Remeber my latest post, Spiced Beet Burger? It is my favourite lunch recently.
Today I like to share one of my best dinner roll recipes to you all. For the Thanksgiving is approaching~this Thursday, 23rd Nov 2017, this is one of the essential checklists for your dinner table. These soft and fluffy comforting soft rolls shouldn’t miss.
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.
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.
In French cuisine, Fougasse is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling an ear of wheat or leafy shape.
This flat, round Fougasse loaf is popular all over France and is a cousin of the Italian Focaccia.
Have you seen my previous post: the Mexican Buns? There have three most popular buns in Hong Kong. The Mexican bun is one of them. Lots of people in Hong Kong will have these buns for their quick breakfast or lunch. Today, I like to share the second one, called ‘ cocktail buns’. Have you heard about it? How is the name come from? Those are not my concern, I just like to eat it. Simple as that!
And the third one, I promise you, will share it later. 🙂
This is a post that keep in the draft for a long time, nearly forget about it! Today, I am releasing it for you all.
Two tone ‘man tau’
What’s all about? Black and White? An old movie?
I am talking about the bread/ ‘man tao’饅頭 that I made today. It is the colour of this steamed bun. Black is actually dark brown sugar (台灣黑糖), and the white is the plain white layer.
They are a traditional breakfast bread roll in China. Also, so popular in South-East Asia, even now. They have so many different flavour: like pandan juice; pumpkin; yam; or purple sweet potato. Personal, I like the purple sweet potato, but it is not easy to buy from England. . Also in Taiwan and Malaysia. People like to have them in their breakfast with a cup of fresh-made hot or cold soya milk . Mmm, so yummy!