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related_results_labels({"version":"1.0","encoding":"UTF-8","feed":{"xmlns":"http://www.w3.org/2005/Atom","xmlns$openSearch":"http://a9.com/-/spec/opensearchrss/1.0/","xmlns$blogger":"http://schemas.google.com/blogger/2008","xmlns$georss":"http://www.georss.org/georss","xmlns$gd":"http://schemas.google.com/g/2005","xmlns$thr":"http://purl.org/syndication/thread/1.0","id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294"},"updated":{"$t":"2023-11-08T15:35:42.205+10:00"},"category":[{"term":"Chinese"},{"term":"Bakery"},{"term":"Western"},{"term":"Dessert"},{"term":"Summer"},{"term":"Chicken"},{"term":"Winter"},{"term":"Asian"},{"term":"Pork"},{"term":"Autumn"},{"term":"Quick"},{"term":"Seafood"},{"term":"Stir-fry"},{"term":"Pan-fry"},{"term":"Spring"},{"term":"Fruit"},{"term":"Snacks"},{"term":"Beef"},{"term":"Vegetables"},{"term":"Egg"},{"term":"Festive"},{"term":"Soup"},{"term":"Steamed"},{"term":"Noodles"},{"term":"Bread"},{"term":"Stew"},{"term":"Chinese New Year"},{"term":"Rice"},{"term":"How-to"},{"term":"Pressure Cooker"},{"term":"Tofu"},{"term":"Japanese"},{"term":"Vegetarian"},{"term":"Site News"},{"term":"Drinks"},{"term":"Salad"},{"term":"Christmas"},{"term":"Cookies"},{"term":"Mushroom"},{"term":"Sidedish"},{"term":"Braised"},{"term":"Breakfast"},{"term":"Instant Pot"},{"term":"Lamb"},{"term":"Goji"},{"term":"Hot Pot"},{"term":"Pumpkin"},{"term":"Sauce"},{"term":"Deep Fried"},{"term":"Japanese Recipes"},{"term":"My Cookbook"},{"term":"Quail"},{"term":"Radish"},{"term":"Salmon"},{"term":"Slow-cooked"},{"term":"BBQ"},{"term":"Boiled"},{"term":"Cabbage"},{"term":"Cobbler"},{"term":"Duck"},{"term":"Festive Recipes"},{"term":"Green Tea"},{"term":"Grilled"},{"term":"Honey"},{"term":"Lemongrass"},{"term":"Lotus Seeds"},{"term":"Miso"},{"term":"Papaya"},{"term":"Pasta"},{"term":"Pizza"},{"term":"Red Bean"},{"term":"Seaweed"},{"term":"Sesame"},{"term":"Snow Fungus"},{"term":"Sriracha"},{"term":"Strawberry"},{"term":"Travels and Eats"},{"term":"Turkey"},{"term":"cheese"},{"term":"congee"}],"title":{"type":"text","$t":"Christine's Recipes: Easy Chinese Recipes | Delicious Recipes"},"subtitle":{"type":"html","$t":"Recipes site for the home cook with easy Chinese recipes, Asian recipes and Western home cooking. Photographs, cooking tips and step-by-step instructions."},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/-\/Bread?alt=json-in-script"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/search\/label\/Bread"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"},{"rel":"next","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/-\/Bread\/-\/Bread?alt=json-in-script\u0026start-index=26\u0026max-results=25"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"28"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"25"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-2208056959296699622"},"published":{"$t":"2022-10-10T20:50:00.000+10:00"},"updated":{"$t":"2022-10-10T20:50:50.860+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Breakfast"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pan-fry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"}],"title":{"type":"text","$t":"Fried Ham and Cheese Sandwiches"},"content":{"type":"html","$t":"\u003Ci\u003EFried ham and cheese sandwiches win our family’s hearts always. The bread is crisp with the melted cheese oozing inside is the highlight. Flavour-wise, it’ll definitely hook you up for more. \u003C\/i\u003E\u003Cbr\u003E\n\u003Cbr\u003E\n\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2019\/06\/fried-ham-and-cheese-sandwiches.html\"\u003E \u003Cimg alt=\"Ham \u0026amp; Cheese Sandwiches01\" height=\"900\" src=\"https:\/\/3.bp.blogspot.com\/-YE3R3rhYFTQ\/XQ9rHV1T1vI\/AAAAAAAAppc\/mYbU_BRkP1E7se4q4scIN-jtnzaDv3jyQCLcBGAs\/s1600\/Ham%2B%2526%2BCheese%2BSandwiches01.jpg\" title=\"Ham \u0026amp; Cheese Sandwiches01\" width=\"600\"\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr\u003E\n\u003Cbr\u003E\n\nI used to have fried ham and cheese sandwiches after school in Hong Kong at a little café. The sandwiches filled up my empty stomach and entertained my taste bubs very well.\u003Cbr\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2019\/06\/fried-ham-and-cheese-sandwiches.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/2208056959296699622\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2019\/06\/fried-ham-and-cheese-sandwiches.html#comment-form","title":"1 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/2208056959296699622"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/2208056959296699622"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2019\/06\/fried-ham-and-cheese-sandwiches.html","title":"Fried Ham and Cheese Sandwiches"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-YE3R3rhYFTQ\/XQ9rHV1T1vI\/AAAAAAAAppc\/mYbU_BRkP1E7se4q4scIN-jtnzaDv3jyQCLcBGAs\/s72-c\/Ham%2B%2526%2BCheese%2BSandwiches01.jpg","height":"72","width":"72"},"thr$total":{"$t":"1"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-6183442068020128219"},"published":{"$t":"2018-11-14T20:25:00.000+10:00"},"updated":{"$t":"2018-11-14T20:25:54.805+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bakery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"}],"title":{"type":"text","$t":"Butter Buns (with Tips on making fresh buns for breakfast)"},"content":{"type":"html","$t":"\u003Ci\u003EThese butter buns are very popular in Hong Kong restaurants and fascinated by those who love soft and fluffy breads. They are perfect for breakfasts, going with eggs and ham, together with a cup of tea or coffee.\u003C\/i\u003E\u003Cbr\u003E\n\u003Cbr\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2012\/10\/butter-buns.html\"\u003E\u003Cimg alt=\"Butter Buns01\" height=\"900\" src=\"https:\/\/4.bp.blogspot.com\/-py0GFJvyvuA\/UG_L12DHe3I\/AAAAAAAAKyA\/OX7hHMnytMM\/s1600\/%25E7%2589%259B%25E6%25B2%25B9%25E9%25A4%2590%25E5%258C%2585%2BButter%2BBuns01.jpg\" title=\"Butter Buns01\" width=\"600\"\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr\u003E\nTo make these butter buns, it’s pretty straight forward and simple, easier than the \u003Ca href=\"https:\/\/en.christinesrecipes.com\/2010\/03\/japanese-style-bacon-and-cheese-bread.html\" target=\"_blank\"\u003ETangzhong bread\u003C\/a\u003E. Just knead all ingredients into a dough.\u003Cbr\u003E\n\u003Cbr\u003E\nThe trick to get soft and fluffy texture you’re after is that make sure your dough passes the membrane test (aka windowpane test). You can stretch your dough into a thin translucent membrane without breaking it. That means your dough has been kneaded well and enough gluten is developed.\u003Cbr\u003E\n\u003Cbr\u003E\nUpon the first bite of your lovely soft buns, you’d realize it’s worth every ounce of effort.\u003Cbr\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2012\/10\/butter-buns.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/6183442068020128219\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2012\/10\/butter-buns.html#comment-form","title":"87 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/6183442068020128219"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/6183442068020128219"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2012\/10\/butter-buns.html","title":"Butter Buns (with Tips on making fresh buns for breakfast)"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-py0GFJvyvuA\/UG_L12DHe3I\/AAAAAAAAKyA\/OX7hHMnytMM\/s72-c\/%25E7%2589%259B%25E6%25B2%25B9%25E9%25A4%2590%25E5%258C%2585%2BButter%2BBuns01.jpg","height":"72","width":"72"},"thr$total":{"$t":"87"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-7037449599547400321"},"published":{"$t":"2018-03-28T21:22:00.000+10:00"},"updated":{"$t":"2018-03-29T17:30:28.498+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bakery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Festive"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Western"}],"title":{"type":"text","$t":"Hot Cross Buns (Tangzhong Method)"},"content":{"type":"html","$t":"Easter is just coming around the corner. Due to my recent addiction to making tangzhong breads, I tried to turn this \u003Ca href=\"https:\/\/en.christinesrecipes.com\/2009\/04\/easter-cross-buns-recipe.html\"\u003Etraditional \u003Cb\u003Ehot cross bun\u003C\/b\u003E recipe\u003C\/a\u003E into a Tangzhong version.\u003Cbr\u003E\n\u003Cbr\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2011\/04\/hot-cross-buns-tangzhong-method.html\"\u003E\u003Cimg alt=\"Hot Cross Raisin Buns01\" height=\"749\" src=\"https:\/\/lh3.googleusercontent.com\/_V0CoK16CILc\/TaGf5fEkf-I\/AAAAAAAAJms\/jmiOJxhkovk\/s800\/%E5%8D%81%E5%AD%97%E6%8F%90%E5%AD%90%E5%8C%85%20Hot%20Cross%20Raisin%20Buns01.jpg\" title=\"Hot Cross Raisin Buns01\" width=\"500\"\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr\u003E\nI can make as many \u003Cb\u003Ehot cross buns\u003C\/b\u003E ahead, so that I don’t need to get up from bed very early on the Easter morning, because the Tangzhong buns can be kept soft for more days.