Recipes Included On This Page Chinese Buckwheat Honey Country Bread - Shaobing Tienda Chocolate-lined Strawberry Pie Use Your Browser's "Back" Button to Return to This Recipe List
Back to Recipe List	* Exported from MasterCook * Chinese Buckwheat Honey Country Bread - Shaobing Tienda Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 14-10 Oct 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 1/2 cups soft whole wheat flour 1 teaspoon salt 1 tablespoon sunflower oil -- or peanut oil 1 1/4 cups lukewarm water -- approximately 2 tablespoons buckwheat honey -- to 3 tablespoons Mix the flour and salt together in a medium bowl. Stir in the oil. Make a well in the center of the mixture, pour in the warm water and stir from the center out to incorporate the flour; add a tablespoon or so more water if the dough is too dry to be easily kneaded. Turn out onto a lightly floured bread board and knead for 3 to 5 minutes. Clean out the bowl, oil lightly and return the dough to the bowl. Cover with plastic wrap, let stand for at least 30 minutes. (We often leave shaobing dough overnight at room temperature, covered with plastic wrap. In the morning it is slightly soured and just as easy to work.) Line the bottom rack of the oven with quarry tiles, leaving a 1-inch gap between the tiles and the oven walls. Preheat oven to 450F. Divide the dough into 4 pieces. Flatten each piece between floured hands. Then, with a rolling pin, continue to flatten each bread to an 8-inch square. Spread 1 to 2 teaspoons buckwheat honey over one half of each square. (If the honey is thick and too sticky; causing the dough to tear while spreading, dilute with a little hot water.) Fold over the other half of each bread to make a 4x8-inch rectangle. Roll gently to seal the two sides firmly together. Bake the breads on quarry tiles for 6 to 8 minutes, until the tops have begun to brown. Cool on a rack momentarily before serving. Makes 4 rectangular flatbreads, approximately 4 inches by 8 inches. AuthorNote: 'Shaobing' or "roasted cake", is probably the most common flatbread throughout China. There are many varieties of shaobing, all of which fall into one of two categories: 'tienda' sweet and 'xienda', salty or savory. The savory shaobing most familiar to people outside China is a rectangular, somewhat flaky bread covered with sesame seeds. It pulls apart into different layers created by a lard-flour mixture around which the dough has been repeatedly folded, rolled out, and folded again. Most of the shaobing we've tasted in villages and small towns in China are, however, not at all rich and refined. This particular sweet country-style shaobing is made with buckwheat honey. If buckwheat honey is not available where you live, substitute whatever honey you prefer. Buckwheat honey does, however, have a very distinctive taste that holds up well in baking. Source: "Flatbreads & Flavors: A Baker's Atlas by Jeffrey Alford and Naomi Duguid, William Morrow, 1995" S(Formatted by Chupa Babi): "Oct 2011" Yield: "4 4x8-inch flatbreads" Contributed to the FareShare Gazette by Chupa; 21 October 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 30 Calories; 3g Fat (100.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 533mg Sodium. Exchanges: 1/2 Fat. Back to Recipe List * Exported from MasterCook * Chocolate-lined Strawberry Pie Recipe By : Serving Size : 8 Preparation Time :0:00 Categories : Volume 14-10 Oct 2011 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Fully Baked Pastry Shell 1/3 cup semisweet chocolate pieces or chopped semisweet chocolate 1 tablespoon margarine or butter 1/4 cup whipping cream 1 teaspoon light corn syrup 8 cups medium strawberries, stems removed 2/3 cup water 2/3 cup sugar 2 tablespoons cornstarch Like chocolate-dipped strawberries, this luscious pie is an extravagant treat. Another time, try making it in a graham cracker or vanilla wafer crust. Prepare and bake pastry shell as directed; set aside to cool. Meanwhile, in a small saucepan melt chocolate pieces and margarine or butter over low heat; set aside. In a heavy saucepan stir together whipping cream and corn syrup. Bring to a gentle boil. Reduce heat and cook 2 minutes. Remove from heat; gradually stir into chocolate mixture. Cool to room temperature. Spread cooled chocolate mixture over the bottom and up the sides of baked pastry shell; set aside. In a blender container or food processor bowl combine 1 cup of the strawberries and the water. Cover and blend or process till smooth. Add enough additional water to equal 1 1/2 cups liquid. In a medium saucepan combine sugar and cornstarch. Stir in puréed berry mixture. Cook and stir over medium heat till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Cool for 10 minutes without stirring. Arrange half of the remaining strawberries, stem end down, in pastry shell. Carefully spoon half of the thickened mixture over fruit, thoroughly covering each piece of fruit. Arrange remaining strawberries over first layer. Spoon remaining thickened mixture over fruit, covering each piece of fruit. Chill for 1-2 hours before serving. Source: Cooking at a Glance - Pies & Pastries Active Time: 15 Minutes Total Time: 1 Hour 25 Minutes Makes 8 servings Recipe by Weldon Owen. Contributed to the FareShare Gazette by Art; 26 October 2011. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 113 Calories; 4g Fat (32.6% calories from fat); trace Protein; 19g Carbohydrate; trace Dietary Fiber; 14mg Cholesterol; 19mg Sodium. Exchanges: 0 Grain(Starch); 0 Non-Fat Milk; 1 Fat; 1 Other Carbohydrates.

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