Timothy kindly shared the recipe: 225g Plain Flour 1 tsp Bicarbonate Soda1/2tsp baking powder (optional)75g Icing Sugar75g Almond PowderPinch of salt130g Olive OilEgg Wash (Optional) Put all dry ingredients together in large bowl. Slowly add Olive Oil to combine mixture. Add egg wash. Cook in oven until change colour. Leave to cool on rack then …
May tested this 2 Jan 2015 http://www.alexandracooks.com/2012/11/07/my-mothers-peasant-bread-the-best-easiest-bread-you-will-ever-make/
Manofsteel 28th Dec2014 Anyone eaten at these places before? There were lots of hits and a few misses, but we sure did enjoy eating our way through Hong Kong this year. Tease those tastebuds with our yummiest restaurant reviews of 2014. 1) Wan Chai’s The Spice House – Authentic Thai food at (almost) authentic prices …
Dec 14 Wai Han It is surprisingly hard to get this simple filling right, after trying a few recipes this is the best I have found so far. Please note i have only tried the Lai wong part of this recipe. https://www.youtube.com/watch?v=B52w8BC0Ly0&feature=youtu.be
I used Josephine’s recipe but adapted it slightly to use the what I had in the cupboards. Ingredients 500g mince pork marinade: 3tbsp sugar 2tbsp ginger wine 1 tbsp dark soya sauce 1/2 tsp 5spice 1/2 tbsp sesame oil Honey for glazing The first time I made this I expected it to take 2hrs and …
21st Dec 2014 This blog is dedicated to Anita lam who has caught the baking bug big time since joining FB Food Porn Group. After I mastered the Man Tao I really wanted to make Hong Kong sausage rolls and cocktail buns. My first attempt at Hokkaido bread was a disaster, as my foodmixer dough …
10th Dec 2014 Jane Su Here is the recipe:It is by Ochikeron which I have slightly adapted.A: 200ml milk2 Egg4 tbsp of maple syrup( I used golden syrup)2 tbsp of oil2 tsp of vanilla essence because I did not use maple syrup.B:200g cake flour (I used plain flour)60g icing sugar4 tsp baking powderA pinch of …
27th Nov 2014 – Tested by Wai Han Smith So recently I tried the no knead bread and it was a success but the previous recipe (Artisan Bread with Steve) took between 8 and 24hours to proof. This recipe is very similar but the difference is, it uses hot water and not cold which means …
Chinese sponge/chiffon sponge I decided to experiment with two different flour’s. In the past I have used normal plain flour but this time used Mcdougalls plain flour and made one sponge and then the 00 flour and made a second sponge. Yolk mixture after whisking Egg white mixture Whites folded into …
