Yau Cha Goi – Recipe 2

yau till

Recipe2 – Helen’s http://danangcuisine.com/banh/recipe-fried-breadsticks-banh-quay-youtiao-patongko/ This dough needs to be kneaded 3 times in one hour and rest in between, after that you just rest it for 4hours.  The dough becomes very soft and pulls apart very easily.  I found the dough quite sticky the first time i made it, so the second time I added …

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Man Tao – Josephine’s

Man Tao If you dislike kneading this is good recipe for you, as it is requires 5mins of kneading.  I would recommend this recipe to anyone who is making Bao for the first time.  The taste and texture is not bad considering it is fairly minimal effort.  

Red Bean Bao

I came across this recipe for Bao but I have yet to try it.  It looks like it takes less time than the others I have tried.  I will report back when i have tried it.  Of course don’t forget to tell me your results if you try it before me ! WaiHan http://reesekitchen.blogspot.co.uk/2012/02/another-red-bean-bao.html

Super Soft and Moist Chinese Bakery Buns

Tried by Wendy Chow Photo by Wendy Chow http://www.instructables.com/id/Suuper-Soft-and-Moist-Chinese-Bakery-Buns/?ALLSTEPS Then the topping recipe is 80g butter30g shortening80g powdered sugar1 tsp vanilla essence1 large egg (lightly beaten)200g all purpose flourTaken from here: http://rasamalaysia.com/pineapple-bun-polo-bun/2/ TIP from Wendy Chow Think the key is to roll the topping thin so that it cracks!x

Christine Japanese Style Coconut Custard Buns (TZ method)

Japanese Style Coconut Custard Buns Prepare a round baking tray 20.5cmx6cm (8inchx2.5inch) Ingredients of buns: 350 gm bread flour 55 gm caster sugar 5 gm salt 56 gm egg 7 gm milk powder (to increase fragrance, optional) 125 ml milk 120 gm tangzhong (refer to making tangzhong  file) 5 to 6 gm instant yeast 30 …

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Christine Pineapple Bun, Bo Luo Bao 菠蘿包 (TZ method)

Pineapple BunsMakes 12 buns, each about 62 grams   Ingredients of bread: 350 gm bread flour 70 gm caster sugar 4 gm salt 56 gm whisked egg 10 gm milk powder 6 gm instant dry yeast 120 gm tangzhong (See making tangzhong file) 125 ml milk 30 gm butter, softened at room temperature Ingredients of …

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