More than Bread

2026 Cooking Programs

2026-01-07T14:57:00.000-08:00

Go to Los Angeles County Library for details and registration.

Feb 2026 (Feb 17 Lunar New Year)

Feb 9, 4pm at Rowland Heights Library: Chinese Walnut Cookies workshop--Teen program RSVP

Feb 11, 4pm at Marina del Rey Library: Rose Cookies--Children's program

Feb 14, 3pm at W. Covina Library: Taiwanese Pineapple Pastry--Adult program

Feb 21, 1pm at Lawndale Library: Chinese Walnut Cookies--Adult program

March 2026

Mar 4, 3pm at Culver City Library: Street Foods of Hong Kong--Teen program

Mar 11, 4pm at Carson Library: Street Foods of Hong Kong--Children program

Mar 18, 6pm at Pico Rivera Library: Mooncake Workshop--Adult program RSVP

April 2026

April 8, 6pm at La Verne Library: Chicken Pie--*NEW*

Apr 13, 6pm at Sunkist Library: Street Foods of Hong Kong--Adult program

Apr 29, 4:30pm at Lomita Library: Rose Cookies workshop--Teen program RSVP

May 2026 (Asian American Native Hawaiian Pacific Islander Heritage Month--AANHPI)

May 6, 4pm at Marina del Rey Library: BBQ Pork/Char Siu--Teen program

May 7, 3:30pm at San Fernando Library: Rose Cookies Workshop--Teen program RSVP

May 8, 4pm at Lennox Library: Mooncake Workshop--Adult program RSVP

May 12, 3pm at AC Bilbrew Library: Pineapple Bun--Children program

May 13, 6pm at Angelo M. Iacoboni Library: Street Foods of Hong Kong--Adult program

May 14, 4pm at Gardena Mayme Dear Library: Street Foods of Hong Kong--Adult program

May 16, 1pm-4pm at Los Angeles Central Public Library: Street Foods of Hong Kong X2 --2 Adult programs

May 18, 6pm at Sorensen Library: Street Foods of Hong Kong--Children program

May 20, 6pm at Hermosa Beach Library: Rose Cookies --Adult program

May 23, 1pm at La Mirada Library: Wife Cake--Adult program

May 27, 5:30pm at Walnut Library: Char Siu/BBQ Pork--Adult program

May 28, 4pm at Wiseburn Library: Pineapple Bun/Bo Law Bao--Family program

May 30, 1pm at Leland R Weaver Library: Wife Cake Workshop--Adult program RSVP

June 2026

June 4, 4pm at E. Rancho Dominguez Library: Street Foods of Hong Kong--Teen program

June 6, 2pm at Culver City Library: Egg Tarts--Adult program

June 10, 6pm at Rivera Library: Char Siu/BBQ Pork--Adult program

Cooking Programs Nov 2024-May 2025

2024-11-06T08:44:00.002-08:00

I am happy and honored to be invited by more new libraries to perform different cooking programs, besides Los Angeles County Library.

In the coming months, I will hold different programs at libraries from Palo Verdes District, Los Angeles City District and Altadena District.

2024

Nov 12 Tue 5:30pm, BBQ Pork/Char Siu, Adult program at Manhattan Beach Library

Nov 16 Sat 12pm, Street Foods of Hong Kong, Teen program at Lawndale Library

Dec 7 Sat 1pm, Bo Law Bao/Pineapple Bun, Adult program at Leland R Weaver Library

Jan 2025

Jan 11 Sat 11am, Street Foods of Hong Kong, at Palo Verdes

Jan 23 Sat 2pm, Rose Cookies Hands-on, Teens Workshop at Walnut Library, RSVP required

Jan 25 Sat 2pm, Taiwanese Pineapple Pastry, Children Program at Manhattan Beach Library

Feb 2025

Feb 22 Sat 2pm, Street Foods of Hong Kong, W. Hollywood Library

May 2025 (Asian American Pacific Islanders Heritage Month)

May 1 Thurs 6pm, Street Foods of Hong Kong, Adult program at Florence Library

May 7 Wed 1pm, Pineapple Bun, Chet Holifield Library

May 10 Sat 4pm, Street Foods of Hong Kong, Children program at Lloyd Taber Marina del Rey Library

May 14 Wed 2pm, BBQ Pork/Char Siu, El Monte Library

May 17 Sat 1pm, Taiwanese Pineapple Pastry, Central Library in Los Angeles

May 19 Mon 5pm, Street Foods of Hong Kong, Los Nietos Library

May 21 Wed 4pm, BBQ Pork/ Char Siu, Huntington Park Library

May 31 Sat 10:30am, Mooncake Workshop, La Crescenta Library, RSVP required

For further information, visit LA County Library , Central Los Angeles Library, Palo Verdes Library District. Click on "events".

