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.

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. 

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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. You can find the recipe here [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.

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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!

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.

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Bao Zi - Steamed Buns With Gochujang Chicken Filling

Baozi (包子), also known as Chinese steamed buns, are a type of filled bun or bread-like dumpling in various Chinese cuisines. They are a popular breakfast item and can be found in dim sum restaurants, street food stalls, and home kitchens. Baozi can be filled with a variety of ingredients, including meats, vegetables, and sweet fillings. 

This time with a Korean-inspired filling—gochujang chicken. The filling is a bit spicy, perfect for me, but you can adjust the gochujang paste to suit your taste.

It's a good way to use up any leftover meat, for example, from chicken soup.

You can also check out the recipe for Pork and Vegetable Filled Baozi [LINK]

Ingredients (Yield 10 Buns)

For the Dough:

- 4g active dry yeast

- 10g granulated sugar 

- 175 ml lukewarm water 

- 290 g bread flour

For the chicken:

- 350g boneless, skinless chicken thighs / breast 

- 1 tablespoon sesame oil

- 2-3 garlic cloves, minced

- 2 tablespoons gochujang paste

- 2 tablespoons soy sauce

- 1 tablespoon rice vinegar

- 3 tablespoons honey 

To serve:

- 1 tablespoon chili oil

- 1 tablespoon toasted sesame seeds

- 2 scallions (spring onions), finely sliced

- Fresh cilantro (coriander)

Instructions

1. Make the Chicken:

   - Cook, bake, fry, or use leftover chicken meat, according to your preference.

   - Let the meat cool and then shred it with forks.

   - Add all the seasonings and stir until combined.

2. Make the Dough:

   - Combine flour, yeast, salt, and water. Knead the dough for 8-10 minutes until soft and smooth.

   - Transfer to a greased bowl, cover, and let the dough rest for an hour.

   - Once risen, deflate and divide the dough into 10 pieces.

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

   - Place chicken filling in the center, pleat, and seal.

   - Lay the buns on parchment paper, keep distance to prevent sticking together.

3. Steam the Buns:

   - Rest the buns, covered, for 30 minutes.

   - Steam over boiling water for 10 minutes until puffed.

   - Let rest, covered, for an additional 5 minutes to prevent collapsing.

4. Serve:

   - Garnish with chili oil, sesame seeds, scallions, and cilantro if desired.

   - Freeze leftover buns and steam to heat them up when desired.

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Lu Rou Fan - Taiwanese Braised Pork Rice

Lu Rou Fan is a beloved Taiwanese dish consisting of braised pork served over steamed white rice. The pork is slowly cooked with soy sauce, rice wine, sugar, garlic, and a blend of aromatic spices such as star anise and cinnamon, resulting in a savory, slightly sweet sauce. The dish is typically garnished with chopped green onions, fried shallots, or pickled vegetables, adding texture and flavor. Known for its comforting and rich taste, Lu Rou Fan is a popular and hearty meal in Taiwanese cuisine.

Ingredients

- 500g Pork, cut into smaller pieces

- 150g  onion, chopped or shallots

- 3-4 Cloves garlic, minced

- 20ml Light soy sauce 

- 40ml Dark soy sauce

- 30 ml Cooking wine 

- 30ml Oyster sauce 

- 10g Sugar 

- 1 tsp Five spice powder

- 1 tsp White pepper

- 600ml Water

- 6 Hard boiled eggs (optional)

Instructions

1. Prepare ingredients:

- Cut pork into pieces.

- Peel and finely mince the garlic cloves.

- Place the eggs in a pot of cold water. Bring to a boil and let them cook for 8-10 minutes. Remove the eggs and place them in a bowl of ice water to cool. Once cooled, peel the eggs and set aside.

2. Cook:

- In a pot, add enough oil to cover the bottom. Heat over medium-high heat and add the minced garlic and onion. Fry until fragrant and slightly golden, about 1-2 minutes.

- Add the pork to the pot. Stir fry over high heat until the pork is browned and some fat has rendered out, about 5-7 minutes.

- Add the light soy sauce, dark soy sauce, cooking wine, oyster sauce, sugar, five spice powder, and white pepper. Toss the pork to evenly coat with the seasonings.

- Pour in water. Cover the pot and bring to a boil.

- Once boiling, reduce the heat to medium-low. Simmer for 45 minutes, or until the pork is tender and the flavors have melded together.

- If using hard boiled eggs, add them to the pot during the last 10 minutes of cooking. This will allow the eggs to absorb the flavors of the sauce.

- Taste the dish and adjust seasoning if needed. Add more soy sauce or salt if necessary.

- Remove the pot from heat. Serve the pork and eggs over steamed rice, spooning the sauce over the top. Enjoy!

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Bok Choy-shaped Dumplings With Pork Filling

Dumplings are a beloved staple in Chinese cuisine (and not only), celebrated for their versatility, deliciousness, and cultural significance. They are typically made with a thin dough wrapper filled with a variety of ingredients, including meat, vegetables, seafood, and sometimes even sweet fillings. Dumplings can be cooked in various ways such as boiling, steaming, pan-frying, or deep-frying, each method imparting a unique texture and flavor to the final product.

You can find dumplings in many shapes, such as half moons, ovals, boats, and triangles, but not only these. There are also many skillful cooks who have gone further, creating shapes like bok choy, Chinese cabbage, cherry blossoms, and many more. I also prepared bok choy-shaped dumplings, and I must say they aren't as difficult to prepare, although they do take plenty of time. And look really cute!

Ingredients (Makes 20 Dumplings)

For the Wrappers:

- 150g flour

- 90 ml hot water

- Pinch of salt

- 1 tsp matcha powder or food coloring

For the Filling:

- 220g minced pork

- 80g spring onion, finely chopped

- 2 cloves garlic, minced

- 1 tbsp light soy sauce

- 1/2 tsp pepper

- 1 tsp salt

- 1 tbsp cornstarch

- 1 tbsp sesame oil

Instructions

To Prepare the Filling:

1. Season the pork in a mixing bowl.

2. Mix in the chopped garlic and spring onion.

3. Leave in the fridge until ready to use.

To Make the Dough:

1. In a large mixing bowl, mix flour, hot water, and a pinch of salt.

2. Knead the dough for 2-3 minutes until smooth.

3. Divide the dough into two equal portions. Save one portion for the white base part.

4. For the green dough (Pak Choi leaves part), add 1 tsp matcha powder/spinach powder/desired food coloring and knead to combine.

5. Rest the doughs in a covered container for 30 minutes.

To Prepare the Two-Color Wrappers:

1. Roll both doughs into two 20cm ropes.

2. Use a rolling pin to flatten the green dough rope lengthwise.

3. Wrap the white dough with the green dough, pinch, and slightly roll it on the working surface to seal the gap.

4. Divide the dough into 20 pieces.

5. Press each mini dough into a small disc and roll it into a thin wrapper (about 4” width) with a rolling pin. Dust and set aside.

To Assemble and Steam the Dumplings:

1. Place a dumpling wrapper on your palm and add 1 tsp of filling in the center.

2. Bring up the sides and gently pinch and squeeze with your thumb and index fingers to seal the dumpling top.

3. Repeat with the rest of the filling and wrappers.

4. Bring water to a boil in a wok or large saucepan over high heat.

5. Line a bamboo steamer or plate with parchment paper.

6. Place the dumplings on the steamer/dish and steam for 8 minutes over high heat with the lid on until they are fully cooked.

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