Black Sesame Ribbon Cookies

Black Sesame Ribbon Cookies

Ingredient 

200 grams of all-purpose flour, 
20 grams of salted butter 

50 gram icing sugar

1 egg

50 grams of water (+ & -)
5 grams of black sesame seeds

Cornflour solution ( 1 tablespoon cornstarch + 2 tablespoon water )

Direction 

• Add flour and butter,  mixed until a coarse crumbs will be form. 
• Add in icing sugar, salt, sesame seeds. egg and water, continue to knead until a dough is form.
• If it is too dry add 1 teaspoon water. Adjust according until a dough is form. 
• Cover with damp cloth and set aside 30 minutes for the dough to fully relax.

• Divide the dough into 3 parts. Flatten the dough and roll into a rectangle shape as thin as possible. The thinner your dough is makes the cookies crispy. 
• Cut into a rectangle size around 1 x 2 inches in size.
• Brush corn flour solution in the center of the dough, using a pair of chop stick grip the center of the dough tightly until a ribbon pattern is form. 
• Repeat the rest until complete. 
• Preheat sufficient cooking oil enough for deep frying using medium low heat. 
• Fry ribbons in batches until golden evenly brown. 
• Dish up on a kitchen paper towel to drain excessive oil. 
• Let them cool down completely and then store them in an air-tight container

Note:

Dough must not stick to your finger.
The thinner the dough is roll the crispier it is. 

Flatten the dough and roll into a rectangle shape as thin as possible. 

The thinner your dough is makes the cookies crispy. 

Cut into a rectangle size around 1 x 2 inches in size.

 

Brush corn flour solution in the center of the dough, using a pair of chop stick grip the center of the dough tightly until a ribbon pattern is form. 

Golden brown, It will eventually turn browner when completely cool down. 

Salted Egg Cookies

 

Salted Egg Butter Cookies

Ingredient A

• 400 Self raising flour
• 100 g Potato Starch
• 50 g Salted eggs powder
• 150 icing sugar
• 227 g butter
• 60 g corn oil

Note:

Ready bought salted eggs powder .

Direction

• 1 egg yoke with 2 tablespoon water (+ & -)
• Combine until well mixed. Use a strainer to filter set aside for coating.

Direction

• Combine all ingredient A, knead until well mixed into a dough.
• Roll and flatten the dough using a rolling pin. Using a flower mold .
• Press the mold into the dough. Place it on a baking tray, brush egg wash and sprinkle sesame seed. Continue the rest until complete.
• Baked until the cookies are lightly crispy and brown.
• Remove from the oven and allow it to cool before storing in an air tight container.

Preparing Oven

Pre heat oven temp - 150c for 10 minutes

Baking temp - 160c for 20 - 25 minutes.

Udang Masak Lemak

 

Udang Masak Lemak 

Ingredients A

• 300 grams Sweet Potato  (wash cut into chuck size. Steam and set aside)
• 8 stems of Spinach            (wash and pluck into desire size)
• 4  fresh prawns
• 1 liter plain water
• 200 ml fresh coconut milk   

Ingredient to blend or pounded 

• 2-3 tablespoon chili paste  (15-20 dry chili -soak and blended)
• 2 cm fresh turmeric 
• 8 shallots.
• 5 garlic
• 40 g dried prawns

Ingredient - seasoning 

• 1 tsp toasted shrimp powder 
• 1 tsp chicken stock granules
• 1/2  tsp salt

Direction 

• Heat up pot of water boil then  add in pounded ingredient.
• Add in soak dried prawns excess liquid, sweet potatoes and seasoning.
• Allow is to simmer and discard away excess floating foams. 
• Prick sweet potatoes, check if it is soften then add spinach and coconut milk
• Allow is to simmer and lastly add fresh prawns. 
• Taste sweet, salty and spiciness and how concentrate from the coconut milk according to own preference.  My preference is slightly thick and not so dilute.  Dish and serve .

Spiral Curry Puff

 

Ingredients for Dough A: 
200  All purpose flour flour
1/4   cup cooking oil
1 tbsp  Natural soft margerine 
1/2     tsp fine salt
85ml  plain water (+&-)

Ingredients for Dough B:
140    All purpose flour  (I add more flour until playable)
80      margerine soft

Each dough est 35-40 grams

Direction - Preparing Pastry Water Dough 
In a bowl add in all purpose flour, cooking oil, margerine , salt and water. 
Mixed and then Knead until well combine then into a ball shape dough.
Set aside to rest for 15 minutes.

