Archives for posts with tag: baking

This time, I bought the lotus paste and the salted duck yolk. The store paste was so much different from the ones I made. These were much easier to work with. Because the colors of the dough and filling had so much contrast, I was able to wrap them nicely. Untitled.jpgHere are the finished products. I couldn’t get it to brown (yes, with egg wash) like it should be. I’m guessing it was my temperature? However, these moon cakes look and taste a lot like the store bought ones. So I’m happy to share them!IMG_0058IMG_0060

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Attempted my first batch of the traditional mooncakes from scratch (and bombed it). There are many steps to it and it’s a great test of patience. Though I made some of the ingredients a head of time (golden syrup, the lotus paste and the dough), I was in and out of the house this weekend because of Ah Lo’s basketball tournament. It was hard for me to get this done correctly (with the time constraints). I am too embarrassed to show the end result. I won’t give up that easily. I will keep trying…

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My 2nd attempt in making the green onion buns, 1st one lacked the flavor, so I thought to give it another shot. This one was a bit saltier than normal. Will do it again, hopefully third time’s a charm!IMG_9924

A Friday ritual.

A single photo – no words – capturing a moment from the week.

A simple, special, extraordinary moment.

A moment I want to pause, savor and remember – {this moment}

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Love love love green onion buns, so meaning to try baking it myself. This batch lacked the green onion flavor. I knew I didn’t have green onions to begin with, but too lazy to get more, so I ended up using whatever I had. I will try again!IMG_9839Boys don’t seem to mind it (they’re not big fans of green onions). IMG_9850

Fresh baked bread right out of the oven. Mr. Piggy was hovering my shoulders this morning waiting for this to come out of the oven. I had to tease him a bit when I took my lovely time to snap a few pictures. These were all gone in one sitting. Not enough to go around for another day.IMG_9748IMG_9751

These past few days have been record high in the city, almost to the point it was unbearable. And of course, I had to pick this time to bake. I was thinking to take advantage of the heat for getting the dough to rise quicker. It sure did, but that was when I realized I had to put them in the oven. Yikes! The entire kitchen got even warmer. At least the boys had fresh bread for breakfast!UntitledUntitled2Untitled3

I’ve always loved lemon poppyseed pound cakes. That’s the first thing I’d go for if I see it in a platter of pastries. I think it’s about time I learn how to bake it. My food critics gave it a thumbs up while enjoying it for breakfast.   IMG_9624

We got to spend some time with some college friends today. It was a potluck, and I made salad, coffee rolls and fruit tarts. Since these are a bunch of foodies, I was under pressure to perform 🙂

Of course, the more pressure, the more nervous I get to make things perfect. I had to make two coffee rolls (because the first one cracked). This shell of this fruit tart was under baked and the pastry creme didn’t have the perfect consistency. I’ve made these before and never had this problem. This time, I just got anxious and scooped it up to the bowl. The trick to baking is to willing to accept failures. I know exactly where my mistakes were. I will keep trying, keep practicing until I get this right again. After all, “mistakes are proofs that you are trying…”IMG_9077

Now that the boys are off to camp, I have all the time in the world! What to do? Baking bread of course! Garlic and cheese bread…Love the smell of fresh baked bread.

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