Here is a very simple to bake Bagels. If you have 2 hours in the morning to prepare breakfast, you can make this fresh for your family. I made it on CNY 1st day, morning, from scratch, and satisfied the tummies of all of us, and it tastes yummy…

RECIPY OF BOILED BAGELS
Ingredients
3 1/2 cups flour
2 teaspoon active dry yeast
1 1/2 cups warm water (approx 45 C)
3 tablespoon castor sugar
2 teaspoon salt

For boiling
3.8L water
1 tbsp castor sugar

Method
1. Combine 1 1/2 cups flour and yeast.
2. Mix warm water and 3 tbsp sugar, 2 tsp salt together.
3. Add dry ingredients into the liquid, beat 30 seconds at low speed, and then 3 min at high speed.
4. By hand, mix enough flour to make moderately stiff dough.
5. Knead on floured surface till smooth and elastic (about 8-10 min).
6. Cover and rest for 15 min.
7. Cut into 12 portions. Shape into round shape and make a hole in the middle. Shape further into a ring like donut. Cover, rest for 20 min.
8. Pre-heat oven at 190C.
9. Boil 3.8L of water, add 1 tbsp sugar. Turn to low heat. Simmer to cook bagels for 7 min, drain them and if desired roll over some nuts as toppings.
10. Arrange on a baking sheet lined with parchment paper, bake at 190C for 40 minutes. Served warm.

Recently I saw some recipes and photos of lemon meringue pies and just feel like eating one. Finally, took the courage to bake it yesterday. It is surprisingly affordable, easy, and delicious! I had a slice last night, and let Ian tried a bite. The moment he put into his mouth, he closed his eyes and became speechless. What he could muster was, “hmm… hmm… hmm…” and then “yummy… I want more…”

LEMON MERINGUE PIE RECIPE
Ingredients
Pie Crust
1 1/2 cups all-purpose flour
1/2 cup shortening
1/2 tsp salt
1/4 cup cold water

Lemon Custard Filling
3/4 cup white sugar (if you like it sweeter you can increase to 1 cup)
2 tbsp all-purpose flour
3 tbsp cornstarch
1/4 tsp salt
1 1/2 cups fresh milk
1/2 cup lemon juice (from 2 or 3 lemons)
1 tbsp lemon rind
2 tbsp butter (or 30g)
4 egg yolks, beaten

Meringue
4 egg whites
4 1/2 tbsp castor sugar (original called for 6 tbsp)
1/2 tsp cream of tatar

Method
Pie Crust
1. Blend the shortening, salt and flour in a bowl with electric mixer until crumby. Add in water a tablespoon at a time, and mix with a fork until they hold together. Wrap the dough with cling wrap loosely and keep in fridge for 10 min to rest.
2. Pre-heat oven to 220C.
3. After 10 min, roll the dough on a lightly floured surface to about 2″ bigger than the pie plate. Poke the crust with fork to allow air to escape during baking, at the base and sides.
4. Line the crust with parchment paper and fill with rice or beans, to give weight to the pie crust, to avoid it rise up during baking.
5. Turn down the oven to 200C. Bake the crust for 10 min. Remove the beans/rice and paper, and continue baking another 15 min.
6. Brush the inside of the crust with egg-wash (1 egg + 1 tbsp water, mix) to help seal the base to avoid soggy later. Return to oven and bake for another 3 min.

Filling
Note: Make this right after you insert the pie into the oven, so it would still be hot when the pie crust is ready.
1. Pour the sugar, flour, cornstarch, salt into a sauce pan. Stir in the milk and lemon juice. Heat the mixture at medium, stirring constantly to avoid burnt.
2. When mixture boils, add in butter and lemon rinds. Mix well till butter dissolves.
3. Take about 1/2 cup of hot mixture and mix into the egg yolks. Mix well, and return the mixture into the sauce pan. Bring to boil and it will turn into yellow custard like mixture.
4. When pie crust is ready, remove from oven. Pour filling into the hot pie crust. Set aside.

Meringue
1. Change the oven to 180C.
2. Beat the egg white with mixer till foamy.
3. Add sugar and cream of tatar bit by bit. Continue until stiff peak is formed and sugar dissolved. Stiff peak = the mixture won’t flow, it looks shiny and smooth, and it won’t easily drop from your whip.
4. Quickly pour the meringue onto the hot pie filling, covering the edge of the pie crust. The hot pie crust and filling will help cook the meringue and avoid weeping later.
5. Bake at 180C for 10-15 min or until the meringue is tanned.
6. Let it cool an hour before refrigerating it. Chill for about 4-6 hours before serving.

NOTE: If you refrigerate within 2 hours after baking, it can be kept in the fridge for 3 days and stay fresh. Properly cover the pie, loosely with a cling wrap or foil.