Direction - Preparing Pastry Oil Dough
In a bowl add in all purpose flour and margerine. Mixed until well combine.
Mixed and then Knead until well combine then into a ball shape dough.
Set aside to rest for 15 minutes.

Assemble Spiral Curry Puff Pastry 

The spiral patterns are created  using two different types of dough,

water and oil dough.
Step 1
Cut the water dough into 2 and also oil dough into 2. next 
1st roll - Roll to flatten water dough into a round shape and place oil dough on top.
Wrap the water dough around the oil dough into a ball shape.  Set aside to rest for 15 minutes.

1st - Roll to flatten dough into a rectangular shape.
 Dap some flour if it is sticky. Roll like a swiss roll shape. 
2nd -Turn 90 degrees and roll to flatten dough into a rectangular shape 
then roll like a swiss roll shape again. 
Set aside to rest for 15 minutes before the next step to slicing. 
Cut the dough into slices. Using a rolling pin roll into an oval shape and add in the fillings.
Fold into halves and pinch to seal then pleating to secure sealing . 

Frying process.
Pre heat oil in wok using medium high heat.
Put a bamboo chopstick to test is there are tiny bubbles and it is ready to fry. 
Add in curry puff to fry until golden brown.
Using medium high heat all the time. Continue frying until complete. Dish up. 

Sambal Sweet Potatoes with Anchovies/ikan bilis

Ingredient for fillings

300 gram Sweet potatoes cut into cubes 
2 tbsp Baba Curry Chicken powder.
3-4 tbsp cooking oil
1 big onion diced
50 gram Anchovies/ikan bilis 

Seasoning
1 tbsp salt
1 tbsp sugar
100-150 ml  water
Direction 
Heat up a wok add in 3-4 tablespoon of cooking oil.
Add in shallot and saute till slightly fragrant. add Anchovies  fry till slight crisps, Curry powder. Salt  and Sugar. Saute until aromatic and add in orange sweet potatoes. 
Add in water to simmer until sweet potatoes soften. Dish up to cool down.

Red Bean Curd (Nam Yue) Baked Chicken

Red Bean Curd (Nam Yue) Baked Chicken 
Ingredient 

• 4 piece Upper Chicken thigh
• 1 tablespoon sugar
• 1 teaspoon chicken granules
• 1/2 teaspoon salt.
• 1 piece fermented red bean curd (Nam Yue)
• 1 tablespoon dark soya sauce.
• Sufficient Corn flour for coating

Direction 

• Wash and clean chicken 4 chicken upper thigh. Pat until fully dry. 
• Marinate chicken with shallots, chicken granules, sugar, salt and fermented red bean curd. 
• Mixed until fully well combine. add 1 teaspoon dark soy sauce for more vibrant colour Marinate for at least 4 hours or best night 
• Remove from fridge and place for 15 minutes at room temperature 
• Fully coats with flour until well combine. Set aside for 10 mins before baking.
• Place on a baking wire rack to bake. 
• Set timer temperature @200 c. Lowest rack  for 20 minutes. 
• 20 minutes later, brush some cooking oil on the surface of the chicken to prevent from drying. Then transfer the rack up to 3rd level near the upper grill .
• Continue baking until  the surfaces are crispy.  Done 
• Brush some honey on the chicken and sprinkle some toasted black sesame seed. 

Potato Omelette.

Potato Omelette

Combine all the ingredients. Mixed until well combine.

Carrot, Onions and Spring onion. 

Grated potato 

Potato Omelette

Ingredient

Grated potato

Chop Carrot

Sliced Onion

Sliced Onion

2 eggs

2 tablespoon rice flour.

Seasoning:

Salt, pepper n chicken seasoning powder.

Direction

Mix all ingredients and seasoning together. Heat up pan with oil, scoop 1 ladle at a time n fry till golden brown.

Pandan Huat Kueh ?Apam Beras

 

Pandan Huat Kueh

Ingredient 

• 50g  cooked rice
• 200ml  water 
• 125 g   rice flour
• 70g   castor sugar 
• 1 teaspoon Original ENO 
• some cooking oil ( For greasing chinese teacups)

Concentrate Pandan Juice

Ingredient

• 8 - 10 pandan leaves
• sufficient plain water so the pandan leaves can blend will do.

