Text 11466, 111 rader
Skriven 2008-08-01 07:40:00 av Michael Loo
     Kommentar till en text av BARBARA MCNAY
Ärende: Hello? 703
==================
 > Seems peculiar about the reverse sequence thing.
 BM> It does indeed.  I use Squish, and it is supposed to sort messages 
 BM> chronologically, I believe.

Well, it ought to sort messages on SOME field ...

   Perhaps it sorts the packets, but not the
 BM> messages within.

That's an entire possibility.

 BM> so I have  bunches of messages for a time span, then a smaller
 BM> bunch of messages  following, covering the same time span.

So there could be an additional factor, the artifact of your
mail-gathering habits?

 BM> Sounds like your setup puts copies of mail addressed to you in one
 BM> folder,  which would make that easy.  Mine does not.

It could, I think, but it doesn't actually: I like to do lots
of things manually.

Perhaps someone familiar with Squish might be able to help.

Hung dou sha yueh bing (Red bean moon cake); untested by me
makes 24 (I always buy ready-made)

I. Pastry

3 1/2 c flour
 7/8 c lard (rendered) or solid vegetable shortening
 7/8 c water

Mix together 2 c flour and 2 T lard. Add 3/4 c water and stir
until it makes a soft dough. Add the rest of the water as necessary.
Knead 2 min or until smooth. Divide into two equal balls, cover,
and set aside.

Mix the remaining 1 1/2 c flour and 3/4 c lard. Flour your hands
and form this into two equal balls.

Take a water dough ball and flatten to a 7" circle. Put a lard
dough ball and put it on top. Fold up like an envelope. Flatten
lightly and then roll out into an 8-12" oblong. Fold into thirds
and roll again. Do this once or twice more. Store finished dough
in the fridge and repeat the process for the other two dough balls.

II. Filling
 makes 6 c, enough for 3 recipes of pastries

1 lb dried red beans or small chili beans
1 1/2 c sugar
1 1/2 c oil

Pick over and rinse beans in several changes of water. Combine beans
with at least 6 c water. Bring to a boil. Cover, turn off heat, and
let sit 1/2 hr. Bring to the boil again (do not drain) and simmer 1 hr
or until liquid is absorbed and beans are soft. Puree beans.

Combine beans and sugar; bring to a boil, lower heat to medium low,
and cook 10 min or until paste is quite dry. Lower heat to lowest
and slowly add oil, stirring constantly. When oil is all added, remove
from heat and beat until cooled.

Easy alternate filling (makes enough for 1 pastry recipe and a little extra)

1 can (18 oz) red bean paste
 1/4 c flour
 1/4 c oil

Combine flour and oil. Heat bean paste in a saucepan; when it's hot,
mix the flour-oil mixture in slowly, stirring constantly. Let heat
for 5 min.

III. Finishing off

1 recipe pastry
2 c bean paste _
 1/2 c sesame seeds |
1 T sugar mixed in | for regular use
2 T water _|
2 egg yolks, beaten - for holiday use

Roll out one of the dough oblongs into a 14" square. Roll this up
into a jelly-roll shape. Cut this cylinder into 12 pieces. Cover
the lot while shaping each individual pastry.

Take 1 blob of pastry and squish it into a 2" circle. Roll this
circle out to 3 1/2 in, with the edges thinner than the middle.
Store covered while you make the rest of the circles.

Take a disk and put 1 T filling in the middle. Bring up the edges
and pinch-pleat to seal. Flatten a bit with your hand. Complete
all pastries in one batch of 12 before going on to the other batch.

When all pastries are done, either brush them with sugar water and
coats the tops and sides with sesame seeds, pressing to make them
stick, OR mold them in a yueh bing mold and brush with egg yolk.

Bake at 400 for 15 min and lower heat. Bake at 350 for 15 more min.
Serve at room temperature. May be refrigerated or frozen. Reheat
refrigerated ones at 350 for 15 min; frozen at 350 for 17 min.

Source - Florence Lin
commentary and paraphrase by me
posted to FIDO NCE 8-29-95
___ Blue Wave/386 v2.30

--- EzyQwk V2.15g1 00F90271
 * Origin: Get your COOKING QWK packets here! -- nsbbs.info (1:18/200)