Chai Orange Scones

Hi! I may or may not have mentioned that since we’ve moved to Indiana,  I’ve been baking part-time for a nearby cafe. It has its ups and downs (downs mostly due to frustrations that are un-related to baking itself), but mostly it is fun and good. At work, when there is a little bit of downtime (waiting for something to bake or chill), I’ll peruse the shelves and see if I can find some inspiration, otherwise known as ingredients that haven’t been used for a while.

I made candied orange peel for a chocolate tart a few months ago, but I have just learned that candied orange peel stays good for practically forever. This is probably because there’s barely any water in it after all the cooking, drying, and sitting-in-sugar.

I saw cardamom on the shelf, partially ground, partially chunky. We have no mortar and pestle nor spice grinder at work, so it’s tough cookies with the food processor and sieving.

Anyway, I thought it would be cool to combine chai spices + candied orange + scones, so here are my apologies to Indians, and the recipe. Please read the notes- I address important candied orange peel issues! Haha…sounds so dramatic.

chai spice orange scone

Since this was for work, sorry that this is the only picture I got! Taken with my phone.

Chai Orange Scone

Adapted from this and that recipe

Makes 8 generous or 12 more sensible servings

Ingredients:

Scones:

2 3/4 cups (330 g) all-purpose flour

1/3 cup (75 g) sugar

3/4 tsp salt

1 Tbsp baking powder

2 tsp chai spice – halved from KAF

At least 1/4 cup of candied orange peel+’soaking sugar’, OR 1 Tbsp of candied orange peel tiny bits

1/2 cup cold butter, cut into some slices

~1 cup to 1 1/4 cup half and half (or milk or heavy cream- richness will go up or down)

Icings:

~1 cup powdered sugar

Orange Juice

~1 Tbsp orangey sugar from the candied orange peel

Chai spice

Instructions:

Scones

1) Preheat the oven to 375F.

If you are using homemade candied orange peel, continue to step 2. Otherwise, skip to step 3.

2) Using a food processor or clean spice grinder, blitz the orange peel and its sugar, until the orange peel is cut into tiny little bits. Transfer to a small bowl.

3) Mix together the flour, sugar, salt, baking powder, chai spice, and 1 Tbsp candied orange peel.

4) Use a pastry blender to cut butter into the flour mixture until small bits (pea-sized) form. (Alternatively, use a food processor)

5) Freeze the butter and flour until the butter is firm. It shouldn’t take too long, because the butter bits are fairly small

6) Add 3/4 cup of half and half to start, and fold the liquid into the flour-butter mixture. Keep folding and adding a little half and half each time, just until there are no stray dry bits left.

7) On a lightly floured surface, bring the dough together until it is one lump. For 8 servings, flatten into one circle and slice into 8 wedges. For 12 servings, form two circles and slice each into 6 wedges.

8) Bake at 375F until lightly browned, around 20 minutes. If you gently prod a scone with your finger, it should offer a little resistance, but shouldn’t feel like a rock 😉 To be exactly sure, break one open to test!

9) While the scones are baking, make the icings:

Icing

Orange: In an appropriate vessel/bowl, add orange sugar, if you have it, (about 1-2 tsp) to 1/2 cup powdered sugar, and thin slightly with orange juice. Water is okay too, but will give a less orangey icing, of course. Adjust for orangey-ness, and add more orange sugar if needed.

Chai: In an appropriate vessel/bowl, add a little bit of chai spices (1/2 tsp?) to 1/2 cup powdered sugar, and thin slightly with water.

Consistency of the icing should be really stiff, so that it will not melt/dissolve into the scone over time, and so that the colors will be vibrant. How stiff? It should not flow freely in the container, nor drip or flow off the fork quickly, if you hold it up. It should take some effort to scrape the icing from the bottom of the icing bowl. It should semi-crust over if you walk away for a few minutes, because you want it to crust over quickly after you pipe it on the scones.

Once the scones have cooled, drizzle with icing (I did chai first, then orange).

Chai Spice Mix

1 1/2 tsp ground cinnamon

1 tsp ginger

1 tsp ground cardamom

3/8 tsp ground nutmeg

3/8 tsp ground cloves

1/4 tsp ground coriander

Makes more than necessary for the recipe. Store somewhere safe so you can make these scones again!

