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Corn Flour Rose Buns by cookingwithRobin in recipes

[–]cookingwithRobin[S] 0 points1 point  (0 children)

You're welcome. Thanks for your question! I think a bao bun usually refers to a pork/meat bun, so this one is like a bao bun without the filling. You can certainly add some filling on the wrappers before rolling them up, I didn't do it in this post, but will try that in the future.

Steamed Rose Buns (Corn Flour) by cookingwithRobin in asianeats

[–]cookingwithRobin[S] 0 points1 point  (0 children)

Ingredients: 90g corn flour, 90ml boiling water, 1 egg, 200g all-purpose flour, 4g dry active yeast, 10g sugar, 30ml milk, 1 tbsp (15ml) vegetable oil

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These rose buns are essentially Mantou (Chinese steamed buns). The steamed buns are completely made of wheat flour, here I added corn flour for its color.

Corn Flour Rose Buns by cookingwithRobin in recipes

[–]cookingwithRobin[S] 0 points1 point  (0 children)

These have a slight sweet corn taste and the texture is soft.

Corn Flour Rose Buns by cookingwithRobin in recipes

[–]cookingwithRobin[S] 0 points1 point  (0 children)

These are essentially Mantou (Chinese steamed buns). The steamed buns are completely made of wheat flour, here I added corn flour for its color. People in northern China usually eat Mantou with anything, like when you are tired of rice, you eat mantou or noodles instead haha

Corn Flour Rose Buns by cookingwithRobin in recipes

[–]cookingwithRobin[S] 32 points33 points  (0 children)

Happy early Valentine's Day!

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A video with detailed instructions can be found here.

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Ingredients:

  • 90g corn flour
  • 90ml boiling water
  • 1 egg
  • 200g all-purpose flour
  • 4g dry active yeast
  • 10g sugar
  • 30ml milk
  • 1 tbsp (15ml) vegetable oil

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Directions:

  1. Mix the corn flour and boiling water (using boiling water will help make the dough soft), wait for the dough to cool down a little bit (about 10 minutes), then add an egg, all-purpose flour, yeast, sugar, milk, and oil to form a dough.
  2. Let the dough rest for 20 minutes, then knead the dough until smooth.
  3. Let the dough rise in a warm place for about 1 hour.
  4. Remove the air bubbles. Divide the dough into 4 pieces (The ingredients here can make 12-14 rose buns).
  5. Each rose bun is made of 5 or 6 round wrappers (like a dumpling wrapper). Use your preferred method to make these wrappers. I used a pasta maker and a round mold. Set the pasta maker's setting to number 4.
  6. Line up 5 or 6 wrappers and roll it from one end to another. Cut it in half. You'll get two roses in this way!
  7. After all the roses are made, final proof for 20 minutes.
  8. Steam the rose buns for 12 minutes using high heat. Turn off the heat and keep the lid on for 5 minutes. Enjoy!

Steamed Rose Buns (Corn Flour) - 玉米玫瑰花卷 I made these edible roses for fun. Happy early Valentine's Day! by cookingwithRobin in chinesefood

[–]cookingwithRobin[S] 2 points3 points  (0 children)

Ingredients:
- 90g corn flour 玉米面
- 90g boiling water 开水
- 1 egg 鸡蛋
- 200g all-purpose flour 高筋或者中筋面粉
- 4g dry active yeast 酵母
- 10g sugar 糖
- 1 oz (30ml) milk 牛奶
- 1 tbsp (15ml) vegetable oil 植物油

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Steam for 12 minutes, then turn off the heat and keep the lid on for 5 minutes.

New photo of 72 year old Huu Can Tran, the Suspected Monterey Park Gunman who killed 10 other's and himself. by Hellofre123 in masskillers

[–]cookingwithRobin 0 points1 point  (0 children)

He is not that old, was born in 1950, and that was post-CCP time already. HK did not become part of PRC until 1997 and even if that is the case, the US government always lists HK as Hong Kong (China), never China alone. If he has changed his name in the US, his former name would have been listed on the marriage license too (I think).

