Everyone who grows up in Taiwan knows this style of bread -- golden brown on the outside, slightly sweet, soft, and incredibly tender on the inside. This is why I was a bit shocked when I first encountered European style bread with the hard crust and chewy interior. There are reasons to like both styles. But the Asian style bread is very popular and indeed versatile for many variations. It can be used to make savory treats like this one with ham and cheese. But more often it is used to encase red bean paste, sweet ground peanuts, and other sweet stuffings. There are quite a lot of different recipes for this dough, but the main ingredients always include flour, yeast, sugar, water, butter, and milk powder. Not sure why the milk powder, but it is a common ingredient in Asia. Many of the recipes call for "starters" or pre-ferment, which basically requires the making of some of the water and flour and yeast 1-2 hours in advance, before adding the rest for another cycle of mixing…
Showing posts from January, 2010
I had the dish "Rombo" when I was in Venice this year. It is a roasted whole turbot, with potatoes, tomatoes, and olives. It was so fresh, simple and delicious. My boss pointed me to this recipe after we returned to the US, and I made it for Christmas Eve. It is so easy and is a one-pan dish. I got a live striped bass from Chinatown so the fish was super fresh. The recipe is from Bon Appetit.