I’m still trying to perfect this bao (bun) recipe as every time I make it, it turns too brown at the bottom. I’ve tried lowering the heat, reduce the time and both but I still end up with a slightly darker, more crispy bottom than I’d like it to be. Anyways, if you try it, let me know how it turned out. Read More
So after that wok incident (remember my dad burned it…), I took a slight turn and made baked char siu baos instead. As you can see from the picture, they looked pretty good don’t they? ~^__^~ Read More
So after doing a “char siu bao” (bbq pork bun, the ones you see at dim sum) in Google, I found a few recipes that looked promising. Out of about 3 that caught my eyes, I picked the one that seemed the easiest for my first experiment.
Alright I mentioned that I’ll be doing some bread baking this weekend with Nelson in my last post. Well, the bread turned out really well! I’m so glad because it’s my first time making “real” bread. I’ve made homemade pizza dough but it’s not the same. Anyways, we made it with wheat flour, rosemary and fennel seeds so it’s really “herby” [lol]. It smells so nice! Nelson took me and Allan to an Italian store on Hastings Street to buy some prosciutto and harvati so we can make sandwiches with the fresh baked bread. Oh we also bought the live yeast from there. Usually in recipes it calls for active dry yeast but Nelson said live yeast makes the bread taste better. The problem is, it comes in this brick from, similar to a brick of butter and you only use about a tablespoon size each time so…I have a feeling I’ll be making a lot of breads to finish this brick of live yeast. I hope Chu’s reading right now and conjuring up images of worms when she sees the words “live yeasts” [lol]. Ok, enough about breads for now, on to the photos!
