Baking Essentials - Playing With My Food

Có thể bạn quan tâm

Home
Posts RSS
Comments RSS
***

Baking Essentials

Sugars:

Đường Phèn, Rock Sugar, Rock Candy

Đường Thẻ, Chinese Brown Sugar, Bar Sugar

Đường Thốt Nốt, Toddy Palm Sugar

Đường Mặch Nha, Maltose Extracts, Flavorings and Essences:

Vani, Bột Thơm, Bột Thơm Hoa Lan, Vanilla Powder, Vanilla Bean, Vanilla Extract

Mùi Lá Dứa, Pandan Extract

Nước Hoa Bưởi, Mali Flower Extract

Dầu Hạnh Nhân, Almond Extract

Coffee Extract

Various Extracts

RumLeaveners:

Bột Khai, Baking Ammonia, Ammonia Bicarbonate

Bột Nổi Nâu, Bột Nổi Bánh Mì, Men Bánh Mì, Yeast

Single Acting Baking Powder

Double Acting Baking Powder

Phèn, Alum

Cream of Tartar

Thuốc Tiêu Mặn, Thuốc Muối, Bột Soda, Bicarbonate of Soda, Baking Soda

Men Cơm Rượu, Vietnamese/Chinese Wine YeastFlours/Starches:

Bột Gạo, Rice Flour

Bột Nếp, Glutinous Rice Flour

Bột Tàn Mì, Wheat Starch

Tapioca Starch

Bột Bánh Dẻo, Koh Fun, Roasted Glutinous Rice Flour (Notice the English is Different but the Chinese is the Same)

Bột Bắp, Corn Starch/FlourFats and Oils:

Nước Mở Thắng, Lard

Mở Trừu, ShorteningOther Must Haves:

Bột Bán, Tapioca Pearls

Nước Cốt Dừa, Coconut Milk/Cream

Rau Câu, Agar Agar (Powdered and "Whole")

Custard Powder 10:19 PM | Category: | 40 comments Comments (40) On 7:23 PM , Anonymous said...

Hi tt. Wow...I should have look at this section before I went to buy all those ingredients. I bought the alsa baking powder but it didn't say single acting so I went and bought another baking powder and then finally make my own...but this is helpful. Can you post the scale? I really don't know which one is the right one, didn't want to buy such an expensive scale. Thanks.

On 12:40 AM , hoangtam/tt said...

all scales are pretty much the same. The one I use cost around 5 dollars and it works just fine. Just remember to look for one in metric (grams) and don't buy one that measures by kilos, because most recipes are measure in grams (smaller units) rather than kilos.

On 1:00 PM , Anonymous said...

Which one is the bread flour? How does the packaging looks like? Thanks

On 1:38 PM , hoangtam/tt said...

None, I didn't post bread flour so there is no picture. For bread flour all you have to do is just go to a grocery store and look for the bag of flour that says "bread flour".

On 6:10 AM , Anonymous said...

I wanted to buy the "koh fun". Which one is the correct version to buy or which brand??? I live in Tennessee and I don't read chinese. TQ

On 1:35 PM , hoangtam/tt said...

they're both the same brand. If you don't read chinese than print out a picture and take it to the store with you and "compare" the chinese characters on the picture with the characters on package. I'm not from TN, so have no idea if you can buy koh fun over there. I can send you some if you like.

On 7:47 PM , hoangtam/tt said...

yochana,I don't live in Saigon and never did so I have no idea where to direct you. However, you should be able to buy baking powder anywhere in the world. As for pau flour, just substitute with cake flour.

On 11:38 AM , Anonymous said...

hi hoangtam/tt,Please help me... I've seen a lot of recipes calling for castor sugar. Is it the same as powdered sugar or confection sugar? thanks! lh

On 12:43 AM , hoangtam/tt said...

lh,castro sugar is not the same as powdered sugar. Castro sugar aka baker's sugar is like table sugar only finer in texture (but not powdery). Because its texture is finer, it dissolves more easily.

On 1:42 AM , Anonymous said...