\u003Cbr\u003E\n\u003Cbr\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg alt=\"Hot Cross Raisin Buns02\" height=\"333\" src=\"https:\/\/lh5.googleusercontent.com\/_V0CoK16CILc\/TaGf5fLeR6I\/AAAAAAAAJmw\/b_GFrOwnZts\/s800\/%E5%8D%81%E5%AD%97%E6%8F%90%E5%AD%90%E5%8C%85%20Hot%20Cross%20Raisin%20Buns02.jpg\" width=\"500\"\u003E\u003C\/div\u003E\u003Cbr\u003E\nIf you are a big fan of spicy flavoured breads, please adjust the amount of the mixed spice, and add extra hint of cinnamon powder if you like. \u003Cbr\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2011\/04\/hot-cross-buns-tangzhong-method.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/7037449599547400321\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2011\/04\/hot-cross-buns-tangzhong-method.html#comment-form","title":"35 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/7037449599547400321"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/7037449599547400321"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2011\/04\/hot-cross-buns-tangzhong-method.html","title":"Hot Cross Buns (Tangzhong Method)"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/lh3.googleusercontent.com\/_V0CoK16CILc\/TaGf5fEkf-I\/AAAAAAAAJms\/jmiOJxhkovk\/s72-c\/%E5%8D%81%E5%AD%97%E6%8F%90%E5%AD%90%E5%8C%85%20Hot%20Cross%20Raisin%20Buns01.jpg","height":"72","width":"72"},"thr$total":{"$t":"35"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-8884706876523142316"},"published":{"$t":"2017-01-23T17:20:00.000+10:00"},"updated":{"$t":"2017-03-28T09:13:36.819+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bakery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chinese"}],"title":{"type":"text","$t":"Pineapple Buns (Bo Luo Bao 菠蘿包)"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/en.christinesrecipes.com\/2011\/01\/pineapple-buns-for-pig-pigs-corner.html\"\u003E \u003Cimg alt=\"Pineapple Buns (Bo Luo Bao 菠蘿包)01\" height=\"750\" src=\"https:\/\/4.bp.blogspot.com\/-qXl4P2irtIw\/WIWm9DQq-RI\/AAAAAAAAapE\/IaeO55zTxPQRDWQSHkcjFj29RWJixw_NQCLcB\/s1600\/Pineapple%2BBuns01.jpg\" title=\" Pineapple Buns (Bo Luo Bao 菠蘿包)01\" width=\"500\"\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr\u003E\n\u003Cb\u003EPineapple buns\u003C\/b\u003E (aka \u003Cb\u003EBo Luo Bao 菠蘿包\u003C\/b\u003E) is a classic soft, sweet buns in Hong Kong where I grew up with eating countless pineapple buns as afternoon tea. The recipe I developed here, was adapted from the owner of a Hong Kong bakery shop, specialized in making and selling pineapple buns. There are two important ingredients in the original recipe, lard for making the topping crispy, and ammonia powder for making the crackling patterns on the crispy topping. As I don’t use lard in my home-cooking at all, I tweaked it and used butter only. Besides, how would I make Asian breads without tangzhong (湯種)? Absolutely not. Many of my readers have already known that I’m addicted to tangzhong breads because they are soft and fluffy, and can be kept for days. Since I tweaked the original recipe with butter and tangzhong, I have had three trials until I got it right and feel satisfied.\u003Cbr\u003E\n\u003Cbr\u003E\nAs for using ammonia powder, it’s quite tricky. If used not enough, you’d be disappointed for no crackling patterns appear on the topping. If more than enough, your buns would smell weird (yes, like wee). Hope that I didn’t scare you off. If you don’t want to risk, or can’t find any ammonia powder, you can skip the ingredient, and use a knife to score the top pastry before transferring your buns in oven for baking. You’d get regular patterns, instead of getting irregular crackling that classic Hong Kong pineapple buns would have. Taste remains the same anyway. Hope you all like my sharing here.\u003Cbr\u003E\n\u003Cbr\u003E\n(\u003Cb\u003EUpdate:\u003C\/b\u003E This recipe was originally created and guest posted for Ann\u0026#39;s PigpigsCorner on 31 Jan. 2011. For some reason, she stopped blogging on the site, so I\u0026#39;ve put the full recipe back on my blog again for my readers.)\u003Cbr\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2011\/01\/pineapple-buns-for-pig-pigs-corner.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/8884706876523142316\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2011\/01\/pineapple-buns-for-pig-pigs-corner.html#comment-form","title":"47 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/8884706876523142316"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/8884706876523142316"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2011\/01\/pineapple-buns-for-pig-pigs-corner.html","title":"Pineapple Buns (Bo Luo Bao 菠蘿包)"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/-qXl4P2irtIw\/WIWm9DQq-RI\/AAAAAAAAapE\/IaeO55zTxPQRDWQSHkcjFj29RWJixw_NQCLcB\/s72-c\/Pineapple%2BBuns01.jpg","height":"72","width":"72"},"thr$total":{"$t":"47"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-7143273876875612092"},"published":{"$t":"2015-01-28T10:06:00.001+10:00"},"updated":{"$t":"2015-02-10T16:11:02.194+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Asian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bakery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"}],"title":{"type":"text","$t":"Nutella Buns (Tangzhong Method)"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/en.christinesrecipes.com\/2015\/01\/tangzhong-nutella-buns.html\"\u003E\u003Cimg alt=\"Nutella Buns01\" src=\"http:\/\/4.bp.blogspot.com\/-5i76eaxFnL4\/VMggkWerFJI\/AAAAAAAARac\/haTHJ1nVsEo\/s1600\/%E6%A6%9B%E5%AD%90%E9%86%AC%E9%BA%B5%E5%8C%85%2BNutella%2BBuns01.jpg\" height=\"750\" title=\"Nutella Buns01\" width=\"500\"\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr\u003E\nMy lovely daughter is a big fan of Nutella. When I spotted the big sale of Nutella at our nearby supermarket, I grabbed three large jars back home, without any plans of what to do with them at that moment. I knew she would simply enjoy spreading Nutella on a white toast for tea time or any time throughout the day. It’s no harm to keep more Nutella at home just in case. \u003Cbr\u003E\n\u003Cbr\u003E\nOver the past few days, it’s been raining non-stop and cleared away the scorching heat in our summer time. It reminded me that it’s a good time to make some tangzhong breads again. When these nicely curled Nutella buns were out from our oven, I couldn’t wait to taste. Oh my goodness, it’s so delicious and soft. Then I kept some in an air-tight plastic box, chilled in fridge for my daughter to try. Even though the leftovers, wrapped in foil, reheated in a low-temperature oven after two days, were still good as those straight from the oven. It’s all because of the amazing charm made by tangzhong (aka water roux), that’s cooked certain amount of flour with water, then added into other ingredients. It’s absolutely natural and healthy. The bread will be kept soft for a few days. That’s why I’m a die-hard fan of tangzhong breads. \u003Cbr\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2015\/01\/tangzhong-nutella-buns.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/7143273876875612092\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2015\/01\/tangzhong-nutella-buns.html#comment-form","title":"15 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/7143273876875612092"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/7143273876875612092"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2015\/01\/tangzhong-nutella-buns.html","title":"Nutella Buns (Tangzhong Method)"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/-5i76eaxFnL4\/VMggkWerFJI\/AAAAAAAARac\/haTHJ1nVsEo\/s72-c\/%E6%A6%9B%E5%AD%90%E9%86%AC%E9%BA%B5%E5%8C%85%2BNutella%2BBuns01.jpg","height":"72","width":"72"},"thr$total":{"$t":"15"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-1954518542665709781"},"published":{"$t":"2014-07-22T23:48:00.000+10:00"},"updated":{"$t":"2014-07-23T17:54:56.338+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bakery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"}],"title":{"type":"text","$t":"Tangzhong Cocktail Buns (湯種雞尾包)"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/en.christinesrecipes.com\/2014\/07\/tangzhong-cocktail-buns.html\"\u003E\u003Cimg alt=\"Tangzhong Cocktail Buns01\" src=\"http:\/\/2.bp.blogspot.com\/-BCKT5TTLruA\/U85l9mtvrcI\/AAAAAAAAP98\/7Tc4PDGRmBE\/s1600\/%E6%B9%AF%E7%A8%AE%E9%9B%9E%E5%B0%BE%E5%8C%85+Tangzhong+Cocktail+Buns01.jpg\" height=\"750\" title=\"Tangzhong Cocktail Buns01\" width=\"500\"\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr\u003E\nBoth \u003Ca href=\"http:\/\/en.christinesrecipes.com\/2011\/01\/pineapple-buns-for-pig-pigs-corner.html\" target=\"_blank\"\u003Epineapple buns\u003C\/a\u003E 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. \u003Cbr\u003E\n\u003Cbr\u003E\nAs 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. \u003Cbr\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2014\/07\/tangzhong-cocktail-buns.