— filled with sweet and savoury recipes for Chinese bakery favourites — was a reality.
“It was my first tiptoe into that world because I just wanted to try making it and I didn’t really see any recipes,” she recalls. “There were milk bread recipes out there, but there wasn’t too much coverage on my favourite buns that you would find at bakeries.” Bakers adapted European recipes for pastries such as brioche, sponge cakes and custard pies to suit local tastes, she explains: filling buns with red bean paste or taro; taking a lighter hand with sugar; and whipping up tender, airy cakes., and social media, it became clear to Cho that she wasn’t alone in wanting to make Chinese bakery recipes at home.Article content
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