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
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.
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.
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.
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.
My little boy is having school function today and so no outdoor activity for me as well. Since it is terribly hot in Hong Kong with temperature rising over 30ºC, baking at home sounds like a good choice. Instead of continuing with my journey on sliced bread as for the past few weeks, I plan ...
My little niece returned home for her Easter holiday in early April. During her stay, she talked about the dark brown sugar bread served in Outback Steakhouse and how delicious it is.
Rather than taking her to Outback, how about giving her a surprise? A loaf of freshly baked dark brown sugar bread sounds like a good idea.
Yesterday was my boy's 10 years old birthday. With only six months of cooking experience, I am still not a good cook. Nevertheless, I should be able to feed my family (No complaint so far). As such, I decided to cook a birthday dinner for him.
In the past X’mas and New Year holidays, I have baked a number of no-knead breads using recipes from the famous blogger Carol Hu. Some minor adjustments on the proportion of the ingredients and the fermentation time were added.