Sesame Cheese Filled ''Christmas Trees''

Well, Christmas is coming, but poppy seeds - one of the common ingredients in Poland - are illegal in Taiwan, so I swapped them for black sesame powder, which worked just great! I made the filling with cream cheese and shaped the buns / bread as Christmas trees. 

But oops, I forgot to make the tree trunk, which my husband pointed out afterward. Never mind - use your imagination to think it's a tree! But yes, if you make the tree trunk, they will look much closer to an actual tree. The cakes were super soft and fluffy. This dough recipe has to be my favorite, and I may come up with many more ideas using this recipe in the future.

Ingredients

For the Dough:

- 230g all-purpose flour  

- 5g instant yeast  

- 60ml warm milk  

- 1 egg  

- 40g sugar  

- 35ml oil  

For the Cream Cheese Filling:

- 150g cream cheese  

- 60g sesame seeds  

- 1 egg  

- 30g honey  

Instructions

1. Make the Dough:

   - In a mixing bowl, combine the flour, instant yeast, warm milk, egg, sugar, and oil.  

   - Knead using a mixer for about 10 minutes until smooth and elastic.  

   - Cover the dough with a cloth and let it rise in a warm place for 1 to 1.5 hours or until doubled in size.  

2. Prepare the Filling:

   - While the dough rises, mix the cream cheese, egg, and honey thoroughly until smooth.  

   - Add the sesame seeds and blend until well combined.  

3. Shape the Dough: 

   - Once the dough has risen, punch it down to remove excess air.  

   - Roll out the dough into a large round shape and cut it into 4 equal pieces. 

   - Spread the cream cheese filling evenly over 2 of the pieces.  

   - Cover with the remaining 2 pieces of dough.  

4. Form the Tree Design:

   - Transfer the layered dough onto a baking pan.  

   - Make several cuts on each side of the triangles.  

   - Twist each strip to form a tree-like pattern.  

   - You can use a small piece of dough to create a tree trunk at the base.  

5. Bake:

   - Preheat the oven to 180°C (350°F).  

   - Brush the dough with milk or egg wash.  

   - Bake for about 25-30 minutes or until golden brown and cooked through.  

6. Finish:

   - Allow the bread to cool.  

   - Drizzle with icing or dust with icing sugar before serving.  

Read More

Polish ''Little Ears'' Dumplings - Uszka

Uszka are small, traditional Polish dumplings, often served in a rich broth, especially during Christmas Eve dinners. The name "uszka" translates to "little ears" reflecting their small, ear-like shape.

Uszka are typically filled with a mixture of mushrooms and onions, though some versions may also include sauerkraut. 

These dumplings are often served in beetroot soup, known as "barszcz," but can also accompany other soups or be served on their own, often with a drizzle of melted butter or sautéed onions. Uszka are a beloved comfort food and a staple in Polish holiday meals, particularly at Christmas.

Ingredients (Makes about 55 dumplings)

Dumpling Wrappers:  

- 250g high-gluten flour  

- 150ml hot water  

- Pinch of salt  

- Cornstarch for dusting  

Dumpling Filling:  

- 260g ground pork  

- 20g dried mushrooms, chopped  

- Salt and pepper, to taste  

Instructions

Make the Wrappers

1. Mix the Dough:

   - In a medium bowl, combine the flour (optionally mixed with beetroot powder for color) and a pinch of salt.  

   - Slowly add hot water while stirring with a spatula until a shaggy dough forms.  

   - Knead the dough by hand for 4-5 minutes until smooth.  

   - Place the dough in a bowl, cover with plastic wrap, and let it rest for 30 minutes to 2 hours at room temperature.  

2. Roll the Dough:

   - After resting, divide the dough into 4 equal parts. Dust each piece with cornstarch.  

   - Roll each part out to 1-2 mm thick on a floured surface.  

   - Lightly dust with cornstarch if the dough sticks.  

3. Make the Wrappers:

   - Use a cookie cutter or a cup to cut out 6-7 cm rounds.  

   - Stack the wrappers with cornstarch dusted between them to prevent sticking.  

   - Repeat with the remaining dough. You should get around 54-58 wrappers.  

Make the Dumplings

1. Prepare the Filling: 

   - Soak the mushrooms in hot water for about 1 hour.

   - In a medium bowl, combine the ground pork, chopped rehydrated mushrooms, salt, and pepper.  

   - Mix well, cover, and let the filling marinate for 30 minutes.  

2. Assemble the Dumplings: 

   - Place a tablespoon of filling in the center of each wrapper.  

   - Fold the wrapper in half and press the edges to seal.  

   - For an ear shape, fold the dumpling once again in half and seal the edges.  

   - Place the formed dumplings on a plate lined with parchment paper.  

   - Repeat until all wrappers and filling are used.  

Cook the Dumplings

1. Boil the Dumplings:

   - Bring a pot of water to a boil.  

   - Place the dumplings in the boiling water and cook for about 5 minutes after they float to the surface.  

2. Serve:

   - Carefully strain the cooked dumplings.  

   - Serve with beetroot soup (barszcz) or enjoy on their own.  

Read More

Christmas Walnut Roll

A nut roll is a sweet pastry made from yeast dough, typically enriched with milk, that is rolled thin and filled with a nut paste sweetened with ingredients like honey. The dough is rolled into a log shape, which can be baked straight, bent into a horseshoe, or shaped in various ways. After baking, the nut roll is sliced to reveal a spiral of filling. 

Nut rolls resemble jelly rolls or strudels but usually feature more layers of dough and filling. Common fillings include ground walnuts or poppy seeds. The pastry is popular in the United States and Central Europe, with regional names like orechovník (Slovak), makowiec (Polish), potica (Slovenian), and bejgli (Hungarian). These pastries are often prepared for celebrations, weddings, and holidays such as Easter and Christmas.

The original recipe called for butter, but I replaced it with oil and adjusted the milk amount accordingly. The dough turned out fine. However, I encountered another issue: the original recipe instructed brushing the roll with egg yolk and egg white separately, which I followed. Unfortunately, I didn’t like the appearance after baking, as it looked uneven and not as beautifully browned as the walnut rolls I’ve seen in pictures. 

The uneven browning didn’t affect the taste, though, so apart from the appearance, everything was fine. To hide the unevenness, I dusted the roll with icing sugar. The result was super tasty in my opinion, and both my husband and son loved it. So, despite the minor flaw, I’d call it a success!

Ingredients:

Dough

- 100g milk, warm

- 5g instant yeast  

- 330g cake flour  

- 90ml oil

- 60g sugar  

- 3g salt  

Egg Wash

- 1 large egg (separated into white and yolk)  

Filling

- 320g walnuts (two-thirds finely chopped, one-third roughly chopped)  (220 ground, 100chopped)

- 80g breadcrumbs  

- 1g cinnamon 

- 100g honey  

- 60g sugar

- 90g vegetable oil  

- 75g water  

- 50g raisins  

Instructions:

1. Prepare the dough:

- Mix the dough ingredients and knead until a smooth dough forms, about 10 minutes.

