Smile Pau/Bao Improved Final

What a surprise!!!  I have finally managed to get into Blogger after some mind blogging tasks, so early in the morning, brain is still in the sleeping mode.  I am staring at the new format and my brain is trying to get accustomed it.  I tried loading pictures as i have promised to show before steaming and after steaming the paus/baos and i am delighted to find out that i am now able to select several pictures at one time, just like it used to be, a long time ago.  Thank you Blogger, for bringing back this feature.  


Below, i have numbered every pau/bao that i have pleated and took a picture of it before steaming it and then another picture of it after steaming...........


Continue to read and to view all the pictures, click HERE

Smile Pau/Bao Improved Continuation

As promised, i am sharing how to finish making the pau/bao. In my next post i will share pictures of the pleated paus/bao before steaming and after steaming..........


To view how to finish making the pau/bao, click HERE

Smile Pau/Bao Improved

I have just finished making another batch of char siew pau/bao and this time with a starter that i have left to ferment for more than 48 hrs - it was give and take 55 hours. The starter dough did not look any different and did not smell sour or yeasty............


Continue reading and see what are the improvements HERE

Starter Dough for Smile Char Siew Pau/Bao

i had wanted to share this step-by-step procedure from the beginning to end with a finished smiling pau/bao but blogger did not cooperate. I loaded all the pictures and was about to select them, boom, it took me somewhere and i lost all the pictures loaded. I am not going to load them again, cos blogger does not allow mutiple loading and i had to load, one at a time. I hope someone can help me load multiple like how it used to be. Anyway, so i decided to post this procedure by sections, starting from the starter..........

Check out the starter dough HERE

Greek Easter Bread/Tsoureki

Tsoureki, a rich sweet yeast bread with a proud tradition, is made of eggs, milk, and butter, is a staple during Greek Easter. The three-strand braid symbolizes the Holy Trinity, while the red-dyed hard-boiled egg braided into the dough symbolizes the blood of Christ. I know there’s a lot poured into it and since it is the ending of Lent and being able to eat well again, this delicious bread ought to be served..........

Continue to read and for recipe click HERE

Breakfast Chee Cheong Fun

I love this type and style of chee cheong fun for breakfast and have been trying to get the texture right but have not been able to get it right until now. Now, my quest is over, i can have this type of chee cheong fun for breakfast with no fuss no muss............

Continue to read and for how to make this chee cheong fun, click HERE