I don’t have permission to share this recipe but there are many on the internet. I made the filling using the bread machine function which I found easier as I don’t have patience to stand and stir for 45mins. The pineapple filling was a tart and a lovely contrast to the buttery pastry. Something I …
I tried Christine’s recipe several years ago and found it didn’t provide results I required. I was given a recipe to try and these are much better, so good I ate 3! The sponge does not deflate like Christine’s and the texture is much better. I don’t have permission to share this recipe hence it …
I saw these frozen cherries in the supermarket and wanted to do something with them and decided on a cherry cream cheese bun. I couldn’t find a recipe for the Cherry Cream Cheese filling so freestyled it. I used 375g Hokkaido Bread https://www.britishbornchinesefood.co.uk/hokkaido-bread/#main I used my mini chiffon tins which are 11cm in diameter to …
The neighbour asked me to make these Frikadellen. The first attempt I loosely followed this recipe http://Authentic German Frikadellen / Danish Frikadeller – The Daring Gourmet but found there was too much black pepper. I tried a second batch which we all agreed was much nicer: I used: 500g pork and beef mince I medium …
This is a simple 2 tier victoria sponge with Jam, fresh cream and strawberries for a friends birthday. I used Mary Berry’s recipe.
This bake was inspired by my pirate cornish friend who kept making them, so I thought I would give it ago! I have since made quite a few batchs. I have used this recipe for the traditional cornish pasties and they are delicious. I have also made alternative fillings such as lamb & mint with …
I used my go to Hokkaido bread https://www.britishbornchinesefood.co.uk/hokkaido-bread/ I reduce the sugar from 60g to 40 g for 1 batch I use 70g of raw dough per bao. The filling I used from this recipe: https://youtu.be/ydca4A3be0E Filling for 6 76g butter 36g PL Flour 38g Milk Powder 30g caster sugar pinch of salt 16g desiccated coconut …
I used my go to Hokkaido bread https://www.britishbornchinesefood.co.uk/hokkaido-bread/ I use 70g of raw dough per bao. The cookie top as below: Cookie top for 8 57g Salted Butter ( I used unsalted) 1 Egg Yolk 100g Sugar 94g Plain Flour 2 1/2 TBSP Custard Powder 1/4 tsp Baking Powder Cookie Top 6 43g Salted Butter …
I used my go to hokkaido bread, 375g of flour plus TZ which can be found here: https://www.britishbornchinesefood.co.uk/hokkaido-bread/ I split the dough into 6 equal parts and use a 8inch round push tin. I rolled the dough as per this recipe: https://youtu.be/ZGw0GuSx3_c I need to take a bit more time cutting and rolling to get …
