#Hong Kong bakery

[littleoceanart]

Some of my mini-pins.

[formeryelpers]

Supita Tart Specialists, 2008 Sawtelle Blvd, Los Angeles (Sawtelle), CA 90025

Supita Tart Specialists is the sister shop to Simply Splendid Bakery in Alhambra. I like Simply Splendid a lot. Supita looks more stylish but is very similar: Hong Kong style bakery with cake slices, baked buns, bread, egg tarts, cookie tarts, etc. Baked buns are individually wrapped.  They do have a wide variety of buns, including hot dog, custard, coconut, red bean, black sesame, egg & spam, taro, onion, corn & ham, etc. The bun signs listed the ingredients but not the price.

The Alhambra location serves warm egg tarts. The Sawtelle one does not.

Hong Kong egg tart: flakier with a thicker, drier crust, smoothy and slightly eggy

Portuguese egg tart ($1.99): The crust was thin, buttery, and crisp. The custard was eggy, creamy, and sweet. Their tarts are good but I’ve had better.

Cheese mochi: sold in a pack of five, similar to Brazilian cheese bread. Soft, airy, chewy, and a bit salty from the cheese (but there isn’t a strong cheese flavor).

Red bean mochi bun: the bun was tender and soft. The ample chunky red bean paste wasn’t too sweet. The mochi inside was soft, sweet, and chewy. Really good.

Parking is a lot tougher in the Sawtelle neighborhood than Alhambra. The buy five, get one free offer only applies to the tarts and char siu pastries.

4.out of 5 stars

By Lolia S.

[mintjeru]

香港人 miku!! 🇭🇰🇭🇰🇭🇰

open for better quality | no reposts

[lovethephotoo]

Asian Nostalgia

[lgbtally4ever]

BL SERIES I’M CURRENTLY WATCHING

* denotes current faves

Unknown & To Be Continued are my two, absolute favorites on this list.

City of Stars just ended. It was sweet, had a good ending.

+++++++++++++++++++

(Not too sure about Deep Night, but I may add Living with Him, At 25:00 in Akasaka, and Grey Shelter to faves—we’ll see.)

Addendum:

I’m also currently watching *Boys Be Brave (👍 I wrote another, short post, on this series).

On Rakuten Viki.

And now I’ve just found: *House of the Dark Shadows, on GagaOOLala, which is giving off a To Sir With Love vibe, like a costume drama, but this one had a horror backdrop, which is very different for the bl genre. I haven’t started watching, yet, but will post something when I do.

++++++++++++++++++++++++++

OK—this post is going to keep growing, because I, also, found another bl series on YouTube, called Blue Boys, on the SukFilm channel (yes, it’s called suk film)

On iQIYI, My Stand-In, episode 1 has dropped.

[sikfankitchen]

Hong Kong Pineapple Bun Recipe 菠蘿包 (Bolo Bao)🍍

[eggwhiteswithspinach]

I love a good hot dog bun.

TIME CAPSULE

[strawberrycrepes]

[greedyapron]

8/8/2023 - Snack 2

BAKEHOUSE, Central

Lemon Poppy Seed Cake (HKD 18)

Should have a better crumb. Cake was a tad too stodgy

Salted Egg Bolo (HKD 22)

Quite like the filling of this. Good amount of salty and sweet. If the filling was more runny, it would be better.

Cinnamon Roll (HKD 36)

A little too sweet with the icing sugar coating. Decent pastry.

Hazelnut Donut (HKD 38)

Donut itself was rather normal but it was stuffed full with hazelnut filling. Still prefer puff and peaks over this but it's still a decent donut.

Cheese Onion Scone (HKD 20)

Too dry but has a strong cheese smell and taste.

[jtl07]

JT HI HELLO!!

Please could I put a prompt in? Either dead mom recipes oooor an Olympic prompt?