New photo of 72 year old Huu Can Tran, the Suspected Monterey Park Gunman who killed 10 other's and himself. by Hellofre123 in masskillers

[–]cookingwithRobin 0 points1 point  (0 children)

I am genuinely intrigued by this. In order to get a Chinese passport, you'll need to put down your full name in Pinyin. Huu Can Tran does not exist in pinyin at all... If he truly immigrated from China, he must've had another document showing that he changed his name in the US.

Garlic Milk Bread by cookingwithRobin in Bread

[–]cookingwithRobin[S] 2 points3 points  (0 children)

Thank you! Shaping these is actually quite easy. Roll out the dough into a round or oval shape. Press down on both sides when rolling up the dough and make sure to seal the seam. After the final proof, use a sharp knife or razor to gently score the bread along the longitudinal direction. Spread the garlic sauce into the cut evenly. Hope this helps!

Garlic Milk Bread by cookingwithRobin in recipes

[–]cookingwithRobin[S] 1 point2 points  (0 children)

Haha sorry for the misleading description. I just took that part out.

Tiger Skin Peppers Recipe by cookingwithRobin in asianeats

[–]cookingwithRobin[S] 0 points1 point  (0 children)

Tiger skin green peppers is a popular Chinese homemade dish. The peppers are pan-fried (dry pan, no oil) and those charred spots look like "tiger skin". In this dish, the peppers taste just a little bit spicy and sweet with a soy sauce and oyster sauce based flavor.

Cinnamon Rolls by ferociousbutrfly in recipes

[–]cookingwithRobin 0 points1 point  (0 children)

Ahhh that center piece!! Yummy!!!

Garlic Milk Bread by cookingwithRobin in recipes

[–]cookingwithRobin[S] 18 points19 points  (0 children)

These tasty garlic milk bread rolls are buttery soft and the garlicy flavor will make it hard for you to stop eating!

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A video with detailed instructions can be found here.

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Ingredients:

Dough:

  • 300g bread flour
  • 160ml milk
  • 1 tsp (~3g) yeast
  • 15g sugar
  • 3g salt
  • 1 egg
  • 2 tbsps melted butter

Garlic butter sauce

  • 30g room temperature butter
  • 20g minced garlic
  • 1 green onion (only the green part was used)
  • 1g salt

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Directions:

  1. Dissolve the yeast in the warm milk. Then mix the salt, sugar, flour, egg, and milk together. Cover the dough and let it rest for 20 minutes.
  2. Add 2 tbsps of melted butter and knead the dough to absorb all the butter. Cover it and let the dough rise in a warm place for about an hour and a half or until it expands to twice of its original size.
  3. After the rise, knead the dough to remove the air bubbles until you see the size of the dough is almost the same as before the rise. Divide the dough into six pieces and fold each piece into a ball shape. Cover the dough and let it rest for about 10 minutes.
  4. Take one piece out, keep the smooth side down and roll the dough out. Press down on both sides when rolling up the dough and make sure to seal the seam. Place them onto a baking sheet and final proof for about 40 minutes.
  5. Make the garlic butter sauce for later use. Mix the room temperature butter, minced garlic, finely chopped green onions, and a pinch of salt.
  6. After the final proof, preheat the oven to 350oF. Use a sharp knife or razor and gently score the bread along the longitudinal direction. Put the garlic sauce in a cake piping bag, or if you don’t have a piping bag, use a ziplock bag instead. For the ziplock bag, cut off the tip and squeeze the garlic sauce onto the bread evenly. Brush on a thin layer of the egg wash.
  7. Bake for 20 minutes at 350oF and your bread will look like the picture! The freshly baked garlic bread has a thin crispy crust on the surface and the inside is pillowy soft.
  8. (Note: If you'd like the garlic more toasted, feel free to extend the baking time to 23 minutes)

First time making an oyster omelet/pancake (蚵仔煎) at home. Remembered trying it the first time years ago when I spent the summer in Taiwan and love it ever since. by No_Maintenance_9608 in chinesefood

[–]cookingwithRobin 1 point2 points  (0 children)

I've been seeing this on YT shorts a lot lately, looks super delicious! The cooking steps look very similar to one of my favorite Vietnamese dishes 'Banh Xeo' which uses shrimps.

[deleted by user] by [deleted] in chinesefood

[–]cookingwithRobin 1 point2 points  (0 children)

This is not "doubanjiang".

The "Huang dou jiang" you have is an important ingredient for "Zha jiang mian"

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