Cocooned Profile - (139138)

cook's profile


Home Town:
Member Since: Mar. 2000
Cooking Level: Intermediate
Cooking Interests: Baking, Asian, Mexican, Italian, Southern, Healthy, Dessert, Quick & Easy
Hobbies: Knitting, Walking, Reading Books
  • Title
  • Type
  • Overall Rating
  • Member Rating
Vanilla cupcake
Best Chocolate Chip Cookies
Hong Kong Style Egg Tarts
About this Cook
I'm a 25 year old Chinese gal and pastry chef that was born and raised in San Francisco. I love to bake and dabble a bit in savory cooking.
My favorite things to cook
Baked ribs, cupcake, cookies...mostly desserts in general. I have a major sweet tooth!
My favorite family cooking traditions
During Chinese New Years. My dad and I make Nian Gao. It's not the one you steam. This one you have to beat with a wooden paddle. The texture of this dessert is amazing! It's chewy, but it doesn't stick to your teeth! Too bad there's no recipe it's all by feel.
My cooking triumphs
Making my first Thanksgiving dinner in 2006. Everything came out perfect! The turkey was golden and crisp!
My cooking tragedies
The first time I made cookies, I just dumped the ingredients together without reading the direction. I couldn't even mix it. It was horrible!
Recipe Reviews 19 reviews
French Bread Rolls to Die For
i followed the recipe pretty much exactly. The only difference is I didn't use all the flour. After adding the 2 cups of flour, I added the rest if the flour slowly until the dough held together. I then kneaded and added flour as needed. I baked some on a sheet pan and baked some on a baking stone. I preferred the stone baked rolls better. The bottom was a bit more crunchy. I used cornmeal for the pizza peel to move the rolls to the stone. HTH

1 user found this review helpful
Reviewed On: Jan. 14, 2012
Chinese Steamed Buns
I love the texture of the chinese bun! It's exactly like this place on Washington in SF it doesn't have the slits on top and it's not the fluffy cakey dough that most dim sum places have. I had no problem with the dough. If it's too wet for you maybe the directions weren't followed? You ONLY add enough water to make a soft dough. Make them smaller than you think you should when they cook up they balloon in size! I also think maybe the first rise time is waay too long. Other then that it was a perfect dough to work with.

3 users found this review helpful
Reviewed On: Apr. 27, 2010
Meatball Spaghetti Sauce
The meatballs were such a weird texture. My bf asked if I put enough meat in it. Will not make this again.

2 users found this review helpful
Reviewed On: Nov. 2, 2009

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