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/1954518542665709781\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2014\/07\/tangzhong-cocktail-buns.html#comment-form","title":"43 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/1954518542665709781"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/1954518542665709781"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2014\/07\/tangzhong-cocktail-buns.html","title":"Tangzhong Cocktail Buns (湯種雞尾包)"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/2.bp.blogspot.com\/-BCKT5TTLruA\/U85l9mtvrcI\/AAAAAAAAP98\/7Tc4PDGRmBE\/s72-c\/%E6%B9%AF%E7%A8%AE%E9%9B%9E%E5%B0%BE%E5%8C%85+Tangzhong+Cocktail+Buns01.jpg","height":"72","width":"72"},"thr$total":{"$t":"43"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-1737643962345442177"},"published":{"$t":"2014-07-15T23:21:00.000+10:00"},"updated":{"$t":"2015-02-04T22:36:36.089+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Autumn"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bakery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Dessert"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Spring"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Western"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Winter"}],"title":{"type":"text","$t":"Bread Pudding"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/en.christinesrecipes.com\/2014\/07\/bread-pudding.html\"\u003E\u003Cimg alt=\"Bread Pudding01\" src=\"http:\/\/4.bp.blogspot.com\/-fECLeGpWzoQ\/U8UoLW8oIhI\/AAAAAAAAP6U\/fUcFEiGl8bE\/s1600\/%E9%BA%B5%E5%8C%85%E5%B8%83%E7%94%B8+Bread+Pudding01.jpg\" height=\"750\" title=\"Bread Pudding01\" width=\"500\"\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr\u003E\nMaking bread pudding is a good way to get rid of any stale bread. Not many people like eating stale bread, yet many people will surely want to taste the bread pudding. I made some for a small group gathering the other day. Everyone could taste a piece with the yummy sauce. The caramel sauce is loaded with rich sugar cane flavour, definitely naughty and good. The only complaint that I received was the portion was too small. I need to make more next time.  \u003Cbr\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2014\/07\/bread-pudding.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/1737643962345442177\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2014\/07\/bread-pudding.html#comment-form","title":"8 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/1737643962345442177"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/1737643962345442177"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2014\/07\/bread-pudding.html","title":"Bread Pudding"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/-fECLeGpWzoQ\/U8UoLW8oIhI\/AAAAAAAAP6U\/fUcFEiGl8bE\/s72-c\/%E9%BA%B5%E5%8C%85%E5%B8%83%E7%94%B8+Bread+Pudding01.jpg","height":"72","width":"72"},"thr$total":{"$t":"8"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-7037278832062321174"},"published":{"$t":"2014-07-03T00:00:00.000+10:00"},"updated":{"$t":"2015-02-04T22:39:19.534+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bakery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"}],"title":{"type":"text","$t":"Bacon and Cheese Buns (Soft and Super Fragrant)"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/en.christinesrecipes.com\/2014\/07\/bacon-cheese-buns.html\"\u003E\u003Cimg alt=\"Bacon and Cheese Buns01\" src=\"http:\/\/2.bp.blogspot.com\/-Cby4HDxaKow\/U7QLzzYHsVI\/AAAAAAAAP0M\/1uXEOfnqow0\/s1600\/%E8%8A%9D%E5%A3%AB%E7%85%99%E8%82%89%E9%A4%90%E5%8C%85+Bacon+and+Cheese+Buns01.jpg\" height=\"750\" title=\"Bacon and Cheese Buns01\" width=\"500\"\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr\u003E\nThese cheese and bacon buns are so fragrant and perfect for breakfast or snack. The dough was proofed at low temperature in fridge in order to bring up more aroma from the flour. The cheese I used was smoked. On top of all buns were sprinkled with cheese powder. Who can resist these soft, super fragrant buns? None of us in the family can. So, the minute when these buns came out from the oven, two were gone in a minute literally. For those who like using tangzhong (water roux), you might try this \u003Ca href=\"http:\/\/en.christinesrecipes.com\/2010\/03\/japanese-style-bacon-and-cheese-bread.html\" target=\"_blank\"\u003Echeese and bacon bread\u003C\/a\u003E. \u003Cbr\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2014\/07\/bacon-cheese-buns.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/7037278832062321174\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2014\/07\/bacon-cheese-buns.html#comment-form","title":"56 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/7037278832062321174"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/7037278832062321174"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2014\/07\/bacon-cheese-buns.html","title":"Bacon and Cheese Buns (Soft and Super Fragrant)"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/2.bp.blogspot.com\/-Cby4HDxaKow\/U7QLzzYHsVI\/AAAAAAAAP0M\/1uXEOfnqow0\/s72-c\/%E8%8A%9D%E5%A3%AB%E7%85%99%E8%82%89%E9%A4%90%E5%8C%85+Bacon+and+Cheese+Buns01.jpg","height":"72","width":"72"},"thr$total":{"$t":"56"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-502125827776322441"},"published":{"$t":"2014-03-05T22:23:00.000+10:00"},"updated":{"$t":"2017-07-25T10:10:31.178+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chinese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pan-fry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"}],"title":{"type":"text","$t":"Pan-fried Pork Buns (Shengjian Bao 生煎包)"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/en.christinesrecipes.com\/2014\/03\/pan-fried-pork-buns.html\"\u003E\u003Cimg alt=\"Pan Fried Pork Buns\" height=\"333\" src=\"https:\/\/3.bp.blogspot.com\/-6MQOznjO7Ww\/UxcR4_0BifI\/AAAAAAAAPU8\/gCKWfHDC4jY\/s1600\/%E7%94%9F%E7%85%8E%E5%8C%85+Pan+Fried+Pork+Buns.jpg\" title=\"Pan Fried Pork Buns\" width=\"500\"\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr\u003E\nWondering if these are steamed buns, not pan-fried buns? They are pan-fried buns (also known as shengjianbao 生煎包). Not joking, it’s real. \u003Cbr\u003E\n\u003Cbr\u003E\nBack then when I was up to make these buns and planned to post the recipe on my \u003Ca href=\"http:\/\/www.christinesrecipes.com\/2011\/01\/pan-fried-pork-buns.html\" target=\"_blank\"\u003EChinese food blog\u003C\/a\u003E, just in time I remembered that some fans had asked me how to wrap and pleat a bun. So I took a video while I did the pleating of a bun. Then I cooked the buns in a frying pan instead of a steamer.\u003Cbr\u003E\n\u003Cbr\u003E\nThe shengjianbao I tried before in a shanghainese restaurant were \u003Ca href=\"https:\/\/www.google.com.au\/search?q=%E7%94%9F%E7%85%8E%E5%8C%85\u0026amp;rlz=1C1CHMO_enAU522AU522\u0026amp;espv=210\u0026amp;es_sm=93\u0026amp;source=lnms\u0026amp;tbm=isch\u0026amp;sa=X\u0026amp;ei=UQwXU7q4MMbQkAWyp4DYDw\u0026amp;ved=0CAkQ_AUoAQ\u0026amp;biw=1097\u0026amp;bih=541\" rel=\"nofollow\" target=\"_blank\"\u003Eround and flat without any pleatings\u003C\/a\u003E, that looked quite different from mine posted here. Since then, I’ve seen more and more of these pleated buns being served in restaurants. The buns are lined up in a nice and hot oily pan and cooked until the bottoms are very crispy. You might also like to sprinkle some finely chopped spring onions and white sesame seeds on top for garnish. That will make your buns look more attractive.\u003Cbr\u003E\n\u003Cbr\u003E\nThe texture of these buns is soft and fluffy with a crispy bottom. I like to dip them in some soy sauce with black rice vinegar, whereas my husband likes to have them with extra chilli sauce. Whichever sauce you try, it won’t let you down. The buns taste very delicious on their own though.\u003Cbr\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2014\/03\/pan-fried-pork-buns.