- Cover the dough with plastic wrap and refrigerate for an hour.

2. Prepare the filling:

- In a bowl, mix the chopped walnuts with the bread crumbs.

- In a cooking pot, combine honey, sugar water, oil, cinnamon, and raisins.

- Bring the mixture to a boil.

- Pour the hot syrup over the walnut and breadcrumb mixture and stir well.

- Let the filling cool completely.

3. Assemble the rolls:

- Once the dough is chilled, divide it into two portions.

- Roll each portion into a rectangle, approximately 25 cm x 30 cm.

- Spread the cooled filling evenly over the dough, leaving about a 2-3 cm gap on one long side.

- Starting from the short edge nearest you, roll the dough tightly into a cylinder.

- Place each roll seam-side down on a parchment-lined baking sheet.

4. Prepare for baking:

- Beat the egg yolk and brush it over each roll.

- Cover the rolls loosely with greased plastic wrap and let them rest for 40 minutes.

- Brush the rolls with egg white and chill uncovered for an additional 30 minutes for a crackled finish.

5. Bake:

- Preheat the oven to 175°C (350°F).

- Pierce each roll deeply with a fork (about 15 holes per roll) to release steam.

- Bake for 20 minutes, then reduce the heat to 165°C (330°F) and bake for another 35-40 minutes, or until the rolls are mahogany brown.

6. Cool and store:

- Let the rolls cool completely before slicing.

- Store at room temperature for a few days or freeze for longer storage.

Read More

Christmas Wreath Bagels

These festive bagels are shaped like Christmas wreaths, braided with colorful dough to bring holiday cheer to your table. Soft and chewy], they’re perfect for breakfast, snacks, or as a creative edible gift.

Best eaten freshly baked.

Ingredients

- 300g Bread flour

- 4g Instant yeast 

- 185g Milk

- 3g Salt 

- 10g sugar

Coloring Powders:

- 10g Matcha powder

- 5g Purple Sweet Potato Powder

Instructions

1. Prepare the Dough:

- Knead the dough until smooth.

- Cover with kitchen towel and let it rest for 1 hour.

- Deflate the dough and divide it into two portions: one larger and one smaller (approximately 50g).

- Mix matcha powder into the larger portion and purple sweet potato powder into the smaller one, kneading each until the colors are fully blended.

2. Shape the Wreaths:

- Divide the green dough into 15 equal pieces and the purple dough into 5 smaller pieces.

- Roll each green dough piece into a strand about 25cm long. 

- Braid three strands together to form a traditional braid.

- Shape each braided strand into a wreath by flattening one end to create a fishtail, then joining it with the other end to form a ring.

3. Make the Bows:

   - Shape the purple dough pieces into small bows.

4. Boil the Bagels:

- Bring a pot of water to a boil, then reduce to a simmer. 

- Blanch each wreath bagel for 15 seconds on each side. 

- Drain well and place on a baking sheet.

- Attach the bows to the wreaths before baking.

5. Bake:

- Preheat the oven to 200°C (392°F).

- Bake on the middle-lower rack. Once the tops are set, cover with foil to prevent over-browning.

- Bake for a total of 16-18 minutes, or until the bagels are golden brown.

Read More

Gochujang Chicken Dumplings

These dumplings combine the bold, spicy flavors of gochujang (Korean red chili paste) with tender chicken, wrapped in delicate dumpling wrappers and steamed to perfection. Perfect for a snack, appetizer, or main course, these dumplings are packed with flavor and incredibly satisfying.

These Gochujang Chicken Steamed Dumplings offer a perfect balance of savory, spicy, and slightly sweet flavors, bringing Korean-inspired flair to a classic dish!

Ingredients (Makes 16-20 Dumplings)

For the Wrappers:

- 150g all-purpose flour

- 90ml hot water

- Pinch of salt

For the Filling:

- 300g chicken breast

- 1 tablespoon sesame oil

- 2 tablespoons gochujang paste

- 2 tablespoons soy sauce

- 1 tablespoon rice vinegar

- 2 tablespoons honey

Instructions:

1. Prepare the Filling:

- Place the chicken breast in a pot, cover with water, and cook until fully cooked through.

- Shred the chicken using two forks, then add sesame oil, gochujang, soy sauce, rice vinegar, and honey. 

- Mix until well combined.

2. Prepare the Dough:

- In a medium bowl, combine the flour and a pinch of salt. Gradually add hot water while mixing with a spatula until a shaggy dough forms.

- Knead the dough for 4-5 minutes until smooth.

- Place the dough in a bowl, cover with plastic wrap, and let it rest at room temperature for 30 minutes to 2 hours.

3. Roll the Dough:

- After resting, divide the dough into 16-20 equal parts. Lightly dust each piece with cornstarch.

- Roll each portion into a small circle, about 6-7 cm in diameter. Dust with cornstarch as needed to prevent sticking.

4. Assemble the Dumplings:

- Place a tablespoon of the chicken filling in the center of each wrapper.

- Pleat the edges of the wrappers around the filling to seal the dumplings.

- Arrange the formed dumplings on a plate lined with parchment paper. Repeat with the remaining wrappers and filling.

5. Steam the Dumplings:

- Bring a pot of water to a boil. 

- Place the dumplings in the steamer, cover, and steam for 10 minutes.

- Once cooked, carefully remove the lid to release the steam.

- Serve hot with soy sauce on the side.

Read More

Brown Sugar Basque Cheesceake

 

Brown Sugar Basque cheesecake is a delicious variation of the classic Basque cheesecake, incorporating the rich flavor of brown sugar for a deeper, caramel-like sweetness. This cheesecake maintains the traditional characteristics of a Basque cheesecake, such as its creamy center and burnt, caramelized top, but the addition of brown sugar gives it a unique twist that enhances its overall flavor profile.

The caramel notes from the brown sugar add complexity, making it a delightful dessert for any occasion!

 

Ingredients:

- 250 g cream cheese, room temperature

- 120 g heavy cream, room temperature

- 2 eggs, room temperature

- 80 g brown sugar

- 15 g flour

Instructions:

1. Preheat the oven to 220°C (425°F). Prepare a 6-inch baking form by  lining the bottom with parchment paper.

2. In a mixing bowl, cream the room temperature cream cheese with sugar using a hand mixer or a stand mixer on medium speed until smooth and creamy.

3. Slowly add the room temperature eggs to the cream cheese mixture one at a time, beating well after each addition until fully incorporated.

4. Pour in the room temperature heavy cream, mixing until well combined.

5. Sift in the flour. Gradually fold the sifted flour into the cream cheese mixture until evenly combined, being careful not to overmix.

7. Pour the cheesecake batter into the prepared baking pan, smoothing the top with a spatula.

8. Bake the cheesecake in the preheated oven for about 20 minutes or until the cheesecake is puffed, the top is set, and the center is slightly jiggly.

