Mooncakes and Milk Bread: Sweet and Savory Recipes Inspired by Chinese Bakeries - Kristina Cho

\nIn Mooncakes & Milk Bread, food blogger Kristina Cho (eatchofood.com) introduces readers to Chinese bakery cooking with fresh, uncomplicated interpretations of classic recipes for the modern baker.Inside you'll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakeries wouldn't be complete without them!Kristina teaches you to whip up these delicacies like a pro, including how toKnead dough without a stand mixerAvoid collapsed steamed bunsInfuse creams and custards with aromatic tea flavorsMix the most workable dumpling doughPleat dumplings like an Asian grandmaThis is the first book to exclusively focus on Chinese bakeries and caf�s, but it isn't just for those nostalgic for Chinese bakeshop foods--it's for all home bakers who want exciting new recipes to add to their repertoires. \nCho's book is so smart and thorough, I'm not sure we'll need another book on the topic anytime soon. - The New York TimesIn Mooncakes & Milk Bread, food blogger Kristina Cho (eatchofood.com) introduces readers to Chinese bakery cooking with fresh, uncomplicated interpretations of classic recipes for the modern baker.Inside, you'll find sweet and savory baked buns, steamed buns, Chinese breads, unique cookies, whimsical cakes, juicy dumplings, Chinese breakfast dishes, and drinks. Recipes for steamed BBQ pork buns, pineapple buns with a thick slice of butter, silky smooth milk tea, and chocolate Swiss rolls all make an appearance--because a book about Chinese bakeries wouldn't be complete without them!Kristina teaches you to whip up these delicacies like a pro, including how to: Knead dough without a stand mixerAvoid collapsed steamed bunsInfuse creams and custards with aromatic tea flavorsMix the most workable dumpling doughPleat dumplings like an Asian grandmaThis is the first book to exclusively focus on Chinese bakeries and caf�s, but it isn't just for those nostalgic for Chinese bakeshop foods--it's for all home bakers who want exciting new recipes to add to their repertoires. \nCho's book is so smart and thorough, I'm not sure we'll need another book on the topic anytime soon. - The New York TimesIn Mooncakes & Milk Bread, food blogger Kristina Cho (eatchofood.com) intro