Thank you 😍

okay so i went with cooking with my (dead) mom because! one of the early ideas for that fic was for it to actually have two parts: the first part being what was posted, the second part being, well, something like this :D

Episode: Hong Kong egg tarts - the love of my love

[A little jingle plays as the video starts with Ava standing behind a familiar kitchen island, wearing a brightly patterned apron with "Other Moms' Recipes" on the front. She smiles and waves]

"Hey everyone! So we finally recovered from the last episode -" 

[Title card, haunted text: Last time on Other Moms' Recipes]

[Montage from the last episode: Ava and Camila standing behind the island: Camila, smiling brightly, "The recipe I've brought today is tortilla de patatas from my mom, who is a big fan of the show-" "Hi Mom!" Ava giggles; Ava whining over prepping the potatoes as Camila shares a look with someone off-camera; Camila coaching Ava through the flipping process by practicing on a pan with a towel inside; at the stove, Camila successfully flipping hers while Ava holds her own pan, screaming; end shot is a still of Ava, apron splattered with potatoes and eggs, Camila holding her perfectly flipped and plated tortilla, and Beatrice with a bucket of cleaning supplies] 

"- though apparently there are special pans so you don't have to do the whole flipping thing?!? Cam's on my shit list for that. But anyway. I'm so, so, sosososo -" 

[Title card, in jaunty text with a picture of Mary's face: "Eat a vegetable for every time she says 'So'"] 

"- SO soso excited for today's recipe, because! We're finally featuring my favorite person in the world." 

[Ava gestures to her side, grinning wide and expectant. There's a soft, resigned sigh from off-screen, then Beatrice steps into the frame and stands next to Ava. She's wearing a tank top with a rainbow and "The power of friendship" written in cursive on the front. Ava bites her lip as she looks her over; nudges Beatrice with her hip]

Beatrice, monotone recitation: "Hello, I'm Beatrice, I'm here to bring the power of friendship."

[She looks plaintively at Ava] 

Beatrice: "Must I really -"

Ava, pouting: "You promised."

Beatrice, purses her lips, then: "Fine. Fine."

[Beatrice flexes her arms, much to Ava's loud delight. Ava jumps up to kiss Beatrice's cheek. Beatrice sighs but a fond smile curls her lips all the same. Ava bounces on her toes and claps her hands]

Ava: "Okay, Bea, what recipe have you brought for us today?" 

Beatrice, straightening: "Well, I thought perhaps we could try to make egg tarts. They're a bit different from the Portuguese ones you like to get from that bakery -"

Ava, affronted: "Excuse me, I always have to fight you off from taking mine!"

Beatrice coughs; continues: "- in any case, these are Hong Kong style, so they're more like proper tarts." 

Ava, giggling, in a half-assed imitation of Beatrice's accent: "Proper tarts. What about an improper tart?" 

Beatrice rolls her eyes and ignores her: "When I would visit my grandparents in Hong Kong, my grandmother would always make them on the weekend. My grandfather would sometimes play a game and buy some from a bakery then mix them in with the ones my grandmother had made. Hers somehow always tasted better."

Ava, thoughtfully: "When's the last time you had one?"

Beatrice shrugs, gaze lowering: "Not since I was child." 

[Ava watches her knowingly, then steps in close and tangles their fingers together]

Ava, quietly: "I'm glad we can make it now."

[Beatrice takes a deep breath and nods; they share a long, loving look]

*

[Cut to Ava and Beatrice - now wearing an open button down over the tank top - with ingredients for the pastry laid out in front of them on the counter]

Ava, pointing severely at Beatrice: "Seriously, you gotta let me do it myself this time!"

[At the bottom of the screen: "Click here to see Beatrice 'help' make the easiest empanadas (said no one ever)!"]

Beatrice holds her hands up: "Alright, I'll just give you instructions."

Ava grins and bounces on her feet: "I love when you tell me what to do."

[Beatrice coughs suddenly as Ava reddens]

Ava, voice a touched strangled: "Moving on..."

