Tuesday, July 22, 2014
Both pineapple buns and cocktail buns are my childhood favourite snacks that I grew up with. These two HongKong-style sweet buns are classics, typically soft and light. As for cocktail buns, the sweet buttery shredded coconut fillings make them more sensational and addictive.
As a tangzhong lover, I always love to add some tangzhong to make buns that can be kept soft for more days. So the other day, I prepared some tangzhong to make some soft buns, wrapped some fillings inside, popped them in the oven, cut one in half when finished baking, gave it to hubby to taste, and asked if it tasted like a cocktail bun. He commented it’s a real cocktail bun.
Tuesday, July 15, 2014
Making bread pudding is a good way to get rid of any stale bread. Not many people like eating stale bread, yet many people will surely want to taste the bread pudding. I made some for a small group gathering the other day. Everyone could taste a piece with the yummy sauce. The caramel sauce is loaded with rich sugar cane flavour, definitely naughty and good. The only complaint that I received was the portion was too small. I need to make more next time.
Tuesday, July 8, 2014
I always feel making this traditional Korean noodle dish a bit similar to our Hong kong stir-fried noodles. Korean noodles are made from sweet potato starch. You can toss the cooked noodles with any vegetables you like. It’s a light and healthy dish suitable for any seasons throughout the year.