In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.
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Question: Bring the water, carcass and salt to the boil in a large pot. Turn the heat to low and simmer for 2 hours. Remove the bones and carcass and toss in the rice, broke the bean curd stick, mushroom, water chestnuts and white nuts. Raise the heat and let the mixture come back to the boil and give it several good stirs. Then turn the heat down to low and partially cover the pot. Let the rice simmer for about 1 hour, stirring occasionally. Taste, and add more salt if necessary, reheat it slowly and simply add some more water if the porridge is too thick.,______,Place into a stainless steel bowl and spray with baker spray and place loafs into the bowl and also lightly spray. Cover the bowl with plastic and place some place where it warm.,When it double in size with your hand punch it down and recover with the plastic wrap and back into a warm place. Again when it double in size takes some of the dough and form into sticks. Repeat these steps until all done.,In a skillet add oil and heat up to 350 and take one of the bread stick and deep fry to a light golden brown. Will need to lower the temperature down it the sample comes out too dark. Repeat this step. When the oil is right; fry off the sticks in small batches. Drain onto paper towel and onto a rack. Keep warm until serve.,Serve the congee and serve with green onion and Chinese parsley and fried bread on the side.

Answer: It can be served immediately with Chinese fried bread sticks.

Question: Making the pie dough ( makes 1 double-crust "or" 2 single-crust 9 to 10-in. pies) - In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.,With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tbsp at a time.,Divide dough into two equal balls. Flatten each ball into a disk, and wrap in plastic. Transfer to the refrigerator, and chill at least 1 hour. Dough may be stored, frozen, up to 1 month.,Now -- making the pie -- On a lightly floured surface, roll dough to 1/8 inch thick. Transfer to a 9-inch pie tin, leaving a 1/2-inch overhang. Fold overhang under evenly. Using a paring knife, carefully cut out leaves from scraps of dough. Gently score leaves with the back of the knife to create veins. Place leaves on a baking sheet. Transfer lined pie tin and leaves to refrigerator. chill for at least 30 minutes.,Heat oven to 400 degrees. In a medium bowl, whisk together sugar, butter, 4 whole eggs, corn syrup, maple syrup, bourbon, and vanilla. Fold in half the pecan halves. Pour filling into pie shell; arrange remaining pecan halves on top of pie.,Score the outer rim of pie. Beat 1 egg yolk, and brush over hatch marks. Adhere the leaves to the dough in a decorative pattern. Chill the pie for 30 minutes. Mix 2 tablespoons heavy cream with remaining egg yolk. Brush the egg glaze over the leaves, and transfer pie to the oven.,______

Answer: Bake 15 minutes, then reduce heat to 350 degrees. Bake until a knife tip comes out clean, about 1 hour 15 minutes. Serve warm or at room temperature.

Question: Heat oven to 350F Grease 2 9-inch round cake pans with softened butter.,Melt chocolate in double boiler. Then, combine cocoa powder and hot water and pour mixture into melted chocolate in boiler. Stir 1 minute. Add 1/2 cup malitol to chocolate mixture and stir 1 1/2 minutes.,Remove from heat.,Mix oat flour, baking soda, and salt in medium bowl.,Combine buttermilk and vanilla in small bowl.,Beat eggs and yolks on medium speed 10 seconds. Add remaining 1 1/4 cup malitol crystals increase speed to high 2-3 minutes.,Add chocolate mixture to egg/malitol mixture and mix on medium speed 30-45 seconds. Add softened butter 1 Tbsp at a time. Add 1/3 of oat flour followed by half of buttermilk mixture and mix until incorporated and alternately mix until all oat flour and buttermilk blended inches.,Pour batter into prepared cake pans.,Bake 25 minutes. Cool cake pans 20 minutes then invert on wire rack. Let cakes cool 1 hour before frosting.,Frosting:,Melt chocolate in double boiler. Remove from heat. Pour chocolate into medium bowl.,Gradually whisk by hand cream into melted chocolate.,With an electric mixer on medium speed, beat in butter, Malitol powder, cocoa powder, vanilla extract. Pour in chocolate mixture and beat until smooth and fluffy.,______,You can buy Malitol sugar replacer at whole food stores. For this recipe, you will need both Malitol crystals and Malitol powder. The brand I use is Nature Sweet. It measures cup for cup like sugar and is a natural sugar free sweetener made from corn. It contains no artificial ingredients and is suitable for low carb and diabetic diets. Once you cook with this, you will never want to use any other artificial sweetener again. This has no aftertaste and tastes just like sugar.

Answer:
Place 1 cake layer on serving platter. Spread 1/2 cup frosting evenly across top of cake. Place second layer on top then spread remaining eve evenly on top and sides if you wish. I like to pile all my frosting on top. Cut and serve.