Hello Hoangtam, I looked at your Baking Essentials, and wish to inform you about one of the item you posted. I checked out Ammonia Bicarbonate as a leavening agent, it was used and still used by some industries but not for food. I read that it was used before Baking Soda was available. Also it is a irrritant to the skin, eyes and respiratory system. Why do you include this on this page instead of Baking Soda, when it is not harmful for use.

On 2:04 AM , hoangtam/tt said...

I use and post ammonia because it works a heck of a lot better than baking soda. Logic should answer your concern. Ammonia is used as a leavened, and it reacts (evaporates) in heat. Thus if ammonia is harmful, there is no ammonia left to harm in the final product (any recipe that contains ammonia will be “cooked” one way or another, else the product will smell too much of ammonia to consume). As for the skin thing….how do you know how much ammonia to put in a recipe? You measure it using a spoon, scale, etc… How will it irritate your skin if you don’t touch it? As for the smell, did you know that most household cleaners contain ammonia? The amount of ammonia in any recipe is way smaller than the amount of ammonia in those cleaners… If ammonia was that harmful than shouldn’t people who use cleaners with ammonia all drop dead by now? After all, they touch it and smell it much more than anyone who uses it in recipes.

On 12:55 AM , Anonymous said...

HI there,I have a bottle of something that looks similar to the pandan extract you have displayed - I've always thought it was just a green food colouring (pandan-green; there's no english on the label to indicate what it is exactly), and hence have never used it before. At the back it says "aroma pasta pandan" - I have no idea what language that's in, so if you could please help me decipher its meaning, that would be awesome. I'm hoping it's actually pandan extract or something other than just colouring..PS if it is an extract, would I be able to substitute pandan extract for pandan paste, since they're not available at my local shops, both asian or otherwise?Thanks :)

On 11:15 AM , hoangtam/tt said...

jo,open the bottle and smell what's inside. If it's pandan paste then it should smell like pandan, if it's just coloring than it's shouldn't smell like anything at all. aroma pasta pandan:aroma = fragrancepasta = pastepandan = pandanthus, aroma pasta pandan = pandan fragrance paste (pandan paste)Pandan paste is the same as pandan extract. The only difference is extracts is the color, extracts usually don't have any color in them.

On 7:36 PM , Anonymous said...

cool! thanks for the reply. I have never used any form of pandan before, so I would not know what it smells like. but i guess if there is some sort of smell, it means it's the real deal, right? since, as you said, the paste and extract are essentially the same, can they be substituted for one another in the same quantities? I have the impression that the paste would be thicker but less concentrated in flavour....

On 3:51 PM , Anonymous said...

Hi HT.Do you know "bột trong" is? Thanks

On 9:57 PM , hoangtam/tt said...

no I don't but I'm guessing it's probably bot nang or bot dau xanh loc

On 2:29 AM , Anonymous said...

hi, i live in Australia and really love Vietnamese food. Your blog is beautifull.Could you tell me what is the difference between single and doulbe acting baking powder. iam having difficulty of finding the double acting baking powder in Australia. is there any other way to substitute double acting baking powder ?Thanks

On 12:11 PM , hoangtam/tt said...

single acting baking powder = 1 base, 1 aciddouble acting baking powder = 2 acids, 1 baseyou should use google for more info.

On 4:03 PM , Anonymous said...

hi,can you tell me what is wheach start?i can not find it here,in vanuatu,can anything else instesd othat?what is all purpose flour??i cant made dau chao quay ,because havent gor wheat starch?thanks you

On 3:40 PM , Anonymous said...

TT -I'm looking for single-acting baking powder to make banh bo nuong (per your recipe ^^). On here, you listed Rumford Baking Powder as a single-acting baking powder. I've gone through all my local stores and was not able to find Alsa, but found Rumford. Unfortunately, all the Rumfords say "double-acting" on the containers. Can I still use this to make banh bo nuong, or is there a single-acting Rumford out there that I can't find? 0_o Thank you in advance for taking your time to answer my question.:)

On 12:13 AM , hoangtam/tt said...

yen,if it says double acting, don't use it or should I say...use at your own risk.

On 8:38 PM , Anonymous said...

