Steamed buns — pillows of deliciousness that can be sweet or savoury, stuffed or plain. The same dough recipe can be used to make a bao or stuffed bun and lends itself to many different fillings. These are also great make-ahead items! They can be done in a large batch and frozen, then pulled out a few at a time and re-steamed (or microwaved) as needed.
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This post has been in the draft section for a few years now! Hell, Megan and I just celebrated our 3rd wedding anniversary this past summer and little Nicky is now 18 months. With both of us currently on holidays, and since I’ve tested this recipe with the kiddies at school a number of times with great success, I figured it’s time to finally get around to publishing it. Wait! Did I also mention that we recently received a donation of the whole modernist cuisine collection? Modernist Pizza (MP) is definitely going to be integrated into my curriculum in the upcoming semesters. It’s time to step up our pizza game at school!
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Every year, I try to develop new recipes for the kiddies that can be easily duplicated in class as well as at home with minimal tools and equipment. Who doesn’t like pizza right? With a no-knead approach, they don’t have to worry about a lack of equipment at home or even know the basic bread theory (gluten development, DDT, …). They can just enjoy a pizza that can easily be duplicated at home for friends and family. Fun fact: I often get stories about students’ parents asking them to take care of dinner multiple nights a week after gaining some experience in my class. It brings a smile to my face every single time.
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We have been doing wine and cheese (minus the wine, due to baby) regularly for the past several Fridays, ever since the beginning of summer when we starting reviving Chad (our starter). More sourdough breads in the house means more discard. Along with the usual suspects of cheese, cured meats, roasted veggies, grapes and nuts, this week I have decided to add a little bit of variety to our bread basket, by way of revisiting this recipe for breadsticks, along with a no-knead focaccia bread.
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Backstory time: as we’ve mentioned in a few other posts lately, Megan and I have been making care packages for both sets of parents during the current pandemic. It has been a nice way for us to keep connected with family over the past few months. With Hong Kong-style cafes being closed right now my parents are unable to go out and enjoy their regular afternoon tea, so making Chinese bakery buns for our care packages was a no-brainer! We started to test recipes as early as March, and after a few iterations we can finally share this recipe with everyone.
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Smoothies & Sundaes 