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This is my second time baking a Basque cheesecake. Last time I over-baked my taro Basque cake and did not share the recipe. This time I tried a recipe used by a few homebakers who sell their pastries — Basque Cheesecake with Pumpkin and Salted Egg Yolk! The sweetness of pumpkin and the saltiness kick from salted egg yolk might be a good combination!
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So! After 6 trials for original croissant and 1 tryout on chocolate croissant, I am still here! Trying the colorful, rainbow croissants this time! I baked this new batch of rainbow croissants with more precision such as desired dough temperature (24-26C), croissant shape measurements(4.5mm x 10cm x 25cm), proofing temperature (26-28C), listening to croissants etc. with tricks from the LONGER and more detailed croissant baking videos I watched.
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After 6 trials on baking original croissants, I want to get my hands on the “prettier” and slightly “fancier” croissants — colored and flavored ones. This time I am making the chocolate croissants. The chocolate sheet was drier than planned, resulting in some croissant not fully covered in chocolate sheet, and the chocolate layer was a bit too crispy. As usual, as my lab notebook, I have recorded mistakes and takeaway in details here.
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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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Happy New Year 2021!! Finally got ube halaya from Asian market and was determined to bake something with it, thus chose ube sesame cake over ube chocolate cake. As a matter of fact, ube chocolate could have been a better combination as both ube and sesame are strong flavors and could play central role in cake. Separating them is not a bad idea.
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From the 3 months from May to August 2020, I have 6 croissant trials in total, trying 2 different recipes’ ingredients, 4 different butter brands, and finally had some success. Sharing these 6 trials’ key takeaways, including comparison of 6 trials in ingredients, resting, lamination, shaping & proofing and baking temp & time. KEY TO […]
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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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Merry Christmas!! This was a special Christmas that everyone in the apartment stayed back and did not fly home because of the pandemic. There was no tree in the apartment nor other decoration. To make the holiday festive, I made a cake inheriting Christmas color green and red, and made up for real Christmas tree with piped Christmas trees on the cake 🙂