Direction

• Blend pandan leaves with water. Filter the and pour into a glass. Leave it for a few hours until you notice the pandan paste and water are segregated.
• Discard away the excess top portion water and use the bottom pandan paste which is about 20 gram.

Direction

• Using 20 ml concentrate pandan add cooked rice and 200 ml water to blend until smooth.
• In a bowl add in the above, sugar mixed well. Add in sieve rice flour, combine well.
• Add in 1 teaspoon of Original Eno and mix until well combine. Set aside.
• Grease teacup with cooking oil .
• Heat up a steamer with hot boiling water. Warm up the teacup for 1-2 minutes.
• Fill in batter into teacup close the steamer lid and steam for 20-25 minutes. 

Steamed Soft Taufu

 

Steamed Soft Taufu 

2 piece of Soft Taufu (sliced as preference)
5 sliced shallots
Coriander leaves
1 tablespoon soak chop dried prawns. 
1 chop red chili. 

Cooking oil 

Ingredient for Seasoning sauce 
1 tablespoon Oyster sauce
2 tablespoon light soy sauce
1-2 tables dark soy sauce (self adjust)
1 tablespoon sugar 
1 teaspoon sesame oil 
10 tablespoon of water 

Direction
Heat up a steamer with boiling water. 
Place the taufu on a steaming rack inside steam for 8  minutes cover the wok. Set aside.
Heat up sufficient cooking oil in a wok. Add in shallot stir fry until golden brown. 
Dish out and set aside. 

Direction
Heat up a wok and add in 1 dessert spoon oil from shallot oil.
Add in dried prawn saute until fragrant. Add in a bowl of seasoning sauce.
Coriander leaves mostly the stem portion and chili. Adjust salty and sweetness 
I add in dark soy sauce to get a darker sauce as my preference. 
Pour the sauce immediately on the taufu. 
Add in fried crispy shallots and deco with some chili and coriander leaves.
Served hot. 

Fried Eggs in Fermented Bean Paste.

Fried Eggs with Fermented Bean Paste. 

Ingredient

• 3 eggs
• 4 -5 sliced shallots 
• 1 red & 1 green sliced Chili 
• 1 tablespoon fermented salted Bean paste.
• 1 piece salted fish fillet. ( 5cm x 2 cm) 
• 250 ml water 
• 1 tsp chicken granules.
• 1 tablespoon sugar
• 1/2 tablespoon dark Soya Sauce

Cooking oil . 

Direction 

• Heat up a wok and fried eggs. Set aside.
• Heat up a wok add some cooking oil.
• Add Shallots, red and green chili, salted soy bean paste, salted fish fillet to saute until fragrant.
• Add in dark soy sauce, chicken granules and sugar to balance the saltiness.
• Stir fry until fragrant add in 1 bowl of water. Allow it to simmer until lightly thickens.
• Add in fried eggs combine well and dish up.

Fried Tau Kwa in Sweet n Spicy Sauce.

 

Sweet and Sour fried TAU KWA simple and homey Chinese recipe.

which is delicious as a main dish or appetizer.

Fried Tau Kwa in Sweet n Spicy Sauce.

Ingredient

• 2 pcs tau kwa (cut into small pieces, marinate with salt.)
• 1 tomato (cut into small cubes.)
• 2 tbsp toasted crushed peanut
• 1 tbsp Sesame seed.
• cooking oil

Sauce:

• 1 tsp wet chilly paste
• 1 tsp minced garlic
• 2 tbsp onion cubes
• 11/2 tbsp tomato sauce
• 3 tbsp water.
• Sugar n salt to taste.

Direction

• Heat up wok with oil, fry the tau kwa n put aside.
• With 1 1/2 tbsp oil, saute minced garlic, onion n wet chilly paste.
• Add in tomato cubes n tomato sauce with 3 tbsp water.
• Season with salt n sugar, then stir in fried tau kwa n toasted crushed peanut.
• Mix well n add some toasted sesame seeds. Serve.