9. Once baked, remove the cheesecake from the oven and let it cool in the tin for about 30 minutes at room temperature.

10. Transfer the cheesecake to the refrigerator and chill it in the tin for about 4 hours or until set.

11. Once the cheesecake is fully set, carefully remove it from the tin, slice, and serve. 

Read More

Blueberry Basque Cheesceake

A blueberry Basque cheesecake is a delightful twist on the classic Basque-style cheesecake, known for its creamy interior and deeply caramelized top. This version adds a fruity burst from blueberries, which pairs beautifully with the cheesecake’s rich and slightly tangy flavor. 

I absolutely adore Basque cheesecake ever since the first time I baked one. Now, I rarely make traditional cheesecake and instead keep experimenting with different Basque cheesecake flavors. For example, I tried a purple sweet potato version, and it turned out amazing!

Check out my Purple Sweet Potato Basque Cheesecake Recipe LINK

Ingredients:

- 250 g cream cheese, room temperature

- 120 g heavy cream, room temperature

- 2 eggs, room temperature

- 60 g sugar

- 25 g flour 

- 60g blueberries 

Instructions:

1. Preheat the Oven: Set the oven to 220°C (425°F).

2. Prepare the Baking Form: Line the bottom of a 6-inch round baking pan with parchment paper.

3. Mix Cream Cheese and Sugar: In a mixing bowl, cream the room temperature cream cheese with sugar using a hand mixer or stand mixer on medium speed until smooth and creamy.

4. Add Eggs: Slowly add the room temperature eggs to the cream cheese mixture one at a time, beating well after each addition until fully incorporated.

5. Add Heavy Cream and Blueberry Puree: Pour in the room temperature heavy cream, and stir part of the blueberries. Mix until well combined.

6. Pour the Batter: Pour the cheesecake batter into the prepared baking pan, smoothing the top with a spatula. Add the remaining blueberries on top for decoration.

7. Bake: Bake the cheesecake in the preheated oven for about 20 minutes or until the top is set and slightly puffed. The center should still be slightly jiggly and the cake has caramelized colour.

8. Cool Down: Once baked, remove the cheesecake from the oven and let it cool in the pan for about 30 minutes at room temperature.

9. Chill: Transfer the cheesecake to the refrigerator and chill for about 4 hours or until fully set.

10. Serve: Once chilled, carefully remove the cheesecake from the pan, slice, and enjoy!

Read More

Purple Sweet Potato Basque Cheesecake

Purple sweet potato cheesecake is a vibrant and unique dessert that combines the creamy texture of cheesecake with the natural sweetness and earthy flavor of purple sweet potatoes. This cheesecake is often made using a traditional cheesecake base, incorporating cream cheese, sugar, eggs, and heavy cream, but with the addition of purple sweet potato puree, which not only adds a striking color but also infuses the cake with a subtle sweetness and a hint of nuttiness.

The cake's texture was a bit different due to the starchy nature of the sweet potatoes, which gave it a slightly grainy and sticky quality that was visible but didn’t bother me at all. However, not everyone may enjoy this unique texture, as it is quite different from traditional cheesecake.

Ingredients:

- 250 g cream cheese, room temperature

- 120 g heavy cream, room temperature

- 2 eggs, room temperature

- 60 g sugar

- 100 g purple sweet potato puree

- 20 g sweet potato powder 

Instructions:

1. Prepare the Sweet Potato Puree: Cook and mash the purple sweet potato until smooth. Let it cool completely.

2. Preheat the Oven: Set the oven to 220°C (425°F).

3. Prepare the Baking Form: Line the bottom of a 6-inch round baking pan with parchment paper.

4. Mix Cream Cheese and Sugar: In a mixing bowl, cream the room temperature cream cheese with sugar using a hand mixer or stand mixer on medium speed until smooth and creamy.

5. Add Eggs: Slowly add the room temperature eggs to the cream cheese mixture one at a time, beating well after each addition until fully incorporated.

6. Add Heavy Cream and Sweet Potato: Pour in the room temperature heavy cream, add the sweet potato puree, and the purple sweet potato powder. Blend until well combined. 

7. Pour the Batter: Pour the cheesecake batter into the prepared baking pan, smoothing the top with a spatula.

8. Bake: Bake the cheesecake in the preheated oven for about 20 minutes or until the top is set and caramelized. The center should still be slightly jiggly.

9. Cool Down: Once baked, remove the cheesecake from the oven and let it cool in the pan for about 30 minutes at room temperature.

10. Chill: Transfer the cheesecake to the refrigerator and chill for about 4 hours or until fully set.

11. Serve: Once chilled, carefully remove the cheesecake from the pan, slice, and enjoy!

Read More

Sweet Buns With Custard and Apples - Drożdżówki z Budyniem i Jabłkami

Drożdżówki z budyniem i jabłkami are Polish yeast buns filled with custard (budyń) and apples, making them an extra creamy and flavorful take on the classic drożdżówka (sweet bun). The soft, fluffy yeast dough, similar to brioche, is slightly sweet and tender, providing the perfect base for the delicious filling.

Each bun has a small well in the center that holds a layer of smooth custard topped with a cinnamon-spiced apple filling, creating a delightful contrast between creamy and fruity flavors. Sometimes, a crumbly topping (kruszonka) is added for a bit of crunch—just like on my buns. Kruszonka is a popular Polish topping for pastries, cakes, and fruit pies, adding texture and flavor. Made from a simple mix of flour, sugar, and butter, it resembles streusel and is known for its delicious, slightly crispy crunch after baking. For a healthier twist, I used oil instead of butter in my kruszonka, which reduces unhealthy fats and cholesterol, though it does have a milder flavor.

These buns are a beloved treat in Poland, especially enjoyed with coffee or tea as a morning snack or dessert. They’re particularly popular in autumn when apple season is in full swing.

Ingredients:

Dough:

- 300 g bread flour

- 5g yeast

- 1 egg

- 25 g sugar

- 125 ml milk

- 20 g oil

Filling:

- 250 ml milk

- 15g corn starch

- 20g sugar

- 1 egg 

- 1-2 apples

- A dash of cinnamon

Crumble:

- 30 g flour

- 12 g oil

- 20 g sugar

Instructions:

1. Mixing the Dough:

   - In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the warm water.

   - Knead the dough using a mixer with a dough hook or by hand for about 10 minutes, until it becomes smooth and elastic.

2. First Proofing:

   - Transfer the dough to a lightly greased bowl, cover it with kitchen towel, and place it in a warm location. 

   -  Allow it to double in size, which usually takes about 1-1.5 hour.

3. Prepare fillings:

   -  Pour milk into a pot, add corn starch, sugar and egg, mix well together.  

   -  Cook, stirring constantly until thickened into custard. 

   -  Remove from the heat, cover with plastic wrap and set aside to cool.

   -  Peel and cut apples into small cubes. Toss them with 1/2 tablespoon lemon juice and a pinch of cinnamon.

4. Prepare the crumble:

   -  In a small bowl, combine flour, sugar and oil.

   -  Use your fingers to rub the ingredients together until a crumbly mixture forms.

5. Shape the buns:

   -  Once the dough has risen, transfer it to a floured surface and divide it into 6-8 equal pieces.

