These Bing Bunny character colouring sheets are perfect for keeping your Bingsters busy on rainy days. Download the A4 pages for free!
I really love this pastry as this is my third time making this week! The first two times I gave most away to mom, aunts, sister in law, and friends. I feel I didn't eat enough so I made it again. I increased the filling and substituted maltose with sugar instead. The result is just so satisfying and yummy! Hope you're not bored with my wife cake. If you like more filling then you'll like these. 😋😋😋 Makes 16 cakes Recipe adapted from Chef Zhu Limi Foodvideo Water Dough: 215g all purpose flour 2 tbsp sugar 60g lard 110g hot water (used boiling hot) Use flour make a well, place lard and sugar in center. Slowly add in the hot water and stir everything together. Hot water helps melt sugar and lard into flour. Then knead dough until elastic. Use rub and pull method to make dough elastic. Do this until dough almost cool. Throw dough on counter a couple times to help develop gluten. Cover it and rest for about 20 minutes. Divide into 16 pieces about 25g. Must cover with plastic wrap all time. Oil Dough: 120g all purpose flour 60g lard Use hand knead flour and lard into dough. Cover and set aside. Divide into 16 pieces about 11g. Filling: 130g fried glutinous rice flour gaofun 35g sugar (more sugar for sweeter 45-50g) 130g hot water (add 1-2 tbsp if dry) 20g oil 40g sesame seeds (lightly roast on pan) 30g desiccated coconut 175g candied winter melon 1. In a bowl place fried glutinous rice flour with sugar and add in hot water. Stir to form a rough dough. 2. Place most candied melon in food processor leaving a few pieces out to hand chop. Blend the candied melon finely but not paste. Roughly hand chop the few pieces for crunchy texture. 3. Add in oil, sesame seeds, desiccated coconut and all the candied melon to glutinous rice mixture. Wear glove and mix all ingredients together. 4. Divide into 16 pieces each about 35g. Assemble: 1 egg for egg wash and sesame seeds 1. Use water dough and wrap the oil dough. Flatten. Roll it thin and evenly into an oblong shape like pictures above. Then roll it up from long side to the other end. Repeat one more time. Rolling it will give layers for crust. Repeat until finished with all dough. Must keep them cover to prevent drying. 2. Bend the two ends to center and then flatten to roll it into flat circle to wrap filling. (Flip dough over to wrap uglier side in.)Then use rolling pin to flatten roll into flat round shape about 9 cm. 3. Use sharp knife to cut 2 lines in center all the way through. Brush with egg wash (1 egg beaten). Add some sesame seeds for decoration. 4. Bake in preheated oven at 390F or 200C for about 20 minutes until golden. 5. Let cool before serving. Extremely crispy crumbly when hot! Enjoy! Yummy filling!
This recipe recaptures the nostalgic flavor of Wife Cakes (lou po beng in Cantonese), a Chinese flaky pastry with sweet winter melon filling.
Jubileena Bing-Bing is a character in Sugar Rush. She is voiced by Josie Trinidad. Her candy theme revolves around cherry confectionery and her signature kart is the Cherriot. She and Taffyta Muttonfudge are unlocked in the first track in Sugar Rush Speedway. Jubileena Bing-Bing: The Icing On The Cake"One look at her racing car and it's obvious that Jubileena is as sweet as a cherry pie. Her cheerful smile and her enthusiasm are really contagious. Despite being one of the best racers of Sugar Ru
BBC Good Food's show-stealing December 08 cover recipe - perfect if you fancy a change from the usual Christmas cake
This recipe recaptures the nostalgic flavor of Wife Cakes (lou po beng in Cantonese), a Chinese flaky pastry with sweet winter melon filling.
When testing the recipe, I weighed out the flour and water. The dry weight measurements listed below are close approximations. If you feel that the dough is very sticky as you knead it, add about a tablespoon of flour and knead again. Continue adding more if the dough still feels very sticky. If you are doubling the recipe, use several tablespoons less water. If the dough is feeling dry after kneading for several minutes, gradually add a small drizzle of water.
Sun cake, also known as tai yang bing, is a famous Taiwanese dessert. Belonging to the beautiful city of Taichung, Taiwan, sun cake is made of condensed malt sugar (also known as maltose). The dish looks a little like the sun, thus the reason for its name.
