Almond nib and Cheese Pretzels

Yield: 12 pcs

1 1/2 cup warm water
1 tbsp brown sugar
2 tsp kosher salt
2 1/4 tsp yeast
4 1/2 cups APF
4 tbsp melted butter

Baking soda water bath:
5 cups water
1/3 cup baking soda

Egg Wash:
1 egg yolk
1 tbsp water

Topping:
Course salt  
sugar + almond nibs
Cheddar cheese

1. Combine water, sugar, salt in a mixing bowl till sugar and salt dissolve. Sprinkle yeast on top.
Allow to sit for 5 mins till foam.

2. Add flour and butter and knead till it form a pliable dough.

3. Preheat oven to 225C. Line baking sheet with parchment paper.

4. Combine water + soda in a pot. Bring to boil.

5. Turn dough onto a clean work surface. Roll dough into 24 cm rope and roll into a U shape.

Holding the end of the rope, cross them over each other twice and press onto the bottom of the

U in order to form the shape Pretzel. Place onto the prepared baking sheets.

6. Gently lower the pretzel into the soda solution for 30 secs.

7. Brush the top of pretzel with egg wash and sprinkle the topping.

8. Bake till golden brown about 12 to 14 mins

9. Brush with butter....

 

Best Char Siu

4 tbsp soy sauce

1 tbsp oyster sauce

2 tbsp sweet soya sauce

2 tbsp shaoxing wine

3 tbsp sugar

2 tbsp honey

minced garlic & shallot-100g

1 tbsp hoisin sauce

1 kg meat (shoulder or belly)

1/4 tsp salt

1. Blanch pork with hot water

2. Marinade pork for 1 hour

3. Fry garlic & shallot till golden and add in marinated pork together with the marinade.

4. Cook for 20 mins, lower heat till meat is cooked

5. Once meat is done, pop it into the oven (5-10 mins) to caramelize and crust up the char siu.

6. Boil the remaining sauce till thickened and spread on top of the sliced char siu.

Bon appetide!! 
 

Teochew Piah

 

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