Yin-Yang Cookie

Originating in the early Han dynasty, around the time of the birth of Christ, yin and yang are two opposing yet complementary principles or forces such as light (yang) and dark (yin), or wealth and poverty. The shape of the black-and-white symbol that in Chinese philosophy represents the understanding of how the universe works. To me, when i think of yin-yang , it is balance and harmony and what better way to honor the new year than with harmony and balance in our universe. So, instead of wishing for prosperity, i will serve all my friends, yin-yang cookies and wish them harmony and balance. YIN-YANG, -YIN-YANG

Ingredients:

Vanilla Dough

2 1/2 cups(12 1/2 oz) unbleached all-purpose flour

3/4 cup (5 1/2 oz)superfine sugar(process granulated sugar until superfine)

1/4 tsp salt

16 tbsp(2 sticks) unsalted butter, cut into 16 pieces, softened but still cool

1 tsp vanilla essence

2 tbsp cream cheese, at room temperature

1 tsp cream of tartar

1/2 tsp baking soda

Cocoa Dough

2 cups(10 oz) unbleached all-purpose flour

3/4 cup(2 1/2 oz0 cocoa

3/4 cup (5 1/2 oz)superfine sugar(process granulated sugar until superfine)
1/4 tsp salt
16 tbsp(2 sticks) unsalted butter, cut into 16 pieces, softened but still cool
2 tsp vanilla essence
2 tbsp cream cheese, at room temperature
1/2 tsp baking soda

Decoration:

Black and White sesame seeds

Method:

For the vanilla dough:

In the bowl of a standing mixer or with a handheld mixer, mix the flour, sugar, and salt at low speed until combined.

With the mixer running on low, add the butter 1 piece at a time; continue to mix until the mixture looks crumbly and slightly wet. Add vanilla and cream cheese and mix on low until the dough just begins to form large clumps.

Knead the dough by hand in the bowl for 2 to 3 turns to form a large, cohesive mass. Turn the dough out onto a work surface; divide it into 6 equal parts and roll into a 1 inch log. Let dough rest in fridge for at least 30 minutes.

Cocoa Dough

Follow the same method for Vanilla Dough

To make Yin Yang Cookies

Throughout the process it’s best to work with the vanilla (the yang) dough first to keep it free of chocolate (the yin) flecks.

Imagine a 3-D apostrophe when shaping each dough log into its half of the cookie — that’s what a cross section should look like..
To create the shape, slice the log into half horizontally then use the handle of a wooden spoon to tip slightly off center on the log making a depression along the length of the log. Then gently flatten the smaller side and round up the bigger side.

The two logs fit together like pieces of a puzzle, and you solidify the connection by smoothing the seams and rolling them together. Put in the fridge for 30 minutes and then slice into 1/4 inch thick cookies.

Dab a little egg white on the spot where the sesame seeds should be.

Bake at 375 f preheated oven for 8 - 10 minutes

Serves

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Snail Buns

These delicately flavored steamed buns are so named because they are shaped like snails. They are often deep-fried until golden brown after having been steamed. Either way, snail buns are excellent as a subsitute for rice. This recipe defers slightly from 'Flower Buns' and has less ingredients and the texture is just as soft.



Ingredients:

Basic Yeast Dough:

1/4 cup sugar

2 cups water

2 tsp instant yeast

6 cups unbleached all purpose flour

2 tbsp shortening

2 tsp double action baking powder plus 1 tsp water

Snail Buns:

1 recipe of basic yeast dough

1/4 cup melted lard plus 1/4 cup melted butter plus 1/2 cup sugar(creamed to a paste)

1/4 cup minced cooked ham or grated carrot and /or chopped spring onions

Method:

Basic Yeast Dough :

Mix all the ingredients except the baking powder, to a rough dough, turn the mixture out onto a lightly floured surface and knead for 8 - 10 minutes, until the dough is smooth and elastic.(if it is very sticky, knead in 1/4 cup additional flour - the dough should be soft)

Lightly grease a bowl with oil and place the dough in the bowl. Turn it so that all sides of the dough are coated.

Cover the bowl with a damp cloth and let the dough rise for 4 hours in a warm area, free from drafts.

Uncover the dough, punch it down and turn it out onto a lightly floured surface.

Flatten the dough and make a well in the center. Place the baking powder solution in the well and gather up the edges around the baking powder to enclose it. Pinch the edges to seal.

Lightly knead the dough to incorporate the baking powder evenly.

Note:

The dough should be used immediately. If that is not possible, punch down the dough after the 4 hours rise, cover with plastic wrap and refrigerate until ready to proceed.

Snail Buns:

Prepare the basic yeast dough as directed and cut it in half.

On a lightly surface, roll out each half to form a rectangle approximately 10 by 14 inches and 1/6 inch thick. Spread the surface of one rectangle with half the lard, butter and sugar mixture. Starting with one of the long exges, roll up the rectangle jelly-roll-style. Pinch the two ends to seal the dough; lightly flatten the roll with the heel of your hand. Cut the roll crosswise into thin shreds. Separate the shreds into 15 groups, and let them rest.

Repeat the process for the other rectangle.

Gather up each group of shreds, and lightly stretch, wrapping them Maypole-style around your index finger and thumb. Tuck the end underneath to secure.

Repeat the procedure for all the shreds and arrange the shaped buns 1 inch apart on several steamer trays that have been lined with wet cheesecloth or with parchment paper punched with holes.

Sprinkle the tops with the minced ham or grated carrot and/or chopped spring onions, and let the buns rise for 15 minutes, covered.

Fill a wok with water level with the bottom edge of a steamer tray and heat until boiling. Place one tray of buns over the boiling water, cover, and steam for 15 minutes over high heat. Remove, and steam the remaining buns in the same manner.

To reheat, steam the buns for 5 minutes over high heat.

Serves

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Kok Chai/Mini Peanut Puffs

These are must-have for the Chinese New Year and they are so good, it is worth the time spend in making these tiny mini puffs.

KOONG HEI FATT CHOY/HAPPY CHINESE NEW YEAR


Ingredients:

300 gm. all purpose flour

70 gm. rice flour

120 gm. margarine or butter or lard

90 - 100 ml. cold water

1 large egg

Filling:

225 gm. roasted peanuts - skinned and chopped fine

3 Tbsp. roasted sesame seeds - crushed

120 gm. fine granulated sugar

50 ml. oil (preferably peanut oil)

Oil for deep-frying

Method:

For pastry:

Using the food processor, pulse magarine , flour and rice flour till it becomes breadcrumbs like.

Add water , beaten egg and pulse into a pliable dough.

Rest for 15 mins.

For filling:

Mix all the ingredients together.

To make the puffs:

Use the pasta machine to roll pastry into a thin sheet and cut into 1 3/4 - 2 inches rounds.

Put in 1/2 tsp of filling into the center of cut pastry and wrap up filling . Pinch edges neatly.

Heat up oil for deep-frying peanut puffs and fry till golden brown using medium heat.

Remove and drain onto kitchen towel.

Let it cool before storing into containers.

Serves

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