<strong>The Chinese American home baker: </strong>Inspired by Chinese American bakeries, Kristina Cho -- founder of popular blog "Eat Cho Food" -- published "Mooncakes and Milk Bread: Sweet & Savoury Recipes Inspired by Chinese Bakeries" to promote a lesser-known facet of Chinese cooking.
The Chinese American home baker: Inspired by Chinese American bakeries, Kristina Cho -- founder of popular blog "Eat Cho Food" -- published "Mooncakes and Milk Bread: Sweet & Savoury Recipes Inspired by Chinese Bakeries" to promote a lesser-known facet of Chinese cooking.
Kristina Cho
<strong>Hong Kong-style bakeries: </strong>"Chinese bakeries originated in Hong Kong, which was heavily influenced by British culture, so that is why you find a lot of custards, sponge cakes and flaky pastries at Chinese bakeries," says Cho. Pictured is Cho's version of a Hong Kong bakery classic -- pineapple buns.
Hong Kong-style bakeries: "Chinese bakeries originated in Hong Kong, which was heavily influenced by British culture, so that is why you find a lot of custards, sponge cakes and flaky pastries at Chinese bakeries," says Cho. Pictured is Cho's version of a Hong Kong bakery classic -- pineapple buns.
Kristina Cho
<strong>Egg tarts:</strong> Cho's book focuses mainly on Cantonese-style Chinese baked goods like cocktail buns and egg tarts, pictured.
Egg tarts: Cho's book focuses mainly on Cantonese-style Chinese baked goods like cocktail buns and egg tarts, pictured.
Kristina Cho
<strong>Hot dog flower buns: </strong>When Cho shared her recipe for hot dog flower buns on her blog, she "received an overwhelmingly positive and also personal reaction from my followers and readers." It inspired her to write a book on Chinese baking.
Hot dog flower buns: When Cho shared her recipe for hot dog flower buns on her blog, she "received an overwhelmingly positive and also personal reaction from my followers and readers." It inspired her to write a book on Chinese baking.
Kristina Cho
<strong>Milk bread: </strong>Cho says what makes Chinese baking different from its Western counterpart is milk bread, or, as she calls it, the "Mother of All."
Milk bread: Cho says what makes Chinese baking different from its Western counterpart is milk bread, or, as she calls it, the "Mother of All."
Kristina Cho
<strong>Endless toppings and fillings: </strong>Milk bread dough, made with butter, eggs and milk, gives Chinese baked goods an "incredibly soft texture." "The toppings and fillings for each bun are literally endless. Pork floss, green onions, tuna salad, matcha custard, mango jam and red bean paste all make an appearance," says Cho.
Endless toppings and fillings: Milk bread dough, made with butter, eggs and milk, gives Chinese baked goods an "incredibly soft texture." "The toppings and fillings for each bun are literally endless. Pork floss, green onions, tuna salad, matcha custard, mango jam and red bean paste all make an appearance," says Cho.
Kristina Cho
<strong>Diversity in Chinese baking: </strong>In addition to Hong Kong-style baked goods, the book also covers breads from other regions -- from flatbreads to steamed buns.
Diversity in Chinese baking: In addition to Hong Kong-style baked goods, the book also covers breads from other regions -- from flatbreads to steamed buns.
Kristina Cho
<strong>Mooncakes: </strong>Mooncakes, the dense, high-calorie treats eaten during the Mid-Autumn Festival, also feature in the book. "I love all mooncakes because they represent a moment that allows us to focus on togetherness and looking positively towards the future," says Cho.
Mooncakes: Mooncakes, the dense, high-calorie treats eaten during the Mid-Autumn Festival, also feature in the book. "I love all mooncakes because they represent a moment that allows us to focus on togetherness and looking positively towards the future," says Cho.
Kristina Cho
<strong>Grandfather's almond cookies: </strong>Cho's grandparents moved to Cleveland from Hong Kong and opened a Chinese restaurant in the late 1960s. She shares a few family recipes in her new book, including one for her grandfather's almond cookies.
Grandfather's almond cookies: Cho's grandparents moved to Cleveland from Hong Kong and opened a Chinese restaurant in the late 1960s. She shares a few family recipes in her new book, including one for her grandfather's almond cookies.
Kristina Cho