Welcome to Litsy!

Wonderful recipes!!! Takes some practices, but milk bread was very fun to make. ^_^

I made Kristina Cho‘s mochi tonight! They don‘t look like much, but they‘ve got a delicious peanut filling and the dough turned out well.

While I‘m glad I had the experience, they were so messy and time-consuming that I won‘t repeat it. The dough‘s easy to make but tough to form (you can see the different shapes I tried), and the factory-made ones are readily available at my local pan-Asian grocery store.

I made my first recipe from the tagged book: pineapple buns! They came out a paler yellow than I wanted (I shamelessly filtered this pic), but the flavour‘s great. Soon, I‘ll try one in the traditional manner: cut in half, with a giant slab of butter stuck in the middle.

ETA: okay, I tried it with a fairly thin slab of butter, and it was still WAY TOO MUCH BUTTER. In fact, I never want to eat butter again, and I‘m normally a butter fiend. Oof.

Made chocolate swirl milk bread - an adaptation of the recipes of Mother Of All Milk Bread plus chocolate milk bread plus marble loaf in this fantastic book. Love all the details and recipes (so many to try out - red bean swirl buns, brown sugar shao bing, mo) as well as the stories that she shares about her journey to baking and the features of some Asian bakeries in the US.