Hi HoangtamI just found ur blog few days ago, and I love it. There are so many good recipes that I like to try. I love to cook (especially vietnamese food) but I just didn't know where to start. Thanks alot for having ur blog available for anyone who love to cook.I have a question for u about baking ammonia. I found that you live in Seattle area. Can you tell me where you got that? I try all the Asian store around Tacoma but I just couldn't find it. Thanks

On 4:44 AM , Anonymous said...

Hi Could someone tell me what is cake flour? Thanks

On 11:07 PM , Anonymous said...

hi, I want to bake Chinese bun requires Ammonia, but I couldn't find it in Seattle area(Chinatown).Why did you buy it?I really want to make it!!thank you.

On 10:33 PM , Anonymous said...

Hi Hoang Tam,Thanks For posting all the wonderful recipes,I love your blog. You said that for koh fun, both wheat flour and fried glutinuos rice flour are the same brand but are they the same kind? I can only find wheat flour in the asian markets where I live.Regards,Chefmate

On 11:19 PM , hoangtam/tt said...

chefmate,I don't quite understand your question.are you asking if koh fun and wheat flour are the same? No, they're not.the only brand of koh fun I can find here is "cock brand". However, that brand sometimes label koh fun as wheat starch (as in the picture above). Although the english is sometimes screwed up, the chinese writing for both packages say 'koh fun'.hope this helps

On 7:02 PM , Anonymous said...

Thank you for your reply HT. So Koh Fun is roasted/fried glutinous flour and not wheat flour, is it the same as Vietnamese "bot banh deo"? I am trying to make Banh dau xanh (Mung Bean Cake).I have a hard time finding the ROASTED glutinous flour even though I live in San Jose, California where there're quite a few Asian markets around. Can I substitute regular glutinous flour (bot nep)instead?Regards,Chefmate

On 7:29 PM , Anonymous said...

Hello Hoang Tam,Sorry for asking a lot of questions regarding Koh Fun, but if I understand your answer correctly, for the Cock brand even though the two flours, wheat starch and roasted rice flour are written differently in English, they are actually the same one? I just bought a bag of Cock brand wheat starch (The same one as in your picture) Can I use it to make your mung bean cake.In another word is it koh fun?Hope to hear from you soon. Chefmate

On 1:51 PM , Anonymous said...

Hoang Tam,can i subsitute wheat starch with all purpose flour for baking a cake? i am trying to make kuih bahulu but i can't find wheat starch where i live. Thanks.

On 4:52 PM , hoangtam/tt said...

All purpose flour contains gluten and wheat starch doesn't so they're not interchangeable. You can substitute wheat starch with cornstarch, since cornstarch doesn't contain gluten either.

On 9:42 AM , Anonymous said...

thank you!

On 4:45 PM , Unknown said...

Hello! Hoangtami want to make dau chao quay, but where i live i can't find wheat starch, can i subtitude with different flour? and which one can i use, thanks and hope to heard from you soon :-)

On 4:52 PM , Unknown said...

Hello! HOANGTAMi want to make dau chao quay but i cant find wheat starch where i live, can i substitute which different flour and which one should i use thanks.. have a great day

On 1:08 AM , Anonymous said...

Hi,Just want to know, what is white limestone paste in Vietnamese?Jn

On 9:20 AM , hoangtam/tt said...

julie,just use all purpose flourjn,limestone paste is "vôi ăn trầu"

On 11:43 PM , Anonymous said...

Hi, can you tell me where to buy the "hoa buoi extract=pomelo/mali flower extract?" I tried to look for the pomelo extract in chinatown in new york city, but I could not find it. Is there an online store that I can get or a place in new york that sell Pomelo/malie flower extract? Thanks.

On 7:42 PM , Anonymous said...

Hi, it's January 2011 - Happy New Year to you.I also live in Seattle and searched high and low for Koh Fun. Where do you buy it? Have you seen it recently? Ranch 99 doesn't even know what I am talking about - even speaking and writing Chinese.

On 12:25 PM , Anonymous said...

May I ask what is fried glut. rice flour in VNese? Thanks.

On 5:34 PM , Anonymous said...

I have a package with ten vials of super vanilline powder that I bought at my local Asian grocer. Is this edible? I tasted it and it is awful. ... But smells heavenly. It is vianco brand.

On 11:00 PM , hoangtam/tt said...

