Chinese Roasted Pork Buns/叉燒包



100g 水

20g 高筋面粉


180g 高筋面粉

60g 中筋面粉

65g 汤种

25g 全蛋液

90g 牛奶

3g 速发酵母

30g 糖

3g 盐

25g 软化的无盐黄油

將湯種中的水和麵包粉混合在一小鍋中, 開中火煮。要不斷攪拌直到它變成稠糊狀,放涼。

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100g Water

20g Bread flour

Flour Main Dough

180g Bread Flour

60g All Purpose Flour

65g Tangzhong

25g Egg

90g Milk

3g Instant Yeast

30g Sugar

3g Salt

25g Unsalted Butter(Softened to Room Temperature)

Mix water and bread flour for Tangzhong in a small sauce pan and cook with medium heat. Stir constantly until it becomes thick paste like, turn the heat off, let cool.

Add everything for flour main dough except butter to the stand mixer and mix at speed 4 for about 7-8 minutes.

Add butter to the mixer and continue to mix at the same speed for 20 minutes.

Take the dough out and fold it into a ball then leave it inside the mixing bowl. Use a piece of plastic wrap the cover the bowl and leave it for one hour or until twice in size.

Take the dough out and knead for a few times to let the air out, cut the dough evenly to 6-8 pieces.

Wrap some roast pork inside and seal it, then use your hands to roll it to a round ball shape.

Turn the oven light on and leave all the finished products inside the oven for another hour.

Brush a little bit of egg wash on the buns, add a little bit of sesame seeds.

Bake the buns inside the preheated oven(355F) for about 23 minutes.

Here are the links for the roast pork and the roast pork for the buns:

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Mixed Nut And Dried Fruit Bread/歐包


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面包粉 500 克

快速發酵酵母粉 半茶勺(1/2 tsp)

盐 1.5 茶勺(1.5 tsp)

水 420 毫升

核桃仁 100 克


葡萄干 30 克

奇亞子 2湯匙





將麵團移到冰箱裏 12 小時。










Bread flour 500g

Instant dry yeast 1/2 tsp

Salt 1.5 tsp

Water 420 ml

Roasted walnuts 100g

Dried Cranberry 30g

Raisin 30g

Chia seeds 2TBSPS

Add salt and yeast to the flour and mix well.

Add walnut, cranberry, raisin and water to the flour and mix well.

Cover the dough with a plastic wrap and leave it in the room for 2-3 hours for first fermentation.

Move the dough to the refrigerator for 12 hours.

Take the dough out of the refrigerator and leave it in the room for another 2-3 hours.

Knead the dough a few times to get the air out then shape it into a round ball.

Use a piece of parchment paper to cover a cookie pan and leave the dough on top of it, cover the dough with a damp cloth and leave it for 1.5 hours for the last fermentation.

Preheat the over to 450F 20 minutes before it is ready to put into the oven, add a roasting pan on the lowest level of the oven.

Use a sharp knife to cut cross the dough on the top.

Move the dough into the oven and bake on the second level.

Add some water to the roasting pan in the bottom and bake for 30 minutes.

Chinese Bread/中式麵包


Basic Dough:

Bread flour 300 g

All purpose flour 100 g

Sugar 50 g

Salt 2 g

Egg 1

Milk 100 g

Instant yeast 6 g

Warm water 100 g

Unsalted butter 30 g

Add everything except water and butter to a stand mixer, and turn the mixer on to speed 2 for a minute, add the water gradually when the machine is on.

Turn the speed to 4 after a minute, when everything comes together ( after about 3-4 minutes), add the soften butter.

Let the mixer working on speed 4 for about 15-20 minutes.

Get the hook off the bowl, cover the bowl with a piece of plastic wrap and leave it for about one hour or until it is twice in size.

Get the dough out of oven, knead it a little bit to get the air out. Cut the dough into even 10 -12 pieces.


麵包粉 300 克

普通麵粉 100 克

糖 50 克

鹽 2 克

雞蛋 1個

牛奶 100 克

快速發酵酵母 6 克

溫水 100 克

無鹽黃油 30 克

將水和黃油以外的所有東西加到立式攪拌機中,並將攪拌機打開以 2檔 的速度攪拌,機器打開后逐漸加水。


以速度 4 繼續攪拌15-20 分鐘。



Hot Dog Bun/熱狗麵包

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Take one piece of the dough and knead it with a rolling pin to a little shorter than the length of hot dog, wrap the hot dog with the dough and roll over. I happen to have some extra cheese at hand so I added the cheese too. Keep them in the oven with the light on and with a big bowl of hot water underneath the bowl of dough for another 45 minutes. Bake in preheat oven of 355F for about 20 to 23 minutes.