Crispy Fried Orange Sweet Potatoes

 

Crispy Fried Orange Sweet Potatoes

A:  Orang Sweet Potatoe

500 g Orang Sweet Potatoe 

(Cut according to own desire shape)

B: Batter Ingredient 

120 g Wheat starch

30 g  Rice Flour

1 tsp  Eno Oringal flavour

1/2  tsp  baking powder

40 ml corn oil /cooking oil 

1/2 tsp salt

140 ml water (+ and -) Self adjust not too watery.

C: OTHERS

Sufficient cooking oil for deep frying  

Instructions:

In a mixing bowl combine ingredient B stir well to create a smooth batter.

Set aside for the batter to incorporated and set aside to rest for 15 minutes. 

Orange Sweet Potatoes ( according to desire size. either whole or into halves)

Dipped into batter for few second until well coated.

Heat up a wok with oil. Ensure oil is hot by testing with a wooden chopstick. When it sizzles the oil is hot and ready for frying.

STEP PROCESS IN FRYING  

1st step of 2 step frying process.

Shake excessive batter and carefully dip  in hot oil. 

Turning both sides or until banana half fried and lightly brown.

Shake excessive oil and ... and next ....

2nd step of 2 step frying process.

Carefully dip 1st time fried sweet potatoes into batter for the 2nd time.

Shake to remove excess batter and carefully dip again in hot oil  until golden crisps. 

Shake excess oil and drain on paper towel. Serve. 

Sweet and Sour Fish (Ikan Kacang )

 

Fish in Sweet and Sour Sauce.

Ingredient A:
1 Ikan Kacangan 

salt 

3 pip minced garlic
Sufficient Corn flour for coating fish
Sufficient Cooking oil for frying

Corn flour solution ( 2 tsp corn flour + 4 tbsp water ) 

Direction 
Wash and cut fish into desire size. Pat dry the fish, rub salt onto the fish evenly and 
Coat with corn flour set a side for 10 minutes to rest. 
Heat up sufficient cooking oil and fry until both side golden brown. Remove and set aside. 

Seasoning 

5 tbsp tomato sauce
5 tbsp chili sauce 
1 tsp sesame oil 
1 tsp oyster sauce 
150 ml water

Ingredient B 
1 cucumber 
1 medium onion
1 teaspoon salt
3 tablespoon white vinegar 
1 teaspoon of sugar

Direction 
Wash and cut cucumber and onion into desire size. 
Marinate both cucumber and onion with salt. Set aside to soften estimate around 15 minutes. 
Wash and rinse salt away. Squeeze away water until completely dry, then add white vinegar and sugar until well mixed set aside 20 minutes to pickle. 

Method
Heat up wok with 2 tbsp cooking oil and saute garlic till lightly brown
add seasoning  bring to a boil in low heat until slightly dry add in cornstarch solution. Add in fish Stir-fry until well combine. Dish up to serve.
Note:
Do adjust sweet and salty according to your own preference.

Sweet and Sour Prawns.

 

Sweet and Sour Prawns. 
A: Ingredient: Marinating Prawns. 
25 pieces Prawns (Wash, trim and patted dry)
1 teaspoon salt
Few dashes of white pepper.
150 g  tapioca flour for coating 

Direction 
Washed, trimmed and patted completely dry prawns.
Add salt, white pepper and tapioca flour for coating. Set aside for 10 minutes. 
Heat up sufficient cooking oil in a wok using  medium heat.
Deep fry turning from side to side until crispy. Dish up 

B: Other Ingredient
4 garlic cloves (Roughly pounded or mince)
2 cm ginger (Roughly pounded or mince)
1 chop red chilly 
a few dashes of Squid Brand fish Sauce
150 ml water
2 tbsp cooking oil
1 lightly beaten eggs (add with a drop or 2 soya sauce )
Cornstarch solution ( 1 tablespoon cornstarch plus 2 tablespoon water)
Nestum Cereal

C: Seasosning Ingredient
2 tbsp tomato sauce
5 tbsp chilli sauce
1 teaspoon Oyster sauce
1 tablespoon sugar  
30 ml water 

Direction 
Heat oil in a wok,  saute ginger and garlic fragrant and lightly brown.
Add in red chilly, seasoning and water mixed well and allow it to simmer.
Add in beaten eggs, Prawns  and a few dashes squid sauce. Combine well and dish up. 

Tau Sar Peah

 

TAU SAR PEAH 

Ingredient for mung bean fillings. 