Substitutions/Notes:

-You will only have what I will call, for lack of a better name, “orange sugar” or the sugar the orange peel lives in, if you make your own candied orange peel. I used this  recipe for the orange peel, but you can use anyone that you like. It’s pretty straightforward- blanch orange peels, boil in simple syrup, then coat and dry. I know it sounds time consuming, but you can make a big batch and use it in food projects!

-I call for 1/4 cup of candied orange peel + sugar, because that’s roughly what I pulsed in the food processor at work. You technically only need about 2 Tbsp total, but I don’t think such a small quantity would work, unless you have a spice grinder, and I assume that more people have food processors but not necessarily spice grinders.

-These scones are yes, best enjoyed on the same day they are made. You can freeze the dough if you want to make the dough in advance, however!

-For a dairy-free version, I haven’t tried this yet, but I think you could substitute, 1:1, coconut oil (or shortening that doesn’t contain any trans fat) for butter, and coconut milk in place of the half and half/cream/milk.

Liang Ban Fu Zhu / Cold Marinated Beancurd Sticks

Beancurd sticks doesn’t sound very appetizing (most translations of dried Chinese goods sound a bit questionable), but they are delicious! Really. They are made from the skin that forms on top of soymilk as it’s being cooked, and these ‘beancurd sticks’ are sponges for flavor as well as texturally sound. They have a little bit of chew to them, but are also soft. They soak up whatever liquid they are plunked in.

About a month ago, when it started to finally get warmer and more humid, I started craving mostly room temperature and/or dishes that didn’t require much cooking or braising. Liang ban fu zhu, or marinated beancurd stick, is a product of such cravings. The best part about liang ban food is that you can make it ahead of time and eat it as a side with your meal, so plan ahead! Continue reading

Lu Niu Rou and Lu Cai – Chinese Cold Braised Beef (and other goodies)

If Chinese cuisine had an eastern charcuterie equivalent, lu cai would definitely make it onto the plate. Lu cai is a general term for an assortment of soy sauce-and-other-spices-braised foods, ranging from the most popular beef shank, to seaweed knots, extra firm tofu (also known as bean curd- what an unappetizing translation 🙁 ), hardboiled eggs, pig ears, chicken legs, duck wings, and the like. A big pot of soy sauce and other seasonings (fennel, cinnamon, star anise, and sometimes a whole slew of 20+ spices!) is brought to a boil, then all these assortments of goodies are steeped and cooked on a low heat for a looong time, until all the flavors meld together and season the food items until they are spectacularly delicious. Lu niu rou, or cold braised beef (?) is probably one of the more famous, with the famous swirley beef shank cross section, but a lot of other foods can be ‘lu’ed! Excuse the Chinglish, but that’s probably the best way to explain some of these things..Oh, and lu niu rou should not be confused with lu rou or lu rou fan– they are completely different! Sorry, it’s probably a little confusing for non-Chinese speakers, no?

Lu cai is is easy to make, as long as you have some tastebuds, and patience. See, you’ll need to season the braising liquid to your liking, then cook and wait long enough for your choice of goodies to completely soak up the braising liquid. Once the foods have gotten generously seasoned, they will cool in the fridge and be served cold or at room temperature. It is the perfect dish to keep in the fridge to supplement a summer meal.

The most important component of this dish is the spice bag- in the past, I’ve either gotten these from my mom, grandma, or trips to Taiwan. If you live in the US, Oriental Mascot is a pretty popular brand, and that’s the default one my family would use. It should say on the packet how many pounds/ounces of food the packet is good for. A little goes a long way- for instance, I was told that my spice bag was good for 1200-1800 grams of food. Your spice bag should specify how many pounds it is good for…I used more than the 1800 gram suggestion, and thought it tasted fine! I think it depends on whether you are braising more meat or non-meat. Non-meat will dilute the liquid but meat will add its own flavor to the liquid. Continue reading

Fresh Strawberry Tart

Thanks to the generosity of some new church friends of ours (Thanks, Wilsons!), we were able to pick strawberries in their amazing garden! These strawberries are the real stuff- I don’t know if I’ll ever be able to eat store-bought strawberries again :O

When we were younger, Marie Callender’s (read about another nostalgic Marie Callender pie here) would have an annual strawberry pie sale around May, and we would almost always get one or two. Chock full of strawberries and slathered with a goopy reddish sauce, this pie, lined with a cookie-like crust, was all about fresh strawberries.

