友人来访

客人：润树、达雅、东湖珞珈
菜单：芥末凉拌菜、夫妻肺片、汽锅鸡、芽菜扣肉、干煸四季豆、水煮鱼、野猪肉山菌煲

黑胡椒蒸牛仔骨

姜汁菠菜

小叶菠菜（沙拉菠菜）加入开水中焯熟（两三分钟）捞出沥干，加糖和少许盐拌匀。
菠菜填入模具或小碗中稍微压紧，倒扣在盘中。
姜末加一汤匙生抽、一汤匙白醋、少许香油和一茶匙料酒，撒少许白胡椒粉，拌匀后均匀地浇在菠菜塔上。
撒一撮熟芝麻，即成。
吃的时候从菠菜塔的边缘扒开，蘸盘子里的调料汁吃。

周末小聚

客人：东湖大哥一家，刑部赵括
菜单：姜汁菠菜、扇子蘑菇、红油鹿肉、白卤鸭翅、无锡排骨、黑椒仔骨、珍珠丸子、南瓜米糍、清蒸虹鳟、泡菜汤煲

香甜小餐包/breakfast bread

Water Roux Starter：40g flour + 200g water, whisk well untile free of lumps, heat up with microwave(high)for 20 seconds, stir with tea spoon for few seconds, heat with macrowave(high) for another 20 seconds.
-----------------------------------------------------------
add the following ingredients:
bread flour/all purpose flour: 700g
sugar: 100g
table salt: 10g
egg: 2 (~60g)
powered milk: 20g ( optional)
milk: 250ml
instant yeast: 10-14g
-------------------------------------------------------------
mix well
-------------------------------------------------------------
add butter: 60g (room temperature)
-------------------------------------------------------------
make the dough as smooth as baby's skin
-------------------------------------------------------------
fermentation at 84F
-------------------------------------------------------------
(bread machine is highly suggested for above steps.)
-------------------------------------------------------------
divid the dough evenly into 16 pieces to make bread balls
-------------------------------------------------------------
Grease the inside of a large straight-sided container with the vegetable oil. Place the dough ball into the container and set on the rack above the pan of hot water. Allow to rise until doubled in size, approx. 1 hours
------------------------------------------------------------
bake for ~20min. at 350F (~180C)