These are available in most Hong Kong Bakeries and something I grew up eating. The name Bor Lor Bao, literally translates to Pineapple Bun because it looks a like a pineapple. This particular recipe was kindly shared by Susan Liu and she obtained it from a bor lor bao master! I did try making this …
I made this pull apart cake for my son Morgan on his 4th birthday. I really like this idea of a pull apart cake as it is nice and easy to share. I will definitely make another at some point in the future.
Recipe I used: I used strong bread flour and semi skimmed milk. The recipe from this lady: http://www.youtube.com/watch?v=99vcNlVucV0 Original recipe makes 2 small loaves in a loaf tin 375g Bread flour 60g Sugar 1/2 tsp salt 7g yeast 125 ml milk 1 egg 43g melted butter 145g TZ 560g bread flour makes 3 small loaves …
After trying several recipes, this is the one I found to be best and now use on a regular basis; http://yireservation.com/recipes/mantou-chinese-steamed-bun/ It is important to steam these on a steady heat, as too much steam results in dimply and wet bao’s. Once you have completed steaming, let the bao’s sit with the lid on for …
I really liked the Christine recipe, the sponges turned out very well. I later bought the actual moulds but found that I got better resulsts using the muffin tray. Here is a video which shows how to cut the paper to fit the muffin trays so you get no creases.
This Chinese pesto is traditionally eaten with boiled chicken. It is so yummy that you have to eat several bowls of rice! I find it so useful to have some in the freezer, I liked it smothered all over my noodles too. Ingredients Ginger – grated and or blitz in a food processor Spring onion …
I was so thrilled to discover I could make these so easily in the microwave and even better my boys loved them. These were a child hood favourite of mine and traditionally they are steamed. A really simple peanut and coconut mochi, the below makes 2 mochi’s, double up as necessary. The Dough 50g Glutinous …