[Montage of them cooking together: Ava grumbling at having to weigh the flour measurements; Beatrice nearly getting splattered as she holds the bowl while Ava vigorously whisks the egg mixture; "They're so cute!" Ava giggles as they press the dough into the mini tart tins; Ava standing at the far end of the kitchen, holding her breath as Beatrice carefully places the tray of tarts into the oven] 

[Close up of the finished egg tarts before cutting to the two of them at the island, each with a tart in hand. Beatrice makes to eat one but instead watches Ava bite into hers. Ava lets out an excited squeak before popping the rest into her mouth, reaches excitedly to get another one.]

Beatrice, chuckling softly and passing Ava a mug: "Don't forget to chew, darling."

[Ava gives her a thumbs up as she takes a sip, quickly stuffing her mouth with another tart. She blinks at Beatrice as she chews, gestures for her to eat. Watches as Beatrice takes a steadying breath; takes a bite.]

[Beatrice stills, then ducks her head suddenly, hiding her face from the camera. Ava swallows hastily and leans into Beatrice, rubs a hand up and down her back, murmurs quietly into her ear, too low to hear. After a few moments, Beatrice finally nods. Wipes at her eyes and presses a kiss to Ava's temple, whispers something that sounds like 'I love you,' like 'thank you']

Ava, arm still wrapped around Beatrice: "Well, I think this is definitely a recipe we'll have to make more often."

Beatrice nods, smiles around new tears: "I'd like that."

Ava, taking another tart: "Okay well, last thing: on the scale of 1 to fuck?"

Beatrice shakes her head exasperatedly, grins: "Fuck."

[Ava laughs, kisses Beatrice on the nose. Before she can bring the tart to her mouth, however, Beatrice reaches out to forestall her. Cups Ava's cheek with her other hand. Steps in close, leans down -]

[The video cuts just before their lips meet. Title card, in jaunty text: "See you next thyme!"]

*

Top comments:

- It's so (sosososososoSOso) nice to see you both on screen again!

- gotta love the rating system

- I still say my mom's tortilla de patatas is better

- Reply from Camila: banned

- Reply from Beatrice: Camila!

- Reply from Ava: i don't blame her bea, them's fighting words

- Reply from Camila: so you forgive me?

- Reply from Ava: get me some of those tacos you showed me and we'll talk

- Reply from Beatrice: Ava!

- Reply from Ava: oh and get some birria for bea 😉

- Reply from Mary: and what am i, chopped liver?

- Reply from Ava: live your dream, mary!

- Reply from Mary: banned

btw the recipe I referenced for this was from thewoksoflife! also shoutout to @daskum for telling me about tortilla de patatas

[buffetlicious]

The Mid-Autumn Festival (中秋节), a Chinese celebratory season observed by many East and Southeast Asians, has begun. Held on the 15th day of the eighth lunar month, which is in the middle of autumn, the festival marks the end of the season’s harvest and is a time to appreciate the moon at its fullest and brightest. Besides feasting eyes on the moon and lanterns of different shapes and sizes, Mooncakes (月饼), a rich pastry with all sorts of fillings, are undoubtedly the main highlight of the festival and are traditionally shared among family and friends.

The Cantonese Mooncake (广式月饼) is the most commonly found traditional mooncake in Singapore. Its fillings consist of lotus seed or red bean paste and usually include one, two or four salted duck egg yolks. Many would also be familiar with the snow skin variant that was created in Hong Kong in the 1960s as a healthier alternative to traditional baked mooncakes. The fillings and a ball of dough are traditionally pressed into a wooden mould, which embosses intricate wordings of the pastry shop’s name or stuffing on top of the pastry.

A mooncake with various flavours such as rich, savoury-sweet and peppery, the Hainanese Mooncake (海南月饼), also known as Su Yan Bing (酥盐饼) is traditionally filled with ingredients such as fried shallots, lard, salt, white pepper, rose-flavoured white sugar, sesame seeds, melon seeds and dried wild tangerine skin peel. The filling is encased in a thin crust made with flour, salt and lard.

