hojicha mushroom risotto
December 15, 2025 at 6:43 AM
hojicha mushroom risotto
char siu chilean sea bass w lemon sauce, vegetable and shrimp soup
October 24, 2025 at 4:49 AM
char siu chilean sea bass w lemon sauce, vegetable and shrimp soup
súp nui sườn heo (macaroni soup with pork ribs)
October 13, 2025 at 8:31 AM
súp nui sườn heo (macaroni soup with pork ribs)
tomato shiso cold somen noodles, using cabbages world's recipe
October 6, 2025 at 5:42 AM
tomato shiso cold somen noodles, using cabbages world's recipe
transfer to sealed containers and let rest for 2 days at room temperature. this allows for the oil in the filling to seep into the mooncake skin, making it tender
October 4, 2025 at 8:05 AM
transfer to sealed containers and let rest for 2 days at room temperature. this allows for the oil in the filling to seep into the mooncake skin, making it tender
once finished baking, allow the mooncakes to rest ON THE BAKING SHEET for 20 minutes. they are very crumbly and delicate fresh out of the oven.
October 4, 2025 at 7:37 AM
once finished baking, allow the mooncakes to rest ON THE BAKING SHEET for 20 minutes. they are very crumbly and delicate fresh out of the oven.
(i've never succeeded with not erasing the pattern and this year was not an exception) 😔
October 4, 2025 at 7:34 AM
(i've never succeeded with not erasing the pattern and this year was not an exception) 😔
brush with eggwash on the sides and top; be VERY sparing with the eggwash on the pattern or else the eggwash will erase the pattern when baked
bake at a lower temperature for 12-15 minutes
bake at a lower temperature for 12-15 minutes
October 4, 2025 at 7:22 AM
brush with eggwash on the sides and top; be VERY sparing with the eggwash on the pattern or else the eggwash will erase the pattern when baked
bake at a lower temperature for 12-15 minutes
bake at a lower temperature for 12-15 minutes
spray lightly with water to prevent cracking and bake for 5 mins to set the pattern
October 4, 2025 at 7:02 AM
spray lightly with water to prevent cracking and bake for 5 mins to set the pattern
lightly coat each mooncake ball in flour, then press in your mooncake mold
October 4, 2025 at 6:56 AM
lightly coat each mooncake ball in flour, then press in your mooncake mold
roll out the mooncake skin dough into a wrapper and cover the filling evenly. it helps to have a small piece of dough set aside to patch any tears
make sure there is no air trapped and it is wrapped tightly
make sure there is no air trapped and it is wrapped tightly
October 4, 2025 at 6:54 AM
roll out the mooncake skin dough into a wrapper and cover the filling evenly. it helps to have a small piece of dough set aside to patch any tears
make sure there is no air trapped and it is wrapped tightly
make sure there is no air trapped and it is wrapped tightly
divide the filling and dough to proper ratios. wrap the egg yolk in lotus paste and pack tightly, making sure no air is trapped.
i messed up on the lotus paste this year because the oil leaked back out when i cooked it and the paste got crumbly. it has to be malleable, so i added oil back in here
i messed up on the lotus paste this year because the oil leaked back out when i cooked it and the paste got crumbly. it has to be malleable, so i added oil back in here
October 4, 2025 at 6:52 AM
divide the filling and dough to proper ratios. wrap the egg yolk in lotus paste and pack tightly, making sure no air is trapped.
i messed up on the lotus paste this year because the oil leaked back out when i cooked it and the paste got crumbly. it has to be malleable, so i added oil back in here
i messed up on the lotus paste this year because the oil leaked back out when i cooked it and the paste got crumbly. it has to be malleable, so i added oil back in here
shit i spelled tết trung thu wrong. this is what i get for sounding out shit like a baby
October 3, 2025 at 6:16 PM
shit i spelled tết trung thu wrong. this is what i get for sounding out shit like a baby
added lye water (kansui), oil, salt, and cake flour. mixed until not sticky, then turned out and kneaded until even. i didn't worry about overworking it, since kansui counteracts the effects of overworked gluten.
the dough is a little darker than previous years bc of the overcooked syrup
the dough is a little darker than previous years bc of the overcooked syrup
October 3, 2025 at 6:12 PM
added lye water (kansui), oil, salt, and cake flour. mixed until not sticky, then turned out and kneaded until even. i didn't worry about overworking it, since kansui counteracts the effects of overworked gluten.
the dough is a little darker than previous years bc of the overcooked syrup
the dough is a little darker than previous years bc of the overcooked syrup
made the mooncake skin dough!
the invert syrup was pretty hard to work with since i overcooked it - very dense and less flowy than ideal, but i warmed it up beforehand in a bain marie to make it workable.
the invert syrup was pretty hard to work with since i overcooked it - very dense and less flowy than ideal, but i warmed it up beforehand in a bain marie to make it workable.
October 3, 2025 at 6:08 PM
made the mooncake skin dough!
the invert syrup was pretty hard to work with since i overcooked it - very dense and less flowy than ideal, but i warmed it up beforehand in a bain marie to make it workable.
the invert syrup was pretty hard to work with since i overcooked it - very dense and less flowy than ideal, but i warmed it up beforehand in a bain marie to make it workable.
Made the salted egg custard (using a liu sha bao recipe) and piped it into this mold. fingers crossed they come out of the mold after freezing!
i'm a little worried i didn't make the salted egg fine enough, and the custard won't be salted-eggy enough
i'm a little worried i didn't make the salted egg fine enough, and the custard won't be salted-eggy enough
October 3, 2025 at 6:04 PM
Made the salted egg custard (using a liu sha bao recipe) and piped it into this mold. fingers crossed they come out of the mold after freezing!
i'm a little worried i didn't make the salted egg fine enough, and the custard won't be salted-eggy enough
i'm a little worried i didn't make the salted egg fine enough, and the custard won't be salted-eggy enough
😨 hope you're ok and it didn't set you back on your recovery!
October 2, 2025 at 8:22 AM
😨 hope you're ok and it didn't set you back on your recovery!