What you have is vanillin, it's the chemical in makes vanilla smell like vanilla. It's most likely synthetic. It is edible. When using it keep in mind it is very strong a little will go a long way.

About Me

hoangtam/tt Seattle, Washington, United States View my complete profile

Food Culture

Memory, Landscape and Community Steroids for the Baker

Clean It Up!

Vietnamese Food 33 Years After the Fall of Saigon

A taste of Gotanda

Eating off the Streets - Malaysian Street Food

Eye on Malaysia

Putu Bambu - Past Vs. Present

Bánh Bao Cả Cần - Food, Drama and Paus

Vũng Tàu: Beachside Yummies for the Tummy

Kẹo Dừa - Coconut Candy, the sweetness of Bến Tre

Cá Lóc Nướng Trui, Tôm Càng Nướng – An Explosion of South Vietnamese Flavors

Tết, Time to Celebrate

Christmas Dinner 2006

Meme: 10 Things I Miss of Mums Cooking

Tết Đoan Ngọ (Dumpling Festival)

Vegetarian for 500

Fatt Kohs for New Years

Tết Dishes 2006 (Vietnamese New Year Food)

Meme: You Are What You Eat

Christmas Dinner 2005

Christmas 2005 Secret Santa Cookie Exchange

Northwest Tofu

Dick's Burgers and Shakes

Basics

Basic Cheese Cake and Variations

Đồ Chua (Sour Stuff)

Thính (Roasted Rice Powder)

Vỏ Bánh Bao Căn Bản (Basic Pau Skin)

Express Pau Dough

Guidelines for Making Candies/Sugared Fruits and Veggies aka "Mứt"

Basic Spongefon Cake and Variations

Tốm Cháy (Ground Shrimp Powder)

Mỡ Hành (Onion Oil)

Nước Mắm Căn Bản (Basic Fish Sauce and Variations)

Rau Cải (Guide to Vietnamese Herbs and Veggies)

Đồ Khô (Pantry Stables)

Baking Essentials

Gia Vị (Guide to Spices and Seasonings)

Savory

Bánh Bá Trạng (Bak Chang Dumplings)

Bánh Bao Nương Nhân Xá Xíu (Baked Char Siu Paus

Bào Ngư Xào Nấm Đông Cô (Braised Shitake Mushrooms with Abalone)

Bánh Bèo (Steamed Savory Rice Cakes)

Bánh Cuốn (Savory Rice Rolls)

Bánh Hoa Hồng (Rose Dumplings)

Bánh Khoai Môn Tàn Ong (Dimsum Taro Puffs)

Bánh Mì Chiên (Fried Baguettes)

Bánh Mì Hấp (Steamed Baguettes)

Bánh Pate Chaud

Bánh Phồng Tôm (Shrimp Crackers/Chips)

Bánh Ít Trần (Naked Savory Rice Balls)

Bánh Xèo (Vietnamese Crepes)

Bắp Cải Nhồi Thịt (Braised Stuffed Cabbage)

Basic Salsa

Bì (Shreeded Pork with Roasted Rice Powder)

Bò Bía Springrolls

Bò Cuốn Lá Lốt (Beef Wrapped in LÃ¡ Lá»‘t Leaves)

Bò Kho (Vietnamese Beef Stew)

Bò Lúc Lắc (Shaking Beef)

Bò Xào Cải Làn (Beef with Chinese Broccoli)

Bún Bò Huế (Spicy Beef Noodles aka Hue Style Beef Noodles)

Bún Gỏi Dà (Spring Noodles)

Bún Măng Vịt Bún Măng Vịt (Rice Vermicelli with Bamboo Shoots and Duck Salad)

Bún Mít Tôm Thịt (Vermicelli with Jackfruit, Prawns and Pork)

Bún Mọc Thang (Chicken and Pork Noodles)

Bún Riêu (Rice Noodles with Crab and Tomatoes)

Bún Suống Giò Heo (Fresh Shrimp Paste Noodles)

Cà Nướng Mỡ Hành (Grill Eggplants)

Cá Hấp Chiên Tỏi (Fried Steamed Fish)

Cải Bẹ Xanh Xào Gừng(Stir-fried Mustard Greens with Ginger)