   -  Roll each piece into a ball and flatten slightly to form a round buns.

   -  Using the bottom of a glass, press down on the center of each bun to create an indentation for the filling.

6. Assemble the buns:

   -  Fill the recess with a ball of prepared pudding.

   -  Add a few slices of cinnamon apple to the custard.

   -  Sprinkle crumbs over apples.

7. Bake:

   -  Preheat the oven to 180°C (350°F).

   -  Place the buns on a baking sheet lined with baking paper.

   -  Let them rest for another 20 minutes.

   -  Bake for about 20 minutes, or until the buns are golden brown.

8. Serve:

   -  Allow the buns to cool slightly after baking and dust with powdered sugar or drizzle with icing if desired.

   -  Enjoy fresh, best with a cup of tea or coffee!

Read More

Pork Floss Scallions Buns

In Taiwan, pork floss spring onion buns (肉鬆蔥花麵包) are a beloved bakery staple, blending savory and mildly sweet flavors that appeal to both locals and visitors. You'll find these buns in nearly every bakery, from small neighborhood shops to big chains. They’re made from soft, fluffy bread dough and feature a unique filling or topping of pork floss (肉鬆), a light, cottony shredded pork with a subtly sweet and savory flavor, paired with finely chopped spring onions that add a fresh, aromatic bite.

These buns are popular as breakfast items or afternoon snacks. 

In the past, I absolutely hated pork floss, but over time I got used to it. Although I don’t choose to eat it on its own, I don’t mind it if it’s in a dish. I know my husband and son both like it, so I decided to make these buns, and they were a huge hit! I actually enjoyed the taste too. The only thing I would change next time is to add more pork floss and spring onions, as it felt like there wasn’t quite enough.

Ingredients

For the Dough:

- 250 g all-purpose flour

- 4 g active dry yeast

- 120 ml warm milk or water

- 15 g granulated sugar

- ¼ teaspoon sea salt

- 1/2 large egg, beaten (reserve some for egg wash)

- 30 ml avocado oil or neutral vegetable oil

For the Topping:

- ⅜ cup dried pork floss 20g 

- ½ cup chopped green onions (about 2-3 green onions)

- Black and white sesame seeds (optional)

Instructions

1. Mixing the Dough:

   - In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the warm water.

   - Knead the dough using a mixer with a dough hook or by hand for about 10 minutes, until it becomes smooth and elastic.

2. First Proofing:

   - Transfer the dough to a lightly greased bowl, cover it with kitchen towel, and place it in a warm location. 

   -  Allow it to double in size, which usually takes about 1-1.5 hour.

3. Shape the Buns:

   - After the dough has risen, divide it into 6 equal portions.

   - Roll each portion into a rectangle or oval shape.

   - Brush the surface with a little beaten egg.

   - Sprinkle about 1 tablespoon of pork floss and 1 tablespoon of chopped green onions over the dough.

4. Roll and Braid the Dough:

   - Starting from the long edge, roll the dough into a tight log (like a cigar). Pinch the seams to seal.

   - With the dough positioned vertically like the letter "I," use a sharp knife to make a slit down the middle, leaving about 2cm uncut at the top.

   - You will now have two strands, still connected at the top. Carefully braid these two strands over each other.

   - Twist the dough, pinching and tucking the ends underneath to form a bun shape.

5. Second Proofing:

   - Place the shaped buns onto a parchment-lined baking sheet. If any filling has fallen out during the braiding, gather it up and place it back on the buns.

   - Loosely cover the buns and let them rise for about 20 minutes until slightly puffy.

6. Bake the Buns:

   - Preheat your oven to 175°C (350°F).

   - Brush the tops of the buns with the remaining beaten egg and sprinkle sesame seeds if desired.

   - Bake the buns for 20-22 minutes until they turn golden brown.

7. Serve:

   - Let the buns cool slightly, then serve them warm or at room temperature. Enjoy their soft, savory flavor!

Read More

Chocolate Oat Flour Cake

I wanted to make a healthier dessert, so I swapped out wheat flour for oats instead. I ground the oats into flour and added it to the batter. The first time, I made a big mistake by adding water to the oat flour right away—it soaked up the water immediately, and once I added the other ingredients, it became tough to mix smoothly. After baking, there were visible white spots from the oats, which didn’t affect the taste but did impact the appearance.

On my second attempt, I mixed the water in at the very end, after combining all the other ingredients, which resulted in a smooth batter with no spots in the baked cake—making it look much better. While the texture was more crumbly than with regular flour, and it might not work well for something like a birthday cake, it tasted great. No one even guessed it was made with oat flour!

If you're using oat flour in this recipe, keep the 100ml of hot water as it's necessary to help hydrate the oat flour since it absorbs more liquid compared to regular wheat flour. Oat flour lacks gluten, so the cake will have a more tender , crumbly texture. You can expect the cake to be softer and slightly denser.

If you want to replace the oat flour with cake flour, reduce the amount of liquid (hot water) to about 60-70ml since cake flour contains gluten and doesn’t absorb as much water.

The presence of gluten in cake flour helps hold the cake together, so the texture will be less crumbly and more structured than with oat flour.

Ingredients:

- 140g oat flour

- 50g cocoa powder

- 8g baking powder

- 100ml hot water

- 100g brown sugar

- 80g vegetable oil (or any neutral oil)

- 2 large eggs

- 30g almonds (sliced ​​or chopped)

Instructions:

1. Prepare the pan:

- Line a 6-inch square baking pan with parchment paper or coat with cooking spray or a little oil to prevent sticking. Set it aside.

2. Mix dry ingredients:

- In a large bowl, combine oat flour, cocoa powder, baking powder and brown sugar. Mix them together evenly with a whisk, breaking up any lumps.

3. Add wet ingredients:

- Add oil and eggs to dry ingredients. Begin stirring the mixture gently to combine. The batter will thicken at this point.

4. Add hot water:

- While stirring the batter, slowly pour in hot water. Continue stirring until the batter is smooth and free of lumps. Hot water helps dissolve the sugar and creates a more even texture.

5. Prepare to bake:

- Pour the batter into the prepared 6-inch pan and spread evenly with a spatula. Sprinkle chopped or sliced ​​almonds over the top of the batter.

6. Bake the cake:

- Preheat the oven to 180°C (350°F). Once preheated, bake the cake for 40-45 minutes. To check if it's done, insert a toothpick or skewer into the center of the cake - if it comes out clean or with just a few moist crumbs, the cake is ready.

7. Cool and serve:

- Allow cake to cool completely in pan on wire rack before slicing. Once cooled, you may choose to drizzle melted chocolate on top for an extra touch. Slice and serve.

Read More

Beef Mince Baked Buns

Based on the recipe for Hujiaobing (Pepper Buns) that I made in the past, I prepared beef mince-filled buns, which turned out super tasty. The juicy beef filling, seasoned with spices and wrapped in a crispy, golden bun, was a delicious twist on the traditional pepper buns.

