i once saw something like that on Cookpad but have always put this off the to-bake because i know it will crack my back somewhat, i’m in the mood today……
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my wednesday char siew pau date with darling Fion … and now i await for her paus 周三和打令的叉烧包之约。。。等你哦打令！ ingredients/食材 (makes 24 buns) char siew recipe adapted from this post 叉烧食谱取自较早前的食谱 dough…
have you seen breadtalk’s mount fuji swirl bread before? i love how it looks like a mountain.. so.. i was thinking.. wondering.. thinking (the whole night) how it was shaped…
i had 200g of mashed banana that i froze couple weeks back and this was one of those bakes that makes you get up, and walk straight into the kitchen…
when Kenneth posted his teochew traditional mooncake, i knew immediately i had to try his flaky pastry recipe on my tau sar piah (craving craving).. indeed, this pastry is so…
my hubby loves sausages.. but you really don’t get good ones in beijing, plus i’m not a big fan of store bought sausages (the fats.. the preservatives.. u know..) 老小孩超爱吃香肠。。可在北京哈。。真是找不到好吃的香肠。。说白了，我也不太愿意在超市买香肠…
extremely highly-recommended… stays soft even after 5 days 强力推荐 ～ 5天后还软绵绵的变态吐司 UPDATE (1 July 2014): thanks to everyone’s support on this toast and i understand many has also made this….
see no evil, hear no evil, speak no evil how to paint a swiss roll?? 非礼勿视,非礼勿听,非礼勿言 彩绘蛋糕卷怎么做？？ Ingredients (makes a 25 x 25cm square pan cake) Sponge cake 3 egg yolk…
what happens when you love the dough skin in one book but the filling in another? Says who we can’t have the best of both world? ´͈ ᵕ `͈ ♡°◌̊ 呐呐呐！谁说鱼与熊掌不可兼得?…
but of course after making char siew, one of the “must-do” is the barbeque pork buns a.k.a. char siew bao .. the last time i made these was in…
of my years of baking, i finally kowtow to har gao… ok.. you win… i have to say, this is too difficult for me (∩︵∩) i couldn’t seem to be able…
i love beh teh sor… do you? but in china, i haven’t see this around, so make lah… I was a little disappointed with the colour of the filling, but…