Matcha Baozi with Custard Filling

Soft, fluffy matcha baozi with a smooth, creamy pudding filling.  These vibrant green steamed buns combine the earthy aroma of Japanese matcha with a rich, silky custard center that melts in your mouth. Lightly sweet and beautifully balanced, they’re perfect as a snack, dessert, or a special homemade treat with tea or coffee.

Ingredients

For the Filling:

- 200ml milk

- 30g corn starch

- 40g sugar

- 1 egg

For the Dough:

- 240g cake flour

- 10 g matcha powder

- 4g instant dry yeast  

- 10g sugar  

- 10g cooking oil 

- 125g lukewarm water

Instructions

1. Prepare the Custard:

- Mix or blend all the custard ingredients.

- Cook over low heat until thickened. Stir constantly as it's prone to burning.

- Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin from forming), and let it cool completely.

2. Prepare the Dough:

- Add all the dough ingredients to the mixer bowl.

- Knead on low speed for 8–10 minutes until smooth.

- Transfer the dough to a greased bowl, cover with a cloth, and let it rest for 1–1.5 hours until doubled in size.

3. Assemble the Buns:

- Divide the pudding into 9 equal portions.

- Once the dough has risen, deflate it gently.

- Roll the dough into a rope and cut it into 9 equal pieces.

- Flatten each piece into a 10 cm disc, keeping the edges thinner and the center thicker.

- Place one portion of pudding in the center of each disc.

- Bring the edges together and seal completely to enclose the filling.

4. Proof the Buns:

- Place the buns on parchment-lined steamer trays or plates, leaving space between them.

- Let them rest for 30 minutes until they become light and puffy.

5. Steam the Buns:

- Boil water in a wok or pot.

- Place the steamer trays or plate over the boiling water.

- Steam over medium-high heat for 10 minutes.

- Serve immediately.

6. Storage and Reheating:

- Store in the refrigerator for up to 3 days or freeze for up to 2 months.

- To reheat: Steam frozen buns for 6 minutes, or thaw first and steam for 3 minutes.

Read More

Mantou with Scallions - Easy Steamed Buns

Soft, fluffy, and lightly sweet steamed mantou filled with fresh scallions. These scallion mantou are a simple yet irresistible twist on classic Chinese steamed buns, with a pillowy texture and fragrant green onion flavor in every bite. Perfect for breakfast, snacks, or as a side dish to your favorite savory meals.

Ingredients (Makes 7 Buns):

- 300 g all-purpose flour or bread flour

- 3 g salt

- 15 g sugar

- 6 g instant yeast

- 180 g warm water

- 20 ml sesame oil

- 100 g scallions, chopped

- white pepper, salt (to taste)

Instructions

1. Combine flour, salt, sugar, and instant yeast in a large mixing bowl.

2. Pour in warm water and mix until a dough forms.

3. Knead by hand or with a dough hook for 7–10 minutes until smooth and soft.

4. Cover and let the dough rest for 1 hour until doubled in size.

5. Place dough on a floured surface and roll into a large rectangle.

6. Brush with sesame oil, sprinkle salt and white pepper evenly.

7. Spread chopped scallions over the dough and press them down to stick.

8. Roll the dough tightly into a log and pinch the edges to seal.

9. Cut the log into 7 even pieces.

10. Place buns on a plate lined with parchment, cover with cloth, and rest 30 minutes.

11. Boil water in a steaming pot and place buns on a steaming rack.

12. Cover with lid and steam for 12–15 minutes.

13. Turn off heat, keep lid closed, and let buns rest covered for 10 minutes to prevent collapsing.

14. Serve the mantou warm. Leftovers can be frozen and reheated anytime.

Read More

Scallions Shao Bing (Taiwanese Baked Bread)

Crispy on the outside, soft and flaky inside — these homemade Green Onion Shao Bing are packed with fragrant scallions and freshly baked flavor. This popular Taiwanese-style baked flatbread is perfect for breakfast, snacks, or alongside your favorite savory dishes. Simple ingredients, layers of texture, and that irresistible aroma straight from the oven!