Mooncake Classes September 2024

2024-08-09T09:26:00.000-07:00

(internet picture)

A walk through any Asian market (even in Costco) in summer months as early as July will remind you Mid August Festival is coming soon. Stacks and stacks of moon cakes in different packaging, shapes, sizes and prices are eye catching.

However, if you are sticker shocked like me, making your own is always the best option. I will be teaching free classes in different Los Angeles County Libraries in September, both demonstration programs and hand-on workshops.

1) 9/7/24 4pm at Hermosa Beach Library. Custard mooncake demonstration

2) 9/14/24 2pm at Agoura Hills Library. Snowy mooncake hands-on workshop. RSVP required, with limited attendance

3) 9/21/24 12pm at Rosemead Library. Custard mooncake hand-on workshop. RSVP required, with limited attendance

Second Half 2024 LA County Cooking Programs

2024-05-17T08:04:00.000-07:00

Date/Time	Library	Program
June 1, 11am	Artesia	Custard Mooncake 奶皇月餅
June 8, 2pm	Culver City Julian Dixon	Taiwanese Pineapple Pastry 鳳梨酥
June 11, 6:30pm	La Mirada	Custard Mooncake 奶皇月餅
June 27, 4pm	Hawaii Gardens	Taiwanese Pineapple Pastry 鳳梨酥
July 13, 2pm	Sunkist	Yeast Bread Making (Pineapple Bun/菠蘿包)
Sept 7, 4pm	Hermosa Beach	Custard Mooncake 奶皇月餅
Sept 14, 2pm	Agoura Hills	Hands On Workshop Snowy Mooncake 冰皮月餅 (RSVP required)

2024 Free Library Cooking Programs

2023-12-30T09:37:00.000-08:00

Happy 2024 ! This is the list for the first 5 months of 2024. Check back here or on my facebook page for more programs for the other half of the year later.

Date/Time	Library	Program
Jan 27th 1pm	Manhattan Beach Library	Gold Fish Nian Gao 錦鯉年糕
Feb 3rd 2pm	Rosemead Library	Red Bean Pastry 紅豆酥
Feb 7th 4pm	Chicano Resource Center at East LA Library	Hands on Workshop Taiwanese Pineapple Pastry 鳳梨酥 (RSVP required)
Feb 10th 4pm	Marina Del Rey Library	Taiwanese Pineapple Pastry 鳳梨酥
April 13th 3pm	Charter Oak Library	Street Foods of Hong Kong
April 22nd 5pm	Los Nietos Library	Wife Cake 老婆餅
May 4th 2pm	Temple City Library	Taiwanese Pineapple Pastry 鳳梨酥
May 11th 11am	West Hollywood Library	Street Foods of Hong Kong
May 14th 6pm	Clifton M. Brakensiek	Street Foods of Hong Kong
May 18th 4pm	Marina Del Rey Library	Yeast Bread Making: Pineapple Bao 菠蘿包
May 25th 1pm	Hacienda Heights Library	Hands On Workshop Taiwanese Pineapple Pastry 鳳梨酥 (RSVP required)
June 8th 11am	Culver City Library	Taiwanese Pineapple Pastry 鳳梨酥

More Cooking Programs for 2023

2023-08-12T07:47:00.004-07:00

As summer is drawing to a close, I am still busy in the Fall this year with a few more free Los Angeles County Library Free Cooking Programs.

9/16 Saturday 1pm Mid-Autumn Mooncakes at Manhattan Beach Library This is a hands on program and RSVP is required.

9/22 Friday 3:30pm Teen Culture Club: Mid Autumn Festival Mooncake Workshop at Asian Pacific Resource Centre in Rosemead Library in Rosemead Library. This is a hands on workshop and RSVP is required.

11/4 Saturday 2pm Street Foods of Hong Kong at Agoura Hills Library

11/18 Saturday 4pm Street Foods of Hong Kong at Hermosa Beach Library

List of upcoming Los Angeles County Library Cooking Programs 洛縣圖書館免費烹飪示範一覽

2023-03-22T12:23:00.035-07:00

Click on the library name for more info:

Date	Time	Library	Program
March 31^st Friday	4pm	Temple City Library (Teen Culture Club at Asian Pacific Resource Center)	New hands-on workshop : Chinese Walnut Cookies 狀元合桃酥
April 19^th Wednesday	4pm	Huntington Park Library (American Indian Resource Center)	New hands-on workshop: Chinese Walnut Cookies 狀元合桃酥
May 2^nd Tuesday	3:30pm	Willowbrook Library	Street Foods of Hong Kong
May 6^th Saturday	1pm	Compton Library	New hands-on workshop: Chinese Walnut Cookies 狀元合桃酥
May 10th Wednesday	4pm	Masao W Satow Library	Street Foods of Hong Kong
May 18^th Thursday	4pm	City Terrace Library	Pineapple Pastry鳳梨酥
May 20^th Saturday	4pm	Pico Rivera Library	Pineapple Pastry 鳳梨酥
May 23^rd Tuesday	4pm	South Whittier Library	New hands-on workshop: Chinese Walnut Cookies 狀元合桃酥
May 27^th Saturday	1pm	Manhattan Beach Library	Pineapple Pastry 鳳梨酥
June 9^th Friday	1pm	La Mirada Library	Street Foods of Hong Kong
June 17^th Saturday	3pm	Los Nietos Library	Red Bean Pastry 紅豆酥
August 12^th Saturday	3:30pm	Culver City Julian Dixon Library	Street Foods of Hong Kong

Return of LA County Library Demonstration 圖書館烹飪示範重啟

2023-02-14T15:51:00.002-08:00

After almost 3 years of no cooking demonstration in county library, I am ready for a come back ! Are you ready?

I am excited to announce that the first comeback program is not just a demonstration but a hands on workshop. Thanks to the invitation from the Teen Culture Club at the Asian Pacific Resource Centre. I will be doing a brand new program: 3D Walnut Cookie workshop.

Date: March 31, 2023

Time: 4-5:30pm

Library: Temple City Library

Space is limited and pre-registration is required. (Please note that teenagers are the target audience of this program). For details and registration: go to Los Angeles County Library website

More classes or workshops will be coming in the next few months. Stay tuned or visit my FB page for most updated information.

Pineapply Pastry Workshop 新款鳳梨酥工作坊

2021-10-18T07:25:00.000-07:00

This is love by first sight. Traditional pastry put in a new mold with the same fresh and tasty ingredients. Welcome to join my second workshop in Chinese Evangelical Free Church in Monterey Park, CA.

Details and RSVP: visit www.cefcla.org or https://www.facebook.com/events/1097744560979881/?ref=newsfeed

or https://www.facebook.com/morethanbread.net

Cooking Class is BACK 又有烹飪班啦

2021-07-03T11:43:00.000-07:00

After a long 15 months, I am glad to announce that my first come-back cooking class will be in Aug 14. Just in time for the Mid Autumn Festival.

Click here for registration. Address: Chinese Evangelical Free Church, 1111 S. Atlantic Blvd, Monterey Park, 626-570-8971

Chinese Almond Cookie 澳門杏仁餅

2021-06-23T14:31:00.000-07:00

This cookie has been on my to-do list for a very long time. I have been experimenting with different recipes on and off for a few years. This recipe gives me the best results with nice almond aroma even without using any almond oil or extract. A hundred percent natural, gluten-free and a hundred percent tasty!!

Ingredients to make about a dozen cookies (depends on the size of your mold):

100g mung bean flour 綠豆粉
40g powdered sugar 糖粉
52g vegetable shortening 固體菜油
62g whole almond kernels 美國杏仁
45g sweet apricot kernels 南杏
2 tsp water 水

1) Preheat oven to 215F. Line a baking sheet with parchment paper or a Silpat and roast the almonds and apricot kernels for 10 minutes. Coarsely chop with a food processor after they cool down. Set aside.

2) Adjust oven temperature to 250F.

3) Dissolve sugar in water. Mix with shortening until it becomes a paste.
4) Add almond and mung bean flour. Mix well with your fingers. It should look like wet sand.

5) Put the mixture into a mooncake mold. Press the mold to shape the cookie. Then, release the cookie onto a lined cookie sheet.

6) Bake in the preheated 250F oven for 40-60 minutes. Let the cookies cool completely on a rack before serving. It can be stored in an airtight container for about 2 weeks at room temperature.

Notes:
1) The right amount of pressure is required to shape the cookie in the cake mold. Not enough pressure and the cookie may not come together properly. Too much pressure and the resulting cookie may not be as soft or will be too dense. A little practice is needed.
2) The baking time is for your reference only. Bigger cookies need more time while smaller ones do not need as much time.
3) Don't get confused between the sweet and bitter apricot kernels. They look the same. Only use the sweet ones.

