Notes about Recipes in this book

• Macau-style egg tarts (Po tat)

  • krista_jo on November 05, 2021

    I found these needed a bit longer cooking time than advertised. It is important that the bottom crust gets nice and brown. My oven goes up to 550 so next time I am going to try the higher temperature.

• Honey pistachio mooncakes

  • krista_jo on January 17, 2022

    These are delicious. Equally salty and sweet. Simpler than making, say, a pie. The mould I ordered from Amazon was smaller than the one the author used so my mooncakes were taller and spilled out of the mould -- Suggest making a test mooncake with 1/12 of the dough and filling before filling all the balls to see whether you need to make adjustments.

• Black sesame soufflé cheesecake

  • Astrid5555 on December 03, 2021

    This is THE cake for a black sesame fan, which I am, so I almost ate the all of the cake by myself, so so good!

• Mango mousse cake

  • Astrid5555 on October 14, 2021

    My mangoes apparently were not sweet enough for sweetening the mousse only with fruit. Unfortunately I realized it only after I had assembled the cake and tasted the leftover mousse, so do try the mousse even if your mangoes are very sweet. I used my melon baller to cut out mango balls for the decoration and added some chocolate crisppearls for crunch. Also, 1/4 cup of toasted coconut is way too much for decorating the top of the cake only as instructed. Apart from that a stunning looking dinner party-worthy dessert.

• Malay cake (Ma lai gao)

  • Astrid5555 on November 22, 2021

    Had an open can of evaporated milk from another recipe so this recipe popped up in my EYB search and peaked my interest because this cake is steamed rather than baked. Unfortunately my bamboo steamers are way to small for an 8 inch cake pan, so I only made 3/4 of the recipe in a 6 inch pan (way too much batter) and my alternative steamer set-up was not ideal. It worked but due to the large amount of batter the cake rose too much and touched the steamer basked lid. It did work however, but was not nice to look at. Since I had some batter left I made an experiment baking off the remainder in muffins tins (did of course not work). Steamed cake tasted great though!

• Matcha and black sesame marbled milk bread

  • Astrid5555 on June 28, 2022

    This is a fun project! The milk bread dough is a charm to work with and the subtle matcha/black sesame flavor is just delicious!

• Red bean swirl buns

  • Astrid5555 on January 19, 2022

    So delicious, first time baking with red bean paste. I love how versatile the milk bread dough from this book is. The tutorial including some drawings perfectly explains the process of how to shape these buns.

• Chocolate Nutella loaf

  • Astrid5555 on October 22, 2021

    This is a delicious bake which I have had to bake already three times as per popular family demand. Older son even gave one away as a birthday present for a friend, need I say more?

• Rhubarb and cream cheese buns

  • Astrid5555 on April 12, 2022

    Everything from this book using „The Mother of all Milk Bread“ dough turns out delicious, and these buns are no exception. Light and fluffy with the right tartness from the rhubarb these buns were a big hit.

• Milk bread doughnuts with salted egg yolk cream

  • Astrid5555 on May 12, 2022

    The milk bread dough from this book is so versatile, I just love it. The doughnuts were incredibly fluffy and got rave reviews. I had some leftover vanilla pastry cream, so I used that one instead of the salted egg yolk cream from the book.

• Very chill jam buns

  • Astrid5555 on January 19, 2022

    Devoured by my teenage sons and their class mates. Not too sweet and quite quick to make.

  • organicgirl on February 28, 2022

    Next time would reduce the amount of jam - could use 1/2 or 3/4 cup

• Mother of all milk bread

  • hirsheys on December 27, 2021

    I made these as buns - came out tasty, light, and sweet. My niece (who loves milk bread) prefers this recipe to the King Arthur version, though I thought both were tasty. (I might slightly prefer the one from Pastry Love). Followed recipe as written except used the paddle on kitchen aid until the dough came together, then switched to hook. ETA: they are MUCH prettier with the egg wash. Don't omit.

  • chawkins on March 14, 2022

    This is the dough used to make the cocktail buns. The dough was easy to work with and the buns turned out soft, fluffy and tasty.

  • Yildiz100 on January 18, 2022

    Nice soft and sweet bread. Really well written instructions. (All the instructions and diagrams in this book seem really clear and informative. ) For my taste, I would like a tiny bit more salt. Will try adding just 1/8th of a tsp more next time.

  • stef on May 31, 2022

    Loved the recipe. Loved the bread. Anxious to make variations

• BBQ pork buns (Char siu bao)

  • chawkins on December 24, 2021

    I only made the filling with char siu I already made from another recipe, I did not made the dough because I wanted baked buns, not steamed ones. I used Joshua Weissman’s best burger buns for the dough which I got 8 filled buns. Half of this filling was enough to stuff 4 of those buns. The filling was quite salty on it own, but was okay in the buns.

• Hot dog flower buns

  • chawkins on June 09, 2022

    This used the mother of all milk bread dough which was very nice as noted before. I made two shapes, the flower bun and a wool bread kind-of bun. Her method of forming the flower by cutting all the way thru and rearranging the cut pieces to form a flower shape produced a very lovely looking bun, however, once baked, the bread did not seem to be able to hold the hot dog pieces , so when you picked it up, some of the hot dog piece dropped out. I did not have this problem when I used other recipes where the rolled up hot dog dough bundle was only partially cut and the flower was formed by twisting the pieces to shape.

• The almighty pineapple bun (Bo lo bao)

  • chawkins on July 10, 2022

    Good pineapple buns, but not my favorite, the topping is too soft for my liking, it crisped up a little if you heat it up in the oven. I did not do the cross-hatch scoring, the pineapple buns of my childhood were all naturally cracked, never scored. I also added a custard filling to the buns, so I got 15 buns instead of 12.

• Cocktail buns (Gai mei bao)

  • chawkins on March 14, 2022

    Very good. Had not have these for over 30 years, so don’t remember if the taste is authentic, but do remember that the topping should not be cookie-like, should be more like the cross on hot cross buns.

• Miso corn buns

  • Yildiz100 on June 01, 2022

    The miso butter was too rich for me, but the bread was delicious as ever. I think I will try these again with the corn cheese variety she mentioned.

• Pork floss and seaweed pull-apart rolls

  • MakeMyHay on January 18, 2022

    Substituted soy-based “vegetarian imitation pork fiber” (purchased on Amazon) for the pork floss.

• Matcha sponge cake

  • MakeMyHay on January 03, 2022

    Beautiful color, light and softly spongy texture, not too sweet, the matcha adds a vegetal note that’s not too strong. I halved the recipe and dusted the single layer with powdered sugar for an easy and striking dessert.

• Rose siu mai

  • Frenchfoodie on June 14, 2022

    These were delicious, and the looks were matched with their practicality - each ‘rose’ equates to three regular dumplings so it is easier to get a decent amount steamed and served at once. I hand rolled the dough and it was really easy to handle and - - while a bit thick - still delicious.

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