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/502125827776322441\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2014\/03\/pan-fried-pork-buns.html#comment-form","title":"42 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/502125827776322441"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/502125827776322441"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2014\/03\/pan-fried-pork-buns.html","title":"Pan-fried Pork Buns (Shengjian Bao 生煎包)"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/-6MQOznjO7Ww\/UxcR4_0BifI\/AAAAAAAAPU8\/gCKWfHDC4jY\/s72-c\/%E7%94%9F%E7%85%8E%E5%8C%85+Pan+Fried+Pork+Buns.jpg","height":"72","width":"72"},"thr$total":{"$t":"42"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-4330751726782718299"},"published":{"$t":"2013-11-08T16:12:00.000+10:00"},"updated":{"$t":"2015-11-21T16:04:30.003+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bakery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"}],"title":{"type":"text","$t":"Tangzhong Pumpkin Loaf"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/en.christinesrecipes.com\/2013\/11\/tangzhong-pumpkin-loaf.html\"\u003E\u003Cimg alt=\"Pumpkin Loaf01\" height=\"750\" src=\"http:\/\/1.bp.blogspot.com\/-ZzmUUSHyUIw\/Unx9eUHjZBI\/AAAAAAAAOYk\/inwD1cGvrOM\/s1600\/%E5%8D%97%E7%93%9C%E5%90%90%E5%8F%B8+Pumpkin+Loaf01.jpg\" title=\"Pumpkin Loaf01\" width=\"500\"\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr\u003E\nAs thanksgiving is coming around the corner, I am thinking of making more foods \/ dishes with this super food —— pumpkin. You might have known that I am a big fan of tangzhong breads if you followed this blog for a while. So, it’s so straight forward to come up with the idea of making a tangzhong pumpkin loaf. \u003Cbr\u003E\n\u003Cbr\u003E\nThis pumpkin loaf is tremendously soft and fluffy. Its golden orange colour is very eye-catching. I made this loaf the other night and it still kept very soft the next morning. That’s the magic done by tangzhong. I also incorporated a secret ingredient, honey, adding an extra fragrance that enticed my family to come back for more.\u003Cbr\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2013\/11\/tangzhong-pumpkin-loaf.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/4330751726782718299\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2013\/11\/tangzhong-pumpkin-loaf.html#comment-form","title":"85 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/4330751726782718299"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/4330751726782718299"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2013\/11\/tangzhong-pumpkin-loaf.html","title":"Tangzhong Pumpkin Loaf"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-ZzmUUSHyUIw\/Unx9eUHjZBI\/AAAAAAAAOYk\/inwD1cGvrOM\/s72-c\/%E5%8D%97%E7%93%9C%E5%90%90%E5%8F%B8+Pumpkin+Loaf01.jpg","height":"72","width":"72"},"thr$total":{"$t":"85"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-1025104252466621186"},"published":{"$t":"2012-10-24T21:29:00.000+10:00"},"updated":{"$t":"2015-02-09T23:47:32.043+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bakery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"}],"title":{"type":"text","$t":"Tangzhong Wholemeal Loaf"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/en.christinesrecipes.com\/2012\/10\/tangzhong-wholemeal-loaf.html\"\u003E\u003Cimg alt=\"Tangzhong Wholemeal Toast01\" src=\"http:\/\/4.bp.blogspot.com\/-tmYcTO2v5e0\/UIfOHZ2VUQI\/AAAAAAAAK_E\/YRsfUvJyj4Q\/s1600\/%25E6%25B9%25AF%25E7%25A8%25AE%25E5%2585%25A8%25E9%25BA%25A5%25E9%25BA%25B5%25E5%258C%2585%2BTangzhong%2BWholemeal%2BToast01.jpg\" height=\"750\" title=\"Tangzhong Wholemeal Toast01\" width=\"500\"\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr\u003E\nHere’s a Tangzhong bread recipe requested by many of my fans. Finally, you got it. If you tried making Tangzhong bread, this one won’t be too difficult at all. Please bear in mind that as wholemeal flour is added, you hardly knead the dough to the stage that can pass the windowpane test. Yet, by using this formula, you can still bake a bread loaf that can be kept soft for days. I used the baking tin lid to make a perfect square loaf this time. If you don’t have a lid for your tin, it’s fine. Nothing can hinder you from enjoying lovely, soft and healthy wholemeal toast for breakfast.\u003Cbr\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2012\/10\/tangzhong-wholemeal-loaf.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/1025104252466621186\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2012\/10\/tangzhong-wholemeal-loaf.html#comment-form","title":"58 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/1025104252466621186"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/1025104252466621186"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2012\/10\/tangzhong-wholemeal-loaf.html","title":"Tangzhong Wholemeal Loaf"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/-tmYcTO2v5e0\/UIfOHZ2VUQI\/AAAAAAAAK_E\/YRsfUvJyj4Q\/s72-c\/%25E6%25B9%25AF%25E7%25A8%25AE%25E5%2585%25A8%25E9%25BA%25A5%25E9%25BA%25B5%25E5%258C%2585%2BTangzhong%2BWholemeal%2BToast01.jpg","height":"72","width":"72"},"thr$total":{"$t":"58"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-5697450493862939459"},"published":{"$t":"2012-10-13T17:11:00.001+10:00"},"updated":{"$t":"2015-02-10T21:17:10.331+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bakery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"How-to"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Western"}],"title":{"type":"text","$t":"Pizza Dough"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/en.christinesrecipes.com\/2012\/10\/pizza-dough.html\"\u003E\u003Cimg alt=\"Pizza Dough01\" src=\"http:\/\/4.bp.blogspot.com\/-593V8W7Mznk\/UHkRA7ShnwI\/AAAAAAAAK14\/St3fMke-Sbc\/s1600\/%25E6%258A%25AB%25E8%2596%25A9%25E9%25BA%25B5%25E5%259C%2598%2BPizza%2BDough01.jpg\" height=\"750\" title=\"Pizza Dough01\" width=\"500\"\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr\u003E\nWhat I like about homemade pizzas is that they are equally tasty as those from Italian restaurants. Best of all, you can choose whatever toppings and add as much as you like. The first and utmost thing is to make the pizza base. Then the following steps are straight forward, just sprinkle your favourite toppings, pop it in an oven, wait for 5 to 10 minutes, the whole family can enjoy a delicious pizza fresh from the oven.\u003Cbr\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2012\/10\/pizza-dough.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/5697450493862939459\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2012\/10\/pizza-dough.html#comment-form","title":"23 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/5697450493862939459"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/5697450493862939459"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2012\/10\/pizza-dough.html","title":"Pizza Dough"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/-593V8W7Mznk\/UHkRA7ShnwI\/AAAAAAAAK14\/St3fMke-Sbc\/s72-c\/%25E6%258A%25AB%25E8%2596%25A9%25E9%25BA%25B5%25E5%259C%2598%2BPizza%2BDough01.jpg","height":"72","width":"72"},"thr$total":{"$t":"23"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-8104325672659937595"},"published":{"$t":"2011-01-24T17:05:00.003+10:00"},"updated":{"$t":"2015-01-21T12:09:21.140+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"How-to"}],"title":{"type":"text","$t":"How To Wrap a Chinese Bun (Video)"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/en.christinesrecipes.com\/2011\/01\/how-to-wrap-chinese-bun-video.html\"\u003E\u003Cimg alt=\" Pan-fried Pork Buns01\" src=\"http:\/\/lh5.ggpht.com\/_V0CoK16CILc\/TTi8SmQ2rtI\/AAAAAAAAJXU\/HOaryLrUQbo\/s800\/%E7%94%9F%E7%85%8E%E5%8C%85%20Pan%20Fried%20Pork%20Buns.jpg\" height=\"333\" title=\"Pan-fried Pork Buns01\" width=\"500\"\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr\u003E\nMy family can’t live a day without bread. Except I have been addicted to making \u003Ca href=\"http:\/\/en.christinesrecipes.com\/2010\/03\/japanese-style-bacon-and-cheese-bread.html\"\u003Etangzhong breads\u003C\/a\u003E for my family, recently I make more Chinese steamed buns as they can be kept in freezer for two weeks or so. Whenever I need them, just grab a few of them straight from the freezer and pop them in the wok to steam or pan fry, then enjoy fresh and hot buns after ten minutes or so. \u003Cbr\u003E\n\u003Cbr\u003E\nAfter posting the \u003Ca href=\"http:\/\/en.christinesrecipes.com\/2011\/01\/steamed-pork-buns.html\"\u003Epork bun recipe\u003C\/a\u003E, I was asked by my fans on how to pleat Chinese buns. Last week, when I made some buns again, I took a short video when I pinched a Chinese bun. No tricks at all. It’s very simple, just needs some practice and you’d find great satisfaction in the process of pleating buns. Practice makes things perfect.  A side note, I’m just an amateur and start learning how to take videos for blogging. Please pardon me that the video looks a bit dark. Yet, the whole process of how to go about pinching a bun is shown clearly. Hope you all find it helpful and like it.\u003Cbr\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2011\/01\/how-to-wrap-chinese-bun-video.