Flushing Chinese Bakery Crawl

You’ve heard of a pub crawl. Well, I don’t drink alcohol — not because of any moral/ethical/religious beliefs but because I don’t like the taste — but every once in awhile I like to do a crawl of all the Asian bakeries in downtown Flushing, NY. I just look up all of the Chinese bakeries in Flushing using the Yelp app on my phone and then walk a grid south-to-north between Cherry Ave. and Northern Blvd. and east-to-west between Kissena Blvd. and Main St.. There’s some leeway there, though, because there are a lot of bakeries on the side streets right off of Main St.. I do this once every 3 or 4 months because there are new coffee shop/bakeries popping up all the time.

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“Pineapple” Bun Redux

“Pineapple” Bun

The Japanese call it melonpan, Mexicans have a version called concha, and the Chinese have bo lo bao which translates to pineapple bun. They’re all sweet breads with a crumbly topping of sugar, butter, and flour. Contrary to their names, there are no melons, seashells (concha) or pineapples used in the making of these breads. The names simply refer to the decorative designs that are formed with the sweet toppings.

I’ve made this type of bread before but I’m always searching for ways to improve and recently came upon this recipe. The photos of the buns looked ah-maze-ing. How could I resist?

All I’ve got to say is great recipe but not one that you want to make by hand because this dough is very wet and sticky. I definitely recommend using a stand mixer for this or things could get really messy.

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