整好型后,繼續放烤箱裏然後在底下放一大盆的熱水發酵約45分鐘。 放預熱好355華氏度的烤箱烤大概20-23分鐘。

Red Bean Bun/紅豆包

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This one is a little extra work, but it is easy too.

Take a piece of dough and roll it into round sharp, add about 25 g of store bought red bean paste then wrap it up to a ball.

Put the ball on the counter and use your palm to press it down a little, then use a rolling pin to roll it into a oval sharp, get a sharp knife cut one side of the dough to thin strips ( don’t cut them through)

Flip the dough over and fold it twice to a roll as the pictures shown below. Get the two ends and stick them together.

Keep them in the oven with the light on and with a big bowl of hot water underneath the bowl of dough for another 45 minutes. Bake in preheat oven of 355F for about 20 to 23 minutes.





整好型后,繼續放烤箱裏然後在底下放一大盆的熱水發酵約45分鐘。 放預熱好355華氏度的烤箱烤大概20-23分鐘。

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I also make some other flavors. They are all relatively easier.


Dried Pork Floss/肉鬆包

After the bread is out of oven and totally cool down, spread some mayonnaise on top of the bread and roll it over some dried pork floss.


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Mix Nuts/雜果包

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Bacon Cheese And Scallion/培根芝士香葱包

Cut some bacon into small pieces, add it alone with cheese, scallion and ketchup on top of the bread.

Keep them in the oven with the light on and with a big bowl of hot water underneath the bowl of dough for another 45 minutes. Bake in preheat oven of 355F for about 20 to 23 minutes.

培根切碎, 加培根,芝士和香葱在麵包上面再加一點番茄醬。

整好型后,繼續放烤箱裏然後在底下放一大盆的熱水發酵約45分鐘。 放預熱好355華氏度的烤箱烤大概20-23分鐘。


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Fried Salty Dough/油條

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This is one of the most common Chinese breakfasts in China, literally every Chinese have tried it and almost every one loves it. It usually pairs with soy milk.

I had tried to make it a few times before, but never once it came out as good as I remembered, but today I made a really good one, so I would like to share it with you.

All purpose flour 500 g

Egg 1

Salt 8 g

Baking soda 4 g

Baking powder 4 g

Vegetable oil 15 g

Water 275 g

Mix everything together in a big bowl, and mix well, it will be very sticky at first, but keep mixing them for about 2 minutes until smooth, brush some oil on the top and seal the bowl with plastic wrap.

Keep it in the refrigerator over night.

Take it out the refrigerator the next morning and leave it in the room temperature for  30 minutes.

Take the dough out of the bowl and knead it with a rolling pin into a long rectangle, cut the rectangle into some strips, get one strip on top of the other, get a chopstick and press down in the middle.

Heat up some oil in a frying pan, pick up one pair of strips and stretch it a little so it will be a little longer and use some strength on the fingers used to pick up the strips so the ends will stick together.

Deep fried the dough in the oil and make sure you use something ( we use chopsticks) to turn the dough, it will turn into golden brown real quick. When it is golden brown on every side, it is ready.

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油條是中國最常見的中式早餐之一,實際上每個中國人都吃過, 而且幾乎每個人都喜歡它。它通常與豆漿配對。

我之前曾試圖做過幾次,但從來沒有出來這麼好過, 但今天我試了一個非常好的食譜,所以我想與大家分享。

普通麵粉 500 克

雞蛋 1

鹽 8 克

蘇打粉 4 克

泡打粉 4 克

植物油 15 克

水 275 克

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Chinese Jujube And Walnut Muffin/紅棗核桃糕


This is not Muffin, well at least it is not American muffins. I don’t have a name for it, let’s call it Chinese jujube and walnut muffin then. I have a good friend in Taiwan who owns a big bakery store, she gave me this recipe and taught me how to make it. But the recipe was for a store, I don’t need to make that many at a time, so I adjusted it a little bit and use less oil too.

Eggs 188g

Sugar 206g

Honey 19g

Cake flour 200g

Coco powder 7.5g

Baking powder 1.5g

Baking soda 1.5g

Pitted Jujube 10 pieces (big size)

Evaporated milk 135ml

Oil 110g

Walnut 50g

preheat oven to 390F

  1. Add baking soda, baking powder and coco powder to the flour and sift.
  2. Roughly chop the jujube and walnut into smaller size or use a food processor to do it. If your jujube is very dry, then add the jujube to the evaporated milk for 15 minutes.
  3. Add egg, sugar, honey and oil together and mix.
  4. Add jujube with evaporated milk and half the walnut to 3 and mix well.
  5. Add 4 to 1 and mix again. Don’t over mix it.
  6. Prepare your muffin tin by adding the cupcake liners. Evenly divide batter into the liners cups, then add the rest of walnut to the top of the muffins. Bake about 20 minutes, when you stick a toothpick to the center and it comes out clean it is ready.