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/8104325672659937595\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2011\/01\/how-to-wrap-chinese-bun-video.html#comment-form","title":"30 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/8104325672659937595"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/8104325672659937595"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2011\/01\/how-to-wrap-chinese-bun-video.html","title":"How To Wrap a Chinese Bun (Video)"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh5.ggpht.com\/_V0CoK16CILc\/TTi8SmQ2rtI\/AAAAAAAAJXU\/HOaryLrUQbo\/s72-c\/%E7%94%9F%E7%85%8E%E5%8C%85%20Pan%20Fried%20Pork%20Buns.jpg","height":"72","width":"72"},"thr$total":{"$t":"30"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-9082543595047068828"},"published":{"$t":"2011-01-13T21:51:00.005+10:00"},"updated":{"$t":"2015-01-21T12:10:28.019+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chinese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pork"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Steamed"}],"title":{"type":"text","$t":"Steamed Pork Buns (菜肉包)"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/en.christinesrecipes.com\/2011\/01\/steamed-pork-buns.html\"\u003E\u003Cimg alt=\"Steamed Pork Buns01\" src=\"http:\/\/lh3.ggpht.com\/_V0CoK16CILc\/TSmvohATCII\/AAAAAAAAJWw\/BHzC18ySiq8\/s800\/%E8%8F%9C%E8%82%89%E5%8C%85%20Steamed%20Pork%20Buns01.jpg\" height=\"750\" title=\"Steamed Pork Buns01\" width=\"500\"\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr\u003E\nThis recipe of \u003Cb\u003Esteamed buns\u003C\/b\u003E comes late, a bit behind my original schedule. These pork buns were cooked last week and posted on my Chinese food blog a few days ago. \u003Cbr\u003E\n\u003Cbr\u003E\nOver the past few days, south-east Queensland has experienced a very devastating flood, so called “inland tsunami”, similar to 1974 tragedy. The family was spared as we are not in the flood zone. Sadly, countless suburbs, the CBD of Brisbane and Ipswich are inundated, awaiting for clean up once the flood waters are clear. My mind was totally occupied by all those images and news about the flood through the media. It’s so sad to see many people lost their houses, their business, their property and even their loved ones. I’ve ever seen such a horrible flash flood since I moved to Australia. Hope I won’t see any again. My thoughts and hearts are out to all those affected in this traumatic flood.\u003Cbr\u003E\n\u003Cbr\u003E\nThe flood came so quickly, much quicker than anyone expected. So, be thankful and enjoy what you have right now. Even if it’s something as simple as eating a few buns, it\u0026#39;s a bliss by itself. Speaking about the buns, they can be kept in freezer for up to two to three weeks once they are steamed and cooled down. I usually take one or two out form the freezer, needless to defrost, and quickly bring their softness and freshness back by steaming in a wok\/steamer for breakfasts. \u003Cbr\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2011\/01\/steamed-pork-buns.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/9082543595047068828\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2011\/01\/steamed-pork-buns.html#comment-form","title":"39 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/9082543595047068828"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/9082543595047068828"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2011\/01\/steamed-pork-buns.html","title":"Steamed Pork Buns (菜肉包)"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh3.ggpht.com\/_V0CoK16CILc\/TSmvohATCII\/AAAAAAAAJWw\/BHzC18ySiq8\/s72-c\/%E8%8F%9C%E8%82%89%E5%8C%85%20Steamed%20Pork%20Buns01.jpg","height":"72","width":"72"},"thr$total":{"$t":"39"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-8525462043806637330"},"published":{"$t":"2010-12-15T00:17:00.007+10:00"},"updated":{"$t":"2015-01-21T12:15:57.681+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Asian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bakery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"}],"title":{"type":"text","$t":"Braided Raisin Walnut Bread (Tangzhong Method)"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/en.christinesrecipes.com\/2010\/12\/braided-raisin-walnut-bread-tangzhong.html\"\u003E\u003Cimg alt=\"Braided Raisin Walnut Bread03\" src=\"http:\/\/lh4.ggpht.com\/_V0CoK16CILc\/TQd12ei70oI\/AAAAAAAAJTo\/K-W4pFrKb0I\/s800\/Braided%20Raisin%20Walnut%20Breads03.jpg\" height=\"333\" title=\" Braided Raisin Walnut Bread03\" width=\"500\"\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr\u003E\nSky is the limit when experimenting with the tangzhong method. Up to now, I dare to say that I nearly bake every bread with tangzhong. Yes, I confess I’m really addicted to baking this super soft and fluffy tangzhong bread. Tangzhong is absolutely a reliable method to help me bake all kinds of Asian buns and breads. Many of my friends who are bake lovers continue to experiment it with different fillings. Raisins and walnuts are wonderfully good pairings. Why not try these two ingredients in my tangzhong bread baking? The trial was a big success. The two big raisin and walnut loafs were gone quicker than I thought.\u003Cbr\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2010\/12\/braided-raisin-walnut-bread-tangzhong.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/8525462043806637330\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2010\/12\/braided-raisin-walnut-bread-tangzhong.html#comment-form","title":"29 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/8525462043806637330"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/8525462043806637330"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2010\/12\/braided-raisin-walnut-bread-tangzhong.html","title":"Braided Raisin Walnut Bread (Tangzhong Method)"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh4.ggpht.com\/_V0CoK16CILc\/TQd12ei70oI\/AAAAAAAAJTo\/K-W4pFrKb0I\/s72-c\/Braided%20Raisin%20Walnut%20Breads03.jpg","height":"72","width":"72"},"thr$total":{"$t":"29"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-3299935047653635415"},"published":{"$t":"2010-11-24T08:30:00.009+10:00"},"updated":{"$t":"2016-05-12T17:22:19.270+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bakery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chinese"}],"title":{"type":"text","$t":"Tangzhong Pai Bao (Hong Kong Sweet Buns)"},"content":{"type":"html","$t":"Amongst all the Asian bakery shops in Hong Kong that I tried Pai Bao, \u003Ca href=\"http:\/\/www.maxims.com.hk\/tc\/main.asp\"\u003EMaxim’s bakery\u003C\/a\u003E was on the top of my favourite list. “Pai Bao” (排包) is a kind of Asian sweet buns, arranged and baked in long rows. Maxim’s Pai Bao has rich eggy and milky flavours, super soft and fluffy. I hardly find another bakery shop in Hong Kong that can beat them in making Pai Bao. Sadly, I can’t have Maxim’s Pai Bao as many as I could when I was in Hong Kong. As you might’ve known that I’m getting addicted to making tangzhong breads more and more. Then a question came up in my mind. If you crave for those lovely, soft Pai Bao, why not try to make some with tangzhong? From getting the idea to getting the wonderfully soft Pai Bao on hands, it took me quite a lot of time of refining the recipe. After two trials, not much satisfied with the taste and texture, finally I got the homemade Pai Bao that I love the most, very close to those of Maxim’s.\u003Cbr\u003E\n\u003Cbr\u003E\nUp to the time of writing this post, I think this is the stickiest tangzhong dough I’ve ever made, and also the most fluffy and softest homemade bread I’ve ever enjoyed. If it’s not impossible, it would be tremendously hard to knead the dough by hands. Please take this as a kind note that this bread is very easy to make as long as you use a breadmaker. Many fans of my Chinese blog showered me with emails asking what brand of breadmaker I use. My breadmaker is the very basic model of Sunbeam. I just bought it for kneading dough because I like shaping the dough myself and bake breads in oven to have more fun and ensure the best results. You can use other brands of breadmaker though. The key is to let your dough properly be kneaded to the “elastic stage”. Why didn’t I use a stand mixer? I experimented with my stand mixer once. As this tangzhong dough, especially the one of Pai Bao is extremely sticky, the dough was stick to the hook and curled all the way up to the top. Having tried many times of scraping the dough out and get it started again, the dough couldn’t be kneaded properly after a long time. I ended up with turning the dough back to my breadmaker.\u003Cbr\u003E\n\u003Cbr\u003E\nHaving gone through all the trials and errors, I keep using my breadmaker to knead tangzhong dough since then. I must say that I’m really satisfied with the end results. The texture of every tangzhong bread is exactly like the kind that I’m after, very fluffy and remains soft for days. \u003Cbr\u003E\n\u003Cbr\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/en.christinesrecipes.com\/2010\/11\/pai-bao-hong-kong-sweet-buns.html\"\u003E\u003Cimg alt=\"Pai Bao01\" height=\"749\" src=\"https:\/\/lh6.ggpht.com\/_V0CoK16CILc\/TNM7EYopovI\/AAAAAAAAJKo\/BN_7X2S8yn4\/s800\/%E6%8E%92%E5%8C%85%20Pai%20Bao01.jpg\" title=\"Pai Bao01\" width=\"500\"\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2010\/11\/pai-bao-hong-kong-sweet-buns.