Notes about Recipes in this book

• Overnight banana pecan muffins

  • sissle_v on August 22, 2023

    Used currants instead of banana chips and walnuts instead of pecans.

• Coconut buns

  • chawkins on February 24, 2016

    Very good, the buns are rich and soft as promised as all tangzhong breads are. The filling was a tad too dry, so they don't adhere to the bread too well. I checked my Chinese baking books, the coconut filling generally has more sugar and also include egg to bind them together, I'll do that next time. I like this dough because instead of water or milk , coconut milk is used to ramp up the coconut flavor. I also used 125 ml of water instead of 100 ml for the tangzhong, as 100 ml did not give me the consistency of the tangzhone I'm used to, and cooked it to 65 degree C, the way tangzhong is supposed to be made per my Chinese baking book.

• Venison stew

  • anya_sf on February 07, 2025

    I halved the recipe and had to add extra liquid as it simmered. The stew had great flavor, but the venison was a little dry - to be fair, mine was pre-cut "stew" meat so I have no idea which part it actually was. Next time I'll check it after an hour. The wet polenta with kale went really well with it and also looked very pretty.

• Wet polenta with kale

  • anya_sf on February 07, 2025

    Flavorful and very pretty, but dirties a lot of pots and pans. Two of us finished half the recipe, so I'd potentially increase the polenta if serving more people, depending on appetites.