Image générée par IA
Soft, pillowy Chinese steamed buns filled with savory ginger-scallion pork. The dough is lightly sweet, tender, and sturdy enough to hold its juicy filling while steaming.
Image générée par IA
Image générée par IA
A small amount of sugar rounds out the dough while yeast creates a tender, elastic crumb. Ginger, scallion, soy sauce, and sesame oil give the pork a deeply aromatic filling, and steaming keeps both components moist.
Cool buns completely, refrigerate in an airtight container for up to 3 days, or freeze individually for up to 2 months. Freeze uncooked shaped buns on a tray, then transfer them to a sealed container.
Reheat refrigerated buns in a steamer for 6 to 8 minutes. Steam frozen cooked buns for 10 to 12 minutes; do not thaw first. Ensure the center is piping hot before serving.
Pillowy German-style jam doughnuts with a golden fried crust, a tender enriched crumb, and a generous center of raspberry jam. Finish them with fine sugar while warm for a classic carnival treat.
Classic German-style soft pretzels with a chewy, glossy crust and tender, lightly buttery centers. A brief baking-soda bath gives them their characteristic deep brown finish without requiring lye.
Classic Canadian date squares with a glossy, gently spiced date filling sandwiched between two layers of buttery oat crumble. The edges bake crisp while the center stays tender and chewy.
Soft, pillowy cinnamon rolls with a fragrant brown-sugar filling and tangy cream cheese icing. The dough is enriched with milk, butter, and egg for a tender crumb that stays moist after baking.
A tender, deeply banana-scented loaf with a caramelized crust, toasted walnuts, and a moist but sliceable crumb. It is designed for using very ripe bananas and keeps beautifully for several days.
A rich German Christmas stollen filled with rum-soaked raisins, candied citrus, toasted almonds, and a ribbon of marzipan. Baked until golden, brushed with butter, and buried under powdered sugar, it improves after a short rest and makes an elegant holiday gift.
A golden Italian focaccia with a crisp, olive-oil-rich crust, tender open crumb, and fragrant rosemary finish. An overnight rise develops deep flavor while generous dimpling creates the classic puddles of oil and salt.
Image générée par IA
A classic French savory tart with a crisp, buttery pastry shell, smoky bacon, nutty Gruyère, and a softly set custard. It is elegant enough for brunch and dependable enough for a family dinner.