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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.
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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!
