This year’s Mid-Autumn Festival falls on October 1, 2020, which is tomorrow. So it is just the right time to make mooncakes at home. This is the easiest mooncakes to try at home, the classic Taiwanese mooncakes with red bean paste filling and a salted egg yolk inside, resembling the moon. Taiwanese mooncakes is different from the widely available Cantonese mooncakes which is much more difficult to make at home. Taiwanese mooncakes use the Chinese flaky pastry which I have written about before, but here you can see the actual demonstration of it.
(more…)September 30, 2020
August 22, 2020
【Slow TV】Éclairs 閃電泡芙
Another mesmerising documentary-style video from South Korea showing the behind-the-scenes preparation of choux pastry…
(more…)May 24, 2020
June 13, 2014
June 7, 2013
August 16, 2011
September 4, 2010
April 12, 2010
Pâte à Choux / Choux Pastry (milk version)
Update October 11, 2016: Just finished watching an episode of Paul Hollywood City Bakes on SBS Food Network, and finally found the answer as to why the need to add milk in making choux pastry! According to Paul, the addition of milk makes a softer choux pastry; use water only if making choux to construct something such as the croquembouche tower as this gives a firmer choux bun.
Corner Café 