3 grams of baking powder Recipe Ideas – Family Meals Made Simple

Paoba (rice cake), a Sichuan and Chongqing specialty snack

Sichuan and Chongqing Paoba is a local specialty in the streets and alleys. When the steamer is opened, white steam wrapped in rice fragrance fills the whole street. It is soft when eaten hot, with fine pores like a sponge full of water. The rice fragrance is mixed with a slight sourness, and the aftertaste is sweet. After cooling thoroughly, it has a firm and chewy texture, the sourness is clearer, and the sweet aftertaste is also prominent. It is just right~ Compared with the sweetness and firmness of Lunjiao cake and white sugar cake, I personally still like the sweetness and softness of Paoba~

Red Bean Paste Layered Rolls

When making this red bean paste bread, I deliberately avoided cutting or braiding it, mainly to prevent the red bean paste from drying out after baking in the oven, which would greatly affect the texture. Instead, I layered the red bean paste into the dough, creating a flaky, layered texture similar to puff pastry. This avoided the problem of biting into a mouthful of filling that was cloyingly sweet, and allowed the sweetness of the red bean paste to blend perfectly with the softness of the bread. Every bite offers a delightful combination of creamy red bean paste and fluffy dough, with rich layers that make it incredibly satisfying to eat.