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I had a few bananas left and have been using them for dessert throughout the week. Made banana chiffon cake this time~ It’s my first time making chiffon cake and used a wet ingredient banana on top of normal chiffon cake ingredients. Cake was very soft and fluff, but inside was more wet than I expected and not as spongy. I summarized a few points that might lead to such results here.
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My second time making croissants and I think there are a few possible errors I might have made: 1-kneaded dough too long to form gluten 2-lamination was too complex and formed more layers than my current technical skills 3-baking temperature was not right for the dough ingredients/lamination methods; followed too many recipes 太貪心啦!
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First time I had it was at a Thailand street booth. Smoke from frying and scent from banana traveled through the crowd and hunted for next buyer. The thin, crispy pancake skin and strong, sweet banana taste is one of the many food memories of my two Thailand trips. “Indian Flying Pancake”, turns out to be an India-influenced, roti-like pancake popular in South Asia, and we can add any type of filling of choice! Next time I want to make DURIAN flavor!
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QUICK TAKEAWAYS dough should be medium softness/hardness 軟硬適中 last proofing after bun forming without lid to let folds remain do not take away the lid after steaming, otherwise the bun might collapse as air cools down too fast RECIPE For 8 buns Dough Ingredients: 150g warm water at 30-40C 1.5g yeast 1-2g sugar (optional, to […]
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Experiment Report self-rising flour did make the shortbread turns yellow and saltier than expected; next time will use all-purpose flour or bread flour shortbread is a bit dryer than I though, will need to see if I need more oil or milk; or cover the baking pan from the start? baking temperature is slightly higher […]
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Banana mochi roll is childhood memory for many cantonese. It is also a street snack that is sold in less and less stores/ food booths. Missing home, missing banana mochi roll, I am sharing my 1st attempt of banana mochi roll here to pass on cantonese culture and traditional snack! Besides tips on handling sticky mochi dough mix, I also shared 2 videos I referred to and my comments on their pros and cons.
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This is my croissant 1st attempt report including mistakes made and next experiment design. Direct recipe from 小高姐, handling process refers to two other videos linked below. 小高姐’s lamination process is easier to handle and less layers than the other two. I will practicing and refine with her recipe till I have a beehive structure in croissant, then move on to try advanced lamination and more layers.
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Trying to find a way to consume self-rising flour, I decided to conduct a food experiment on using self-rising flour and all-purpose flour with the exact same ingredients, under 2 different overnight rising conditions: room temperature vs fridge. These 2 variables (flour and rising condition) gave me 4 different pizza dough with 4 different texture. Sharing my food experiment process, results, observation here! Also attached the pizza toppings I used 🙂 Enjoy!
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仙豆糕 XianDou Cake is a street food originated from Beijing, China. It has 500 years of history and were served to royal family, loved by Empress Dowager Cixi (慈禧太后). It’s brown-dotted pattern looks like tiger’s skin, so it’s also known as Tiger-skin Bobo/cake 虎皮餑餑. I tried two flavors: sweet potato with cheese (inspired by recent trend of yam cheese) and matcha red bean mochi.
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First time my roommate BAKED potato fries for me, I was dumbfounded… The potato fries that is universally liked but considered somehow unhealthy…can be baked instead of deep fried?! Previously I have a few failed trials on baking fries, this time I finally succeeded and would like to share my failure and my success through this simple, easy recipe.