Check out my Hujiaobing (Pepper Bun) Recipe LINK

Ingredients:

Buns:

- 270 g bread flour

- 5g instant yeast or active dry yeast

- ½ tsp salt

- 1 tbsp sugar

- 15 g oil

- 170 ml warm water

Filling:

- 280 g ground beef

- 1 tsp ground black pepper

- ½ tsp ground white pepper

- ½ tsp salt

- 2 tbsp soy sauce

- 1 tsp sugar

- 1 tsp sesame oil 

- 60 g green onion, finely chopped

- 60g grated carrot 

Glaze:

- 1 tsp honey + 1 tsp water

Garnish:

- white sesame seeds

Instructions

1. Prepare the Filling:

- In a large mixing bowl, combine all the filling ingredients.

- Cover the bowl and refrigerate until ready to use.

2. Prepare the Dough:

  - In a mixing bowl, whisk together the flour, sugar, salt, and yeast.

  - Add oil and warm water.

  - Use a stand mixer with the dough hook attachment to knead the dough until smooth and not sticky or knead by hand

- Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

3. Wrapping

- Divide the filling into six equal portions.

- Preheat oven to 200°C.

- Flatten the risen dough to remove air and divide it into six equal pieces. Work with one piece at a time, keeping the rest covered.

- Roll into an oval shape.

- Place one portion of filling in the center of the dough.

- Gather the edges of the dough to pinch and seal. Repeat with remaining dough and filling.

- Place the wrapped buns seam side down on a baking sheet lined with parchment paper.

- Brush the tops of the buns with the honey-water mixture, then gently dip them or sprinkle them with sesame seeds.

4. Baking

- Place the baking sheet in preheated oven. 

- Bake for 20 minutes or until the buns are golden brown and the meat filling is cooked through.

- Remove from the oven and transfer the buns to a cooling rack. Serve warm.

Read More

Banana Chocolate Pancakes - Racuchy Czekoladowo-bananowe

Racuchy are traditional Polish pancakes similar to American pancakes but may have different variations in terms of ingredients and toppings.

The batter for racuchy typically includes flour, eggs, milk or water, and sometimes yeast or baking powder for leavening. It can also contain additional ingredients such as sugar, salt, vanilla extract, and sometimes grated apples or other fruits.

Once the batter is prepared, it's cooked on a skillet or griddle until golden brown on both sides. Racuchy can be served sweet or savory, and they are often enjoyed with toppings such as powdered sugar, maple syrup, jam, fruit compote, or sour cream.

This is a non-traditional version of racuchy (Polish pancakes) made with the addition of banana and cocoa powder, offering a rich and fruity twist. Unlike the classic version with cubed apples, these pancakes are chocolaty and sweet, with a soft, moist texture from the banana.

Check out my Racuchy z Jabłkami (Apple Pancakes) Recipe LINK

Check out my No Yeast Strawberry Racuchy Recipe LINK

Ingredients:

- 220 cake flour

- 30g cocoa powder 

- 4g dry yeast

- 180ml warm milk

- 40g sugar

- 2 bananas

- 1 egg 

Instructions:

1. Activate the Yeast:

   - If using fresh yeast, crumble it into a small bowl. If using dry yeast, you can add it directly to the flour.

   - In a mixing bowl, combine the warm milk with the sugar and yeast. Stir until the yeast is dissolved. Let it sit for a few minutes until it becomes frothy.

2. Prepare the Dough:

   - Once the yeast mixture is frothy, add the flour and egg to the bowl. 

   - Mix everything together until a smooth batter forms. You can use a whisk or a spoon for this step.

3. Proof the Dough:

   - Cover the bowl with a clean kitchen towel or plastic wrap and place it in a warm place. 

   - Allow the dough to rise for about 60 minutes, or until it doubles in size.

4. Cook the Pancakes:

   - Heat a frying pan or skillet over medium heat. 

   - Lightly grease the pan with butter or oil.

   - Using spoon scoop 1-2 spoonful of pancake batter onto the hot pan, spreading it out slightly with the back of the spoon.

   - Cook the pancake for 2-3 minutes on one side, or until bubbles form on the surface and the edges start to set.

   - Flip the pancake and cook for an additional 1-2 minutes on the other side, or until golden brown and cooked through.

   - Repeat with the remaining batter, adding more butter or oil to the pan as needed.

5. Serve:

   - Serve the pancakes warm, either plain or with your favorite toppings such as maple syrup, honey, powdered sugar, or a dollop of whipped cream. 

Read More

Easy Artisan Yeast Bread

Artisan bread is handmade, using simple ingredients like flour, water, salt, and yeast or sourdough starter. It’s known for its crusty exterior and soft, airy interior. Unlike regular bread, artisan bread often rises slowly, with fermentation taking up to 3 days, which helps develop deep flavors and a chewy texture. This bread is crafted using traditional methods and baked in small batches, giving it a rustic look and rich taste.

You can bake the bread right after it rises, or keep the dough in the fridge for a day or two. I’ve tried both versions, and they both tasted great, so if you don’t want to wait, it’s perfectly fine to bake it after the first rise.

Ingredients: 

- 300g Bread Flour

- 8g sugar

- 4g instant yeast 

- 6g salt

- 185g lukewarm water 

Instructions:

1. Mixing the Dough:

   - In a large mixing bowl, combine the flour, salt, and yeast. Gradually add the warm water.

   - Knead the dough using a mixer with a dough hook or by hand for about 10 minutes, until it becomes smooth and elastic.

2. First Rise:

   - Once done kneading, place the dough in a greased bowl and cover it with a kitchen towel. 

   - Let it rise for 1 to 1.5 hours, or until doubled in size.

3. Deflate and Shape:

   - After the dough has risen, gently punch it down to deflate.

   - Knead for 1-2 minutes, then shape it into a log or your preferred bread shape.

   - Dust a baking tray with flour, and place the shaped dough on the dusted surface. Dust the top of the bread lightly with flour and cover it with a kitchen towel.

4. Second Rise:

   - Let the dough rise again for about 40 minutes, until slightly puffed.

5. Prepare to Bake:

   - Preheat the oven to 230°C (450°F).

   - Place a baking pan filled with hot water on the lowest rack of the oven to create steam.

   - Use a sharp knife to make 3-4 shallow slashes across the top of the bread.

6. Bake:

   - Place the bread on the rack above the water-filled pan and bake for 20 minutes.

   - The bread is ready when the crust is golden and crispy. You can tap the bottom of the bread - if it sounds hollow, it’s done.

7. Cool and Enjoy:

   - Let the bread cool on a wire rack before slicing. The crust should be crispy, with a soft, airy interior.

Read More

Brown Sugar Mantou (Steamed Buns) - 黑糖饅頭

Brown Sugar Mantou (黑糖饅頭) are soft, fluffy Chinese steamed buns made with a dough that incorporates brown sugar, giving them a subtle caramel-like sweetness. They are light and airy, with a slightly rich flavor compared to traditional plain mantou, making them a perfect treat or breakfast option.