This Shanghai da bing (大饼) is our version of the famous Shanghai breakfast of da bing and you tiao. Shanghai da bing (sesame pancake) and you tiao (fried dough) is the preferred breakfast of champions in Shanghai!
Let your Bing fan meet their hero with our Bing & Flop cardboard cutout, great for parties and fun at home. Made from high quality durable cardboard from sustainable sources. Assembles in seconds. Use immediately. Can be used at fundraisers, upbeat and educational events, exhibits, birthdays, weddings, anniversaries, stage and screen. For ages 3 years and over. 1 year manufacturer's guarantee. H95, W67 and D10cm. EAN: 5055789221684.
This savory mooncakes recipe is a version of a popular meat-filled mooncake prized in Shanghai. You don't need any special equipment to make these Shanghai savory mooncakes at home
Photo for Nami-nami food blog. Recipe on my food blog (in English). Foto Nami-nami retseptikogu jaoks. Retsept siin.
INTRODUCTION This is another Chinese traditional puff that is commonly found in Singapore, Malaysia and Hong Kong.. As mentioned in the post of Sugar Puff (Pong Piah) , this is the sec…
Sun cake, also known as tai yang bing, is a famous Taiwanese dessert. Belonging to the beautiful city of Taichung, Taiwan, sun cake is made of condensed malt sugar (also known as maltose). The dish looks a little like the sun, thus the reason for its name.
Carnival's Napoleon Dessert- Who's a Fan?, Carnival Cruise Lines
Drawing on the traditions of dan bing and jian bing, this wrap is a rolled up scallion pancake with a fried egg inside. Dressed with sweetened umami soy sauce and chili oil, this is a filling breakfast or lunch. You can add additional delicious fillings like chopped cilantro, spam, or cheese. Ingredients For the scalli
This savory mooncakes recipe is a version of a popular meat-filled mooncake prized in Shanghai. You don't need any special equipment to make these Shanghai savory mooncakes at home
Fragrant little mini cakes are baked in a gem scone pan and topped with icing sugar for a cardamom infused afternoon treat.
We first served Bing Bread at our restaurant Majordōmo in Los Angeles. It’s a Chinese flatbread, and we make ours with yeast so it’s light and fluffy and great to use as a wrap, with dips or salted butters, or even all by itself. If you make extra, don’t freeze the dough—cook all your bread and either refrigerate or freeze the cooked pieces. They will puff up nicely in the microwave. – Lightly mix yeast with the sugar and water and let it bloom for about 5 minutes until bubbles and foam begin to appear. Add the olive oil to the yeast, water, and sugar mixture. Combine flour and salt in a stand mixer with the dough hook attachment. Turn on the mixer at the medium-low setting. Slowly begin to pour in liquid mixture. Once all liquid is poured in, turn up mixer speed to medium-high and paddle for about 10 minutes. Remove dough from the mixer bowl. Transfer to a large, lightly-oiled bowl. Cover with plastic wrap and let it rest for 1 hour on the counter at room temperature. Remove dough from the bowl onto a lightly floured countertop. Cut dough in half with a bench scraper. Roll each piece of dough into a log shape approximately 2–3 inches in diameter. Cut pieces of dough off the logs to desired size. Roll dough balls out to ¼-inch thickness. Pan-fry with neutral oil on medium-high heat. Brush with olive oil and sprinkle with Momofuku Tingly Seasoned Salt or serve with one of our Seasoned Salt butters.
Kennen jullie Bing al? Bing het konijn is een lieve, energieke en nieuwsgierige kleuter die leert dat het leven vol kleine avonturen is. Gebaseerd op de geliefd
A traditional Chinese treat: sticky rice pumpkin cakes (nan gua bing) with a mochi-like, gooey center, rolled in sesame seeds and lightly fried. Not too sweet, with a crisp, chewy exterior.
Well... it's total bullshit. Just like all Chinese superstitions are. But having said that, it would leave my current streak of grand slams over an age-old kitchen nemesis - at a time when my every other single happiness in life seems to be throwing themselves under a... #bao #blacksesame #bread
This is crazy. It's like a patchwork wedding cake that looks like the ruins of several wedding cakes. In a funny way, I kind of like it. [IMG]
Got any egg lovers out there? Check out these 20 different and delicious ways to eat your eggs!
This confection’s a real winner—in taste and in looks! It’s impressive, but I think that anyone can prepare it, regardless of baking expertise. I'm the third generation in my family to make it.—LuAnn Heikkila, Floodwood, Minnesota