These osmanthus snowskin mooncakes was one of my old posts in 2014! Decided to take new photos and update the recipe. I always look forward to Mid-Autumn Festival because I really love seeing the pretty mooncakes on sale and tasting them. Making mooncakes is also quite a fun thing to do, especially the snowskin ones – and we don’t even need to bake! So, it’s great to try this out if you are a beginner baker! 🙂
I really love cinnamon! These buns are soft wholemeal buns, with a slight cinnamon scent. Best of all, it’s an easy and straightforward dough method.
This wholemeal nian gao loaf bread was a recipe I tried last year. The photos were a little dull, so I decided to redo them this year!
Do you still have any nian gao left in your refrigerator?
Nian gao (年糕) is a block of sweet cake made from glutinous rice flour for Chinese New Year celebration. There are many myths and practices on this sweet cake, originating from the olden days to now. Nian gao can be eaten during the CNY period, or if well-kept, to be refrigerated and eaten through the year.
For my family, we really enjoy eating this little sweet treat! What’s more about adding the nian gao into making bread?! We love the texture of this bread! It is soft and chewy. The texture can be described as “绵密” in Chinese.
Hot cross buns are sweet bread buns, made with spices and raisins. It carries this recognizable cross on the top of the bun. These buns would mark the end of Lent. Traditionally, it’s supposed to be eaten on Good Friday, as the cross “+” bears resemblance to Jesus crucified on the cross.
These hot cross buns has a subtle orange scent, which goes quite well with the cinnamon as well as raisins. The cross piping is slightly different. The usual recipes use flour and water, or simply icing sugar glaze after baking. This piping here tastes a little like bo luo buns topping. It’s crusty and slightly sweet, which adds a nice touch to the bread!
We just need that very vanilla cupcake in our baking repertoire, don’t you agree?
For years since I started baking from home, I searched for that elusive vanilla cupcake recipe, to no avail.It feels like you can’t please everyone with the very basic vanilla cupcake, right?! Some people may find butter-based cupcakes too heavy and dense; some may find the cupcakes to sweet and lacking in flavor.
Recently I bought this Chinese baking recipe book, written by a Taiwanese author. After trying out this easy vanilla yogurt cupcake recipe, I was really pleased with how soft the cupcakes were!
These cupcakes must be paired with my favourite American buttercream too!
I usually use Swiss meringue buttercream because it is so silky smooth and fluffy. However when I am feeling lazy, I always fall back on this easy and yummy ABC recipe!
Yummy and easy chicken and potato stew!
I guess this dish needs no introduction because it is like a staple recipe for many busy mothers. This dish is also a comfort food for me from my childhood memories.
Whenever I am busy, or when I have no idea what to cook for my kids, I’ll cook this! Thankfully,the kiddos also super love the taste of this one-pot dish.
These blueberry glaze baked buttermilk donuts are really just so flavorful!
I love anything-blueberries, and I suppose that’s probably because I was an Enid Blyton’s fan growing up, and I always remember reading about this blueberry pie in one of her books!
When I was old enough to buy my own food (lol), I had to try blueberry-everything! And sure I am loving blueberries!
This blueberry glaze is sooooo delicious, I could eat it on its own! I also love the deep and vibrant purple color, which I think will make these donuts a good choice for potlucks, parties or dessert tables.
Don’t you love how plump-looking and evenly browned this loaf of wholemeal honey bread is?! Well, I sure did! 🙂
I love wholemeal and/or honey bread! These days, I am trying to eat healthier by incorporating more wholegrains in my family’s diet, so I try to add wholemeal flour into my bakes, whenever possible.
You don’t see visible grains from the wholemeal flour here, because I am using Prima’s superfine wholegrain flour. If you prefer the rustic grains, feel free to use the usual wholemeal flour – just note that this superfine wholegrain flour seems to be able yield a softer loaf of bread.
This is an update post for one berries muffin recipe that I used to like a lot!
It is simple to make, and gives really moist and soft crumbs. Not to forget mentioning about the high tops this muffin recipe is going to give you! I sort of forgotten about this recipe because I seem to be always on the search for that elusive muffin recipe haha!