雞蛋 188克

糖 206克

蜂蜜 19克

蛋糕麵粉 200克

可可粉 7.5克

烘焙泡打粉 1.5克

烘焙蘇打粉 1.5克

無核紅棗 10 顆(大隻的)

淡奶 135毫升

油 110克

胡桃木 50克

預熱烤箱至390F 華氏度

  1. 將小蘇打粉、泡打粉和可哥粉加入麵粉拌匀過篩。
  2. 稍微切碎紅棗和核桃成或使用食品加工機來切。如果你的紅棗很乾,那麼在淡奶中加入紅棗泡15分鐘。
  3. 將雞蛋、糖、蜂蜜和油加在一起混合好。
  4. 加入紅棗與淡奶和一半的核桃到3裏面拌匀。
  5. 將 4 添加到 1裏面,然後再次拌匀。注意不要過度攪拌它以防做出來的瑪芬不鬆軟。
  6. 加紙杯到瑪芬盆裏面,將麵糊均勻地分到紙杯裏,然後將剩下的核桃放在松餅頂部。烘烤約20分鐘,當你把一根牙籤插到中心,拔出來的時候是乾净沒有麵糊粘連著的話就是好了。

Steam Bun With Beef/牛肉夾包

I was making braised beef for noodles, but I made kind of too much, and at the end I didn’t feel like to eat it with noodles anymore, so I came up with this idea. This kind of bun is called lotus leaf buns for the shape, there is this famous dish people love to eat it with peking roasted duck.


First of all we will need some braised beef. Here is the link for it:

Of course you can stuff the buns with any kind of meat you like.

Steam the buns in a bamboo steamer for a few minutes, if you don’t have one just steam them over water will be fine too.

I added thin slice cucumber, scallion and cilantro to it too. The other very important ingredient here is hoisin sauce. I didn’t make the buns myself, they are store bought. You can get them from Chinese supermarkets.

Image result for 荷葉包



Here is pork with hoisin sauce, this dish will be good to stuff inside the buns too.






  • 240g whole milk
  • 1 egg
  • 2 oz butter, melted
  • 16 oz all-purpose flour
  • 2 oz sugar
  • 1 tsp salt
  • 1 1/2 tsp (5 g) regular or quick-rise yeast
  • lemon 1/2
  • powder sugar 2/3 cup
  • Cinnamon sugar 1/2 cup


  1. Place the milk, egg and melted butter in the bread machine pan first, then add the dry ingredients. Set the bread machine on the ‘dough’ setting.
  2. When mixing stops, let it rises in the machine for about 40-50 minutes or until double in size.
  3. Take the dough out and knead for a few minutes, roll it out to about 1/2 inch thickness, use a cookie cutter to cutter the dough.
  4. Spread some oil on a cookie sheet, leave the dough on the cookie sheet then cover the dough with a damp towel for about another hour.
  5. Heat up some oil (I used vegetable oil) to about 350F, deep fry the donuts in the oil both sides until golden brown.
  6. Add powder sugar to the lemon juice and mix well. You can dip the donuts in the lemon sauce or the cinnamon sugar.



2盎司黃油, 融化
11/2茶匙 (5 克) 普通或快速發酵酵母

糖粉 2/3杯


先將牛奶、雞蛋和融化的黃油放入麵包機中, 然後加入乾的成分。將麵包機設置在 “麵團” 的設置上,開啓。
當混合停止時, 讓它在機器中發酵大約40-50分鐘或直到雙倍的大小。
拿出面團, 揉幾分鐘, 用擀麵杖把它攤到半英寸厚, 用餅乾切割器切割麵團。
在烤盤上塗些油, 把麵團放在上面繼續發酵, 然後用濕毛巾把麵團蓋上大約一個小時。
把一些油 (我用植物油) 加熱到350F 左右, 將甜甜圈兩面都炸到金黃。
在檸檬汁中加入糖粉, 攪拌均勻。你可以把甜甜圈沾檸檬汁或肉桂糖粉。

Purslane Pork Buns/马齿苋肉包



I  just recently discovered this amazing vegetable: purslane. I don’t know if this is familiar to everyone, but I do see Mexican people are eating it. I went to farmer’s market yesterday and I saw they sold it for $2 a big bunch. I bought 2 bunches home and decided to use some of them to make steam buns. This vegetable has a hint of sour taste in it, and it is perfect for summer.