Cải/Dưa Chua (Pickled Mustard Greens)

Canh Xà Lách Son Nấu Bò (Beef and Watercress Soup)

Canh Bông Cải Thịt Viên (Cauliflower with Carrots and Pork Soup)

Canh Cải Bẹ Xanh Trứng Muối(Mustard Greens with Salted Eggs Soup)

Canh Chua (Sour Soup)

Canh Giò Sống Nấm Kim Châm (Pork with Enoki Soup)

Canh Hẹ với Đậu Hủ Non (Tofu and Chive Soup)

Canh Khổ Qua (Bittermelon Soup)

Canh Khoai MỡŸ (Fat Potato Soup)

Canh Nghêu nấu Lá Quế(Clam with Sing Kwa and Basil Soup)

Canh Rông Biễn (Seaweed Soup)

Canh Xà Lách Son nấu Tôm (Watercress Soup with Prawns)

Cánh Gà Lắc (Shaking Chicken Wings)

Cà-ri Gà hay Vịt (Chicken or Duck Curry)

Chả Thịt ăn Cơm Tắm (Vietnamese Meat Pie)

Chả Giò (Eggrolls/Fried Spring Rolls)

Chả Phụng (Phoenix Roll)

Cháo Khoai Môn Xà Lách Son (Taro and Watercress Congee)

Cold Crab and Cucumber Soup

Cơm Gà Nướng Xã (Lemongrass Grilled Chicken with Rice)

Cơm Gà Quảng Đông (Chicken and Rice)

Cơm Gà Vỹ Dạ (Vy Da Style Chicken with Rice)

Cơm Tấm Bì Sườn Chả

Củ Cải Mặn Xào Thịt Ba Rội (Preserved Turnips with Pork)

Đậu Hủ Chưng Tôm (Steamed Tofu with Prawns and Soy Sauce)

Đậu Hủ Xào Tứ Xuyên (Schezuan Style Stir-fried Tofu)

Deviled Eggs

Đồ Biển Xao Cay (Spicy Seafood Stirfry)

Dưa Giá (Pickled Bean Sprouts)

Fancy Mashed Potato

Gà Luộc Chặt (Boiled Chicken)

Gà Tây Chà Bông (Turkey Meat Floss)

Gà Xào Măng Chua (Chicken with Pickled Bamboo Shoots)

Gà Xé Lá Chanh (Shredded Chicken with Lime Leaves)

Ghẹ Hấp Lá Chanh Chấm Muối Tiêu Me (Blue Crabs Steamed with Kaffir Lime Leaves served Tamarind and Pepper Dipping Sauce)

Gỏi Bưởi Ngó Sen (Pomelo and Lotus Stem Salad)

Gỏi Cuốn Spring Rolls

Gỏi Ba Khía Thái Lan (Thai Papaya Salad with Salted Crabs)

Gỏi Đu Đủ Khô Bò Gan Cháy (Papaya Salad with Beef and Liver Jerky)

Gỏi Khổ• Qua (Bittermelon Salad)

Gỏi Long Liên - Ngó Sen với Tôm(Lotus and Dragon Salad/Lotus Stem Salad with Prawns)

Gỏi Rau Muống Trộn Bò Tái Chanh (Ong Choy Salad with Beef Tartare)

Gỏi Vịt Triều Chau (Vietnamese Style Theochew Duck Salad)

Gỏi Xoài Tứ Sắc (4 Color Mango Salad)

Granny Smith and Pepperjack Cheese

Green Beans with Baby Scallops and Hazelnuts

Honey Ham Greens

Hủ Tiếu Bò Viên (Noodles with Beef Meatballs)

Hủ Tiếu Xào Bò (xào khô) (Beef Chow Fun-Dry Version)

Khổ Qua Ngâm Nước Mắm (Bittermelon Pickled in Fish Sauce)

Khổ Qua Xúc Hột Vịt (Bittermelon Omelette)

Khổ Qua Xào Thịt Bò (Bittermelon with Beef)

Lân Thủ Hầm Tịnh Vị - Giò Heo Nấu Chao (Pork Hock Braised in Preserved Beancurd)