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/3299935047653635415\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2010\/11\/pai-bao-hong-kong-sweet-buns.html#comment-form","title":"72 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/3299935047653635415"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/3299935047653635415"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2010\/11\/pai-bao-hong-kong-sweet-buns.html","title":"Tangzhong Pai Bao (Hong Kong Sweet Buns)"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/lh6.ggpht.com\/_V0CoK16CILc\/TNM7EYopovI\/AAAAAAAAJKo\/BN_7X2S8yn4\/s72-c\/%E6%8E%92%E5%8C%85%20Pai%20Bao01.jpg","height":"72","width":"72"},"thr$total":{"$t":"72"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-469915938048971932"},"published":{"$t":"2010-10-27T10:48:00.009+10:00"},"updated":{"$t":"2017-08-16T17:52:04.624+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bakery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Japanese"}],"title":{"type":"text","$t":"Hokkaido Milk Toast (Tangzhong Method)"},"content":{"type":"html","$t":"\u003Ci\u003EThis \u003Cb\u003EHokkaido Milk Toast \u003C\/b\u003E(北海道牛奶麵包) is very soft and fluffy and can be kept soft for more days.\u003C\/i\u003E\u003Cbr\u003E\n\u003Cbr\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Cimg alt=\"Hokkaido Milk Toast01\" height=\"750\" src=\"https:\/\/lh3.ggpht.com\/_V0CoK16CILc\/TLb8Ws32itI\/AAAAAAAAJG4\/puRtupHfZJA\/s800\/%E5%8C%97%E6%B5%B7%E9%81%93%E7%89%9B%E5%A5%B6%E9%BA%B5%E5%8C%85%20Japanese%20Milky%20Toast01.jpg\" title=\"Hokkaido Milk Toast01\" width=\"500\"\u003E\u003C\/div\u003E\n\u003Cbr\u003E\nHere comes another tangzhong recipe again, my favourite Hokkaido Milk Toast (北海道牛奶麵包).\u003Cbr\u003E\n\u003Cbr\u003E\nYes, I’m really addicted to making breads with tangzhong (湯種 aka water roux). It’s the most reliable method to make soft and fluffy breads as far as I know. The bread can be kept for days and still very soft and fluffy. Best of all, the method is very natural, no chemicals needed. \u003Cbr\u003E\n\u003Cbr\u003E\nSee the inner fluffy structure of this bread.\u003Cbr\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2010\/10\/hokkaido-milk-toast-japanese-style.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/469915938048971932\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2010\/10\/hokkaido-milk-toast-japanese-style.html#comment-form","title":"156 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/469915938048971932"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/469915938048971932"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2010\/10\/hokkaido-milk-toast-japanese-style.html","title":"Hokkaido Milk Toast (Tangzhong Method)"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/lh3.ggpht.com\/_V0CoK16CILc\/TLb8Ws32itI\/AAAAAAAAJG4\/puRtupHfZJA\/s72-c\/%E5%8C%97%E6%B5%B7%E9%81%93%E7%89%9B%E5%A5%B6%E9%BA%B5%E5%8C%85%20Japanese%20Milky%20Toast01.jpg","height":"72","width":"72"},"thr$total":{"$t":"156"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-1535459840225399298"},"published":{"$t":"2010-10-04T16:50:00.008+10:00"},"updated":{"$t":"2015-01-21T16:29:54.322+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bakery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"}],"title":{"type":"text","$t":"Nutella Cream Horns (Tangzhong Method)"},"content":{"type":"html","$t":"I’m so addicted to making bread with tangzhong. That’s the most reliable and amazing method to make soft and fluffy breads I found so far. Last week I made two batches of cream horns with Nutella cream inside. I always keep at least one bottle of Nutella in my pantry as my daughter sometimes likes to have it on toasts for supper. I whipped a few tablespoons of Nutella into the cream and pipe them inside the horns that just cooled a bit after popping out from the oven. Oh, I have to confess that it’s so amazing that I couldn’t resist eating one after one. \u003Cbr\u003E\n\u003Cbr\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/en.christinesrecipes.com\/2010\/10\/nutella-cream-horns-tangzhong-method.html\"\u003E\u003Cimg alt=\"Nutella Cream Horns01\" src=\"http:\/\/lh6.ggpht.com\/_V0CoK16CILc\/TKiBKz8KIBI\/AAAAAAAAJE8\/ANfA_Ptb6JI\/s800\/%E8%87%BB%E5%AD%90%E6%9C%B1%E5%8F%A4%E5%8A%9B%E8%99%9F%E8%A7%92%E5%8C%85%20Nutella%20Cream%20Horns01.jpg\" height=\"750\" title=\"Nutella Cream Horns01\" width=\"500\"\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2010\/10\/nutella-cream-horns-tangzhong-method.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/1535459840225399298\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2010\/10\/nutella-cream-horns-tangzhong-method.html#comment-form","title":"43 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/1535459840225399298"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/1535459840225399298"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2010\/10\/nutella-cream-horns-tangzhong-method.html","title":"Nutella Cream Horns (Tangzhong Method)"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh6.ggpht.com\/_V0CoK16CILc\/TKiBKz8KIBI\/AAAAAAAAJE8\/ANfA_Ptb6JI\/s72-c\/%E8%87%BB%E5%AD%90%E6%9C%B1%E5%8F%A4%E5%8A%9B%E8%99%9F%E8%A7%92%E5%8C%85%20Nutella%20Cream%20Horns01.jpg","height":"72","width":"72"},"thr$total":{"$t":"43"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-8920278096570694635"},"published":{"$t":"2010-09-03T11:24:00.016+10:00"},"updated":{"$t":"2015-01-21T16:35:55.878+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Asian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bakery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"}],"title":{"type":"text","$t":"Apple Custard Buns (Tangzhong Method)"},"content":{"type":"html","$t":"I wouldn’t know how good this \u003Ca href=\"http:\/\/en.christinesrecipes.com\/2010\/03\/japanese-style-bacon-and-cheese-bread.html\"\u003Etangzhong recipe\u003C\/a\u003E is until I tasted the fluffy buns that made from it. My friend, SK told me she nearly makes fresh bread everyday for her family with the tangzhong recipe. She’s got so many good and creative ideas of making different fillings for her buns. I can tell she’s more addicted to making tangzhong bread than me, and admire her passions. She really motivates me in turn, and I feel myself have to pick up baking bread more often. The question is that what fillings I can wrap inside the fluffy buns. \u003Cbr\u003E\n\u003Cbr\u003E\nI recalled the first moment I tried the \u003Ca href=\"http:\/\/www.bakersdelight.com.au\/product.aspx?ID=1330\"\u003Eapple custard scrolls\u003C\/a\u003E from Bakers Delight a few years ago, I immediately fell in love with their creamy custard mingled with fragrant diced apple inside. Here I experimented to whip up the filling for baking more tangzhong buns.\u003Cbr\u003E\n\u003Cbr\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/en.christinesrecipes.com\/2010\/09\/apple-custard-buns.html\"\u003E\u003Cimg alt=\"Apple Custard Buns01\" src=\"http:\/\/lh6.ggpht.com\/_V0CoK16CILc\/TIBGS2c24TI\/AAAAAAAAJAo\/Z2E1p-jJuKk\/s800\/%E8%98%8B%E6%9E%9C%E5%90%89%E5%A3%AB%E5%8C%85%20Apple%20Custard%20Buns01.jpg\" height=\"750\" title=\"Apple Custard Buns01\" width=\"500\"\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2010\/09\/apple-custard-buns.