The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello and thanks from North of China

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happylina's picture
happylina

Hello and thanks from North of China

Hello The Fresh Loafer(#^.^#)


I have a small oven and I baking local loaf about 10 years. I start to like the "world" bread from last year my  trip. It's difficult to get really good bread in my stay place. So I start to try baking bread from 1 month ago. My oven small and not enough hot and I have no stone board. It's difficult to a new baker to making  big hole and good looking bread.


I find no kneed bread with pot receipe. So I try to making  Tartine bow bread. It's better than before. But still not very good.  I search "bow bread" in internet and find this blog 2 weeks ago. Here many bakers make same bread with me. So I get many information about this.  I got a big hole and half brown colour bread in last weekend. It's not good bread for TFL. But It's already good for a new baker. I hope I can making very nice bread like TFL friends. oF couse in someday.


Thanks TFL friends


Happy Thanksgiving


Happy bread 


Best Regards


Happylina in Beijing

Daisy_A's picture
Daisy_A

Good to hear about your bread baking journey. Glad you could find some good resources on TFL.


Wishing you happy continued baking!


Best wishes, Daisy_A

happylina's picture
happylina

Hi Daisy_A


Thanks for your kindly welcome.


I would like making your lovly chille chocolate cake in this weekend.


Happylina

Daisy_A's picture
Daisy_A

Hi Happylina,


Great if you could do those! Look forward to hearing more if you do :-)


Best wishes, Daisy_A

yy's picture
yy

Hi Happylina!


I'm also from Beijing, although I have lived in the U.S. for 21 years. It's good to see that you're having fun baking western style breads. I love everything I see here on the fresh loaf, but sometimes I wish there were more people doing Chinese breads: man tou, you tiao, bao zi, xianr bing, ... that sort of thing. There's so much good food in Beijing, and you can get it for so cheap that most people have no reason to make it at home. However, here in the U.S. it's not as easy to get such delicious, authentic products. Best of luck on your baking adventures.

happylina's picture
happylina

Hi yy


Glad to know you stay the same city with me. yes, local bread like mantou, baozi, you tiao are delicious. And have good price. When you stay in Beijing take local food is better choice than buy expensive and not really good western bread. Some time I also making baozi, mantou, jiaozi,xianbing at home. My homeland is Shandong. There mantou and baozi more delicious than BJ.  I take youtiao in restautrant.


Thank you for your kindly welcome.

yozzause's picture
yozzause

A big welcome from Australia


to our chinese bakers Happylina & yy the breads that were named sound interesting , i do hope we get to hear more about them, as i have not heard very much at all about chinese breads.


Regards Yozza

happylina's picture
happylina

Hi yozzause


Thanks for you kindly welcome from Australia.


I'm glad to know you interesting with China bread. China bread and western bread all good bread for me. I will make 1 big western baking homemade ferment bread and  some Chinese dumpling in this weekend. Maybe I can try to paste photo in TFL blog.


have a good weekend


best regards


Happylina 

Daisy_A's picture
Daisy_A

Hi Happylina, yy, yozza,


These are interesting thoughts. I'd certainly also like to know more about chinese breads. I know a few people have tried char siu bao, as this is the one I suppose we know best. I know txfarmer also does chinese-style soft breads sometimes.


Here is a nice post from Foolishpoolish 


http://www.thefreshloaf.com/node/7994/baozi-steamed-buns


and here's my first attempt at bao from Andrea Nguyen's recipe in the Los Angeles Times.  I went for rustic shaping but they were delicious!


http://www.asiandumplingtips.com/2009/10/the-trick-to-making-bao-los-angeles-times.html



 It would be good to know about a range, though :-)


Kind regards, Daisy_A

happylina's picture
happylina

Hi Daisy_A


I'm surprise you already making this char siu bao. wow! This baozi from south china rice area. They making this like cake. It's sweet bread with chashao meat. This meat important for the taste. You get meat from shop or you making zt home? You first time making already very good. Taste is number 1 important than shping. Restaurant Chashao bao normally looks like open flower(3 or 4 leaves). I like take Chashao meat. Maybe I can find a good receipe and try to making.
You can see this web. loafer teach how to making at home: http://www.kkpage.com/cookbook/1167.html


Have a nic day.


Hapylina

Daisy_A's picture
Daisy_A

Many thanks for your kind comments and the video link! 


I really liked making these. Like you I am teaching myself to bake at home.  I wanted to do a sweet dough. In French tradition you would normally do things like brioche to practise sweet doughs but I prefer savoury things so I did baoxi!


It was from this link


http://www.latimes.com/features/food/la-fo-baorec7a-2009oct07,0,793383.story


I used some of my own roast pork with spices from this link. 


http://rasamalaysia.com/bbq-pork-recipe-char-siu/


I would be glad to hear if you have any other good recipes?


Wishing you continued happy baking! Look forward to seeing some photos when you post them.


Best wishes, Daisy_A

happylina's picture
happylina

Hi Dear Daisy_A

I'm glad to you very like this food. I would like to try making the BBQ ban soon.