Mì Vịt Tiềm - Braised Duck with Egg Noodles

Miến Xào Triều Tiên (Korean Chap Chae)

Oven Roasted Veggies

Pasta Salad

Phở (Beef Noodle Soup)

Roasted Acorn Squash stuffed with Ricotta and Freshwater Prawns

Roast Beef

Roasted Rosemary Chicken Breast with Couscous, Green Beans and Mushroom Sauce

Sầu Đâu (Cambodian Sadao Salad)

Sesame Crab Crackers

Sườn Nướng Xã Ớt (Spicy Grilled Lemongrass Ribs)

Tép và Chả Viên Ram Sate (Spicy Prawns and Fish Balls)

Thịt Chiên Xí Muội (Sour Plum and Ginger Pork Chop)

Thịt Kho Nước Dừa (Braised Pork in Coconut Juice with Eggs and Bamboo Shoots)

Thịt Nướng Sate Mã Lai(Satay)

Turkey and Pasta

Tôm Càng Kho Tau (Freshwater Prawns in Tomalley Sauce)

Tôm Hấp Nước Dừa (Prawns Steamed in Coconut Juice)

Tôm Hùm Tiềm với Bông Bống Cá và Nấm Đông Cô (Braised Fish Maw and Shitake Mushroom with Lobster)

Tôm Xào Bắp Non (Stir-fried Prawns with Baby Corn)

Tôm Xào Đậu Que (Spicy Prawns with Green Beans)

Tôm Xào Giá Hẹ (Stir Fried Prawns with Bean Sprouts and Chives)

Watercress Salad with Poached Eggs and Asian Pears

Sweet Creations

Air Bandung

Almond and Hazelnut Meringue Cookies

Apam Sri Ayu - Steamed Pandan Sponge Cake with Grated Coconut

Bánh Bao Cade (Coconut Custard Paus)

Bánh Bò Rễ Tre (Steamed Rice Cakes, Vietnamese Bak Tong Koh)

Bánh Bò Khoai Lang (Sweet Potato Fatt Koh)

Bánh Bò Khoai Tím (Purple Sweet Potato Fatt Koh)

Bánh Bò Lá Dứa (Pandan Coconut "Bak Tong Koh")

Bánh Bò Mã Lai (Hong Kong Style Malaysian Steamed Sponge Cake)

Bánh Bò Nướng (Vietnamese Baked Honey Comb Cake)

Bánh Bò Nướng Chay (Vietnamese Baked Honeycomb Cake Eggless Version)

Bánh Bông Lan -Orchid Cake

Bánh Bông Lan Bơ (Fruit/Butter Cake)

Bánh Bông Lan Cuốn (Swiss Roll)

Bánh Bông Lan Phú Sĩ(Mountain Fuji Cake)

Bánh Bông Lan Rễ Tre (Honeycomb Sponge Cakes)

Bánh Pía/Bía Triều Châu (Theochew "Pia" Pastry)

Bánh Chuối Hấp (Steamed Banana Cake)

Bánh Chuối Nướng (Baked Banana Bread Pudding)

Bánh Cốm (Rice Flake Cakes)

Bánh Choux (aka Bánh Xu, Bánh Su, Choux À la Cream, Bánh Sữa, Cream Puffs)

Bánh Đậu Xanh - Mung Bean Cakes

Bánh Da Lợn (Steamed Tapioca Layered Cake)

Bánh Dẻo (Vietnamese Ping Pei Mooncakes)

Bánh Dẻo Cuốn (Ping Pei Rolls)

Bánh Flan (Caramel Flan)

Bánh Gai/Bánh Đuông - Thorns and Worms

Bánh Gan ("Liver" Cake)

Bánh Hạnh Nhân (Vietnamese Almond/Peanut Cookies)

Bánh Hạnh Nhân Kiểu Tàu (Chinese Almond Cookies)

Bánh Hoa Mai/Hoa Đào (Cherry/Plum Blossom Cookies)

Bánh Hoa Sen (Lotus Pastries)

Bánh In (Print Cakes)

Bánh Men (Yeast Cookies)

Bánh Mì Ngọt Nhân Xoài và Phô Mai(Mango and Cream Cheese Bun)

