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 […]

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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 […]

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Man Tao

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 about 5 to 10mins, this […]

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