Ingredients for 8 buns:

- 240g cake flour

- 20g brown sugar

- 4g instant dry yeast

- 120g water

- 30g brown sugar (for filling)

Instructions:

1. Prepare the Dough:

   - In a bowl, combine all the ingredients using a spoon or spatula.

   - Knead the dough for 10-12 minutes until smooth, making sure to remove as many air bubbles as possible.

   - Cover with a napkin and let it rest for 1 to 1.5 hours.

2. Shape the Buns:

   - After the dough has rested, deflate it.

   - Knead it briefly, then roll it into a rectangular shape.

   - Sprinkle the brown sugar evenly over the dough.

   - Roll the dough into a log shape.

   - Divide the log into 8 equal portions.

   - Place the buns on a piece of parchment paper.

   - Let the buns rest for 30 minutes.

3. Steaming:

   - Prepare a pot of water for steaming and bring it to a rolling boil.

   - Place the buns in the steamer and steam over high heat for 12 minutes.

   - Remove from the steamer and serve warm.

Read More

Taiwanese Braised Foods - Luwei 滷味

Luwei (滷味) is a popular Taiwanese street food made by braising various ingredients in a flavorful broth (called lu shui 滷水) that's rich with soy sauce, spices, and herbs. The ingredients are simmered until they absorb the flavors of the broth, making them savory and aromatic. You can find Luwei stalls in night markets across Taiwan, where customers choose their preferred ingredients, and the vendor braises them to order.

Ingredients:

For braising:

- 10 slices ginger

- 2-3 bay leaves

- 5-6 garlic cloves 

- 1 tbsp Sichuan peppercorns  

- 1tsp five spice powder 

- 120 ml light soy sauce

- 60 g brown sugar  

- 1.5 l water

Other ingredients:

- 450 g white daikon radish, peeled and cut into 1½-inch thick half-moon pieces

- 300g dougan 

- 300g mixie 

- 200g seaweed 

- 200g tofu 

- 300g tempura 

Instructions:

1. In a pot large enough to accommodate your ingredients, combine all the braising ingredients. Make sure the pot has enough room for both the ingredients and sufficient water later on.

2. Stir the mixture until the sugar is fully dissolved, ensuring a smooth, well-blended base for braising.

3. Add the main ingredients (such as radish, dougan, etc.) to the pot. 

4. Pour in enough water to completely submerge them, ensuring even cooking and flavor absorption.

5. Bring the pot to a gentle boil, then reduce the heat to low. Cover the pot and let the ingredients simmer for at least 1 hour, allowing the flavors to meld. You may adjust the cooking time and seasonings.

5. After cooking, carefully remove the ingredients from the braising liquid. Let them rest briefly before slicing. Once sliced, arrange them on a plate and serve while warm, optionally drizzling some sauce over the top for added flavor.

Read More

Pork-Filled Pan fried Buns

Simple pan-fried buns made with yeast-leavened dough are crispy on the outside and juicy on the inside. You can fill them with anything you like; mine were filled with pork mince. The perfect balance of crispy crust and tender filling makes them a delicious and versatile snack.

Ingredients:

Buns:

- 270 g bread flour

- 5g instant yeast or active dry yeast

- ½ tsp salt

- 1 tbsp sugar

- 15 g oil

- 170 ml warm water

Filling:

- 320 g ground pork (with some fat)

- 1 tsp ground white pepper, black pepper, sichuan pepper 

- 1 tsp sugar

- 2 tbsp soy sauce 

- 1 tsp cornstarch

- 80 g green onion (about 7 large stalks), finely chopped

Instructions:

1. Prepare the Filling:

- In a large mixing bowl, combine all the filling ingredients.

- Cover the bowl and refrigerate until ready to use.

2. Prepare the Dough:

  - In a mixing bowl, whisk together the flour, sugar, salt, and yeast.

  - Add oil and warm water.

  - Use a stand mixer with the dough hook attachment to knead the dough until smooth and not sticky or knead by hand.

- Cover the dough and let it rise in a warm place until doubled in size, about 1 hour.

3. Wrapping

- Divide the filling into 8 equal portions.

- Flatten the risen dough to remove air and divide it into six equal pieces. Work with one piece at a time, keeping the rest covered.

- Roll each piece into a round circle.

- Place one portion of filling in the center of the dough circle.

- Gather the edges of the dough to pinch and seal. Repeat with remaining dough and filling.

- Flatten each bun with your hands.

- Place the wrapped buns seam side down on a plate lined with parchment paper.

4. Frying

- Place the buns seam side down on a preheated frying pan.

- Fry on both sides until golden brown and the meat filling is cooked through. Use low heat to not burn the buns.

- To ensure they are fully cooked, add a bit of water to the frying pan and cover with a lid.

- Let the buns steam for a few minutes.

- Uncover and allow the buns to crisp up on both sides.

- Remove from the frying pan and transfer to a plate.

- Serve warm, as the buns will lose their crispiness over time. You can also reheat them in the oven to make them crispy on the outside again.

Read More

Thai-style Basil Chicken

Thai Basil Chicken (Pad Krapow Gai) is a classic Thai stir-fry dish made with minced or thinly sliced chicken, stir-fried with garlic, chilies, and plenty of fresh Thai basil leaves. The dish is seasoned with a savory and slightly spicy sauce, typically made from soy sauce, fish sauce, and a touch of sugar. The combination of the peppery, anise-like flavor of Thai basil and the heat from the chilies makes this dish fragrant and flavorful. It's usually served over rice and often topped with a fried egg.

Check out my Thai Basil Pork Recipe LINK

Ingredients:

- 400g chicken breast

- 10ml oil

- 6 cloves of garlic, chopped

- 3-4 chillies, chopped (adjust according to your spice preference)

- 15g brown sugar

- 15ml dark soy sauce

- 20ml fish sauce

- 20ml oyster sauce

- Handful of Thai basil leaves

Instructions:

1. Prepare Ingredients:

   - Chop the garlic cloves and chillies.

   - Measure out the brown sugar, dark soy sauce, fish sauce, and oyster sauce.

   - Rinse the Thai basil leaves and set aside.

   - Cut the chicken into cubes or strips. 

2. Stir-Fry:

   - Heat the oil in a wok or large skillet over medium-high heat.

   - Add the chopped garlic and chillies to the hot oil and stir-fry for about 30 seconds to release their flavors.

3. Cook Meat:

   - Add the chicken to the wok and stir-fry, until the chicken is cooked through and no longer pink.

4. Add Seasonings:

   - Sprinkle the brown sugar over the cooked chicken and stir to combine.

   - Pour in the dark soy sauce, fish sauce, and oyster sauce, stirring well to coat the meat evenly with the sauces.

5. Cook Basil:

   - Once the chicken is fully cooked and the sauces are well incorporated, add the Thai basil leaves to the wok.

   - Stir-fry for another minute or two until the basil leaves are wilted and fragrant.

6. Serve:

   - Remove the wok from the heat and transfer the spicy Thai basil chicken stir-fry to a serving dish.

   - Serve hot with steamed rice or noodles.

