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From the Publisher

mookcakes and milk bread

mookcakes and milk bread

Mooncakes & Milk Bread is a one-of-a-kind culinary adventure through the world of Chinese bakeries

Mooncakes and milk bread

Mooncakes and milk bread

For all bakers looking to upgrade to their skills

mookcakes and milk bread

mookcakes and milk bread

Discover all-new recipes, traditional recipes reinterpreted for modern bakers

mooncakes and milk bread

mooncakes and milk bread

This is the first book to exclusively focus on Chinese bakeries and cafes

mookcakes and milk bread

mookcakes and milk bread

Mooncakes and milk bread

Mooncakes and milk bread

mookcakes and milk bread

mookcakes and milk bread

mooncakes and milk bread

mooncakes and milk bread

Featured Recipes

mooncakes and milk bread

mooncakes and milk bread

Mooncakes and Milkbread

Mooncakes and Milkbread

mooncakes and milk bread

mooncakes and milk bread

mooncakes and milk brad

mooncakes and milk brad

The Almighty Pineapple Bun (Bo Lo Bao)

Every Chinese bakery must have a pineapple bun in their case. Despite the name, the bun has no pineapple—it’s a soft milk- bread bun with a sweet, buttery, crackly cookie-like top that, after it’s baked, resembles pineapple skin. The simple, iconic treat has a loyal following, even beyond Asian cultures: everyone loves a good pineapple bun.

Honey Pistachio Mooncakes

The biggest challenge of making a mooncake filling is ensuring that it’s firm enough to keep the mooncakes from deflating in the oven. This filling can be pressed into a ball and withstand the weight of the mooncake pastry. Pistachio, or any nut really, is perfect for that very reason.

Rose Siu Mai

Siu mai are open- faced dumplings, traditionally filled with pork and shrimp and topped with a little fish roe. Creating open- faced rose- shaped dumplings seemed like a natural combination of two concepts— siu mai and the folded rose dumpling— with each petal slightly open and the filling revealed. But because these dumplings are open- faced, you can only steam or pan- fry them. I prefer to steam them— it’s the gentlest way to cook dumplings and preserves all the work you put into shaping each dainty, edible rose.

Goong Goong’s Almond Cookies

These cookies are soft in the center, crisp around the edges, and perfectly sweet, with just enough almond flavor to fill your kitchen with the intoxicating scent of buttery almonds. Better yet, they have the seal of approval from my mom and the rest of my family, which is all I really needed.

Kristina teaches you to whip up these delicacies like a pro

Mooncakes and Milk Bread

Mooncakes and Milk Bread

Knead dough without a stand mixer
Avoid collapsed steamed buns
Infuse creams and custards with aromatic tea flavors
Mix the most workable dumpling dough
Pleat dumplings like an Asian grandma

Mooncakes and Milk Bread

Mooncakes and Milk Bread

mooncakes and milk bread

mooncakes and milk bread

About Kristina Cho

Kristina Cho is a Bay Area–based food blogger, recipe developer, and cooking instructor. She’s originally from Cleveland, Ohio, where she grew up in her family’s Chinese restaurant. Cooking and sharing culture through food were always a huge part of her life. Before becoming a food blogger, Kristina studied and worked in architecture and interior design. Architecture instilled in her a designer’s attention to detail, a disciplined approach to iteration, and creative artistry. But between sketching and coordinating construction drawings, she spent all her time exploring new flavors, shopping for the freshest ingredients at her local farmers markets, and developing recipes for her blog, Eat Cho Food.

Today she has dedicated her professional career to making, teaching, writing about, and photographing her unique interpretations of Chinese food—everything from noodle soups to dumplings and, of course, baked goods.

Publisher ‏ : ‎ Harper Horizon (October 12, 2021)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 304 pages
ISBN-10 ‏ : ‎ 0785238999
ISBN-13 ‏ : ‎ 978-0785238997
Item Weight ‏ : ‎ 2.47 pounds
Dimensions ‏ : ‎ 7.8 x 0.9 x 10.3 inches