1) 預熱焗爐至華氏215度。將兩種杏仁焗十分鐘，待涼後用食品器打碎備用。
2) 調教爐溫至華氏250度。
3) 水與糖攪至溶解，加入固體菜油。
4) 加入杏仁碎及綠豆粉，用手搓勻成濕沙狀。
5) 分十二份，將一份放入模具內用手指壓實，再壓出放焗盤上。
6) 放入焗爐焗約四十至六十分鐘。
7) 焗好後放架上完全涼後便可食用，可放存氣盒內於室溫約兩星期。

注意事項：
1) 餅料放入餅模後用手指壓實的力度要適中，力度過大餅會太實，口感過硬；不夠力壓實，餅可能會散。
2) 焗的時間長短要視付餅的大小，自行調教。
3) 南、北杏外表一樣，要認明標籤，不要用錯有苦味的北杏。

食譜參考：肥丁手工坊

Medjool Date Whole Wheat Bread with Cracked Wheat

2021-03-10T09:50:00.000-08:00

This bread has an interesting combination: medjool date provides a hint of natural sweetness, whole wheat flour and cracked wheat add more nutritional values and anise seeds give the bread an unique aroma.

Ingredients to make one 13x4x4 loaf:

Day one:

Preferment:
132g all purpose flour
43g whole wheat flour
111g water

½ tsp instant yeast

Mix all the above ingredients. Cover and let it sit in room temp overnight.

Soaker:
83g water
83g cracked wheat, toasted in a skillet until slightly browned

Mix water and cracked wheat. Cover and let it sit overnight.

Day two:

Main Dough:
207g whole wheat flour
119g all purpose flour
1 tsp instant yeast
223g water
25g sugar
25g unsalted room temp butter
2 tbsp vital wheat gluten
10g salt
100g dried date, pitted
1½ tsp anise seed, toasted in a skillet until lightly browned
All of the preferment and soaker

1) Mix and knead all the ingredients together for the final dough, by hand or stand mixer. The dough should be soft and slightly sticky.
2) Let it rise in a warm spot until it is at least one and a half times of its size.

3) Shape and put in an oiled loaf pan and let it rise again at least one and a half times of its size. Or almost to the rim of the pan.

4) Bake in a preheated 350F oven for 45 mins.

Chicken Pot Pie 美味雞批

2021-01-08T07:58:00.002-08:00

If you ask a person what their favorite comfort food is, I guess chicken pot pie might be very high on the list. Not only is it popular in America, it was also one of my favorite foods when I was growing up in Hong Kong, where it is usually served in a personalized size. No matter if it is big or small, it is still very yummy.

Ingredients to make 10 small pies (7cm in diameter)

Pie Dough:

150g salted butter, RT

55g milk, RT

55g powdered sugar

280g All purpose flour, sifted

Chicken Filling:

one chicken leg & thigh, boneless, about 350g

200g frozen mixed vegetables (peas, carrots, onion, beans, corns, etc)

20g butter

50g milk

15g AP flour

Egg Yolk Wash: one yolk diluted with a teaspoon of milk or water

Prepare the pie dough:

1) Beat the softened butter with a handheld mixer until creamy.

2) Add powdered sugar and mix until blended.

3) Add milk and continue to mix.

4) Add sifted flour and gently mix until no dry flour remains.

5) Divide the dough into two portions: 300g for the crust and 250g for the pie top. Wrap them in plastic and rest in the refrigerator for at least 2 hours or overnight.

Chicken Filling:

1) Dice the chicken meat. Marinate with your choice of seasonings. I used salt, sugar, cornstarch, white pepper powder and oil.

2) Heat up a pan and cook the chicken completely through, then add the defrosted vegetables. Remove and set aside.

3) Melt the butter in a sauce pan over medium heat. Add the flour, cooking until the butter hydrates all the flour. Turn the heat to medium low and slowly add the milk to make a thick, creamy roux.

4) Turn the heat back up and add the meat and vegetables. Mix well. Let it cool to RT and refrigerate until ready to assemble the pie.

Assembly:

1) Preheat oven to 400F.

2) Roll out the crust dough to about a quarter millimeter thick. Cut out with a round cutter about 1-2 mm larger than your pie tin. Gently lay the dough inside the mold with about half a millimeter higher than the rim. Do not stretch the dough: lift the edges and let it fall into the tin so that it makes complete contact with the bottom and corners of the pie tin.

3) Spoon a generous amount of chicken filling in.

4) Cover with the top crust and seal the edges.

5) Brush with egg yolk wash. Use a toothpick to slightly score lines.

6) Bake in the preheated 400F oven for 25-30 mins or until the crust is golden.

Recipe Reference: 飲食男女 Eat and Travel Weekly

Egg Noodles with Shrimp Roe 手工全蛋蝦籽生麵

2021-01-01T08:42:00.000-08:00

This is a continuation of my last post on making homemade noodles. This recipe is a bit different: replace water with whole eggs, and the addition of shrimp roe makes it more flavorable. It can be served fresh or dried for long term storage. Another option or variation is to use whole wheat instead or bread flour for a wholesome goodness.

