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Made garlic naan for two reasons: I need to get rid of self-rising flour :p I am making chicken tikka masala for dinner, so might as well try this to go with that! No yeast? Use self rising flour! No tawa or tandoor? Cast iron pan will save the day. It’s hot enough and maintain the temperature for a while; non-sticky pan temperature could fluctuate faster. Having make pasta dough with flour and egg, chinese noodle dough with flour and water, I am surprised to learn that Indian naan dough use flour and yogurt; yogurt instead of milk or egg or just water!
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I have tried making scallion pancake 2-3 times with different recipes, but have not achieved satisfactory results yet. This accidental, unplanned scallion pancaking experiment was a surprised success. So with a dough NOT for the purpose of scallion pancake, adapting from two different recipes, I successfully made delicious, satisfactory scallion pancake! Sharing both recipe, my adaptation and future experiment plans here!
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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!
