In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until thick and pale, approximately 5 minutes. Add the dry ingredients. Add the flour, baking powder, salt and vanilla, and mix on low until combined. Place 165g of the base mixture into a small bowl and set aside.Place both the Tian dish and the water-filled vessel in the oven. Step 5 - Bake for 1 hour. Then remove the foil from the dish and bake for an additional 30 to 40 minutes until fully cooked and the vegetables are wrinkled at the top. Optional: finish with 1 to 2 minutes under the broiler for charred edges. Two to three hours is enough. It's nearly identical to the broth I make for one of my all-time favorite soups - Ukrainian borsch. While this may sound like a lot of time, this is 95% hands-off. All you need to do is fill a large pot with water, add the bones and the seasonings, and simmer them on low for 3 hours. That's it. Part 1: Dan Dan Noodles – The Chili Oil. In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 325 degrees Fahrenheit, and then turn off the heat. Wait 6-7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon.
