These buns are a twist on the classic Chinese egg custard buns (奶黃包, nǎihuángbāo). They still have the creamy custard and the fluffy steamed bun, but I added pumpkin and fall spices to both the filling and the dough to create a pumpkin spice version. Notes on ingredient substitutions and the science behind the custard filling, dough, and steaming process follow the recipe!
Red bean soup (紅豆湯,) is a popular dessert throughout China, Taiwan, and Hong Kong. It’s made from red beans (紅豆, also called adzuki beans) which are incorporated into many East Asian desserts. Red bean soup itself is versatile. It can be eaten hot or cold, plain or with toppings, liquid or frozen. When my mom first dictated her version to me, she cautioned, “糖最後加，不然紅豆煮不爛！Don’t add the sugar until the end, else the beans will never soften!” Today, I’m sharing my mom’s recipe, adapted for a typical Western kitchen and pantry, then discussing the science behind her words.
Saltine cracker toffee, or Christmas crack, is a popular holiday treat. It’s a layer of saltine crackers coated in toffee topped with chocolate and sometimes with nuts. I enjoyed the rich, buttery taste, but I’d double the layer of saltines and use dark chocolate in an effort to cut the sweetness of the toffee. Even so, I could only take so much. In this version, I added miso for a salty note that elevates the toffee and complements the chocolate. I can’t get enough of it! As always, I’ll share the recipe and then talk science.
In the last post, we discussed how sugar preserves the structure of cooked fruit. This comes in handy for fruit pie fillings, which often become a mushy and wet (but nevertheless delicious) mess. In this recipe, apples are tossed with sugar and drained. The drained liquid is cooked into a thick syrup that’s added back to the apples and baked. The apples maintain some crunch, not much water leaks into the pie, and the syrup adds an extra punch of flavor. Let’s take a look at the recipe and then discuss the science!
Over the last few posts, we discussed the effects of sugar on cookie spread and texture. For this recipe, I played around with maple syrup, brown sugar, and granulated sugar. I also experimented with oven temperature. The result is these Maple Walnut Snapdoodles, one cookie dough that can be crunchy or chewy depending on the oven temperature. In addition to the recipe, I’ll share some of the test batches. We’ll talk about the changes I made, the results of each batch, and the science behind it all.