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You'll need a large (5-litre) mixing bowl on your electric mixer to make the buttercream; otherwise make it in two batches. I prefer the precision of weight measurements for all ingredients, which is usual practice for pastry chefs.
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Apple, banana cream, lemon meringue, raspberry… so many sweet pies (more than twenty of them) to try, so little time to make them all. Pick your poison and cut yourself a slice.
Note Fermented black beans and Shaoxing wine are available from Asian supermarkets.
Variations Prawns and scallops are great with this sauce, but you could use any fish you like. I sometimes cook large Pacific oysters this way as well; they make a great starter for a grand gathering. If you really want to spoil your guests, split a lobster or chop up a mud crab – that would turn your meal into a royal banquet. Chicken thighs and pork spare ribs also go well with this sauce. As a matter of fact, it goes well with just about anything.