• 300 g mung bean
• 120 g castor sugar 
• 5 tbsp cooking oil 
• 5 small minced shallots. 
• 4-5 dashes white pepper
• 1 tsp salt   

Direction - Preparing Mung Bean fillings

• Wash and soak mung beans for about 6 hours. Drain excess water away
• Bring water to a boil in a steamer. Steam the mung beans for 30-40 minutes or until soften.
• Used blender to blend  mung bean to a paste. using and add sufficient minimal water as possible to blend. 
• Heat oil in non stick pan add in shallots stir fry till fragrant & lightly browned, 
• Add in blended mung bean paste. Stir fry them until it becomes a thick paste. 
• Notice mung bean paste doesnt stick to the pan and it is ready to dish up 

Ingredient A -  Water Dough  
200 g    All-purpose flour
1 tbsp   Castor Sugar              
40 g      Cooking oil/corn oil  
80 ml   Water  (+ and -)

Direction for preparing  - Water Dough @14 gram each

• In a bowl add in all purpose flour, sugar, cooking oil and water. 
• Mixed and then knead until well combine then into a smooth ball shape dough 
• Set aside to rest for 15 minutes.

Ingredient B - Oil Dough  @10 grams each
150 g     All-purpose flour
75 g       Cooking oil /corn oil 

Direction for preparing  - Oil Dough 

• In a bowl add in all purpose flour and cooking oil and water. 
• Mixed and then knead until well combine then into a smooth ball shape dough 
• Set aside to rest for 15 minutes.

Direction - Assemble the dough 
The patterns are created using two different types of dough, water and oil dough.
Dust your fingers and rolling pins. 

• Roll  to flatten dough into a rectangular shape. Roll like a swiss roll shape.
• Next Turn the dough 
• Roll to flatten dough into a rectangular shape. then roll like a swiss roll shape again. 
• Flatten and Roll into a circle and we will be adding the mung bean fillings 
• Seal either with water or dust with flour it all depend on the texture of the dough. 
• and roll into a ball shape again. Continue until the rest complete.

Prepare Egg Wash

• 1 egg  + 1 tablespoon water - Filter and mixed well. 
• Coat with egg wash and place on a baking tray with parchment paper

Ready to bake

• Pre- heat oven for 15 minutes.
• Set temperature to 200 c -30-35 minutes or until golden brown  

Spiral Curry Puff (Sambal Sweet Potatoes with Anchovies)

 

Spiral Curry Puff (Sambal Sweet Potatoes with Anchovies)

Ingredient - Water Dough  

• 200g    All-purpose flour
• 1 tbsp   Castor Sugar              
• 40 g      Cooking oil  
• 80 ml   Water  (+ and -)

Ingredient - Oil Dough  

• 100 g     All-purpose flour
• 50ml     Cooking oil 

Direction - Preparing Pastry Water Dough 

• In a bowl add in all purpose flour, sugar, cooking oil and water. 
• Mixed and then Knead until well combine then into a ball shape dough.
• Set aside to rest for 15 minutes.

Direction - Preparing Pastry Oil Dough

• In a bowl add in all purpose flour and oil. Mixed until well combine.
• Mixed and then Knead until well combine then into a ball shape dough.
• Set aside to rest for 15 minutes.

Assemble Spiral Curry Puff Pastry The spiral patterns are created using two different types of dough, water and oil dough.

Step 1 Cut the water dough into 2 and also oil dough into 2. next

• 1st roll - Roll to flatten water dough into a round shape and place oil dough on top. Wrap the water dough around the oil dough into a ball shape.
• Set aside to rest for 15 minutes.

• 2nd roll - Do the same as like 1st roll .

Step 2

• 1st - Roll to flatten dough into a rectangular shape.
• Dap some flour if it is sticky. Roll like a swiss roll shape.
• 2nd -Turn 90 degrees and roll to flatten dough into a rectangular shape
• then roll like a swiss roll shape again.
• Set aside to rest for 15 minutes before the next step to slicing.
• Cut the dough into slices. Using a rolling pin roll into an oval shape and add in the fillings.
• Fold into halves and pinch to seal then pleating to secure sealing .

Frying process.

• Pre heat oil in wok using medium high heat.
• Put a bamboo chopstick to test is there are tiny bubbles and it is ready to fry. Add in curry puff to fry until golden brown.
• Using medium high heat all the time. Continue frying until complete. Dish up.