Since I had strawberries that were surely even better than the ones of my Marie Callender-childhood, I made a tart that is an ode to fresh strawberries. If you’ve missed strawberry train, I think this pie would also be good with any other type of berry..

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Guo Tie- Potstickers

Now that I’ve gotten over my brief infatuation of gardening (the honeymoon phase is over; weeds galore have dampened my enthusiasm a little 🙁 ), I will be sitting down at the computer to write more. Thanks, reader MLee for leaving me a kind comment that reminds me why I started this blog in the first place 🙂

As I might have said before in the dumplings post and have been learning, you use hot water dough for foods like steamed dumplings, (zheng jiao) potstickers(guo tie) or chive boxes (jiu cai he zi) to make the dough nice and tender for crisping up. The hot water kills some of the gluten formation. For chewy stuff like noodles or boiled dumplings, use cold water for a chewier, stretchier dough.

Did you know that you can make these with whole wheat flour and they can still taste good,  and in my opinion, even tastier? What’s even better is that the dough is nutritious and also more filling than if you were to use all-purpose flour, thanks to the fiber. Whole wheat also makes foods more jie shi (結實), or solid/sturdy/filling. I won’t be going back to all-purpose anytime soon. Read past the recipe for my favorite aspects of whole wheat flour, but first, the recipe and some pictures. Continue reading

Yep, still alive..

Where has she gone?

Seems like I’m always in transition, huh. First it was an 11 hour move in November, Christmas vacation in CA with family, and then we packed again and moved on March 25, because we…..

Bought a house! Woooo! Good thing some of our stuff was still in boxes :0 made the moving easier!

 

The ABC Chef has been transforming into the ABC Gardener.

Posts will continue once I get a handle on all this house+garden stuff! :O

Hopefully we won’t move again anytime soon…

The first time I had homemade sheng jian bao was circa 1999, when my aunts from Beijing visited and stayed with us for almost a month. That month, they made carb concoction after carb concoction for us. Sheng Jian Bao (or Shui Jian Bao) was one of such carby eats they made (One of the yummy foods they also made was hu bing, a cornmeal ‘pizza’ with garlic chives).

Welp, I had a bunch of sentences about how I believe the origin of sheng jian bao to be in Shanghai and all this stuff…but now I’m all confused after seeing a blog called  TaiwanXifu. She writes, “Earlier today I asked a foodie friend, a chef who formerly worked at the Shanghai Shangrila Hotel, about the origin of Shui Jian Bao. He said that Shui Jian Bao are from Jiangsu/Shanghai. The dough is, as this recipe is, half yeast and half oil based. But Sheng Jian Bao are from Beijing. They are a totally yeasted dough, i.e. bigger and fluffier.”

Ack! Let’s just say I’ll be making what I know as sheng jian bao, also called shui jian bao. If an expert can shed light on the situation and confirm/deny TaiwanXifu’s friend’s words, please leave a comment!

For those who haven’t had the pleasure of eating sheng jian bao before, think of the crispy crunchiness of the potsticker, crossed with the fluffiness of a steamed bun or baozi. If you haven’t had both of those before, think of a meat or vegetable (or both)-filled piece of fluffy yeasted dough, with a crispy and crunchy on the bottom where it meets the pan. Hungry yet?

This pita bread and blog it came from got me thinking about using sourdough starter for EVERYTHING! It also helps that I gave away my quart container of yeast when we moved, and keep forgetting to get some from my sister who lives less than a mile away. Hah.

Not only did I want to use sourdough starter for everything, but I also wanted to use my white whole wheat or red whole wheat  berries (by the way, milling your own flour makes the most sweet and fragrant flour!), so it was a double challenge.

I hesitate to take the time to post recipes that use sourdough starter AND whole wheat AND feature Chinese food, because how many people are in that Venn diagram intersection of interest groups?! Very few, I think. But, maybe there are more of us out there than I appreciate. (By the way, if you are in that intersection, please leave a comment!)  Also, I wonder what came first- sheng jian bao or white, processed, all-purpose flour? Maybe whole wheat was how it’s always been made. Who knows..

Anyway, the first experiment of using sourdough starter in man tou (want to make a post on that someday, too!) was a big flop that resulted in a heavy rock of a dough. I learned from that experience, so here we are.  If you are not in the sourdough or whole wheat club, I’ll also post the recipe I used for ‘regular’ dough.

