Strawberry Matcha Latte

Servings: 1 person

Ingredients

• 1/3 cup chopped strawberries frozen okay
• 2 T granulated sugar
• 1 tsp matcha
• 1/3 cup hot water
• 1/2 cup whole milk

Instructions

1. Combine the strawberries and sugar in a small bowl. Let sit for 15-30 minutes, or until the berries are juicy. Mash them coarsely with a fork, or pulse it in a food processor/blender until the berries are broken down a bit.
2. Whisk the matcha and hot water until frothy.
3. In a serving glass, add a couple spoonfuls of your mix-in. Spoon in the strawberries, then fill the rest of the glass with ice (or don’t; I like light ice, so I only added a handful). Add the milk, then the matcha. Make sure to pour gently and slowly if you want to make sure the layers stay distinct.

From: https://deliciousnotgorgeous.com/strawberry-matcha-latte/

Homemade Boba Pearls

Servings: 6

Ingredients
Boba pearls
1 C tapioca starch, plus more for adjusting and coating
6 T water
5T brown sugar

Brown sugar syrup
1 3/8 cup brown sugar
1/3 cup + 1.5 T water

Instructions
Make boba pearls

1. In a small pot, slightly heat the water and dissolve brown sugar over low heat (to avoid too much water lost). Make sure the sugar is dissolved. Bring to boil then turn heat to low. Add 1/2 of the tapioca starch in and mix quickly (Count 6 to 7seconds). Remove from heat and add the remaining 1/2 of the tapioca starch. Mix until gathered. Work quickly.
2. Knead into a smooth dough (add a little water if too dry, a little tapioca flour if too wet). 
3. Divide the dough into 4 portions. Shape one portion into a long log (around 1.5 cm in diameter), cut the log into small cubes. Keep unused portion in plastic wrap.
4. Round each small squares to small balls.
5. Coat each ball with enough flour to avoid sticking to each other. You can now package in air-tight bags and freeze for later use.

Sugar Syrup

1. Mix the water and brown sugar in a small pot. Heat to boiling then remove from heat. 

How to cook the boba pearls

1. Bring a large pot of water (at least 6 times of the volume of the pearls) and cook the pearls for 20 to 30 minutes. Then transfer the balls into a cold water (they shrink to original size immediately). Wash under running water. Drain and mix with 2 tablespoons of brown sugar syrup or honey (or sugar) to avoid sticky together.

Milk Tea: Steep the 4 tea bags to 6 cups of warm milk. Refrigerate until ready to use.

From: https://www.chinasichuanfood.com/how-to-make-boba-pearls-at-home/

SCALLION FLATBREAD, LEAVENED (葱油发面饼)

INGREDIENTS

For the dough

• 500 g plain flour , 4 cups (see note 1 & 2)
• 2 tsp sugar
• 2 tsp dried instant yeast, see note 3
• 260 ml lukewarm water, 1 cup + 2 tbsp

For the bread

• 1 tbsp cooking oil
• 1 tsp ground Sichuan pepper, or Chinese five-spice powder
• 1/8 tsp salt, or to taste
• 2 stalk scallions, finely chopped
• 1 tbsp sesame seeds

For frying

• 1 tbsp cooking oil

INSTRUCTIONS

Make the dough

1. In a large bowl, mix flour, yeast and sugar. Pour in water little by little while stirring with a pair of chopsticks (or a fork). Knead with your hand until a smooth, elastic dough forms (see note 4)
2. The first rise
3. Cover the bowl with a wet kitchen towel. Leave to rise in a warm place until double in size. It will take about 40 minutes to 1.5 hours depending on the room temperature.

Shape the bread

1. Take the dough out. Knead on a floured work surface until the dough goes back to its original size.
2. With a rolling pin, flatten the dough into a rectangle shape (roll it as thin as you can. Dust with flour to avoid sticking).
3. Brush oil on the dough. Sprinkle ground Sichuan pepper, salt and scallions on top.
4. Roll the dough into a rope. Coil it to form a flat circle. Then roll the circle out into a 26-cm (10-inch) disk.
5. Wet the disk with a little water. Sprinkle with sesame seeds then press them down gently.
6. The second rise
7. Cover the bread loosely with cling film. Leave to rise for around 20 minutes.

Fry the bread

1. Heat up oil in a deep frying pan (28cm / 11 inches) over a medium-low heat.
2. Place the bread in (the side with sesame seeds facing down) then cover with a lid.
3. Cook until the first side is golden brown. Flip over and cook with the lid on until the second side is done (see note 5).
4. Turn the bread over again to crisp the first side for a few seconds.
5. Serve
6. Transfer the bread onto a chopping board. Leave to cool for a short while then cut into pieces. Serve warm.

NOTES

1. This recipe is to make a 26-cm (10-inch) flatbread in a deep frying pan. If your pan is smaller, reduce the quantity of the ingredients proportionally. Or cook two breads instead.

2. The ideal flour water ratio may vary slightly depending on the brand of the flour and how you measure it (Measuring with cups is less accurate).

3. I use dried instant yeast (this is sometimes called “quick”, “fast action” or “easy blend” yeast) which doesn’t need to be frothed before using. You may use other types of yeast following the recommended quantity and mixing method.

4. You may use a stand mixer with a fitted dough hook. Put all the ingredients into the mixing bowl. Knead for 8 minutes on lowest speed. Alternatively, a bread maker with a dough cycle can help you to finish step 1 & 2 with ease.

5. It takes me about 10 minutes to cook both sides in a heavy, thick-bottomed pan. The time required varies depending on the quality of the pan and the heat level. Check the bread if uncertain.

From:  https://redhousespice.com/spring-onion-flatbread-leavened/

Sour Cream and Dill Cucumber Salad

Ingredients

• 1/2 c. sour cream
• 1 Tbsp. minced fresh dill
• 1 Tbsp. white vinegar
• 1 tsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. garlic powder
• 4 c sliced cucumbers