May 25, 2020
March 14, 2020
【廚娘香Q秀】Tangzhong Spring-Onion Buns 湯種蔥花麵包
Found this video from 2013 of Tangzhong (water-roux) bread making demonstration by the Taiwanese pastry chef, 陳郁芬, who wrote the cookbook, 65°C湯種麵包 (65°C Tangzhong Breads).
(more…)March 20, 2016
October 16, 2015
October 4, 2013
July 16, 2013
January 12, 2013
June 14, 2012
May 22, 2012
April 20, 2012
Overnight Soft Bun Dough (16-hour poolish version) 16小時冷藏液種麵糰
Update April 20, 2012: Australia has won the Asian Pastry Cup 2012 held overnight in Singapore, with Malaysia coming in second and Singapore third. All 3 teams, plus first time entry and fourth place the New Zealand team, are now eligible to compete in Coupe du Monde de la Pâtisserie (World Pastry Cup) next year in January to be held in Lyon, France, together with Japan, Taiwan and South Korea who are automatic entries from Asia. Congratulations to all teams.