As for the filling, there are several options- I don’t think there’s any rule, and something that would work in a baozi or dumpling would probably also work in sheng jian bao. On my first trip (of 4) to Taiwan, I ordered a sheng jian bao that looked scrumptious, then bit into it, only to find that it was ONLY CABBAGE and shrimp skin. WHAT! So really, it can be anything, though just seasoned pork seems to be a pretty popular option. I prefer meat (pork) + some vegetable in mine. Hm, maybe napa cabbage wouldn’t be right- I don’t think I’ve ever encountered napa in sheng jian bao. So, maybe no napa. I’ll ask my mom and get back to you ;D

sheng jian bao

More oil and slightly more flour in the steaming water

 

Continue reading

Cumin Lamb (My Way)

I am definitely a fan of cumin lamb, but I can’t say with certainty that I’ve had it so many times or that I am a cumin lamb connoisseur. I do know, however, that it has 1) cumin and 2) lamb and 3) those two make for a great combination.

That being said, I want to share how I made cumin lamb for us at home the other day. I can assure you that it’s not like what you’d find in the restaurants, because I just made it up based on what we’ve had that we like, and based on what was in the fridge at the time. It has different textures of the crisp celery, tender jalapenos, pungent onion, and tender lamb with just the right amount of chew.

It only has some lamb and lots of vegetables (the way we eat at home), and does not sit in a puddle of reddish orange oil when you are done. Of course, feel free to increase the lamb and adjust the seasonings proportionally, but somehow, we always manage to have lamb leftover, no matter how many vegetables are in the dish. I attest it to the vegetables picking up the tasty juices..

This version of cumin lamb doesn’t have dried red peppers, but it does have fresh jalapenos, and it doesn’t have garlic, but it does have red onions, which add a pretty purple color!

I hope you’ll try this out!

 

Cumin Lamb (My Way)

孜然羊肉

Zi Ran Yang Rou

Ingredients:

6 ounces lamb a fattier cut, like leg or shoulder, thinly sliced

2 tsp Shaoxing wine

1/4 tsp granulated sugar

1 Tbsp soy sauce divided

3/4 tsp cornstarch

1 1/2 tsp ground cumin

2 Tbsp oil canola, vegetable, peanut (neutral), divided

2 tsp cumin seeds

1 slice ginger

1 small red onion

2-3 jalapeños

5 stalks celery

1/4 tsp salt

Instructions:

1) Marinate the lamb with the Shaoxing wine, sugar, 2 tsp soy sauce, cornstarch, and ground cumin.

2) Slice your vegetables- try to cut them the same thickness, so that they all cook evenly and in the same amount of time. I always slice my celery on the diagonal. Julienne the ginger.

3) Heat a pan, add oil, then cook the lamb until 80% of it has changed color from reddish to brownish. Remove from the heat.

4) Heat the remaining oil in a pan, then add the cumin seeds and ginger.

5) When the cumin seeds start to smell, add the red onion, jalapenos, celery, and salt. Cook until the celery is crisp-tender, then add the remaining 1 tsp soy sauce, then the reserved lamb.

6) Cook until the lamb is just done. Taste for seasoning, and add more salt if needed!

Substitutions/Notes:

-You can also use hot pot sliced lamb for the meat, but just make sure you only cook it very, very briefly for the first part. The texture/mouth feel will also be very different than if you slice your own lamb.

-Not a spicy fan, or don’t have jalapeños? Use green bell peppers or long hots (spicy too!) instead.

Dan Jiao- Egg Dumplings

Sorry for being MIA! So, where have I been?

  • In the process of buying a house (plumbing issues have arisen upon further inspection….maybe we won’t be buying a house?)
  • Getting sick with gastroenteritis (wooohoo, free weight loss!)
  • Working as a pastry chef @ a cafe nearby (getting paid to do what I love- make food!)

As you can see, I’ve been busy with life outside the blog! However, the show must go on…

Today I wanted to share with you the recipe I use for dan jiao, or egg dumplings. If you like regular dumplings, pork, egg, or tasty food, you will like these, too!

My family is not traditional. When Chinese New Year would roll around, sometimes my dad would give me nothing. Other years, he’d be like, Here’s $40! Happy New Year! I would be envious of my Cantonese friends at school when they bragged about the 300 dollars that their grandma gave them, and how their savings was mostly comprised of Chinese New Year money. I don’t remember celebrating Chinese New Year with a big traditional meal, or any particular meal at all! I found out only 2 CNYs ago from my friend Desmond that you’re supposed to cook 2 fishes on New Year’s Eve- one to eat, and one for leftovers ? Huh.

