Food

This morning, 😂 I spent +1 hour talking on the phone with my Dad and my sister.  They are both in Taiwan.  Due to COVID-19, we were not able to get together and now every phone call last at least 30 minutes.  I wish I can spend more time with them. While talking to them, I decided to make 黑眼豆豆 - Chocolate Bun from  宗辰的職人日誌 , quietly measuring up the ingredients and set the mixer.  I came to trust this YouTube Channel as many of my Taiwanese buns were made successfully by following the instructions.  It also has the recipe under the description, so you don't have to hurry writing notes down. I simplified the ingredients a bit so it's easily source in US.  Once the dough is formed, first raise should take about 1  1.5 hour.  Then the bread d ough is divided into 50 g each, and the second raise should take 30  60 minutes.  Finally,  each dough is filled with 10-15 g of chocolate chips.  The third and final raise sh...

After having so much success with 蔥花麵包, green onion bun, I used the dough several times to make different variety of Taiwanese buns.  The ones I liked are red bean buns, green bean buns.  😐  However, my family thinks that anything with beans in it can not be called dessert...  To accommodate their western test, I decided to make 奶酥麵包, Milk and Buttery Bread.  There is no good translation for this bun.  You got to have one before to understand what we are attempting here.  The easiest way?   Well, they do well similar buns at 85 Bakery for $2 each! The following dough recipe will make 12 buns of 80g each. MY DOUGH  * 2              麵團 🍞 * 2     <== I felt this is the right portion for the amount of green onion top below bread flour            高粉             500 g sugar    ...