Bánh Phu Thê (Husband and Wife Cakes)

Bánh Phu Thê Bột Bán (Husband and Wife Cakes made with Tapioca Pearls)

Bánh Quai Vạc (Coconut/Mung Bean Puffs)

Bánh Quế/Bánh Kẹp (Vietnamese Love Letters)

Bánh Rán / Bánh Cam (Fried Glutinous Rice Balls)

Bánh Sát Phu (Husband Killers)

Bánh Tai Yến (Swallow's Nest Cakes)

Bánh Thuẫn Hấp (Steamed Cup Cakes)

Bánh Tiêu (Hollow Doughnuts)

Bánh Tổ (Ancestor Cakes/Nien Gao)

Bánh Tổ Revisited (Ancestor Cakes/Nien Gao)

Bánh Vòng (Vietnamese "Doughnuts")

Bánh Ú Nước Tro (Lye Water Dumplings)

Bánh Xốp Bơ (Chewy Butter Cookies)

Bắp Hầm (Vietnamese Style Grits)

Bông Cỏ Làm Bằng Rau Câu (Grass Flower Jelly made with Agar Agar)

Buche de Noel 2009

Buche de Noel 2008 - Meringue Mushrooms

Buche de Noel 2006

Chè Bách Niên Hảo Hợp (Chinese Style Redbean Tong Sui)

Chè Bắp (Corn and Rice Pudding with Coconut Milk)

Chè Bưởi (Pomelo Rind Tong Sui)

Chè Chuối (Bananas with Tapioca and Coconut Milk)

Chè Đậu Xanh Phổ Tai (Mung Bean Tong Sui)

Chè Sen Trần (Lotus Seed Tong Sui)

Chè Thạch Sen (Lotus Seed and Jelly Dessert)

Chè Thái (Thai Style Tong Sui)

Chocolate Hazelnut Truffles

Chuối Nếp Nướng (Grilled Sweet-rice Wrapped Banana)

Coconut Almond Macaroons

Coconut Raisin Bread

Coconut Raspberry Cake

Coconut Strawberry Truffles

Cơm Rượu (Rice Wine Dessert)

Cream Cheese Pound Cake

Dâu Ua/Sữa Chua (Vietnamese Yogurt)

Dầu Cháo Quẩy Làm Băng Bột Khai (Yu Char Kway Made with Baking Ammonia)

Dầu Cháo Quẩy Làm Băng Phèn và Baking Soda (Yu Char Kway made using Alum and Baking Soda)

Dầu Cháo Quẩy Làm Bằng Yeast (Yu Char Kway made with Yeast)

Đậu Phọng Luộc (Boiled Peanuts)

Đông Sương Bách Huỳnh Hoa - Thạch Chè Hoa Bưởi (Morning Dew on Thousand Yellow Flowers-Agar Agar with Mung Bean Tong Sui)

Gingerbread House

Keo Gương (Mirror Candy)

Khoai Mì Trộn Dừa (Cassava with Coconut)

Kuih Bangkit/Bánh Men Mã Lai

Lù Phò Bẻng / Bánh Hiền Thê (Lo Poh Peng/Wife Pastries)

It's All About Me

Mint Chocolate Crescent Cookies

Mứt Bí Tăm (Vietnamese Style Candied Winter Melon)

Mứt Dừa (Candied Coconut)

Mứt Gừng Đậu Phọng (Candied Ginger with Peanuts)

Mứt Rau Câu (Candied Agar Agar)

Mứt Sen Trần (Vietnamese Style Candied Lotus Seeds)

Mứt Thơm Dẻo (Candied Pineapple)

Nước Trái Cây (Tropical Berry Punch)

Opera Cake

Pandan Chiffon Cake

Poached Pears with Vanilla Ice Cream

Pumpkin Cheese Cake

Raspberry Marbled Sugar Cookies

Raspberry White Chocolate Cookies

Rễ Tranh Mía Lao (Sugarcane Tea)

Seadragon's Cheese Sponge Cake

Stollen

Sương Sa Căn Bản (Basic Agar Agar Jelly)

Sương Sa Hoa Bưởi (Pomelo Flower Agar Agar Jelly)