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/8920278096570694635\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2010\/09\/apple-custard-buns.html#comment-form","title":"39 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/8920278096570694635"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/8920278096570694635"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2010\/09\/apple-custard-buns.html","title":"Apple Custard Buns (Tangzhong Method)"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh6.ggpht.com\/_V0CoK16CILc\/TIBGS2c24TI\/AAAAAAAAJAo\/Z2E1p-jJuKk\/s72-c\/%E8%98%8B%E6%9E%9C%E5%90%89%E5%A3%AB%E5%8C%85%20Apple%20Custard%20Buns01.jpg","height":"72","width":"72"},"thr$total":{"$t":"39"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-7523544204863893750"},"published":{"$t":"2010-07-02T15:23:00.008+10:00"},"updated":{"$t":"2016-05-12T17:23:20.471+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Asian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bakery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Japanese"}],"title":{"type":"text","$t":"Japanese Green Tea Bread with Red Bean Fillings (Tangzhong Method)"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/en.christinesrecipes.com\/2010\/07\/japanese-green-tea-bread-with-red-bean.html\"\u003E\u003Cimg alt=\"Japanese Green Tea Bread with Red Bean Fillings02\" height=\"327\" src=\"https:\/\/lh3.ggpht.com\/_V0CoK16CILc\/TCyf7rJsk5I\/AAAAAAAAIw8\/00afRquHT7o\/s800\/%E6%97%A5%E5%BC%8F%E7%B6%A0%E8%8C%B6%E7%B4%85%E8%B1%86%E5%8C%85%20Green%20Tea%20Red%20Bean%20Buns02.jpg\" title=\"Japanese Green Tea Bread with Red Bean Fillings02\" width=\"500\"\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr\u003E\nA chain bread shop, \u003Ca href=\"http:\/\/www.breadtop.com.au\/\" rel=\"nofollow\"\u003EBreadtop\u003C\/a\u003E opened a branch in Brisbane a while ago. Every time I went there or passed by, I noticed there’s always a long queue of customers waiting for paying. It seemed that their soft buns and many breads with new tastes are really welcome not only by Asians, but also Aussies. Amongst all their tasty breads, I like their \u003Cb\u003Egreen tea buns with red bean fillings\u003C\/b\u003E the most. The buns are wonderfully soft and fluffy. I just wonder if I can bake the same good buns as theirs. So I took an experiment and turned to the reliable \u003Ca href=\"http:\/\/en.christinesrecipes.com\/2010\/03\/japanese-style-bacon-and-cheese-bread.html\"\u003Etangzhong recipe\u003C\/a\u003E the other day. The end result turned out pretty good, with soft and fluffy texture as I expected. Although the taste of my buns were a bit different from the Breadtop’s, as I used 宇治抹茶 and homemade sweet red bean paste, their look were quite similar to Breadtop’s. I’m glad that my family was very satisfied with the fluffy texture of these green tea buns. Although mine could not be compared to those professional products, I felt good that I could bake some buns looked and tasted like Japanese ones.\u003Cbr\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2010\/07\/japanese-green-tea-bread-with-red-bean.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/7523544204863893750\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2010\/07\/japanese-green-tea-bread-with-red-bean.html#comment-form","title":"54 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/7523544204863893750"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/7523544204863893750"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2010\/07\/japanese-green-tea-bread-with-red-bean.html","title":"Japanese Green Tea Bread with Red Bean Fillings (Tangzhong Method)"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/lh3.ggpht.com\/_V0CoK16CILc\/TCyf7rJsk5I\/AAAAAAAAIw8\/00afRquHT7o\/s72-c\/%E6%97%A5%E5%BC%8F%E7%B6%A0%E8%8C%B6%E7%B4%85%E8%B1%86%E5%8C%85%20Green%20Tea%20Red%20Bean%20Buns02.jpg","height":"72","width":"72"},"thr$total":{"$t":"54"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-6982561116827205225"},"published":{"$t":"2010-03-22T09:57:00.011+10:00"},"updated":{"$t":"2017-08-06T00:24:12.808+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Asian"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bakery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Japanese"}],"title":{"type":"text","$t":"Japanese Style Coconut Custard Buns (Tangzhong Method)"},"content":{"type":"html","$t":"\u003Ci\u003EThese\u003Cb\u003E Japanese Style Coconut Custard Buns\u003C\/b\u003E taste really superb. The bread texture is soft and fluffy and the filling is full of coconut aroma. \u003C\/i\u003E\u003Cbr\u003E\n\u003Cbr\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/en.christinesrecipes.com\/2010\/03\/japanese-style-coconut-custard-buns.html\"\u003E\u003Cimg alt=\"Coconut Custard Buns01\" height=\"750\" src=\"https:\/\/1.bp.blogspot.com\/_V0CoK16CILc\/S6XvdqI5UEI\/AAAAAAAAIYE\/iXE1QmQLqng\/s800\/%E6%A4%B0%E8%93%89%E9%BA%B5%E5%8C%85%20Coconut%20Custard%20Buns01.jpg\" title=\"Coconut Custard Buns01\" width=\"500\"\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr\u003E\nI have been addicted to making bread recently, with the tangzhong (湯種) method of course since I found it’s easy to manage and the end products were wonderful even in my first attempt.\u003Cbr\u003E\n\u003Cbr\u003E\nEven better, the bread can be kept soft for a few days. What else can be better than baking homemade bread that my family likes? So I keep baking and baking, even on a day with a little accident happened….\u003Cbr\u003E\n\u003Cbr\u003E\nThese coconut custard buns were baked on the day when my finger was cut and right after it stopped bleeding.\u003Cbr\u003E\n\u003Cbr\u003E\nThe dough had been proofed for enough time, custard prepared and chilled in fridge. An unexpected bleeding didn’t hold me off. I used only one hand to wrap the fillings and pop all those cute little buns in oven.\u003Cbr\u003E\n\u003Cbr\u003E\nIt’s really a new challenge to me, the first time, and I hope it’s the last time too. Well, it’s simply because I didn’t want to waste anything that was already there. The buns looked good enough, tasted as expected, very soft and fluffy.  \u003Cbr\u003E\n\u003Cbr\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg alt=\"Coconut Custard Buns03\" height=\"333\" src=\"https:\/\/4.bp.blogspot.com\/_V0CoK16CILc\/S6Xvd6n6-HI\/AAAAAAAAIYM\/fN7P8uU5ja8\/s800\/%E6%A4%B0%E8%93%89%E9%BA%B5%E5%8C%85%20Coconut%20Custard%20Buns03.jpg\" title=\"Coconut Custard Buns03\" width=\"500\"\u003E\u003C\/div\u003E\u003Cbr\u003E\nSee....the texture is so soft inside, really fluffy!\u003Cbr\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2010\/03\/japanese-style-coconut-custard-buns.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/6982561116827205225\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2010\/03\/japanese-style-coconut-custard-buns.html#comment-form","title":"58 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/6982561116827205225"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/6982561116827205225"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2010\/03\/japanese-style-coconut-custard-buns.html","title":"Japanese Style Coconut Custard Buns (Tangzhong Method)"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/1.bp.blogspot.com\/_V0CoK16CILc\/S6XvdqI5UEI\/AAAAAAAAIYE\/iXE1QmQLqng\/s72-c\/%E6%A4%B0%E8%93%89%E9%BA%B5%E5%8C%85%20Coconut%20Custard%20Buns01.jpg","height":"72","width":"72"},"thr$total":{"$t":"58"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-6164915025644748699"},"published":{"$t":"2010-03-08T15:42:00.006+10:00"},"updated":{"$t":"2016-05-12T17:24:30.374+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bakery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chinese"}],"title":{"type":"text","$t":"Sausage Rolls (Tangzhong Method)"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/en.christinesrecipes.com\/2010\/03\/hong-kong-style-sausage-rolls.html\"\u003E\u003Cimg alt=\"Hong Kong Style Sausage Rolls01\" height=\"720\" src=\"https:\/\/3.bp.blogspot.com\/_V0CoK16CILc\/S5O5saTsC5I\/AAAAAAAAIXQ\/VDQ26dwzkxs\/s800\/%E8%85%B8%E4%BB%94%E5%8C%85%20Sausage%20Rolls01.jpg\" title=\"Hong Kong Style Sausage Rolls01\" width=\"500\"\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr\u003E\nIt’s been a long time not to have this Hong Kong Style sausage roll, Hong Kong style. A reader left a comment on my Chinese food blog a few days ago, letting me know she liked the tangzhong recipe very much and was succeeded in making some soft and fluffy Hong Kong style sausage rolls. Waahoo…the comment really intrigued me to make some to satisfy my craving.\u003Cbr\u003E\n\u003Cbr\u003E\nHere comes the recipe that I created and based on the method of bread making with tangzhong. Basically, the method is the same as the one posted here, but for the filling, I replaced with sausages. You might use any kinds of sausage you like with different sizes. I used the the Continental Frankfurt that’s similar to hot dogs in size. So each roll was big enough for being a light lunch for me, haha…\u003Cbr\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2010\/03\/hong-kong-style-sausage-rolls.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/6164915025644748699\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2010\/03\/hong-kong-style-sausage-rolls.html#comment-form","title":"77 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/6164915025644748699"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/6164915025644748699"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2010\/03\/hong-kong-style-sausage-rolls.html","title":"Sausage Rolls (Tangzhong Method)"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/3.bp.blogspot.com\/_V0CoK16CILc\/S5O5saTsC5I\/AAAAAAAAIXQ\/VDQ26dwzkxs\/s72-c\/%E8%85%B8%E4%BB%94%E5%8C%85%20Sausage%20Rolls01.jpg","height":"72","width":"72"},"thr$total":{"$t":"77"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-1571782529810243934"},"published":{"$t":"2010-03-02T23:57:00.021+10:00"},"updated":{"$t":"2017-08-08T15:31:07.969+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bakery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chinese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Japanese"}],"title":{"type":"text","$t":"Japanese Style Bacon and Cheese Bread (Tangzhong Method 湯種法)"},"content":{"type":"html","$t":"\u003Ci\u003EEver tried \u003Cb\u003ETangzhong breads\u003C\/b\u003E before? You\u0026#39;d be amazed with its soft and fluffy texture if you tried. This \u003Cb\u003Ebacon and cheese bread\u003C\/b\u003E was made by Tangzhong method (aka \u0026#39;water roux\u0026#39;), detailed info below.