15 pieces circa

Reasy in 2 hours

(filling to be prepared the night before)

Filling:

6 hard boiled egg-yolks

150 grams granulated sugar

60 grams mlik powder

80 grams coconut milk

70 grams cornstarch

120 grams unsalted butter (soft)

1 tsp vanilla extract

Dough:

420 grams all-purpose flour

100 grams cornstarch

7 grams active dry yeast

half tsp baking powder

70 grams granulated sugar

20 grams vegetable oil

240 grams warm water

Blend the hard boiled egg-yolks with the other ingredients.

Put in fridge for 2 or 3 hours until thickened (in case put it 30 minutes into the fridge to have it thicker), spoon the mixture into 20 single portions and roll them quickly with you hands in form of balls. Freeze them overnight.

To prepare the dough, mix all the dry ingredients, make a well in the center and pour in the wet ones. Mix and knead well for 15/20 minutes (add flour or water if necessary). The dough should be soft and still a bit wet.

Set aside fro first proofing. After 1H/1H30 mins, break the first proofing and set aside once again for other 40 minutes. Divide the dough into 20 small portions.

Take a portion of dough into your palm press in a frozen filling ball and close the filling with the dough, seal it well.

Put the Liu Sha Bao into a bamboo steamer, cover with the lid, put into a pan and pour boiling water into the pan (2 cm), Steam, covered, at medium heat for 8/9 minutes maximum (do not overcook or the filling might spill out). Serve hot.

Szechuan Salmon

3 tranci di salmone (600 gr) / 3 salmon fillets (600 gr)

3 cucchiai di pepe di szechuan / 5 tablespoons szechuan pepper

1 cucchiaio di pepe rosa / 1 tablespoon red pepper

1 cucchiaio di pepe bianco / 1 tablespoon white pepper

1 cucchiaino di pepe nero / 1 tablespoon black pepper

2 cucchiai di alloro / 2 tablespoons laurel

80 gr di burro / 80 gr butter

3 spicchi d’aglio a fettine / 3 garlic cloves sliced

1 bianco d’uovo / 1 egg white

sale / salt

300 gr spinaci novelli / 300 gr fresh baby spinach

1 cucchiaio di senape / 1 tabelspoon mustard

1 cucchiaino di zucchero / 1 teaspoon sugar

1 dl di olio extravergine d’oliva / 1 dl extra-virgin olive oil

Succo di 2 limoni / 2 lemons squeezed

Nel macinacaffé polverizzare grossolanamente tutte le spezie. Affettare finemente l’aglio.

Put all the spices in the coffee grinder and grind them roughly. Slice finely the garlic cloves.

Pulire il salmone e tagliarlo in trancetti più piccoli.

Clean the salmon and cut it into smaller fillets.

Mettere in una scodella l’olio, la senape, lo zucchero e il succo di un limone, sbattere bene. Condire gli spinaci novelli con questo composto e tenere in fresco.

Put in a bowl the olive oil, the mustard, the sugar, lemon juice, beat well with a fork. Add on the spinach and stir well. Set aside in a cool place.

Massaggiare il salmone con un poco di sale. Fare spumeggiare il burro e soffriggervi l’aglio. Passare i trancetti di salmone nel bianco d’uovo leggermente sbattuto. Poi nel misto di pepe per impanarli.

Now, salt the salmon fillets. Melt the butter in a pan and fry the garlic. Coat each fillet in theeg white lightly beaten. Now coat them into the pepper mixture and put into the pan.

E porli in padella a soffriggere a fuoco medio per qualche minuto. Girarli di tanto in tanto fino a cottura (10 minuti massimo).

Cook on both side for maximum 8-10 minutes (better to keep the salmon still raw in the center).

Comporre il piatto. Spinaci sotto, e 2 o 3 trancetti di salmone sopra. Pronto.

Compose the plate. Spinach on the bottom and 2 or 3 fillets on top. Serve.