Have I used teff flour for my baking before? Mmm, for my weak memory, don’t think so! But why do I use it today? Cause it was on sale for the price 50p instead of the original price £1.50. It is quite dear for the weight 120g only, right? Because I like to explore most of the weird ingredients, it is one of my to-do-list. So why not have a go for 50p. >_<
Have you tried this before? Definitely, not many people remember it now. It is one of the traditional dim sums. If you like Chinese dim sums, do remember to save this recipe. It will disappear soon or later.
This is my second time to make this roll. Tune back to the first version was a long time ago, back to 2012. Wow, five years ago since.
The first recipe that I made was a bit thicker. Not easy to roll up but the taste was good though. The thinner the better! If anyone likes to try later, remember this little hint.
Apologies to all the vegans, this tartlet not for you! It is for my friends. They ask me to make this scrumptious, delicious cute little tartlets for them after they saw it from a magazine. Can I handle it? I really don’t know!
What is steamed Malaysian sponge cake? Why is it called Malaysian but not Taiwan or Korea? I really don’t know, dear! It just one of my favourite dim sum in a Chinese restaurant.
One of the more common version is after British rule over the Malay Peninsula, retain the habit of afternoon tea, eat cake, but commonly found in coconut milk than milk on the Malay Peninsula, the oven is not easy to find, so used coconut milk instead of milk and using the steam method instead of using the oven to make a cake.
Panna cotta (Italian for “cooked cream”) is an Italian dessert of sweetened cream thickened with gelatin and molded. The cream may be aromatized with rum, coffee, vanilla, or other flavorings.
But if you want me to translate the Panna cotta to Chinese, I just called it ‘奶凍’!. Right? I don’t know even I search the web. They translated to a funny name that I’m not like it at all. Never mind! ‘Panna Cotta’ is nice enough to be named.
Since I made the hot-cross buns on good Friday, I get the craving to something sweet again.
A few days ago, the weather forecast said Sunday will have rain. Then we’re not willing (but have to) to cancel our annual barbecue party. Surprisingly, we saw the sun shining through the curtain in this morning. Although it is still a bit of windy and chilly. Nevertheless, it still sunny though.
This is the third time I make steamed buns also the second time for the roses buns. Steamed buns are one of the main breakfast in an Asian family. One hot steamed buns with a cup of hot soy milk are the typical breakfast in Taiwan and Hong Kong. People like to grab this takeaway and eat it on the way to work.