purpose flour (250g) • sugar (10g) • plus 1 tablespoon water (130g) • instant yeast (2g) • pumpkin powder (20g) • For coloring the leaves: • small amount of green food coloring • filling (160g)

bread flour (150 grams) • water (150 grams) • active dry yeast (5 grams) • soy sauce (30 grams) • water (120 grams) • packed dark brown sugar (80 grams) • bread flour (350 grams) • chopped green cabbage (600 grams) • shredded carrot (100 grams) • salt (for salting) (14 grams) • canned wheat gluten (100 grams) • MSG (5 grams) •

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) •

For the dough: • all-purpose flour (300 grams) • granulated sugar (21 grams) • instant yeast (4 grams) • water (165 grams) • lard (15 grams) • For the pastry oil dough: • cake flour (100 grams) • lard (50 grams) • For the filling: • pork leg meat, diced (300 grams) • pork fat, diced (130 grams) •

ground pork (about 1.2 kg) • large ladle rice wine (about 3 tablespoons or 45 ml) • green onions (about 600 grams) • Salt, to taste • granulated sugar (about 25 grams) • soy sauce (about 45 ml) • five-spice powder • White pepper, to taste • Coarse ground black pepper, to taste • Sesame oil, to taste • White sesame seeds, • Black sesame seeds, •