Microwave Mochi

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 Flour 25g Caster Sugar 50ml […]

Read more

Dan Tart with shortcrust pastry

Chinese Egg Tarts using Christine’s recipe: http://en.christinesrecipes.com/2009/03/cantonese-egg-tarts-recipe.html I have tried baking these using ready rolled puff pastry and it works just as well, although the puff takes a bit longer to cook. The secret to these tarts is the oven temperature.  I have found that baking these using the bottom heat only ption without the fan function is best.  I […]

Read more

Bor Lor Bao

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 once before but failed, this […]

Read more

Hokkaido Bread

Recipe I used: I used strong bread flour and normal full fat milk. the recipe from this lady: http://www.youtube.com/watch?v=99vcNlVucV0 If kneading by hand: The kneading method I followed was this fork, slap and fold method.http://www.youtube.com/watch?v=kXV8mayG3W0. it took about 10mins for the dough to reach the the window pane stage. Tang Zhong Tip Sieve the flour, whisk the flour and water […]

Read more