4 years ago, I decided that I wanted to create some traditions, starting with Chinese New Year dishes. Puo Puo’s dan jiao were nestled in a big clay pot, among a bed of napa cabbage, fen si, and soaking in gao tang, or umami-rich broth that had been stewing for a looong time.  The fen si soaked up the broth, and the dan jiao were just sooo good! It didn’t take much for PuoPuo to remind us that dan jiao, or egg dumplings, were gongfu cai, meaning dishes that require time, skill, and patience.

The first year I made them, it took no time for me to understand why puopuo called them gong fu cai- it took forever to make them. It will probably take you forever to make them, too, the first time you try. BUT! It is worth it. Really. These luxury dumplings now make it to our CNY table every year, despite a lack of any other tradition keeping. That enough should be incentive enough for you to try these out!

dan jiao

Dan Jiao

蛋餃

Egg Dumplings

Makes 3 dozen

Ingredients:

Filling:

1 lb ground pork- in this case, the fattier, the tastier

1 tsp ginger, minced

1 stalk scallion, minced

2 tsp Shaoxing wine

1/4-1/2 tsp white pepper (to taste)

1 Tbsp sesame oil

4 tsp soy sauce

1/4 tsp salt

Egg Wrapper:

9 large eggs

3/4 tsp salt

2 Tbsp cornstarch+1 Tbsp water (optional)

Oil

For the soup: 

-8 cups of broth- pork or chicken (pork recommended)

-Handful of dried or fresh shiitake mushrooms

-2-3 tsp dried shrimp or scallop

-Half a head of napa cabbage, roughly chopped

-1 box of frozen tofu, cut into chunks

-2.5-5 ounces of mung bean threads / vermicelli / fen si (粉絲)

-Salt to taste

-Anything else you want to toss into the soup (carrots, daikon, winter melon…in our household, the dan jiao is the star, so it doesn’t even need much else!)

Instructions: 

For the soup:

1) I usually get a bunch of pork neck bones (~2 lbs) and add enough water to cover them, and then some. Bring to a boil, then rinse the bones of the yucky grey stuff. Dump that water, then replace with clean water. Bring to a boil, then simmer for at least 2 hours. The hearty add-ins like shiitake mushrooms and dried seafood can go in with the clean water, but wait until the very end (last 10 minutes of cooking) for the napa and frozen tofu. For the mung bean threads , they should be soaked in room temperature water until you are ready to eat. When your dan jiao are cooked and hot, add the fen si, close the lid, then turn the heat off. Let the residual heat cook the mung bean threads while you call people for dinner.

For the dan jiao:

1) Just like for making any other meat filling, (like for dumplings or hu jiao bing) you want to stir up the filling ingredients really well. If the mixture is really hard to stir (say, if it is very fatty), add one teaspoon of water at a time so that the water can help break up the pork pieces. When the filling is well mixed, the filling will start to form one big clump of filling, meaning that the fat has been mixed enough to help ‘glue’ everything together. Mix and mix until you see this big clump! Note that this will take longer to achieve with leaner meat, as it doesn’t have as much fat to glue everything together.

If possible, cover the filling and let it marinate in the fridge while you do other stuff. When you are about ready to use it, take a small piece, and zap it in the microwave or cook it on the stove. Does it need more salt or soy sauce? Add more now. Keep in mind that as you stew the dan jiao in the broth, it will lose some of its saltiness, so if by chance you over-salt/soy sauce it, fear not, because some of the saltiness will leach into the soup. 

2) Make the egg wrapper part: beat the eggs and salt together. The cornstarch is optional, as I’ve seen both recipes that have and do not have cornstarch. But, it’s what I do, and it seems to help? Totally up to you. In a separate bowl, mix the cornstarch and water to form a slurry. Add to the eggs and beat well.

2) Now it’s the fun part: making the dan jiao! Heat up a cast iron skillet (or non-stick pan). Then, add oil just to barely grease the pan, using a spatula to evenly spread it everywhere.

3) For the heat- it cannot be on high, nor can it be on low: it must be just right. Whatt? Too high, and the egg will set up before you can use the raw egg to glue the other half of the egg together. Too low, and the egg will just be runny and ugly as you add it onto the pan. So, you’ll need to find the perfect heat setting. Something like medium low should be about right.