Ingredients:
300g unbleached bread flour/whole wheat
1/2 tsp salt
3 tbsp shrimp roe
3 eggs, large
3 tsp oil
cornstarch for dusting

1) In a stand mixer bowl, add the ingredients and use the dough hook to knead for 5 minutes. If making by hand, put all the ingredients in a large bowl and hand knead. The dough should be on the dry side.

2) Cover and let the dough rest at RT for 20 minutes.

3) Divide the dough into three or four portions. Use a pasta/noodle machine to roll, from the largest setting to thinner. Dust with cornstarch to prevent sticking.
4) Cut to the desired shape or thickness.

5) Boil a pot of water and put the noodles in. Once it floats to the top, it is done. Remove to a bowl and serve with sesame oil and soy sauce.

Serving suggestion: add scallion and ginger shreds and more shrimp roe on top.

Note:
1) If you prefer a softer noodle, use all purpose flour.
2) Try not to add too much liquid. The wetter the dough, the more difficult it is for the pasta machine to cut and they will stick together.

It has been an amazing decade: Ten Year Anniversary 十週年紀念

2020-10-15T11:06:00.002-07:00

"人生有幾多個十年!?" --一句經典的電視戲劇對白，對我個人而言，過去的十年是很精彩的十年，也是很有記念價值的一段歲月。

十年前是這個網誌誕生的日子，它的誕生就像是我的第三個嬰孩(我育有一子一女)出生一樣，我一手一腳把它孕育、養大，記錄了我在烘焙及其他廚藝的成長。由我對攝影、寫食譜、電腦知識等的一個門外漢，一步一步學習，到有過一百萬讀者，雖然現在仍有很多改善空間，但這個網誌令我感到自豪，更感恩上帝百般的恩賜。

我也在這十年學了不少人生寶貴的功課，印象最深刻的便是--［堅持，不放棄］。沒有這信念就沒行到這一步。記得做了超過十多次才成功的馬卡龍，港式拿破崙也反複做了很多試驗才有理想的成品。

人生不就是要這種毅力才能乘風破浪、勇往直前嗎？

2010 十月第一篇文章

There's a famous line from a classic Hong Kong drama-- "There are only a limited number of decades in a lifetime!" To me, the past ten years is unforgettable.

This blog is like my third child (I have two adult children). It is ten years old now. The growth of this child is a collection of my learning in culinary skills, especially in the area of baking. From a novice in photography, recipe writing and computer knowledge, I gradually learned and grown. I know I still have a lot to improve on. But it is my proud accomplishment with more than a million page views. I am very thankful to God's gracefulness.

I have also learned some valuable life lessons. One of them is the virtue of 'persistence, not giving up easily.' If I gave up after a few failures, I would not have been successful at all in mastering macarons. And finally through much trial and error, I have finally produced a good Napoleon pastry.

I look forward to another rewarding decade!

First post in October 2010

2020 Mid Autumn Festival 中秋快樂

2020-09-14T08:53:00.000-07:00

2020--What an unprecedented and unforgettable year! I believe everything happens for a reason. What have you learned new about life?

Life is helpless? brief?
Or resilient? Full of hope?

2020--是充滿挑戰及前所未有的一年，我相信事情發生不是偶然。

你今年對生命有些什麼新的體會呢？

人生是無奈？短暫？
還是生生不息？充滿盼望？

Cold Green Bean Noodle with Shredded Chicken in Sesame Sauce 涼泮麻醬雞絲粉皮

2020-08-14T11:45:00.002-07:00

In hot summer days, this cold dish is welcomed by my family. With the homemade sesame sauce, it is comparable to restaurant quality!

炎炎夏日，要食得清啖簡單，這味雞絲粉皮便是最佳選擇，配上自混麻醬，一家大細都鐘意。

Sesame Sauce 麻醬：

1 tbsp sesame paste 芝麻醬

1/2 tbsp peanut butter 花生醬

1/2 tsp salt 鹽

1/4 tsp sugar 糖

1/2 tsp soy sauce 豉油

2 tsp water 水

3/4 tsp sesame oil 麻油

Mix sesame paste and peanut butter. Add water in two additions. Mix well after each time. Add the rest of the ingredients with sesame oil last.

Prepare the green bean noodle according to the instructions of the manufacturer.

Chinese Sesame Cracker 中式芝麻脆餅

2020-06-23T09:27:00.001-07:00

More sesame snacks! This is one of my childhood favorite snacks. It brings back a lot of childhood memories. I tried a few recipes and this one comes closer to what I had as a child.

What is your childhood favorite snack?

Ingredients:

220g all purpose flour

120g unsalted butter, room temp

110g sugar

1/2 tsp baking powder

1/4 tsp baking soda

30g egg white

5g whole milk powder

50g white sesame

pinch of salt

1) Preheat oven to 350F. Line baking sheet with parchment paper or with Silpat.

