tag:blogger.com,1999:blog-12790784.post116196398865266759..comments2024-01-02T13:03:12.101-07:00Comments on Lily's Wai Sek Hong: Tau Sar/Red Bean Paste Bunlilynghttp://www.blogger.com/profile/00577592054839317350noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-12790784.post-84185188009438183932009-07-27T13:07:01.021-06:002009-07-27T13:07:01.021-06:00nina
most buns are deliciously soft when it is fr...nina<br /><br />most buns are deliciously soft when it is fresh and will not be so soft overnight but all is not lost. just wet a kitchen towel and wrap the bun with it and microwave for 15 - 30 seconds according to the wattage of your microwave.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-21271270691137177552009-07-26T15:40:37.226-06:002009-07-26T15:40:37.226-06:00Hi Lily,
I was wondering if the buns would get ha...Hi Lily,<br /><br />I was wondering if the buns would get harden the next day? <br /><br />Thanks!Ninshttp://google.comnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-31224932264859917002008-08-20T07:39:00.000-06:002008-08-20T07:39:00.000-06:00anonymousfollow the tau sar recipe from here http:...anonymous<BR/><BR/>follow the tau sar recipe from here http://lilyng2000.blogspot.com/2007/08/mooncakes.htmlAnonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-23956162521526605012008-08-20T01:30:00.000-06:002008-08-20T01:30:00.000-06:00Love ur site! So many recipes I've been looking fo...Love ur site! So many recipes I've been looking for can be found here. Just wondering, do you know how to make the red bean paste? I've tried using some recipes from a Malaysian local recipe book, but the outcome is really....... coarse. My daughter complained, and my son won't eat them. Is it that we have to remove the red bean skin or something?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12790784.post-82263492404131608812007-01-11T20:55:00.000-07:002007-01-11T20:55:00.000-07:00hungrystudentincanada
i am sorry for the late rep...hungrystudentincanada<br /><br />i am sorry for the late reply. making bread is not as easy as i thought. i am still learning. you would have to know how it wet(hydration) the dough should be and it differs everytime, with different types of flour, when you make and so forth.<br /><br />By adding more flour to the recipe will alter the taste but if you let it proof enough you can turn out a good texture bread. Try to not put all the water, reserve a tablespoon or two and add in if necessary.Anonymoushttps://www.blogger.com/profile/07784670399648449327noreply@blogger.comtag:blogger.com,1999:blog-12790784.post-1165110105147380612006-12-02T18:41:00.000-07:002006-12-02T18:41:00.000-07:00Hi Lily, I tried the Rotiboy recipe a few days bac...Hi Lily, <BR/><BR/>I tried the Rotiboy recipe a few days back but I guess I must have did something wrong as my dough was sticky and really hard to shape them properly. Today I tried the red bean bun (my fav since I was young :P) it turned out way better than my rotiboys but I am still having problems as after kneading the dough till it does not stick to the side of the bowl, I let it prove... and it became sticky again. So I added more flour but after puting the tau sar, the dough does not stick as I guess I added way too much flour... so when they were in the oven, some of them "exploded" :P. But it taste really good. I did not have enough tau sar so I used the Orrnee(Yam paste) that I brought back from Singapore and made Orrnee bun. ;) <BR/><BR/>I am just curious, if I knead the dough using hands and spatula and whisk instead of the dough hook, will it make a difference? I am wondering is this the reason why my dough always do not have the nice consistency like yours. As I am a student... I don't have much appliances here, just making do with what I have. <BR/><BR/>Thank you for taking time to answer my question.Anonymousnoreply@blogger.com