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My college friend got engaged on Sep 30th!! She has been dating her partner for almost (??) 10 years. The day they got engaged, was the 150th month, 4567 days since they first fell in love in high school…High school sweetheart walking into marriage together is like dream comes truth, fairytale comes true? I made the matcha red bean chiffon cake, styled as a rose to celebrate their love of a decade, and more decades to come.
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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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I rarely made cookies so documenting it the first time after I made “beaver” shape cookies to celebrate a friend’s 3 year anniversary at company, in which the team mascot is a BEAVERRRR! I have tried recipe without milk previously but I am not sure the difference without a direct comparison. This butter cookies recipe is straightforward and easy to bake!
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Today (02/12/2021) is the Lunar New Year. 2021 is the year of Ox, Happy “Niu” Year! “Niu” is the pronunciation of ox in mandarin, in Chinese, croissants are also called Niu Jiao Bao, Ox Horn Bread because the shape of croissants. To celebrate the Lunar New Year, I adopted croissants to a more Asian flavor with my favorite Cantonese steam bun – lava bun with salted egg yolk 流沙包, and taro fillings.
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Innovating croissants to have more Asian elements again after sesame croissant. This time, I included Japanese elements: matcha, red bean and mochi. These ingredients have been use either individually or as combo for boba, mochi fillings, ice cream, crepe, etc. This time after upgrading from last time, fillings did not escape, and the aesthetics has improved! There is definitely a large room for improvement especially the lamination of dough with matcha powder.
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I have made rose tea cake once and I was really surprised how the tea flavor really comes out, even during baking my kitchen just smelled like rose tea! As a farewell gift to a friend moving to NYC, I made the rose & lychee chiffon cake. Has been 1.5 years since I made a cake and it turns out super soft and light! (pat pat on my shoulder ha!)
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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 🙂