2) Sieve all the dry flour ingredients and salt. Set aside.

3) Cream butter with sugar for about 3 mins or until creamy. Add egg white and beat for another minute.

4) Add the dry flour mixture and mix well with a spatula until no dry flour.

5) Roll out the dough to about 4mm thick. Cut into desire shapes and dip one side with white sesame.

6) Bake for 18-20 minutes or until it is golden brown. Let it cool completely before serving or storing. It can be kept in an airtight container for up to a week.

Black Sesame Classic Sponge Cake 黑芝麻古早味蛋糕

2020-06-03T11:18:00.001-07:00

"沒有最好，只有更好" 用來形容這蛋糕真是最貼切。口感鬆軟、細膩，有入口即溶的感覺。成份沒有牛油，只用液體菜油。健康簡單，不用什麼裝飾或餡料，它已是一款很受歡迎的甜品 (特別在台灣、香港等地方)。今次我加入黑芝麻粉，香味濃郁，吃完一件又想吃多件。

If I were to describe this cake in a few words, it would be that it bested the best. But as they say, there is always room for improvement, and I know that in the future I will find a way to make a cake even better than this one. But for now, this cake only uses vegetable oil. Without the use of any butter at all, it is incredibly light and soft and gives you a feeling of melt-in-your-mouth cotton candy. No wonder it is so popular in Taiwan and Hong Kong. The addition of black sesame powder not only makes it more healthy, but it also imparts an irresistible aroma.

Ingredients to make a 8.5x11x2" rectangular cake:

105g cake flour, sifted 低筋麵粉，過篩

60g vegetable oil 菜油

15g sesame oil 麻油

125 whole milk 全脂奶

120g sugar 白糖

300g (6 large) eggs, yolks and white separated 蛋，黄與蛋白分開

44g black sesame powder, sifted 黑芝麻粉，過篩

1) Line a baking pan with parchment paper on the bottom and sides. Set aside. Preheat oven to 300F. Boil a pot of water for steam baking.

2) Combine the vegetable oil and sesame oil in a small pot and heat to 185F over medium heat. Remove from heat.

3) Pour the hot oil into the flour and stir well.

4) Add milk and continue to stir with a whisk. It will turn into a thick paste.

5) Whisk in the egg yolks to make a smooth batter.

6) Add the black sesame powder. Mix well and set aside.

7) In a clean stand mixer bowl or glass bowl, beat the egg whites until frothy.

8) Add sugar in three additions. Beat the whites on high speed until a stiff peak forms.

9) Using a whisk, add about a third of the whites to the egg batter. This is to lighten the egg batter and prepare it to be combined with the rest of the egg whites. Gently but quickly fold.

10) Pour the egg batter back to the remaining egg whites. Fold until no white is seen. Do not over mix.

11) Pour the batter into the prepared pan. Firmly but carefully bang the pan on the counter for a few times to remove big bubbles.

12) Place the pan into a larger pan and pour hot water into the larger pan up to about an inch high.

13) Bake at 300F for an hour.

14) Remove the cake from the oven and place on a rack to cool for 10 minutes. Remove the cake from the pan carefully and peel the paper away from the sides. Continue to cool on a rack.

This cake is good even if served plain. You could also cut the cake horizontally in half, and spread black sesame paste on it like a cake sandwich.

Cut into serving size. Cake can be kept at room temperature for about 3 days. Keep in the fridge for longer storage.

Note: do not overheat the oil. If the temperature is too high, it will burn the flour and damage the structure or texture of the cake. For plain original flavor, replace sesame oil with vegetable oil (total 75g) and omit black sesame powder. Butter can be used instead of vegetable oil for a more flavorful cake.

1) 焗盤鋪好焗爐紙，預熱焗爐至華氏三百度，煮滾一鍋水。

2) 將油放入一小鍋加熱至華氏一百八十五度，離火，倒入麵粉，攪勻。再加入牛奶，繼續攪拌，再加入蛋黃，攪拌至幼滑蛋糊。

3) 在一清潔沒有油的碗內打發蛋白，糖分三次加入，打至企身。

4) 將部份蛋白與蛋糊用折疊方式伴勻，再倒入蛋白快速及輕手伴勻。

5) 倒入焗盤，放入一大盤內，注入滾水約一寸高，入爐。焗一小時。

6) 取出放架上待涼十分鐘後，取出蛋糕離盤放架上，再繼續待涼。

Chinese Black Sesame Pancake 黑芝麻燒餅

2020-05-14T08:38:00.001-07:00

Are you eating more snacks these days because of the pandemic? You are not alone. Snacking is very common when we have more time at home or in front of the TV or computer.