Ingredients

Dough

- 300 g all-purpose flour

- 3 g instant yeast (use 4 g if the weather is cool)

- 175 g warm water

Filling

- 150 g scallions / green onions, finely chopped

- 2.5 g salt (about ½ tsp, adjust to taste)

- A pinch of Chinese five-spice powder 

Oil Paste

- 25 g all-purpose flour  

- 50 g cooking oil 

Wash

- 10g honey

- 30 ml water

Topping

- 10–15 g raw white sesame seeds (or as desired)

Instructions

1. Prepare the Dough

- Place the flour in a mixing bowl and sprinkle the yeast over the top.

- Gradually pour in the warm water while mixing with chopsticks, a spatula, or your hand until the dough starts coming together.

- Knead until you get a soft, smooth dough.

- Cover with a damp towel and a lid or plastic wrap. Let it rise for about 30–35 minutes, or until it becomes about 1.5 times its original size.

2. Make the Oil Paste

- Put the flour for the oil paste into a heat-safe bowl.

- Heat the cooking oil until hot enough that a chopstick placed in it creates small bubbles.

- Carefully pour the hot oil over the flour and stir immediately until smooth and paste-like.

- Let it cool slightly before using.

3. Roll and Assemble

- Preheat the oven to 245°C.

- Lightly flour your work surface and roll the dough into a rectangle about 40 × 25 cm, around 3 mm thick.

- Spread about two-thirds of the oil paste over the center section of the dough.

- Sprinkle half of the chopped scallions, along with some salt and a pinch of five-spice powder, over the paste. Press gently so they stick.

- Fold the bottom part of the dough upward to cover the filling.

- Spread the remaining oil paste on top, then add the rest of the scallions, salt, and five-spice powder.

- Fold the top part of the dough downward to cover everything.

- Pinch all seams tightly to seal, then gently flip it over so the seam side faces down.

4. Add the Wash and Topping

- Mix some honey with water until smooth.

- Brush the mixture evenly over the top of the dough.

- Generously sprinkle sesame seeds over the surface.

5. Cut and Bake

- Using a serrated knife, cut the dough into 6 equal pieces.

- Place them on a parchment-lined baking tray, leaving about 2–3 cm of space between each piece.

- Bake at 245°C for 12–15 minutes, or until golden brown and the bread sounds hollow when tapped.

Serving Suggestions

- Serve hot and fresh from the oven.

- You can also slice them open and fill them with tofu, seitan, mushrooms, eggs, or other savory fillings.

Tips

- Using a kitchen scale gives the most accurate results.

- Toasted sesame seeds can also be used, but they brown faster, so watch carefully while baking.

- Adjust the sweetness of the wash depending on your preference.

Read More

Polish Sweet Cheese Strudel With Walnuts and Raisins - Strucla z Serem

Soft, fluffy, and filled with a rich sweet cheese filling and juicy raisins, this traditional Polish-style cheese strudel (strucla z serem) is pure homemade comfort. Perfect for breakfast, dessert, or with a cup of coffee or tea, this classic pastry combines a light yeast dough with a creamy vanilla cheese filling for a delicious treat that’s hard to resist.

Ingredients

The Dough:

- 200 g bread flour

- 4 g instant yeast

- 40 g sugar

- 70 ml warm milk

- 1 Egg yolk (save the white for the filling)

- 45 g unsalted butter (melted and slightly cooled)

Filling:

- 50 g raisins 

- warm water or orange juice (for soaking)

- 200 g cream cheese (room temperature)

- Remaining eggeWhite

- 30 g powdered sugar

Crumble:

- 30g butter 

- 25g sugar

- 50g flour  

Instructions

1. Prep the Raisins:

- Place the raisins in a small bowl and cover with warm water or juice. 

- Let them soak for 15 minutes. 

- Drain and pat them very dry with a paper towel. This keeps them plump and prevents them from burning in the oven.

2. Make the Crumble

- In a small bowl, combine flour and sugar and cold butter cubes.

- Rub the mixture between your fingertips (or use a fork/pastry cutter) until it forms coarse crumbs — similar to wet sand or small pea-sized bits.

- Keep the crumble in the fridge while you prepare and shape the dough (it should stay cold until baking).

3. Prepare the Dough:

- In a large bowl, whisk the flour, yeast, sugar, and salt. Add the milk, egg yolk, and melted butter. 

- Knead for about 10 minutes until the dough is smooth and elastic. 

- Cover and let rise in a warm spot for 60 minutes (it should double in size).