4) Use a spoon to slowly transfer the egg onto the saucepan; you want a little bit of the egg to set up before adding more. When I make them, the spoon actually makes contact with the pan a bit; I find this helps me shape the oval well! Make an oval that is about twice the length of however tall you want the danjiao to be.

5) Look for the side of the egg that looks less set-up/cooked through; put a little bit of filling (no more than 2-3 tsp) on that half. leaving a small border on one side, and a large gap on the other side.

dan jiao

6) As soon as you put your filling on the egg, use a spatula to take the half without meat and fold it over, so you form a half-circle egg dumpling. Try to lightly press down on the edges to help adhere the egg to itself. In an ideal world, you will accomplish this step while there is still raw egg on the filling side that will help the sides seal up well.

7) Gently move the finished dan jiao to the edge of the pan, and make room for the next dan jiao. When the dan jiao is golden brown on each side, remove it to a plate.

dan jiao

dan jiao

8) Repeat steps 4-7 as many times as necessary to use up all your stuff! Add a little oil in between batches, if necessary. Cooking is an art, and you may end up with extra filling or egg. Make more egg to go with extra filling, or just cook the egg and eat it, if you have extra egg.

9) When you make the dan jiao, the filling inside will not cook all the way. That is because dan jiao are meat to be served in soup. Eat a bite of the dan jiao, drink some hot soup.

10) So, when you are ready to eat the dan jiao, heat up your stock until it’s a gentle boil, and add your dan jiao. Cook on a gentle boil for 10 minutes, and then your dan jiao will be ready! Follow directions up top for fen si, if you are using them.

Substitutions/Notes:

If you have leftover dan jiao, they’re great with leftover stock plus rice noodles (米粉). Heat up the dan jiao and stock, and cook the rice noodles in a separate pot (to avoid getting the stock gummy from the starch of the rice noodles). Portion out the rice noodles, and top with dan jiao, stock, and leftover stuff from the stock. It’s a great lunch or dinner!

 

dan jiao

dan jiao

Taro Paste- Yu Ni

If you find red bean paste too time consuming to make, try your hand at taro paste! I recently made ba bao fan (8 treasure sticky rice) for Chinese New Year, experimenting by using both taro paste and red bean paste, only to find that the flavors were in competition with each other, and that I should have just used one or the other. Thanks, Mama, for explaining!  (It still tasted preeeetty good though!)

If you have never cooked taro before, check out the post on how to prepare taro.

Taro paste, or yu ni, is basically cooked taro that is sweetened and lightened up with some sort of fat. Some people use milk powder, others might use milk or cream, but I just used oil because that’s what I had. Of course, you can always use more oil and you can use a food processor and/or sieve to make it extra smooth in texture, but I find that hand-mushed is just fine for our tastes.

What can you make with taro paste, you ask? Anything that you would put red bean paste in! You can do Chinese bakery buns with taro paste filling, make your favorite cinnamon roll or cinnamon swirl bread with taro paste instead, taro paste steamed buns, taro paste tang yuan, or just steam some with sticky rice and eat it. yuni

Yu Ni

芋泥

Taro Paste

Ingredients:

1 lb big taro, sliced thinly

1/3 cup oil (or cream or milk, or a combination)

6 Tbsp white sugar

Instructions:

1) Steam the taro until it is easily poked with a fork and is no longer speckled milky white. Use a fork or food processor to mush up the taro to the smoothness or chunkiness that you desire.

2) Heat a heavy bottomed pot, then add oil. Add the taro, and cook for 5-10 minutes, until you see a somewhat crusty film of dried-up taro on the bottom of the pan. That’s good- means that some of the water has dried up! Add sugar and stir until it dissolves. That’s it!

Substitutions/Notes:

-For baked applications of taro paste, I would suggest using something like 1/2 cup or more, to account for moisture loss in the oven). This is not so much an issue with steamed applications (sticky rice, bao zi)

-This recipe is suited to my taste, and you may find that you want more oil in yours, or more sugar. Definitely remember to make it slightly more sweet than you think it should be, so it can season/complement the plain carb (bread, sticky rice or bao zi) well.

-Depending on what fat you used, the shelf life will vary. You can always freeze it in ziptop baggies for later use!

 

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