This is a healthy snack that every one loves.

“Water” dough 水皮:

150g/1 ⅔ cups all-purpose flour

30g/2½ tablespoons sugar

40g/2½ tablespoons vegetable oil

70-80g/⅓ cup water

“Oil” dough 油皮:

120g/1 cup all-purpose flour

30g/2 tablespoons vegetable oil

30g/2½ tbsp unsalted butter, softened to room temperature

Black sesame filling, store bought or homemade

1) Water dough: mix all the ingredients in a bowl. Knead for a few minutes. Cover and set aside for at least 15 minutes to wait for the gluten to relax.

2) Oil dough: mix the softened butter with the vegetable oil. Add the flour and mix until it forms a dough. Cover and set aside.

3) Preheat the oven to 350°F.

4) Divide the water and oil dough each into 10 equal pieces.

5) Flatten a piece of water dough and use it to wrap a piece of oil dough. Roll it out into an oval shape with a rolling pin, then roll it up. Rest for 10 mins. Repeat the rolling one more time. Rest for another 10 mins.

6) Flatten the dough and put a piece of the filling in and seal. Gently roll out into round shape.

7) Wet one side of the pancake with water and dip in a dish of sesame.

8) Use a fork to gently poke holes in the surface of each, without poking all the way through to the bottom. Bake at 350°F for 20 minutes.

1) 先做水皮:將所有材料攪勻成麵糰,蓋保鮮紙,靜待15分鐘。
2) 做油皮:將所有材料攪勻成麵糰,蓋保鮮紙,靜待15分鐘。
3) 將水皮糰及油皮糰分別分成10個小球,取一個水皮球,包一個油皮球,收口朝下,蓋保鮮紙,用同樣做法將餘下粉糰包好。
4) 用捍麵棍小心,輕手將每個小粉糰捍長,向下捲起,蓋保鮮紙,鬆弛15分鐘。
5) 將黑芝麻餡分成10份。預熱焗爐至350 F。
6) 再將已鬆弛粉糰捍長,向下捲起,蓋保鮮紙,再鬆弛15分鐘。
7) 將鬆弛好的粉糰捍成圓片,包入黑芝麻餡,接口朝下，壓平，一面沾水,再沾上黑白芝麻,用叉插小孔，入爐焗約20分鐘至金黄色便可。

Roast Pork Belly with Air Fryer 氣炸鍋燒腩仔

2020-05-01T07:39:00.001-07:00

I have tried different recipes and ways to make roast pork but so far this is the most trusted, reproducible and satisfactory recipe. It takes a little planning but very little hands-on time. Using an air fryer produces crispy skin every time and there is less mess to clean up as compared to a regular oven.

2-2.5 pounds pork belly 五花腩
1 tsp five spice powder 五香粉
1 tsp fine salt 幼鹽
2 tbsp coarse salt 粗鹽
vinegar 白醋

Day 1: mix five spice powder and fine salt. Rub onto the meat part of the pork belly. Place the coarse salt on the skin part. Uncover and leave in refrigerator overnight, or up to 3 days.
幼鹽與五香粉混合，塗抹均勻在肉的各面。反轉將粗鹽鋪滿在皮上，放雪櫃過夜，讓其入味及乾身。

Day 2:
1) Wash off all the salt on the pork belly. Blanche in boiling water for 10 minutes. Rinse in cold running water for another 10 minutes.
沖走五花腩表面的鹽，出水約十分鐘，取出過冷河又十分鐘

2) Wipe meat completely dry with paper towel. Use a meat pricker, tenderizer or a fork to prick on the skin. This is to ensure the skin becomes crispy. Leave to dry in the refrigerator for a few hours or overnight.
抹乾，鬆針，再放雪櫃抽乾水

3) Soak the pork belly skin side down in a shallow dish with vinegar for 10 minutes. Rinse well and dry. 用適量白醋浸皮的部份十分鐘，再沖洗乾淨。

4) Wrap the meat on all sides with foil except the skin. 用錫紙包着肉。

5) Air fry at 400F for 20-25 minutes. If you're using a regular oven, bake at 450F. 放入氣炸鍋，用四百度，焗廿至廿五分鐘。如用一般焗爐，用四百五十度。

Note:
1) Wrapping the meat with foil keeps the sides from burning and makes clean up a lot easier.
2) Adjust the baking time according to your size of the belly.

100% Whole Wheat/Grain Sandwich Bread 全麥/穀麵包

2020-04-14T10:18:00.001-07:00

I think most of us know eating whole grain is beneficial to our health. However, making 100% whole wheat/grain bread is really a challenge. The sharp edge of the bran cuts short the gluten and makes the bread dense rather than soft. One way to tackle this is to allow the whole wheat flour to soak enough liquid so the bran is softened.