Sương Sa Lá Dứa Nước Dừa (Pandan and Coconut Jelly)

Sương Sáo

Taro Rice Pudding with Pandan Coconut Milk/Chè Khoai Môn

Thạch Hạnh Nhân (Almond Pudding/Jelly)

Thạch Xoài (Mango Pudding)

Thanksgiving Pies (Apple & Pear and Pumpkin)

Vanilla Sponge with Raspberry Moose and Chocolate Cream Buche de Noel

Vietnamese Coffee Canelé

Xôi Gấc (Coconut Sweet Rice Dyed with Baby Jackfruit)

Xôi Nếp Than (Black Sticky Rice with Coconut and Mung Beans)

Xôi Vị Lá Dứa Đậu Xanh (Pandan and Coconut Sweet Rice with Star Anise and Mung Bean Filling)

Xôi Vò (Mung Bean Coated Coconut Sweet Rice)

Vegan

Bánh Tét 3 Màu Chay (Vegetarian 3 Color Vietnamese Rice Cakes)

Basic Vegetarian Broth

Bún Cà Chiên (Vermicelli with Fried Eggplant)

Cá Chay (Vegetarian Fish)

Cá Kho Tiêu™ Chay (Vegetarian Fish in Coconut Caramel Sauce)

Canh Bông Cải Chay (Vegan Cauliflower Soup)

Đậu Que Xào Xã Ớt (Spicy Lemongrass Greenbeans)

Đồ Xào Chay Gia Truyền (Traditional â€œFamily Recipeâ€� Stir Fry)

Gỏi Bạc Hà Chay (Vegetarian Taro Stem Salad)

Goi Du Du Kho Bo Chay

Kiểm (Vegetarian Pumpkin Stew)

Nước Mắm Pha Chay (Vegan Fish Sauce)

PhởŸ Chay (Vegetarian Pho)

Rau Cải Kho Nước Dừa (Vegetarian Braised Veggies with Coconut Milk)

Temple Rolls

Thịt Ba Rội Chay (Vegetarian "Meat" Pork Belly)

Tôm Chay (Vegetarian Prawns)

A Peek Into My Life

Asia 2011 - Macau

Asia 2011 - Hong Kong

What's Up?

La Passion De Ma Vie

March 5th, Save the Date!

Drum Roll Please - Ao Dai Project

I'm Still Alive

Let the Boy Eat Cake!

What's Next?

Class of 2007........7 days away!

My Busy Weekend

Should I or Should I Not?

So I Did

It's Been a Year

It's Official

So It's 2007

Links

My Web Album

My Web Album 2

Trang Gia Chánh Đất Việt

Jo's Deli & Bakery

Nurkochen

Home Cooking Club

Chef 2 Chef

Discuss Cooking

Measurement Equivalents

Baking Mum

Bee's Kitchen

Big Boys Oven

Boo & Bii

Cafe of The East

Carrick Hill

CookBake Legacy

Do What I Like

DJ Bradley Photography

Evan's Kitchen Ramblings

FooDcrazEE

Food Lover's Journey

Jan's Kitchen

Jingle's Kitchen

Lily's Wai Sek Hong

Little Corner of Mine

Lynn's Kitchen

My Cooking Escapades

My Zest

Play Play in the Kitchen

Precious Moments

PuSiVaâ€™S CuLiNarY StUdiO

Quick N Easy Treats

Rasa Malaysia

Reiâ€™s Veggie-Lang

Simply Linnish

Sinfully Yours

Steamy Kitchen

The Budding Cook

Tazz in the Kitchen

Templegirl's Kitchen Diary

Tham Jiak

The Online Patisserie

Thousand Words and Chronicles

Yochana's Cake Delight

Wok with Me

Please Don't don't_copy_and_paste

Copy and Paste Cite Your Sources! **All Rights Reserved.The text and images in this blog belongs to the author, hoangtam/tt. You are welcome to link to the blog but do not copy, post, or publish any part of this blog without the author’s consent.**

Followers

Subscribe To

Posts

Atom

Posts

Comments

Atom

Comments

Follow this blog

Distributed by Blogger Templates Blog

Từ khóa » Bột Khai In English

Baking Essentials - Playing With My Food