\u003C\/i\u003E\u003Cbr\u003E\n\u003Cdiv style=\"text-align: center;\"\u003E\n\u003Ca href=\"http:\/\/en.christinesrecipes.com\/2010\/03\/japanese-style-bacon-and-cheese-bread.html\"\u003E\u003Cbr\u003E\n\u003Cimg alt=\"Bacon and Cheese Bread\" height=\"750\" src=\"https:\/\/4.bp.blogspot.com\/_V0CoK16CILc\/S4s9S9QaNuI\/AAAAAAAAIWU\/2tipphyUiCA\/s800\/%E8%8A%9D%E5%A3%AB%E7%85%99%E8%82%89%E9%BA%B5%E5%8C%85%20Bacon%20Cheese%20Bread.jpg\" title=\"Bacon and Cheese Bread\" width=\"500\"\u003E\u003C\/a\u003E\u003C\/div\u003E\n\u003Cbr\u003E\nThere are many different methods of making bread with different styles and tastes. My family likes soft, springy and fluffy bread, like those of Japanese style. \u003Cbr\u003E\n\u003Cbr\u003E\nA few years ago, an amazing method of making this kind of soft and fluffy bread was introduced by Yvonne Chen 陳郁芬 who wrote a Chinese book, entitled “65°C湯種麵包” (Bread Doctor). In her book, tangzhong “湯種”, is described as the “secret ingredient” which is originated from Japan, to make soft and bouncy bread. It’s actually a kind of “flour paste”(aka water roux starter), cooked 1 part of bread flour in 5 parts of water to 65°C. So it’s very natural and handy to make. The Chinese community has been fascinated and crazy about this bread making method ever since. \u003Cbr\u003E\n\u003Cbr\u003E\nWhy does tangzhong 湯種 (flour paste) work so amazingly that can produce fluffy bread and stay soft for many days? At 65°C, the gluten in the flour and water mixture would absorb the moisture and become leavened. When tangzhonog is added into other ingredients of the bread, the bread dough will be heightened and produces softer bread.\u003Cbr\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2010\/03\/japanese-style-bacon-and-cheese-bread.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/1571782529810243934\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2010\/03\/japanese-style-bacon-and-cheese-bread.html#comment-form","title":"185 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/1571782529810243934"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/1571782529810243934"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2010\/03\/japanese-style-bacon-and-cheese-bread.html","title":"Japanese Style Bacon and Cheese Bread (Tangzhong Method 湯種法)"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/4.bp.blogspot.com\/_V0CoK16CILc\/S4s9S9QaNuI\/AAAAAAAAIWU\/2tipphyUiCA\/s72-c\/%E8%8A%9D%E5%A3%AB%E7%85%99%E8%82%89%E9%BA%B5%E5%8C%85%20Bacon%20Cheese%20Bread.jpg","height":"72","width":"72"},"thr$total":{"$t":"185"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-7570152310547338024"},"published":{"$t":"2009-10-29T09:07:00.005+10:00"},"updated":{"$t":"2015-01-23T14:17:14.782+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Beef"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Chinese"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Pan-fry"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Snacks"}],"title":{"type":"text","$t":"Pan-fried Buns with Minced Beef (牛肉餡餅)"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/en.christinesrecipes.com\/2009\/10\/pan-fried-buns-with-minced-beef.html\"\u003E\u003Cimg alt=\"Pan-fried Buns with Minced Beef\" src=\"http:\/\/3.bp.blogspot.com\/_V0CoK16CILc\/SubYIwcnugI\/AAAAAAAAH60\/QNHzMr1cli4\/s800\/%E7%89%9B%E8%82%89%E9%A4%A1%E9%A4%85+Pan-fried+Buns+with+Minced+Beef.jpg\" height=\"328\" title=\"Pan-fried Buns with Minced Beef \" width=\"450\"\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr\u003E\nWe are big fans of rice and almost have rice everyday, not for lunch though. Sometimes when we have enough noodles or bread, I like to try something that we seldom eat in lunch. What would it be then? Wait, the idea of cooking some buns came up in my mind the day before yesterday. I cooked buns with chives and pork before. Why not try beef filling this time? I can remember that there’s a little cozy restaurant selling all Shanghai snacks on my way home in Hong Kong. Their beef buns were the best that I’ve ever tried. The buns were very soft with juicy beef inside. Having experimented in making buns several times, my family could enjoy juicy beef buns now. Taking a big bite of beef buns with a cup of tea is a kind of blissful moment I enjoy and treasure.\u003Cbr\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2009\/10\/pan-fried-buns-with-minced-beef.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/7570152310547338024\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2009\/10\/pan-fried-buns-with-minced-beef.html#comment-form","title":"19 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/7570152310547338024"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/7570152310547338024"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2009\/10\/pan-fried-buns-with-minced-beef.html","title":"Pan-fried Buns with Minced Beef (牛肉餡餅)"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/3.bp.blogspot.com\/_V0CoK16CILc\/SubYIwcnugI\/AAAAAAAAH60\/QNHzMr1cli4\/s72-c\/%E7%89%9B%E8%82%89%E9%A4%A1%E9%A4%85+Pan-fried+Buns+with+Minced+Beef.jpg","height":"72","width":"72"},"thr$total":{"$t":"19"}},{"id":{"$t":"tag:blogger.com,1999:blog-3141699525294763294.post-7884685573177797551"},"published":{"$t":"2009-04-14T20:48:00.007+10:00"},"updated":{"$t":"2015-01-24T14:31:22.985+10:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"Bakery"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Bread"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Festive"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Western"}],"title":{"type":"text","$t":"Hot Cross Buns (Easter Recipe)"},"content":{"type":"html","$t":"\u003Cdiv style=\"text-align: center;\"\u003E\u003Cimg alt=\"Easter Cross Buns01\" src=\"http:\/\/lh5.ggpht.com\/_V0CoK16CILc\/Sd3zgvHF6EI\/AAAAAAAAFlY\/rvFOTy-ixJc\/s800\/%E5%8D%81%E5%AD%97%E6%8F%90%E5%AD%90%E9%BA%B5%E5%8C%85%20Hot%20Cross%20Buns01.jpg\" height=\"338\" title=\"Easter Cross Buns01\" width=\"500\"\u003E\u003C\/div\u003E\u003Cbr\u003E\nWould you be surprised if you know that I hadn’t tried the cross buns until I moved to Australia? \u003Cbr\u003E\n\u003Cbr\u003E\nAs Easter’s coming around the corner every year, lots of hot cross buns are on sale at every supermarket here in Australia. Well, I think I’m not exaggerating. Who would not try some when seeing those soft and fresh buns? Neither would I. They are really delicious for those who love eating buns with currants and\/or mixed dried fruits inside. The crosses on the buns indicate that it’s a festive snack for Easter. But I wonder how many people would care.\u003Cbr\u003E\n\u003Cbr\u003E\nI tried to bake some cross buns for this year’s Easter as my husband likes bread with raisins very much. Although these cross buns are good for Easter seasons, they can also be healthy snacks for morning teas. Just skip the step of making the cross over tops of buns if desired when baking on ordinary days. \u003Cbr\u003E\n\u003Ca href=\"https:\/\/en.christinesrecipes.com\/2009\/04\/easter-cross-buns-recipe.html#more\"\u003EContinue reading:\u003C\/a\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"https:\/\/en.christinesrecipes.com\/feeds\/7884685573177797551\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2009\/04\/easter-cross-buns-recipe.html#comment-form","title":"9 Comments"},{"rel":"edit","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/7884685573177797551"},{"rel":"self","type":"application/atom+xml","href":"https:\/\/www.blogger.com\/feeds\/3141699525294763294\/posts\/default\/7884685573177797551"},{"rel":"alternate","type":"text/html","href":"https:\/\/en.christinesrecipes.com\/2009\/04\/easter-cross-buns-recipe.html","title":"Hot Cross Buns (Easter Recipe)"}],"author":[{"name":{"$t":"Christine Ho"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/04317873875051095114"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/blogger.googleusercontent.com\/img\/b\/R29vZ2xl\/AVvXsEhyJqPYOSIQNhruHDB4ShTs6Bmouka8-9VN7HdPoz1wLwW8UBozn8cPw5sBttxXBdO4RKIczVx6nh80BprrBJ1ae2JVExQFvbdjRL7sKp2Evyk5lmCEatXklvsxp_iC4-Y\/s220\/My+profile_circle.png"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/lh5.ggpht.com\/_V0CoK16CILc\/Sd3zgvHF6EI\/AAAAAAAAFlY\/rvFOTy-ixJc\/s72-c\/%E5%8D%81%E5%AD%97%E6%8F%90%E5%AD%90%E9%BA%B5%E5%8C%85%20Hot%20Cross%20Buns01.jpg","height":"72","width":"72"},"thr$total":{"$t":"9"}}]}});