Renowned baker Peter Reinhart in one of his books,"Whole Grain Breads" teaches this method. The result is remarkable.

It is a two-day recipe so plan ahead before you begin. Soaker and biga take less than 10 minutes to prepare. I usually make them before going to bed and use them the next day.

Ingredients to make a 13x4x4 inches loaf:
Day 1:
Soaker:
227g freshly milled wheat (or a combination of other grains) flour or store bought whole wheat flour
198g milk/water, room temp
4g salt

Mix all the ingredients together in a bowl for a minute until no dry flour. Cover with a plastic wrap and leave in room temp for 12-24 hours. After that, it can be refrigerated for up to 3 days.

Biga:
227g freshly milled wheat (or a combination of other grains) flour or store bought whole wheat flour
1/4 tsp instant yeast
170g water, room temp

Mix all the ingredients together and knead for 2 minutes. It should feel tacky. Let it rest for 5 minutes and knead again briefly. Cover and refrigerate for 8 hours or up to 3 days.

Day 2
Final Dough:
all the soaker and biga, room temp
57g whole wheat flour
5g salt
7g instant yeast
42g honey or sugar
14g unsalted, soft butter
optional: 20g vital wheat gluten

1) Remove the soaker and biga from the fridge at least 2 hours to warm up. Cut into 12 small pieces.
2) Mix and knead all the ingredients together for the final dough, by hand or stand mixer. The dough should be soft and slightly sticky.
3) Let it rise in a warm spot until it is at least one and a half times of its size.

4) Shape and put in an oiled loaf pan and let it rise again at least one and a half times of its size. Or almost to the rim of the pan.

5) Bake in a preheated 350F oven for 40-45 minutes. (400F for pan with a lid)

Sago Pudding with Lotus Seed Paste 蓮蓉西米布甸

2020-04-09T15:54:00.004-07:00

This is a fusion dessert because its ingredients originate from different countries or culture.

Custard powder--English
Lotus seed paste filling--Chinese
Sago or tapioca pearls--Thai or Southeast Asian

No matter what its origin, it is a yummy and delicious dessert!

Ingredients to make 4-5 ramekins:

(A)
60g/¼ c sago/tapioca pearls
50g sugar
84g evaporated milk
42g water
14g butter

(B)
1 tbsp cornstarch
1½ tbsp custard powder
94g water

(C)
2 eggs, slightly whisk

(D) Filling (optional):
lotus seed paste

1) Preheat oven to 375F. Spray or brush oil/butter onto the ramekins. Set aside.
2) Heat up a pot of water to boil. Put in the sago and cook for 2-3 minutes until transparent. Drain and put in a bowl with cold water to prevent sticking to each other.

3) Put sugar, milk, water and butter into a pot and heat until it boils.
4) In the meantime, put (B) in a bowl and make a slurry. Add to (3) when it boils with constant stirring. Remove from heat after it thickens.

5) Drain the water from the sago and add to the custard with gentle stirring.
6) Let it cool down a bit and add the whisked egg. Mix well.
7) Spoon the mixture to the ramekins. Add the lotus seed filling (if using) and top the ramekins with more pudding.

8) Bake for 25-30 minutes until the top is golden or with brown spots. Serve warm.

Notes: it can be made without filling or different filling, like red bean paste, etc. For a different flavor, coconut milk can be used instead of water.

Alkaline Noodles/Ramen 手工鹼水麵

2020-04-03T13:29:00.000-07:00

This post has been in my draft folder for quite some time and now, given current events I finally have time to finish and post it. The recipe is from a cookbook called "Momofuku" by David Chang. The famous restaurant with the same name is very popular in New York City.
It is imperative to use high gluten flour or bread flour to provide a chewy texture. If you cannot find both alkaline solutions, using either one should be fine.

To make 6-8 portions:
800g bread flour
300-350g water
7.2g/2 tsp sodium carbonate
1/4 tsp potassium carbonate

1) Combine all the ingredients and knead using a stand mixer with the dough hook for 10 minutes. Add additional water if needed.
2) Wrap the dough in plastic wrap and refrigerate for 30 minutes.
3) Cut into smaller portions, about 6 oz per bundle.
4) Use either a manual or electric pasta machine to cut noodles for desired thickness and shape.
5) Cook the noodles in a large pot of salted water for about 5 minutes and rinse in cold water immediately to stop the noodles from overcooking.

Los Angeles County Cooking Program Update 3/12/2020

2020-03-12T15:28:00.003-07:00

Please note that LA county has cancelled all programming for the month of March--including cooking programs.

For more information: https://lacountylibrary.org/coronavirus/

I will keep you posted when updates are available.