Read More

Three Cup Mushrooms - San bei ku 三杯菇

Three Cup Mushrooms (San Bei Ku, 三杯菇) is a popular Taiwanese dish made by cooking mushrooms with equal parts of sesame oil, soy sauce, and cooking wine. The dish is enhanced with garlic, ginger, and fresh Thai basil, giving it a fragrant, savory, and slightly sweet flavor. It's a plant-based variation of the traditional three-cup chicken.

Check out my Three Cup Chicken Recipe LINK

Ingredients:

- 300g king oyster mushrooms, cut into your desired size

- 6 cloves garlic, sliced

- 15 slices of ginger

- 2-3 dried chilies

- Bunch of Thai basil leaves

For Cooking:

- 15ml sesame oil

- 15ml vegetable oil

Sauce:

- 20ml light soy sauce

- 20ml dark soy sauce

- 20ml rice wine

- 15g brown sugar

- teaspoon white pepper

Instructions:

1. Prepare the Seasoning:

   - In a small bowl, combine the light soy sauce, dark soy sauce, rice wine, and brown sugar. 

- Stir until the sugar dissolves, then set aside.

2. Stir-Fry Aromatics:

   - Heat both the sesame oil and vegetable oil in a wok over medium heat.

   - Add the minced garlic and sliced ginger, and stir-fry until they become aromatic and golden.

3. Cook the Mushrooms:

   - Toss in the dried chilies and king oyster mushrooms. 

   - Stir-fry until the mushrooms start to soften and absorb the flavors, about 3-5 minutes.

4. Add Seasoning:

   - Pour the prepared seasoning into the wok, continuing to stir-fry until the mushrooms are tender and evenly coated in the sauce.

5. Finish with Basil:

   - Add the Thai basil leaves, giving everything a quick stir until the leaves are wilted and fragrant.

6. Serve:

   - Serve the Three Cups Mushrooms hot with steamed rice.

Read More

Banana Walnut Cake

This is a modified version of banana chocolate chip cake that includes walnuts, adding an extra crunch to each bite. The cake is moist and has a delightful fruity flavor from the bananas, making it perfect for fans of banana desserts. The combination of chocolate and walnuts enhances the richness, creating a delicious treat.

Check out my Banana Chocolate Chip Cake Recipe LINK

Check out my Banana Brownie Recipe LINK

Ingredients:

- 2 bananas, mashed (about 200g)

- 2 eggs

- 80g brown sugar

- 150g flour

- 80g oil

- 8g baking powder

- 80g walnuts 

Instructions:

1. Preheat the oven to 180°C (356°F) and prepare a 6-inch cake tin by greasing and lining it with parchment paper.

2. In a large bowl, mash the ripe bananas until smooth and creamy.

3. Add the eggs, brown sugar, all-purpose flour, vegetable oil, and baking powder to the mashed bananas.

4. Mix all the ingredients together thoroughly until well combined and no lumps remain, ensuring a smooth batter.

5. Gently fold in most of the walnuts, reserving some for topping the cake.

6. Pour the batter into the prepared baking tin, spreading it evenly with a spatula.

7. Add walnuts on top of the batter.

8. Place the cake tin in the preheated oven and bake at 180°C (356°F) for approximately 40 minutes or until a toothpick inserted into the center comes out clean.

9. Once baked, remove the cake from the oven and allow it to cool in the tin for a few minutes before transferring it to a wire rack to cool completely. 

Read More

Chocolate Yeast Buns with Cheesecake Filling - Drożdżówki z Serem

Drożdżówki are a popular type of Polish yeast pastry, often enjoyed as a sweet snack or breakfast item. These pastries are made from a rich, sweet yeast dough and typically filled with various ingredients such as fruit preserves, sweet cheese (such as quark), poppy seeds, or a crumble topping. They are often shaped into spirals, buns, or other decorative forms and baked until golden brown. Drożdżówki are beloved for their soft, fluffy texture and delightful fillings, making them a staple in Polish bakeries and homes.

Check out my Swirl Cream Cheese Drożdżówki Recipe LINK

Ingredients:

For the Dough:

- 250g all-purpose flour

- 20g cocoa powder

- 35ml oil

- 8g dried yeast

- 120ml warm milk

- 1 egg (at room temperature)

- 50g sugar

For the Cheese Filling:

- 250g cream cheese

- 1 egg 

- 40g sugar

Additionally:

- Melted chocolate 

Instructions:

1. Prepare the Dough:

   - Combine the flour, sugar, dry yeast, and cocoa powder in a bowl.

   - Add the egg, oil and pour in the slightly warm milk.

   - Knead the dough until it is soft and elastic.

   - Cover the bowl with a kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.

2. Prepare the Filling: In a bowl, combine the cheese, egg, sugar, and vanilla sugar until smooth. Leave for later use. 

3. Shaping: 

   - Once risen, punch down the risen dough and knead it briefly. 

   - Divide the dough into 6-9 equal parts and shape each piece into a round bun.

   - Place the buns on a baking sheet lined with parchment paper, spacing them well apart. 

 4. Assemble the Buns:

   - Use the bottom of a glass to press an depression into each bun.

   - Spoon the cheese mixture into the indentations of each bun. 

   - Cover the buns and let them rise in a warm place for about 30 minutes, or until they have doubled in size.

7. Bake:

   - Preheat the oven to 180°C (350°F).

   - Bake the buns for about 15 minutes, or until golden brown.

   - Remove the buns from the oven and let them cool on a wire rack.

   - Optionally decorate with melted chocolate or icing. 

Read More

Taiwanese Sesame Oil Chicken Soup - Mayou Ji 麻油雞湯

Taiwanese sesame oil chicken soup, known as "máyóu jī" (麻油雞), is a traditional Taiwanese dish celebrated for its warming and nourishing qualities. It typically features chicken pieces simmered in a fragrant broth made with sesame oil, rice wine, and ginger. The soup is known for its rich, aromatic flavor, combining the nuttiness of sesame oil with the heat of ginger and the depth of rice wine. Often enjoyed during colder months or as a postpartum recovery food, it is both comforting and invigorating.

Check out my Taiwanese Beef Noodle Soup Recipe LINK

Check out my Taiwanese Pork Meatballs Radish Soup Recipe LINK

Ingredients:

- 600-700g chicken meat

- 20ml black sesame oil

- 40g ginger, with skin on, cut into thick slices 

- 150 ml rice wine (mijiu)

- 10 grams sugar

- 500ml water

- Salt, to taste

- 1 scallion, julienned

- 15g goji berries 

Instructions:

1. Prepare the Chicken:

   - Rinse the chicken legs thoroughly under cold water and pat dry with paper towels.

2. Cook the Ginger:

   - Heat a wok or a thick-bottomed pot over high heat until it starts to smoke slightly.

   - Turn the heat down to medium, wait a couple of seconds, and then add the black sesame oil along with the sliced ginger.

   - Cook for about 2 minutes until the ginger is fragrant and slightly caramelized.

3. Sear the Chicken:

   - Turn the heat back up to high.

   - Add the chicken legs to the wok or pot, searing them in batches if necessary to avoid overcrowding. Brown the chicken on all sides.

