INTRODUCTION
I stumbled across this cream cheese bread recipe and I have always wanted to give it a try. The blogger claimed that the bread is super soft and she like it better than Hokkaido milk loaf. Looking at the
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Updated post on 16-4-2015
Decided to update this post for easier flow of custard filling. This updated recipe is easier to do must more sinful. Your pao wrapping have to be as centre as possible and the dough cannot be
INTRODUCTION
Hmmm, I am still unsure if I have made a mistake in naming of this famous Taiwanese cuisine. Though in English both were called Lu Rou Fan but one in 卤肉饭 which is prepared by braising big pieces of
INTRODUCTION
This is another recipe in my series of my Chinese buns – the baked barbecue pork buns or Sio Bao . Sio essentially means baked and bao means Chinese steamed buns. Instead of being steamed, these buns were baked
INTRODUCTION
I prepared these simple chocolate muffins for breakfast tomorrow. It is simple, fast and easy to prepare.
I have used white chocolate chips to go with the muffins but you can always used the normal chocolate chips. It
Updated on 29-4-2016
Upload of new pictures
INTRODUCTION
I have one sweet potato sitting in my kitchen shelves and likely to turn bad very soon.
Since it is only a small sweet potato, I have decided to “test” my recipe
INTRODUCTION
In Western cookbooks, It is common that graham crackers were being used to prepare the biscuit base of chilled cheesecake and in fact, I do like graham crackers. I like the crispy texture of the biscuits with some
INTRODUCTION
This time, I have purposely prepared my minced meat steamed buns extra big. It is big and about 120 grams of dough and 100 grams of meat filling. So the buns weigh about 220 grams, about 2 times what
INTRODUCTION
This kuih is very much like a baked custard that is full of Pandan and egg aroma. It is soft and resembling biting the top green custard layer of the Kuih Salat or Kuih Seri Muka. That is understandable
INTRODUCTION
Frankly speaking, I never had this dessert until quite recently when I started working.. I remembered then, I need to stay and dine in the hotel for months and that’s how I get to know this sweet, smooth and
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