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Potluck time with friends for a birthday party again. Two years ago, I made coconut chocolate layer cake; this time, I do not have cake carrier and want to share something different with friends and introduce them to a more traditional Chinese dessert, hence choosing mung bean pastry.
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Savory Butter Cookies, with scallion or other ingredients, are quite common in my childhood, especially when dad really craves for cookies while mom didn’t have a sweet tooth (she does NOW 😉 ), savory cookies is the neutral ground for the family. I got addicted too them and now homesick for them. Even when I try to avoid having sweets and slow down baking lately, just watching others’ post of savory cookies with scallion made me have a tinkling feeling and hidden crave for my 葱香小餅乾~
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During pandemic, we walked 2 hours to House of Pancake in the Sunset District of San Francisco, CA. again to get their beef pancake 牛肉餡餅 (not the beef pancake roll which I have made before, but just the pancake). It was sooooo juicy and well-flavored that it is totally worth walking another 2 hours to […]
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It is a sunny morning on my cheat day from workout, and I have RAISIN WHITE BREAD instead of WHOLE WHEAT bread in stock!! Perfect timing to finally try the air-fry French Toast recipe that I have long saved in my YouTube “watch later” playlist. Honestly, who does not like the deep fried French Toast, especially the Hong Kong style with rich amount of peanut butter, condensed milk, honey running across, and a giant chunk of salted butter that is so heavy to crush and leave a dent on the fluffy toast?
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Sesame layered pancake is one of the three most popular snacks/street food from Beijing. Its cooking process, especially the rolling out dough, spreading paste and rolling back tightly steps, are very similar as the Jewish babka I made last time. After all, this is the necessary step to include any paste throughout the dough! Baking/cooking techniques on different lands shares similarity is very interesting, human nature and human intelligence are from the same species 🙂
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Found this recent trend — Youtiao with Sesame Mochi, getting its fame from Jiangxi Province 江西小吃 to the rest of China. It is easy to make, IF you have Youtiao (I got mine from Asian grocery) or are patient to make ones or are innovative enough to substitute with donuts. The combination of sweet, crunchy sesame, peanut mix, on top of hot, soft mochi, wrapped by fresh, crispy Youtiao, is quite amazing and unexpected!!
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Having friends haven’t seen for a year over for dinner and prepare Peach Blossom Pastry with taro, coconut fillings 芋頭桃花酥, Matcha Lucky Clover Pastry with red bean salted egg yolk fillings 紅豆抹茶四葉草酥 for them as gifts. Procedure is very similar as taro pastry 芋頭酥, salted egg yolk pastry 蛋黃酥, fun part is the food coloring and shaping~
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2021 will be the year of cow/bull, so I am sharing recipe for homemade sesame buns in CUTE cow shape 🙂 Sesame fillings, sesame buns, decorations are all made from scratch. This time the bun was over-proofed due to long decoration time, will need to decrease total number of bun made next time!
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Happy Winter Solstice! On the arrival of winter in lunar calendar, northern chinese celebrate with dumplings, southern chinese celebrate with Tangyuan. Sweet tangyuans have classic fillings such as peanut sauce filling, sesame filling, red bean filling, etc. Staying at home during pandemic gave me chance to make my own Tangyuan, the CUTE ONES!
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Last time back home in 2019 summer, my mom drove me to the airport before departure. At the back of the car, she surprised me with a box of 2 pastries, which were meat floss mochi mini cake 鮑師傅的肉鬆小貝, the brand that invented this new trendy dessert/pastry. They were so soft, both sweet and savory. Just that one time bite left great impression, maybe the rarity, the fact that I am thousands away from China and cannot have original, local meat floss mini cake made me crave for this even more. Finally got the ingredients to try making it! It is not very hard, just longer process~