4. Add Liquid and Simmer:

   - Once the chicken legs are browned, reduce the heat to medium. Add the rock sugar, and water to the pot.

   - Cover the pot and let it simmer over medium heat for 30 minutes. The soup should be bubbling gently but not boiling. This will cook the chicken thoroughly and intensify the flavor of the soup without reducing the liquid too much.

5. Finish and Serve:

   - After 30 minutes, check if the chicken legs are tender. If not, simmer for a few more minutes until they are.

   - Add goji berries with alcohol, cook for 5 more minutes. 

   - Season the soup with salt to taste and more dark sesame oil.

   - When serving, garnish with julienned scallions.

Read More

Banana Brownie With Walnuts

My husband isn't a big fan of baked bananas, but from time to time I still try to make desserts with them if I have some overripe bananas at home. I made a banana chocolate chip cake before and it tasted really good. This time I wanted to incorporate even more chocolate into the batter, so I made these banana brownies. I was worried about skipping the egg, as typically I make cakes with eggs and have no experience using other ingredients to bind the cake together. The brownie is fudgy and has a mild banana aroma. I think they taste delicious.

Check out my Coconut Pudding Brownie Recipe LINK

Check out my Strawberry Brownie Recipe LINK

Ingredients:

- 100g semi-sweet chocolate chips, melted

- 70g oil

- 80g brown sugar

- 1 large egg

- 120g overripe banana, mashed

- 40g cocoa powder

- 80g flour

- 60g chopped walnuts, divided

Instructions:

1. Preheat your oven to 200°C (392°F). Line a 6-inch baking pan with parchment paper.

2. In a large bowl, mash the banana until smooth.

3. Melt the chocolate chips, let it cool slightly.

4. Add the melted chocolate, oil, egg and brown sugar to the mashed banana. Mix until well combined.

5. Sift the cocoa powder and flour into the wet mixture. Stir gently until just combined.

6. Fold in half of the chopped walnuts into the batter.

7. Pour the batter into the prepared baking pan and spread it evenly.

8. Sprinkle the remaining chopped walnuts on top of the batter.

9. Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

10. Allow the brownies to cool in the pan before slicing them into squares. 

Read More

Red Bean Paste Filled Flaky Matcha Mooncakes

Flaky mooncakes are a type of Chinese pastry known for their delicate, multi-layered crust that crumbles beautifully when bitten into. The flaky texture is achieved by incorporating lard or shortening into the dough (or oil as in my version), creating thin, crisp layers. These mooncakes are often filled with sweet or savory ingredients, such as red bean paste, lotus seed paste, or minced meat. The contrast between the light, crisp pastry and the rich, flavorful fillings makes flaky mooncakes a beloved treat during the Mid-Autumn Festival and other festive occasions.

I personally prefer Hong Kong Style Mooncakes, which I have also prepared before with a non-traditional filling—cheesecake. 

Check out my Cheesecake Filled Mooncakes Recipe LINK

Ingredients (15 mooncakes)

Water Dough:

- 85g all-purpose flour 

- 10g icing sugar

- 30g cooking oil

- 35g water 

- Pinch of salt

Oil Dough:

- 90g all-purpose flour

- 40g cooking oil 

- 3g matcha powder 

Filling:

- 225g sweet red bean paste

Instructions

1. Prepare the Filling:

- Portion red bean paste into 15 equal parts and roll into balls.

2. Make the Water Dough:

- Place all ingredients for the water dough in a mixing bowl, except for the water.

- Start with half the amount of water first. Gradually add more as needed to knead into a soft, non-sticky dough.

- Cover and let it rest for 30 minutes.

3. Make the Oil Dough:

- Mix the oil and flour in a small mixing bowl and knead into a smooth, non-sticky dough.

- Cover and set aside for 30 minutes.

4. Rolling and Wrapping:

- Flatten the water dough into a disc.

- Place the oil dough ball in the middle and wrap the water dough around it.

- Cover and let it rest for 15 minutes.

- Use a rolling pin to roll the dough into a rectangle, about 30 x 40 cm.

- Fold 1/3 from the left, then another 1/3 from the right, keeping the edges as rectangular as possible.

- Roll it out again into a rectangle, about 30 x 40 cm.

- Roll it up tightly from the side near you into a Swiss roll.

- Divide the dough into equal pieces. Cover tightly with cling wrap and let it rest for another 30 minutes.

5. Shaping:

- Take one piece of dough, flatten it in the middle, and gather the two sides up to meet. Flatten with your palm.

- Use a rolling pin to roll it out into a disc, slightly thicker in the middle.

- Place a ball of red bean paste in the middle.

- Wrap the dough around the filling, pinch to seal, and place seam side down. 

- Repeat with the remaining dough and filling. 

- Place on a baking sheet lined with parchment paper.

6. Baking:

- Bake in the preheated oven at 190 degrees Celsius for 25 minutes.

- Remove from the oven and let them cool completely on a rack.

Read More

Baked Baozi Buns With Pork Filling

Baked Baozi Buns are an alternative to the traditional steamed version. I once saw a recipe for baked bao buns with goat meat filling and decided to use the recipe with my own pork filling. They turned out really tasty, still fluffy but with a little crunch from the oven, and most importantly, the filling is juicy inside.

You can also check out my other recipes for steamed baozi buns, as well as the fried version. They are all great in their own way!

Check out my Pork Steamed Baozi Recipe LINK

Check out my Gochujang Chicken Baozi Recipe LINK

Ingredients (Yield: 12 Buns)

For the Dough:

- 4g active dry yeast

- 10g granulated sugar 

- 175ml lukewarm water 

- 290g bread flour

For the Filling:

- 250g pork meat

- 40g chopped scallions

- 70g corn

- 1 tablespoon sesame oil

- 2 tablespoons soy sauce

 - Salt, pepper, Sichuan pepper, sugar to taste 

Instructions:

1. Prepare the Filling:

- In a large mixing bowl, combine all the filling ingredients.

- Cover the bowl and refrigerate until ready to use.

2. Make the Dough:

 - In a bowl, combine flour, yeast, sugar, and lukewarm water.

- Knead the dough for 8-10 minutes until it becomes soft and smooth.

- Transfer the dough to a greased bowl, cover it with a damp cloth, and let it rest for an hour or until it doubles in size.

 - Once risen, deflate the dough and divide it into 12 equal pieces.

- Roll each piece into a ball, flatten it, and use a rolling pin to roll it into 10cm circles.

- Place a portion of the filling in the center of each circle, pleat the edges, and seal / pleat the buns.

- Place the buns on a baking tray lined with parchment paper, ensuring they are spaced apart to prevent sticking.

3. Bake the Buns:

 - Preheat the oven to 200°C.

- Place the baking tray on the middle rack and bake for 18-20 minutes.

- Increase the oven temperature to 230°C and bake for an additional 3-5 minutes. Monitor closely to prevent burning. Adjust the time as needed based on your oven's performance.

- Freeze any leftover buns and steam them to reheat when desired.

Read More