A easy sandwich to eat. #mycookbook

These nikuman have fluffy and light yet still nicely chewy dough, and a ginger-scented filling. If you wrap them this way it's easy and the results are very neat.http://blogs.yahoo.co.jp/aigomi2087This method makes dough that is light and fluffy even when the room temperature is below 25°C, so in the summertime the pre-proofing step is not necessary. You can just mix all the ingredients up at room temperature.It's probably not possible to steam the buns all at once, so you can steam half and pan fry half to enjoy the buns in two ways. Recipe by Kyasachama

Since I can't go out to eat, whenever I crave something, I just head to the kitchen to cook and bake all sorts of dishes. It turns out, this makes us women even more skilled in the kitchen!

Gua Bao is one of the soul foods of Taiwanese street snacks. Its shape and filling resemble a tiger's mouth biting into a piece of pork, which is why it's also called 'Tiger Bites Pig.' The way you eat it is similar to a hamburger, so it's sometimes called a Taiwanese burger. Once you learn how to make these traditional Gua Bao buns, you can fill them with anything you like!

I feel like I am craving of Chinese steam buns. I ate quite often when I was living in Hong Kong. Also sometime in here when we ate dim sum. But quarantine time is making everything impossible to get from the restaurant. But it will possible if we want to make it by ourselves. Since hubby lately likes to eating vegetarian, so I am going to make the vegan bao buns for us. Okay let’s make it now, and follow me guys to check out the recipe and how to make it.

Being dubbed by the Hong Kong government as one of its 480 intangible cultural heritages in June of 2014, pineapple buns are one of Hong Kong’s iconic baked goods. One might assume that these crispy yet soft and fluffy treats taste like pineapples but that’s not where its name came from. They were named after the appearance of their crispy top, which resembles the skin of a pineapple. Pineapple buns are commonly eaten for breakfast or afternoon tea.#mycookbook

“Pai Bao” is a kind of Asian sweet buns, arranged and baked in long rows. Maxim’s Bakery Pai Bao in Hongkong has rich eggy and milky flavours, super soft and fluffy.Tangzhong (also known as a 'water roux') is a method used in breadmaking to create soft and fluffy bread which was originated by the Japanese. However, it was popularised throughout south-east Asia in the 1990s by a Chinese woman called Yvonne Chen who wrote a book called The 65° Bread Doctor. Using this method also allows bread to stay fresh for longer without needing to use artificial preservatives.Resources from Christine blog.

Haha, my recipes are getting simpler and simpler! I've already shared a lot of recipes for steamed buns and mantou, so check out my previous recipes for more details.

My thoughtful sister-in-law went camping in Wuling and happened to find some dried pickled mustard greens (xue li hong). She bought some and sent them to me in Germany, so I could enjoy their delicious flavor too. Lately, I've been obsessed with making things with flour, and seeing the xue li hong inspired me to recreate the unforgettable pickled mustard green buns I used to eat in Taiwan. I happened to have all the ingredients for vegetarian xue cai baozi, and with my sister-in-law’s loving gift, my craving for a taste of home was the motivation I needed to make these cross-continental buns!Tips:1. Let the filling cool to room temperature (but don’t refrigerate) before using it, or the bun dough may get too wet and break.2. If you want colorful buns, blend a small handful of spinach with the cold water from the dough ingredients to make green dough; use beet juice for pink dough; carrot or pumpkin juice for orange dough; or sweet potato juice for golden yellow dough.3. Besides pickled mustard greens, you can also use blanched baby bok choy, spinach, or green beans for the filling—they’re all delicious and offer variety.4. Here’s a video tutorial by Teacher Zhou on how to fold the buns: http://homeeconomics.pixnet.net/album/video/15644324Tasting notes:After soaking and rehydrating the dried Taiwanese pickled mustard greens, I mixed them with shiitake mushrooms, carrots, wood ear mushrooms, and glass noodles for the filling. The result is not only fragrant but also nutritious. Paired with the sweet, fluffy bun dough, it’s hard to stop at just one! These buns make a great snack, but you can also serve them as a meal with a pot of corn chowder or hot and sour soup.

In Taiwanese culture, during the year-end celebration known as "Weiya" (the 16th day of the 12th lunar month), many companies prepare a feast to reward employees and celebrate a successful year, hoping for even better times ahead. Just as mooncakes are eaten during the Mid-Autumn Festival and zongzi during the Dragon Boat Festival, Gua Bao is a signature dish for Weiya. Gua Bao, also known as "cut bun," "folded bun," or "tiger bites pig," features braised pork, pickled mustard greens, peanut powder, and cilantro inside a fluffy bun, resembling a full wallet and symbolizing prosperity for the coming year. Eating Gua Bao at Weiya is believed to bring wealth and good fortune. This recipe focuses on making tender, flavorful braised pork, preparing sweet pickled mustard greens, and using leftover peanut powder to easily make traditional mochi.Gua Bao Recipe: https://cookpad.wasmer.app/tw/食譜/4251866Mochi Recipe: https://cookpad.wasmer.app/tw/食譜/4251933Braised Pork Recipe (detailed): https://cookpad.wasmer.app/tw/食譜/2084666

Salted egg yolk lava bun is my all-time favorite dimsum item. In Chinese, it is called liu sha bao that literally means “quicksand bun”. It refers to the molten lava filling that makes this steam bun uniquely tasty. A must-try if you have not 😊

I’m on my journey to find the best recipe for steamed buns or mantou. This is so far the best recipe I ever came across. Very fluffy, not too sweet, just the right balance of flavor and texture.