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

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.

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.

yummy

So many ways to make it

Steamed Beef Baozi are soft, fluffy buns filled with a tasty ground beef mixture. The beef is seasoned with soy sauce, sesame oil, and ginger, making it full of flavor. The dough is easy to make and, once filled, is steamed to perfection. These baozi are a delicious and satisfying meal or snack that’s perfect for sharing with family and friends!

This simple and basic steamed bun recipe can be adjusted for a variety of flavours.Once you add milk, transfer to steamer as soon as possible. Otherwise it won’t rise well.This has a soft texture so I recommend placing cupcake holders in ramekins or cups. Recipe by Ringono recipe

Introducing cuisines using local products.Volunteer Translators: Students in the Translation & Interpretation Seminar, Sapporo University*The Apple is the symbol of Toyohira Ward