4. Prepare the Filling:

- Whisk the cream cheese, egg white, powdered sugar, and vanilla together until completely smooth.

5. Shape and Twist:

- Roll the risen dough into a rectangle (roughly 20 x 30 cm).

- Spread the cream cheese filling evenly, leaving a 2 cm border at the edges.

- Sprinkle the plumped raisins generously over the cheese.

- Roll the dough tightly starting from the long side to create a log.

Pro Tip: Place the log in the freezer for 10 minutes before cutting; this makes the next step much cleaner.

6. The Cut:

- Using a very sharp knife, cut the log in half lengthwise. 

- Turn the two strips so the open layers of cheese and raisins are facing up. 

- Twist the two strands over each other, keeping the "open" side visible.

7. Final Proof:

- Place the twist into a greased loaf tin or onto a parchment-lined tray. 

- Cover and let rise for 45–60 minutes. It should look puffy and "alive."

8. Bake:

- Preheat your oven to 175°C. 

- Brush the top of the dough (not the cheese) with a little milk. 

- Bake for 30–35 minutes. If the top browns too quickly, tent it with foil for the last 10 minutes.

9. Finishing:

- Let it cool for at least 20 minutes before slicing. 

- The cream cheese needs time to "set," or it will be messy when cut. 

- Drizzle with icing or a simple honey glaze if you want an extra shine.

Read More

Wuzetka - Polish Chocolate Cream Cake

If you love a dessert that balances rich cocoa with light-as-air cream, meet the Wuzetka — Warsaw’s most famous culinary icon.

Born in the late 1940s, this nostalgic pastry was named after a major post-war highway project (the W-Z Route) and quickly became a symbol of the city's rebirth and cafe culture.

It’s the ultimate balance of textures. Unlike heavy buttercream desserts, the fresh cream keeps it surprisingly light, while the bitter cocoa prevents it from being overly sweet.

It’s a bite of Polish history that pairs perfectly with a hot cup of black coffee.

Pan size: 25 × 16 cm

Servings: 12 pieces

Ingredients

Chocolate Sponge Cake

- 3–4 eggs (about 190–200 g total)

- 120 g fine sugar

- 70 g cake flour

- 40 g unsweetened cocoa powder

- 8 g baking powder

Whipped Cream Filling

- 550 ml heavy cream (36%, very cold)

- 40 g powdered sugar

- 8 g gelatin

- 40 ml cold water (for soaking gelatin)

Chocolate Ganache (Topping)

- 140 g dark chocolate (about 60%)

- 60 ml heavy cream (30%)

Additional

- 150 ml strong black tea, cooled

- 150g tart jam (black currant or plum)

Instructions

1. Make the Sponge Cake

- Preheat the oven to 170°C.

- In a large bowl, beat the eggs with sugar until the mixture becomes very light, fluffy, and thick.

- Sift in the cake flour, cocoa powder, and baking powder. 

- Gently fold everything together until smooth and fully combined.

- Pour the batter into a lined 25 × 16 cm pan.

- Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.

- Let the cake cool completely.

- Once cooled, slice the sponge cake horizontally into 2 layers.

2. Prepare the Cream

- Soak the gelatin in cold water and let it bloom for about 5–10 minutes.

- Heat gently until fully dissolved (do not boil).

- In a cold bowl, beat the heavy cream with powdered sugar until it reaches soft peaks.

- Mix a few tablespoons of whipped cream with the melted gelatin first to temper it.

- Gently fold the gelatin mixture back into the remaining whipped cream until smooth.

3. Assemble the Cake

- Place the first sponge layer back into the pan.

- Soak it evenly with half of the cooled black tea.

- Spread the jam evenly over the cake.

- Spread about 3/4 of the whipped cream filling over the sponge.

- Place the second sponge layer on top and gently press down.

- Soak the top layer with the remaining black tea.

- Refrigerate while preparing the ganache.

4. Make the Chocolate Ganache

- Heat the heavy cream until hot but not boiling.

- Add the chopped dark chocolate and let it sit for a minute.

- Stir until smooth and glossy.

- Pour the ganache over the top of the cake and spread evenly.

- Chill for about 30 minutes until the chocolate sets.

5. Decorate

- Use the remaining whipped cream to pipe rosettes on top of the cake.

- Chill for a few more hours before slicing.

Read More