Happy Mooncake Festival. The extent of my knowledge about the Mid-autumn Festival is, admittedly, limited. What I do know is that a glorious cake, known as the mooncake, is a traditional part of the celebration and they’re available, always beautifully packaged, in Chinese supermarkets around this time of year. Whatever else the Festival entails, mooncakes have to … Continue reading Traditional Lotus Mooncakes
These Chinese New Year walnut cookies are super quick to make, use minimal ingredients, and are literally amaze-balls. Ingredients: 1 cup cake flour, 1/4 cup sugar, 70g butter, salt, 80g walnuts, chopped and some reserved for the topping, splash of milk Prep: Cream sugar and butter. Add flour and salt, and mix well. Add in walnuts and milk. Roll into … Continue reading CNY Walnut Cookies
Dutch almond fingers are a pastry to which I am extremely partial. I decided to bake a batch today after an odd craving for the stuff came out of nowhere and began my brief but impassioned obsession with the store-bought variety. This made for some hugely satisfying, sinfully addictive, lunchtimes. The buttery goodness of a crispy, … Continue reading Dutch Almond Fingers
First buns in the oven. A batch of steam oven-proofed bao with a filling of duck and chicken. Out of the oven: Taste verdict To make again, and to try with different fillings.