Sambal Sweet Potatoes with Anchovies/ikan bilis

Ingredient for fillings

• 300 gram Sweet potatoes cut into cubes
• 2 tbsp Baba Curry Chicken powder.
• 3-4 tbsp cooking oil
• 1 big onion diced
• 50 gram Anchovies/ikan bilis

Seasoning

• 1 tbsp salt 1 tbsp sugar 100-150 ml water

Direction

• Heat up a wok add in 3-4 tablespoon of cooking oil.
• Add in shallot and saute till slightly fragrant. add Anchovies  fry till slight crisps, Curry powder. Salt  and Sugar. Saute until aromatic and add in orange sweet potatoes. 
  
• Add in water to simmer until sweet potatoes soften. Dish up to cool down.

Homemade Sugar Donuts

 

Homemade Sugar Donuts

Ingredient A

• 180 g All purpose flour
• 50 Icing sugar or castor sugar.
• 80 grams Milk ( I used 30 gram full cream powder milk + water until totality =80 grams)
• 1/2 teaspoon salt
• 3 gram Instant Dry Yeast
• 1 egg
• 20 grams butter 

Ingredient B:

• For Coating : Castor Sugar or Icing Sugar
• Sufficient cooking oil for frying 

Direction 

• Mixed ingredient and knead for 5 minutes until well combine and set aside.
• It is easier to knead after leaving it for a 5 minutes rest cos it is sticky. 
• After 5 minutes .
• 1st - Hand knead till it well mixed, soft and fluffy dough. Leave to proof for 40 minutes.
• 2nd - Hand knead after 40 minutes, you will feel the soft texture as you keep on kneading. Knead until it doesn't stick to your palms.
• Roll each dough into a ball shape @50g each s until complete. I manage to get 7 balls. 
• Ensure the surface is smooth to achieve a smoother donuts. 
• Use a filter funnel to punch a hole in the center.
• Set aside to proof for 5 minutes before  frying . 

• Ready for frying. 

• Heat up a wok with sufficient cooking oil using medium low heat. 

• Fry until golden even brown and that's it ready to serve.

Corn Cheese Hotdogs

 

Corn Cheese Hotdogs
Ingredient 

• 6 Cheese Hotdog (Ready bought)
• 1 egg (Lightly beat) 
• Sufficient bread crumbs

Ingredient - For Coating

• 3 tablespoon All purpose flour 
• 5 tablespoon water

Ingredient - For Chocolate Coating

• 150 grams beryls-dark-chocolate -compound-bar
• 1 tbsp butter 

Direction 

• Heat up a pan with boiling water and in a metal bowl combine dark chocolate and butter 
• leave it to melt and stir it well until even and set aside to cool before placing in a pipping bag. 

Direction:

• Combine hot dogs with flour coating until well coated
• Coat with bread crumbs next Dip into bread crumbs.
• Set aside for 15 minutes before frying. 
• Heat up a oil in non stick frying pan and fry in medium low heat until fully golden cook. 
• Set aside to cool down. 
  
• When hotdog is cool, coat chocolate on the hotdog and ready to serve. 

Pumpkin Sengkuan Bao

 

Pumpkin Sengkuan Bao 

Ingredients:

250 g Hongkong  pau flour 
100 g pumpkin puree (steam and mash into puree.) 
15 g full milk powder
60 g castor sugar 
1 tsp instant yeast
60 g water (+ & -)
(estimation is required if it is too dry add 1 -2 tbsp water /too wet sprinkle some pau flour)

1 1/2  tsp corn oil

Direction 

1 )Mixed all the above ingredients, hand knead till become a dough.
2) Add the corn oil lastly mixed till well combine. 
3) Set aside to proof for estimate 30 minutes (or double it's size)
4) Release air and knead till smooth and divide the dough @55 gm each .shape into round 
5) Set aside to proof till double the size estimate 10 minutes.
6) Steamed the pau on high heat around 10 - 12 minutes.

Note: 

Please make adjustment of liquid and flour amount due to seasonality from
( temperature, humidity, manufacturing from different batch of pau flours you use.) Estimation + & - is required if it is too dry add 1 - 2 tbsp water depending so adjust yourself.

If too wet sprinkle some pau flour