The Hakka Mooncake (客家月饼) is also called Yu Gao (月糕) and is a flat, snow-white disc that is typically made with cooked glutinous rice flour and sugar, giving it a crumbly and powdery texture. It is usually embellished with more intricate designs, often with animals and flowers. Although it doesn’t usually contain any fillings, some come with candied winter melon, desiccated coconut and sesame seeds mixed with glutinous rice flour, sugar, margarine and water.

Easily distinguishable by the red stamp of Chinese characters on the top of the crust and its white disc-shaped pastry which resembles a bright moon, the Hokkien Mooncake (福建月饼) consists of a dry and sweet filling that is made of candied winter melon, tangerine peel, melon seeds, sugar, and cooked with lard or peanut oil. A less common type is a savoury version with minced meat filling. Once known as Scholar Cakes (状元糕), they were given to those who took part in the Imperial examinations. Today, it is given as a symbol of good luck to those who are about to sit for their exams.

Many would be familiar with the Teochew Mooncakes (潮州月饼). It has a crispy, spiral-layered crust that crumbles easily. It originated from the Chaoshan (潮汕) area in Guangdong Province and typically consists of yam paste and a salted duck egg yolk. Other traditional versions of the Teochew mooncake are still made by old school bakeries in Singapore. For example, La Bia (朥饼 or lard biscuit), where ‘La’ refers to pork oil, has a thinner, flaky crust with a thick mung bean or red bean filling. There are also alternative fillings including red bean, mung bean or lotus seed paste. There is also a steamed version of the typically baked Teochew mooncake, called La Gao (朥糕). It can either be served plain or with a mung bean filling.

A Snow Skin Mooncake (冰皮月饼) variant was created in Hong Kong in the 1960s as a healthier alternative to traditional baked mooncakes. Similar to mochi, its crust is made of glutinous rice flour and varies in colour, based on the flavours used. And unlike traditional mooncakes, these are best served cold!

Mooncake information and drawings courtesy of Ministry of Culture, Community and Youth.

[littleoceanart]

I'll be at HK Fair in New West! Table 53. Come say hi if you're in the area!

[formeryelpers]

Pineapple King Bakery, 46827 Warm Springs Blvd, Fremont (Warm Springs), CA 94539

Love Hong Kong style pineapple buns? Pineapple King Bakery has the widest variety of pineapple buns and pineapple puffs. An original pineapple bun is $2.75. Other pineapple buns have guava, salted egg, pandan coconut, chocolate marshmallow, custard, red bean ube, durian, sesame, matcha mochi, BBQ pork, etc. The buns are split open and the puffs are injected with filling. They also have egg tarts, baked buns, pineapple puffs, and drinks. I thought I saw mini pineapple buns too? And Pineapple King merch, including cute caps and canvas tote bags.

Gold butter Pineapple bun ($4.10): Served warm with a thick pat of Kerrygold salted butter. The bun is medium-sized with a “pineapple” cookie top (no actual pineapple in the bun). I’ve had bigger buns served with more butter. There’s a cheaper option with unbranded butter. It’s an excellent bun – soft, light, fluffy, with a crusty top that’s less sweet than usual (compared to other pineapple buns).

Hot milk tea, less sweet ($4.60): Still seemed quite sweet. Milky, strong tea flavor.

I bought buns for other people and they were all WARM. They’re super fresh.

There are two lines: self-ordering on the left, ordering from the cashier on the right. Online ordering is coming soon. There is no interior that’s accessible to customers, but they have some outdoor benches and tables. The place is popular. Also, it doesn’t open early, so plan to have an afternoon pineapple bun snack.

They’ll call your order number when it’s ready. It does take awhile and there’s usually a line. Closed on Tuesdays.

5 of 5 stars

By Lolia S.

