I saw these frozen cherries in the supermarket and wanted to do something with them and decided on a cherry cream cheese bun. I couldn’t find a recipe for the Cherry Cream Cheese filling so freestyled it. I used 375g Hokkaido Bread https://britishbornchinesefood.co.uk/hokkaido-bread/#main I used my mini chiffon tins which are 11cm in diameter to …
Polly’s Cheung Fun Rice flour 150gTapioca flour 90gWheat flour 10g (optional)Oil 1 table spoon 1. Mix all above ingredients, add 350ml cold water stir well and rest 5 mins, and then add 350ml hot-warm water stir well.2. Prepare a non stick pan, pour the mixture into the pan, the thinner the layer, the smoother the …
The neighbour asked me to make these Frikadellen. The first attempt I loosely followed this recipe http://Authentic German Frikadellen / Danish Frikadeller – The Daring Gourmet but found there was too much black pepper. I tried a second batch which we all agreed was much nicer: I used: 500g pork and beef mince I medium …
This is a simple 2 tier victoria sponge with Jam, fresh cream and strawberries for a friends birthday. I used Mary Berry’s recipe.
This bake was inspired by my pirate cornish friend who kept making them, so I thought I would give it ago! I have since made quite a few batchs. I have used this recipe for the traditional cornish pasties and they are delicious. I have also made alternative fillings such as lamb & mint with …
I used my go to Hokkaido bread https://britishbornchinesefood.co.uk/hokkaido-bread/ I reduce the sugar from 60g to 40 g for 1 batch I use 70g of raw dough per bao. The filling I used from this recipe: https://youtu.be/ydca4A3be0E Filling for 6 76g butter 36g PL Flour 38g Milk Powder 30g caster sugar pinch of salt 16g desiccated coconut …
I used my go to Hokkaido bread https://britishbornchinesefood.co.uk/hokkaido-bread/ I use 70g of raw dough per bao. The cookie top as below: Cookie top for 8 57g Salted Butter ( I used unsalted) 1 Egg Yolk 100g Sugar 94g Plain Flour 2 1/2 TBSP Custard Powder 1/4 tsp Baking Powder Cookie Top 6 43g Salted Butter …
I used my go to hokkaido bread, 375g of flour plus TZ which can be found here: https://britishbornchinesefood.co.uk/hokkaido-bread/ I split the dough into 6 equal parts and use a 8inch round push tin. I rolled the dough as per this recipe: https://youtu.be/ZGw0GuSx3_c I need to take a bit more time cutting and rolling to get …
Today I made: 3 Cornish Pasties 6 Bor Lor Bao 6 Gai Mai Baos 3 HK sausage rolls 1 “wool” bread Notes: I used my go to Hokkaido bread recipe: https://britishbornchinesefood.co.uk/hokkaido-bread/ I used 375g flour plus TZ to make this wool bread https://britishbornchinesefood.co.uk/hokkaido-wool-bread/#more-552 I used 560g flour plus 217g TZ to make 6 Bor Lor …
These are delicious and worth making again! http://www.bakeforhappykids.com/2016/01/easy-japanese-strawberry-chiffon.html?fbclid=IwAR2JsqNqea2laNwpOP0r0IeA17g_o-t6Cj9og_NreBdmJF0NutVosnk7GNw For the chiffon cake:140g egg whites (about 4) – please exact weight70g caster sugar60g egg yolk – please exact weight40ml vegetable oil70ml milk1/2 tsp vanilla extract or paste75g cake flour To assemble:300 ml cold whipping cream, 35% fat, reserving 2 tbsp to brush the top of the …