jessiefoodinthekitchen

  Salted egg yolk custard bun or Liushabao ( 流沙包 )is always my kids favorite Cantonese dim sums. These salted egg yolk custard buns were introduced to them at a dim sum restaurant, as part of our monthly ritual when they were young. My son took a bite out of it before it cooled down, almost burning his lip. This Liu Sha Bao is airy and light, with a delectable quicksand filling in the middle made of sugar, butter, and salted egg yolk. The filling is frozen during the filling process to make it easier to wrap within the bun.   After being steamed, it turns liquid. You'll know what I mean when you crack open the bao and see the luscious, silky yolk pouring out! Kindly remember that the filling needs to be frozen for at least two hours before wrapping, it is best to prepare the filling before the dough. Shape the filling in a ball form after two hours and place it back to the freezer. I even kept it overnight in the freezer after it was shaped. Remove it from the freezer only whil

Cake or bread? Or cake bread? It is a bread surrounded by a cake. Does it confuse to you? Let me describe. After placing the bread dough in the loaf pan, cake batter was put on top and the two items were baked together. A loaf of bread encircled with cake was formed after baking. The cake has a very delicate texture that complements the fully proofed bread beautifully. I just use regular dinner roll dough for my bread. My cake batter is a straightforward chiffon cake recipe. Even though cake and bread are organized extremely differently, it sparks unexpectedly. But to be completely honest, making this cake bread takes time. Prior to baking a cake, you must first prepare a bread dough, let it rise, and then prepare the cake batter. Timing needs to be perfected to prevent problems like over-fermentation of bread or defoaming of cake batter. However, I made my bread dough a day in advance and chilled it at a low temperature in the fridge (to prevent over-fermentation) before doing the ass

These stuffed chicken wings are with flavourful Asian spice!  And it can be served as an interesting appetizer to WOW your guests. These wings are SO delicious, can be prepped well in advance, and are probably going to be something new for your party guest. They are fully juicy on the inside and they are an excellent way to enjoy wings WITHOUT the bone. In fact, I have come across this recipe frequently in my cookbook, but I have not yet tried it. Consider the difficulty in deboning the wings making me give up on this recipe. I resolved to accept the challenge this time. In fact, the remaining processes are significantly simpler after deboning the wings. Just a little bit of practice is required; the first one could be a challenge, but it will get easier as you go. For this stuffed chicken wings, there are a lot of various filling options, such as glutinous rice, ham with carrots and celery, and shrimp. or the filling of your choice, to me it is just all up to you and how you lik

The Chinese food culture is extensive and profound, and even steamed buns can be eaten in many ways. When the commonly steamed buns can no longer satisfy you, you can look at these innovative ways of ordinary steamed buns recommended for you to make delicious and rich dishes for your family. A different kind of steamed bun. A twisted pumpkin steamed bun is what I'm going to share today. Two different colours of dough—yellow dough and white dough—were used to make this twisted pumpkin steamed bun. These twisted steamed buns have a pillowy, light, and fluffy dough that is twisted into its unique shape and steamed to perfection. Because of its golden orange colour, it is extremely beautiful.  Our main character pumpkin is necessary to prepare pumpkin bread. Chestnut squash is the best, which tastes even better.  This pumpkin's high starch content makes it ideal for this recipe. Of course, you can use other types of pumpkins. These bi-coloured pumpkin buns are soft and have a f

  Pumpkins can be used to produce bread as well as dishes and desserts. For children who hate pumpkins, this is a great recipe. Our main character pumpkin is necessary to prepare pumpkin bread. Chestnut squash is the best, which tastes even better.  This pumpkin's high starch content makes it ideal for this recipe. Of course, you can use other types of pumpkins. In addition to the recipe for the pumpkin bread, I am also going to share the recipe for our Asian pumpkin Kaya, which is a sweet and savoury coconut jam. Healthy and has a delicious aroma. Your time will be well spent. Freshly prepared as a spread over bread, it tastes best. This loaf of pumpkin bread is incredibly soft and fluffy. It is highly stunning because of its golden orange colour. I prepared this loaf the other night, and the next morning it was still quite soft. When I was beginning to prepare this pumpkin bread. How flexible bread baking is something I am starting to understand. Consider the step of proofing. Th

  Why do people like croissants so much? A perfect croissant, it is a very crispy croissant with a lot of puff pastry, and it smells a good taste of butter inside. I have never once eaten a croissant in Paris before. Let us indulge in some fiction and imagine walking around the streets of France in the morning, eating croissants that are still warm from the oven, and each mouthful is bursting with butter aroma. A picture of croissant breadcrumbs and coffee milk shape may have been left in the corner of the mouth by accident. In France, having crispy and tasty croissants with a cup of coffee in the morning is as natural as having soy milk with fritters for breakfast in Asia. Is it hard to make croissants? Well, I found this to be an extremely difficult challenge but making the croissant is not a difficult recipe. All it takes is a little concentration and patience.   There are numerous processes involved, including plenty of chilling, measuring, rolling, and folding. I have been p