Category: Baking

Artisan Baker – 火頭工

My friend got me some books and magazine to kill time while I stayed in the hospital. One of those is "Artisan Baker 火頭工 説麵包、做麵包、吃麵包" by Philip Wu 吳家麟.

Hong Kong Style Egg Tart – My First Attempt

Like a lot of the Hong Kong people, egg-tart is one of my favourite pastries. Here in Hong Kong, we have two different styles of egg-tarts, one comes with a butter pastry (撻皮) base while the other one comes with puff pastry (酥皮) base. Personally, I prefer butter pastry base which is more crispy over the puff pastry base. This week, instead of making bread, I will practise making my first Hong Kong style Egg-tart with butter pastry base. Hong Kong Style

LA One Food Map

A Bite of Fine Dining in Kaohsiung

Kaohsiung, the third biggest city of Taiwan, is not only famous for its port, night markets, food, prettiest metro stations and enormous public artwork, but also the emerging scene of fine dining. During our bike ride in Kaohsiung in late March, we had a chance to be the guests of our closed friends, at one of the great restaurants, the LA ONE Kitchen & Bakery.

Short Baguette

Baguette is one of the most difficult breads to make and ongoing practice is a must for beginners like me. My oven is a small one which can't handle the usual length of 65 cm, so I am going to make a short Baguette instead.

Fresh Figs - Courtesy of VegUp.org

Simple Fig Bread

I love fig, especially those dried figs.They are delicious and rich in dietary fibre. Back in the good old days when I was young, I like eating Fig Rolls - a sweet biscuit filled with fig paste in the middle. To fill my dream of eating fig, I decided to bake a fig bread today.

Little Home Baker's Bread

My Little Home Baker

Sunday morning, 17 June 2018. My boy wanted to make some bread on his own. He was thinking about bread representing various simple geometric shapes and asked for two shapes from his mom and me.

Learn from Master - Domoto Bakery

Learn from the Master – Chen Fu Guang 陳撫洸 – Black Tea Bread with Raisins

While writing my last post on Red Wine and Dried-Fruit Bread, I have talked about Wu Pao-Chun and his Fermented Glutinous Rice and Dried Longan Bread. Someone who closely related to Wu Pao-Chun is Chen Fu Guang (陳撫洸) - the legendary bread master who is the mentor of Wu Pao-Chun and the one who lead him to explore the wonderful world of tastes. I have come across his book "堂本麵包店  小巷𥚃的味蕾奇蹟" (ISBN 978-986-93284-4-9) and would like to learn from the master by following some of the recipes and tips shared by him.