- flour
- chicken stock
- green olives
- soy sauce
- butter
- salt
- pepper
- water
- spaghetti noodles
- garlic
- ground black pepper
- salt
- extra virgin olive oil
- fresh basil leaves
- heavy whipping cream
- butter
- water
- butter
- salt
- butter
- olive oil
- ground black pepper
- Worcestershire Sauce
- oyster sauce
- rice flour
- salt
- baking powder
- butter
- granulated sugar
- coconut milk
- fresh milk
- grated cheese
- raw eggs
- Pre-cut banana leaf
- dark soy sauce
- star anise
- laurel leaves
- peppercorns
- sugar
- cooking oil
- Peanut Butter Balls
- salt
- pure vanilla extract
- .
- Chocolate Coating
- Read more: http://www.joyofbaking.com/candy/PeanutButterBalls.html#ixzz2jMUqrmIf
For a crunchier crust, you may want to blind bake it first before putting-in the filling.
Here are the steps:
1.After completing step 1 above (cooking procedure create the dough), pierce the base of the dough with a fork in random places to allow air to flow. 5 minutes. Proceed with Step 2 above (Cooking procedure – make the filling)
2. Place a baking or parchment paper over the pastry base. Make sure that the paper fits the base of the pastry and the sides as well.
3. Put uncooked rice, dried beans, or pie weights over the surface of the parchment paper. This will prevent the pastry base from rising because of air bubbles.
4. Preheat the oven to 400 degrees Fahrenheit and bake the crust for about 12 minutes or until the color turns golden brown.
5. Remove from the oven and let cool for 3 -
- cRUST
- all-purpose flour
- salt
- cold water
- granulated sugar
- .
- Filling
- evaporated milk
- raw eggs
- vanilla extract
- granulated sugar
- bread flour
- all purpose flour
- 250ml milk
- 190ml whipping cream
- large egg
- milk powder
- 4Tbsp fine sugar
- dry yeast
- salt
- Baba’s fish curry powder
- water
- cooking oil
- chili oil
- Salt to taste
- tomato sauce/ketchup
- fish balls
- oyster sauce
- sugar
- oil
- Sesame seeds