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Back home in Guangzhou, China, these egg cakes were sold in 10RMB (~$1.5) per 1lb/ 500g/ 一斤 when I was a teenager!Maybe these cakes are too cheap that they are not profitable in the states, I do not think I ever found them in any bakery here. Missing home snacks and having the luxury of time to cook & bake during quarantine, I look up recipe for these traditional egg cake. It is surprising simple and quick to make, and would like to share, record here. When these cakes were done, the smell of it expands in the house — the smell of hometown, the smell of childhood.
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My 2nd try on banana bread, found a more moist, much LESS sugar recipe! Explore why brown sugar is used, almond flour is used.
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In my first try of red bean steam buns, I shared tips to have puffy, soft outer layer, little secrets for red bean paste, and for sure, shared reasons why the first trial is not ideal!
