Food

I missed my Dad's taro pastry -  芋頭酥 .  It's almost mid-autumn festival, 中秋節.  The air was bad in Seattle for more than week.  Since I was being cooked in the house for a week, I decided to make  taro pastry,  芋頭酥 and give them away as the Chinese custom.  😂 Of course, only if they turned out to be 色，香， 味俱全 - perfect balance of color, smell and taste. This time of the year, the Westerns have Thanksgiving followed by Christmas.  The Chinese has mid-autumn festival  中秋節 followed by Chinese New Year 春節.  Both the West and the East promote gatherings and food... lots of fatty food.  😅 I followed 宗辰的職人日誌 again.  However, I wasn't able to find purple sweet potato powder in Asian supermarket and it was quite expensive on Amazon - $3.22 / ounce.  I did have green tea powder, but that will look totally weird on taro pastry.  In the end, I decided to use dark rye flour (😆!)... Taro Filling 芋頭餡： taro 芋頭                        450gs sugar 糖                          30g butter 奶油   

I know, I know, the title didn't make any sense.  It's the best way to describe this supposedly tasted better when cooled in the fridge bun. The dough is baked, not fried.  The cream is fluffy with 1/3 whipped cream, not as dense as Boston cream.  There is also no chocolate icing on top.  😨 I am very sorry to disappoint you. Since I have so much luck baking with  宗辰的職人日誌 , I decided to do it again.  I love watching his YouTube videos because the baking goods reminiscence of what I saw and had in bakery shops back when I was young.   This "Taiwanese Boston Cream Donuts" is an exception though.  I have never had it before.  I decided to try because there is a play date soon.  Play dates are wonderful opportunities to bake, since everyone shares, and we won't be stock with ten thousands buns.  😒 Nothing tastes good after you have too many.  Note I made 36 little buns (yes... 36!), by doubling the sweet dough recipe .  😳 Believe me, even after I doubled the recipe,