Add some new recipes

Bread/Japanesestylesweetbuns.tex

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+\begin{recipe}{Japanese-style Sweet Buns}{Corner Caf\'e}{16~buns}
+
+\begin{ingredients}
+\item \gr{25} + \gr{375} bread flour
+\item \gr{100} all-purpose flour
+\item \mL{125} + \mL{150} water
+\item \gr{35} milk powder
+\item \gr{75} sugar
+\item \tp{\threequarters} salt
+\item \tp{2\half} instant yeast
+\item 1~egg, lightly beaten
+\item \gr{40} butter, cubed
+\end{ingredients}
+
+\begin{directions}
+\item In a small sauce pan, combine \gr{25} bread flour and \mL{125} water.
+\item Over medium heat, cook mixture to \tC{65}, stirring frequently to form a thick paste.
+\item Allow paste to cool.
+\item Sift remaining flours together.
+\item Combine all ingredients except butter and knead until dough passes the window-pane test.
+\item Knead in butter.
+\item Allow to rise until doubled in bulk~(approximately 1~hour).
+\item Divide and shape into rounds or buns.
+\item Allow to rise for approximately 1~hour.
+\item Bake at \tF{375} for 15~minutes.
+\end{directions}
+
+\hint{This paste is called a ``water roux''.}
+\end{recipe}

Dessert/Banhlot.tex

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+\begin{recipe}{B\'anh l\d{o}t}{Kathy Lam}{10}
+
+\begin{ingredients}
+\item 1~bunch pandan leaves
+\item \gr{250} tapioca starch
+\item \Tp{1\half} rice flour
+\item \ltr{2} water
+\item simple syrup
+\item coconut cream
+\end{ingredients}
+
+\begin{directions}
+\item Combine starch, flour, and half of the water in a container.
+\item Let soak over night.
+\item Filter mixture through a fine cheese cloth.
+\item Shred panda leaves.
+\item Grind leaves with hot water using a blender or mortar and pestle.
+\item Filter leaves to obtain extract.
+\item Repeat extraction with used leaves.
+\item Add extract to starch mixture and enough water to bring to total.
+\item Cook until clear and very thick.
+\item Allow to cool for 15~minutes.
+\item Fill a bowl with cold water.
+\item Press starch mixture through a large hole~(\cm{\half}) sieve to make noodle-like shapes.
+\item Drain and top with syrup and cream.
+\end{directions}
+
+\end{recipe}

Sourdough/Hybridciabatta.tex

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+\begin{recipe}{Hybrid Ciabatta}{PiPs, The Fresh Loaf}{1~loaf}
+
+Levain:
+\begin{ingredients}
+\item \gr{20} starter
+\item \gr{20} water
+\item \gr{28} unbleached flour
+\item \gr{12} whole wheat flour
+\end{ingredients}
+
+Final dough:
+\begin{ingredients}
+\item \gr{230} unbleached flour
+\item \gr{1} instant yeast
+\item \gr{210} water
+\item \gr{6} salt
+\end{ingredients}
+
+\begin{directions}
+\item Combine all ingredients in the levain and knead.
+\item Proof for 4 to 5~hours.
+\item Combine flour and water, less \gr{100}, and let autolyze for 45~minutes.
+\item Combine all ingredients until well-developed; well beyond the window pane test.
+\item Incorporate remaining water.
+\item Ferment for 2\half~hours with stretch-and-folds at the \half~hour and 1~hour marks.
+\item Shape and rise in a couche.
+\item Preheat oven as hot as possible.
+\item Bake, with steam, for 35~minutes, until well-browned.
+\end{directions}
+
+\hint{Substitute a combination of rye and whole wheat for the whole wheat in the levain.}
+\end{recipe}