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The Serious Eats Field Guide to Chinese Pastries

@emily lj: I don't know the name either, but I love them too! Only I usually see them made with red bean paste instead of a yellow custard.

There's a bastardized version of mooncakes made with a flaky crust instead of the traditional pastry described above. Call me a traitor to my heritage, but I actually like these versions better -- smaller and not so heavy that they could be used as deadly weapons.

We Test the Anova, Sansaire, and Nomiku Sous Vide Circulators

You've sold me: As soon as I can sell my SVS Demi, I'm getting an Anova circulator. As much as I love having the SVS Demi, I need the kitchen space more, and the Anova will also give me the freedom to cook sous vide in other places. Thanks for the comparison!

Whole wheat pizza dough?

Thanks so much for the recipe suggestion and link! I hadn't come across that thread (had just started paging through the forum and ran out of steam before March 2012 (-: ) -- very useful.

I agree that a pizza with veggies plus cheese in moderation isn't bad. The problem is I'm trying to make the recipe more nutritious for someone who doesn't do "healthful" or "moderation." I figured if I could successfully add whole wheat flour, at least there would be more fiber, to the tune of 16 g more for each cup of whole wheat flour. (Er, yes, I did the nutrition counts for the New York-style pizza...for one whole recipe (3 pies), it's 4145 calories, 164 g fat, 35 g fiber, in case you're curious. (-: )

Got a recipe for Chinese "Mantou?" That's it in Mandarin

Coincidentally, I have a half-batch of dough for this rising right now. This is the recipe I use, from Nina Simonds. (I also just read somewhere that you can add vinegar to make it whiter, but I haven't tried that yet.) Sometimes I make red bean paste buns; today I'm just going to steam rolls without filling.

Basic Chinese Yeast Dough 1/4 c. sugar 2 c. warm water 1 T. active dry yeast 6 c. all-purpose flour plus more if necessary 2 T. peanut, safflower or corn oil plus a little more for greasing the bowl 2 t. baking powder Dissolve the sugar in the warm water and add the yeast. Mix lightly and let stand for 10 minutes, until foamy. Place the flour in a mixing bowl, and add the yeast mixture and the oil. Using a wooden spoon, mix the ingredients to a rough dough. Turn out onto a lightly floured surface and knead for 8-10 minutes, until the dough is smooth and elastic. If it is very sticky, knead in 1/4 c. additional flour. (The dough should be soft.) Lightly grease a bowl with oil. Place the dough in the bowl and turn it so that all sides of the dough are coated. Cover with a damp cloth and let rise for 4 hours in a warm place, free from drafts. (If not using dough immediately, cover with plastic wrap and refrigerate until ready to proceed.) Uncover the dough, punch it down, and turn it out onto a lightly floured surface. Flatten the dough and make a well in the center. Place the baking powder in the well, and gather up all edges and pinch to seal. Lightly knead the dough to incorporate the baking powder. Use the prepared dough immediately for your recipe.

SOURCE: Classic Chinese Cuisine by Nina Simonds


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