Creamy Hot Cocoa

Ingredients

• 1/3 cup unsweetened cocoa powder
• 1/2 cup granulated sugar
• Pinch of salt
• 1/3 cup boiling water
• 4 cups 2% milk (for creamy texture without too much fat)
• 1 teaspoon vanilla extract

Directions

1. Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Cool it to drinking temperature.

Custard Filling

Ingredients

• 2 cups milk
• 4 Tablespoons unsalted butter
• 4 egg yolks
• 1/2 cup sugar
• 5 Tablespoons flour
• 2 Tablespoons cornstarch
• 1/2 tsp. salt
• 2 tsp. vanilla bean paste (or vanilla extract, or seeds scraped out of 1 vanilla bean pods

Directions

1. Scald the milk and butter in a large pyrex measuring cup by microwaving for 2-3 minutes.
2. Beat the egg yolk with a whisk, and add the flour, cornstarch, salt, and sugar.  Whisk together to form a thick paste.
3. Add about 1/3 of the warm milk mixture to the paste, and whisk constantly.  (This step tempers the egg, and loosens up the paste so that you can add the remaining warm milk.)  Add the second 1/3 of the warm milk, and whisk until combined.  Then add the last 1/3 of the warm milk, and whisk until combined.
4. Strain the egg mixture into a saucepan.  (This will catch any lumps, and any bits of egg that may have “scrambled”.)
5. Add the vanilla bean paste (or vanilla extract, or scraped vanilla bean guts), then slowly heat the saucepan over medium low heat (whisking constantly).  When the mixture thickens so that swirl lines appear, remove from heat and continue whisking another 30 seconds.
6. Refrigerate the custard cream until cold and thick in a covered container for several hours. Use as filling for Chinese Steamed Buns or other things.

Chinese Steamed Buns

Ingredients

• 1 Tablespoon active dry yeast
• 1 teaspoon white sugar
• 1/4 cup all-purpose flour
• 1/4 cup warm water
• 1/2 cup warm milk
• 1 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 Tablespoons white sugar
• 1 Tablespoon vegetable oil
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda

Directions

1. Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
2. Mix in 1/2 cup warm milk, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
3. Punch down dough, and spread out on a floured board. Sprinkle baking powder and soda evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 6 parts (12 buns total). Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
4. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
5. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Mocha Brownies

Ingredients

• 1 pound unsalted butter
• 1 pound plus 12 ounces semisweet chocolate chips
• 6 ounces unsweetened chocolate
• 6 extra-large eggs
• 3 tablespoons instant coffee granules
• 2 tablespoons pure vanilla extract
• 2 1/4 cups sugar
• 1 1/4 cups all-purpose flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 3 cups chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees Fahrenheit.
2. Butter and flour a 12 x 18 x 1-inch baking sheet.
3. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature.
4. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips in a medium bowl with 1/4 cup of flour, then add them to the chocolate batter. Pour into the baking sheet.
5. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not overbake! Allow to cool thoroughly, refrigerate, and cut into 24 large squares.