[pxxplx]

Bakery Storefront Another storefront I did. The first one was a goldfish store in Hong Kong that I drew a few years ago and people love it. I'm think maybe this can be a whole series and I can draw different types of store and buildings.

img.2 A brighter and saturated version

After I finished this work I tried to twist the colour a bit to match the goldfish one (below), but eventually I still enjoy the original one more

img.3 Goldfish storefront

[3nding]

Big in Japan, not so much in Korea.

E così a otto anni esatti dall'ultima avventura in Asia del sottoscritto, venne il momento di portare moglie e figlio in questo pezzo di mondo. Lasciamo l'Italia proprio mentre nuove alluvioni colpiscono da nord a sud la penisola e facciamo base a Varsavia per il volo che ci porterà a Seul. Economy Plus della compagnia di bandiera polacca promossa. Quantomeno bilancia gli imprevisti e malanni affrontati e ancora presenti la settimana prima della partenza (i.e. Stiamo invecchiando entrambi male. Dolori vari, medicine e bestemmie varie) Ma dopotutto perché lasciarsi indietro gli imprevisti quando si possono trovarne di sempre nuovi? Tipo intossicazione alimentare prima di salire a bordo o arrivare e scoprire che non funziona nessuna delle nostre carte di credito? Stare due ore a chiamare numeri di mezzo mondo che promettono una assistenza H24 che non c'è? Regalare 20€ a uno che ti chiama un uber perché restiamo senza credito? Quindi fin'ora è un tuffo nel passato con mappa e traduttore offline. Le prime impressioni così in ordine sparso: Cose in comune col Giappone:- il cesso ipertecnologico con scalda tavoletta, bidet ed altre opzioni non testate. - l'uso di plastica sotto forma di packaging per qualsiasi cosa, anche per ciò che potrebbe farne tranquillamente a meno - Le mascotte e i jingles - l'inglese poco diffuso Stop. Per il resto mi ricorda molto Hong Kong (prima e unica volta nel '94) con un misto di moderno e datato. Molte cose sono vecchie o rovinate - il termine esatto sarebbe sgarrupate. Ci sono rifiuti e mozziconi di sigaretta in giro, si fuma abbastanza. Se in Vietnam si mangia sempre sopratutto in strada e in Giappone si mangia sempre nelle bancarelle e locali, qui oltre al gran numero di bakeries i locali (alcuni dei "buchi" di meno di 10m²) hanno orari tali per cui molti sono chiusi alla medesima ora. In uno sono entrato e c'era uno che dormiva a terra tra i tavoli, un altro aveva l'adesivo BUG FREE, su molti avrei scommesso su una rinnovata intossicazione. I cittadini in giro sono molto seri, spesso sorseggiano bubble tea o bevanda in contenitore similare, vestono casual o comunque con molta meno standardizzazione che in giappone. Alcuni vicoli non danno l'impressione di essere sicuri. Un paio di bancarelle vendevano quel dolce a forma di pesce fatto al momento, ho visto anziani trasportare carichi pesanti - letteralmente! - legati sul retro di moto di chissà quale anno e marca. In media gli abitanti di Seul ad eccezione degli anziani sembrano essere alti e ben piazzati. Anche qui come già visto nel sud est asiatico l'ideale di bellezza pubblicizzato ha la pelle bianchissima e gli occhi grandi e "occidentali". I "kombini" visitati fin'ora sono molto più piccoli e tristi della loro controparte giapponese. Per qualcosa sta città è un po' terrona. E non è una cosa negativa.

Bonus: I piccoli angoli verdi pubblici molto zen tra palazzoni, strade e grattacieli.

[sew-much-to-do]

DIY Hong Kong Milk Tea

Hong Kong Milk Tea is a very strong, perfectly sweet cup of tea enjoyed in bakeries, cafes and restaurants across Hong Kong. Here's how to make it at home!

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sew-much-to-do: a visual collection of sewing tutorials/patterns, knitting, diy, crafts, recipes, etc.