Here is the link for how to make the bun dough:


Purslane 500 g

Pork belly 200 g

Soy paste 1 tbsp

Soy sauce 2 tbsps

Sugar 1.5 tbsps

Cooking wine 1.5 tbsps

Chicken bouillon 1 tsp

Sesame oil 1/2 tbsp

Dice the pork into small pieces, add the soy paste, chicken bouillon and cooking wine to it and marinate for at least 30 minutes.

Precook purslane in boiling water for 2-3 minutes, then rinse it with cold water. Squeeze as much water out of the vegetable as possible.

Chop the vegetable really fine. Add it to the pork, then add the rest of sauce/spices. Mix everything together.

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我最近才发现了这种神奇的蔬菜: 马齿苋。我不知道是不是每个人都熟悉它, 但我有看到墨西哥人卖它。昨天我去了趟农贸市场, 我看到他们卖2美元一大捆。我买了2捆回家, 决定用一些来做蒸包子。这种蔬菜带一种酸的味道, 夏天吃很完美。






糖1.5 汤匙




芝麻油 1/2 汤匙

将猪肉切成小块, 加入酱油、鸡精和料酒腌至少30分钟。

在滚水中 煮马齿苋2-3 分钟, 然后用冷水冲洗。尽可能的把蔬菜里的水挤出来。

把蔬菜切细后加到猪肉里, 然后加入其余的酱油/香料。搅拌在一起。

Roast Pork Sandwich/叉烧三明治


2 servings $1.75 per serving.

I made roast pork last week again, so I ate plain roast pork, then roast pork fried rice, roast pork steam buns. After all that I still had one small piece left, I was thinking to make something different, but it wasn’t big enough for the things I wanted to make. Just when I was thinking so hard, I saw a Vietnamese menu on my table, OK I decided to make a sandwich. So this sandwich is a combination of Vietnamese, Chinese and American.

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Roast pork 1 piece

Turkey breast 12 pieces

1/2 avocado

Cilantro a few pieces

Sweet and sour carrot and white radish 8 pieces

Mayo sauce 4 tbsps.

2 rolls

Thin slice roast pork and heat it up in a skillet for 30 seconds.

Thin slice avocado.

Slice open the rolls and lightly toast.

spread the mayo sauce on one side of the rolls, then add up the rest of ingredients.

Cut the rolls in halves.



火鸡胸肉 12 片

1/2个 鳄梨




三明治面包2 个



把面包片对半切开, 稍微烤一下。

把蛋黄酱涂在面包的一侧, 然后把剩下的配料加起来。


Zucchini bread/西葫芦面包


15 servings 35 cents per serving

I had so many ripe bananas at home and I didn’t feel like to eat, so I decided to make a banana bread. But a few days ago I saw a good recipe for zucchini bread I also wanted to make too. I couldn’t decided which one to make so I made them both but in one bundt pan. 2 in 1. Great idea!!!When you pour the batter to the pan make sure you pour them together but in different sides, don’t mix them.

The zucchini bread original recipe is here:

Here is the link for banana walnut bread:

I made change to the sugar, since I made 2 in 1, I do recommend to double the glaze if you make a big one like mine. This glaze tastes so good so I am willing to gain weight for it.


  • 1 1/2 cup all purpose flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup sugar
  • 1 cup finely shredded unpeeled zucchini (do not squeeze or dry shredded zucchini)
  • 1/4 cup cooking oil
  • 1 egg
  • 2 Tbsp. lemon juice
  • 2 Tbsp. lemon zest


  • 1/2 c. powdered sugar
  • 1 Tbsp. lemon juice
  • 1 tsp. lemon zest
  • *glaze can be doubled if desired



  • In a medium mixing bowl combine flour, baking soda, baking powder, and salt; set aside.
  • In a separate mixing bowl combine sugar, zucchini, cooking oil, egg, lemon juice, and lemon zest. Stir to combine.
  • Add dry ingredients to zucchini mixture; stir just until combined.
  • Spoon batter into greased bread pan
  • Bake at 350 degrees for 50-55 minutes or until golden brown and set.
  • Cool in pan on a wire rack 15 min, then remove from pan and cool completely.
  • Once cool, combine ingredients for glaze and drizzle over bread.


Zucchini Bread


Banana with walnut bread