The link you show me for BBQ PORK,The BBQ Pork Recipe very good. But I think maybe that's restaurant BBQ pork receipe. I use home receipe.

I use this receipe making my BBQ pork 1 month ago.

BBQ sauce:
Soybean sauce 2 T(30ML)*,
Red colour preserved beancurd 1 piece,
Sugar 45G*,
Five-spice powder 1/2 t(2.5ML),
garlic chopped 5G,
Cooking rice wine 1T(15ML),
oyster sauce1T(15ML)*,
Red rice or preserved beancurd sauce 1T(15ML)(optional)
meat:pork 250g
brushing liquide:Maltose(or honey) 30g,water 30ML

Before I just take Chashao bao in restaurant. So I search in internet last night. There's many receipes for Chashao bao. But

normally they use ammoniapowder for bulking. Many people make at home no flower.

The link you show me for the loaf,They use lemon or white winegar reacting with baking powder making bubble in loaf.

I been taken festival opening flower mantou(steamed bread) from my friend before. That bread had very big bursting head.

It's familly making tradional food. I think they no use ammoniapowder. At last I find a receipe. The longtime leavening

sourloaf reacts with baking powder. Big quicklly steaming. After good opening flower.

I already making my BBQ pork last night. I think I will try to making chashaobao 2 days later. I'm sorry I can't write all

the receipe now. Many material I don't know English name. So I need translator. After I will translate all the receipes for

you.

Have a nice day.

Regards

Happylina

Daisy_A's picture
Daisy_A

Hi Happylina,


Many thanks indeed for going into this in so much more detail.


I am very happy that you sent a recipe for home baking. I would far rather use a family recipe and one from chinese tradition. I have found in other national recipes that steps and ingredients are often missed out because recipes are simplified for the Internet. Thank you for being so gracious and sending this. 


I can get most of the ingredients that you list in the BBQ sauce. I have some red bean already that I got from a chinese store in Oxford. I got that to try inside the bao but will try adding some to the pork. We can also get chinese rice wine for cooking here, although some recipes say dry sherry can be used and I tend to have that more often.


Thank you for the information that ammonia makes the bao open up more but that families at home tend to do the more basic dough. Think I will stick with the home tradition as I am a bit nervous of using ammonia.


Good to hear from you. Wishing you continued happy baking!


Best wishes, Daisy_A

happylina's picture
happylina

Hi Daisy_A


I think you really very like this snack.  Looks you have more Chinese flavor than me. I use rice wine I just made 10 days ago. Red bean I only have sauce now.


I can't waitting long time sourdough. I want to take Chashao meat! After I making BBQ pork. I making Chashao vegetable dumpling in this weekend.  I will try making Chaoshao dough tonight.


Have a nice day.


Lina 


 

Daisy_A's picture
Daisy_A

Hi Lina,


Saw the other post. Thanks for posting the recipes!


I did really like this snack. It was such a beautiful contrast of sweet dough and lovely aromatic filling. I went to sleep thinking about when I could make it again, then I got into sourdough and I haven't made many sweet breads for a while because the sourdough was so demanding - must do it again!


You made your own rice wine? That is great. How do you do that? I have friends who make natural homemade wine but from fruits and flowers, like plum, elderflower. Very nice and good too to be able to make good things at home :-)


Wishing you good baking.


Best wishes, Daisy_A

happylina's picture
happylina

Hi Daisy_A


 I like making ferment vegetable, fruit, loaf, milk, doufu,rice... and I know Italy salami are ferment meat. Ferment food are natural, good taste and good for health. I try to making millet wine bread from I know Taiwan Master Baker, Wu Pao-Chun wins Bread Title at Boulangerie World Cup 2010 in Paris by millet wine bread.



Making rice wine or millet wine, You need rice yeast. I got rice wine yeast from supermarket. Steecky rice ferment can get in supermarket here. It's sweet snack. Also can as mother of rice wine if factory no killing all yeast. You can go Chinese market to look yeast for making laozao or rice wine at home. Or maybe you can get rice ferment(laozao).


I  have half chashao filling now. I want to try chashao bao and chashao bread. I would like to see yours. 


Happy day


HappyLina

Mini Oven's picture
Mini Oven

Welcome to TFL!


I got started with small ovens when I was in China 5 years ago.


- Mini Oven

happylina's picture
happylina

Hi Mini oven


Thank you for your kindly welcome.


You been stay in China and baking? It's not easy to get baking flour in 5 years ago in China. That's many baking shop in big city now.


Thanks for your encourage. By the way, I like mini oven big bread(^.^)


Have a nice weekend


Happylina

hanseata's picture
hanseata

how nice that the baking community extends over all continents!


I'm looking forward to hear about your Chinese breads.


Happy baking,


Karin (from Germany, now Maine/USA)

happylina's picture
happylina

Hi Karin


Thank you for your kindly welcome.


You are right . Here is a nice place for baker all over the world.


We can share same  bread and happy for same baking.


 I just post my Chashao dumpling on blog. And I would like making some  Chinese breads and pot bread. 


 Happy baking happy bread!


Happylina