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The Best Thing We've Seen

Posted by Bea Davis on May 12, 2020 11:44:17 AM

This video for Chinese Mantou is required viewing


Food professional or not, I can guarantee that anyone reading this blog is more than a little food obsessed. So it goes without saying that we all love learning about food - whether it's a new technique, or maybe a food we've never eaten (or even heard of.) And when learning is relaxing to boot, then it checks our favorite boxes.

We came across this video in an article by Martha Cheng for Eater entitled "A World Beyond Sourdough". Like many people, we've been baking A LOT of bread, most of it sourdough. But every so often it's nice to expand ones horizons. Mantou is the perfect way to do that. 

Manou is a very basic Chinese steamed bun. They gained widespread popularity in the US in the early 2000s when restauranteur and chef David Chang put Pork Buns on his menu at Momofuku Noodle Bar. They're thought to have originated in Northern China in 300-200 BCE, and were quickly adopted throughout Asia. Sometimes they're filled, sometimes they're unfilled. Martha Cheng describes them this way: "In northern China, wheat (not rice) is the most popular traditional starch, and mantou — steamed, unfilled and light and fluffy — is the region’s equivalent of sliced white bread. It’s an ideal accompaniment for any meal or even dessert, when it’s deep fried and dunked in sweetened condensed milk."

Without further ado, here's the video (which Cheng praises for it's ASMR-like qualities - she's not wrong!) 

"Mantou," from Mun's Flavor


Topics: Videos, home baking, mantou

Home Bread Baking is Back!

Posted by Bea Davis on Apr 22, 2020 1:24:28 PM

This trend may be the best thing to come from Quarantine 2020.

SourdoughHome baking is back, and Mr. DeMille, it's ready for it's close up!

Go on any social media site nowadays and you'll see people posting pictures of their latest bread creations. Boules and loaves, sourdough and focaccia...the internet is exploding with bread.

But is this something new, or have all these people been baking bread the entire time and we, the hungry public, just haven't known it? Or has the thought of being home with now end in sight spurred on a great resurgence of home bread baking? 

An incomplete and thoroughly unscientific poll on Facebook shows that, generally, people were "occasional" bakers before, and then started experimenting with sourdoughs because of their newfound time. For some, it's about finding some inner peace during the current crisis. For others it's about making up for a grocery shortfall. Sometimes it's about feeding themselves and their families a product with fewer ingredients than what they can find at the store. 

Rachel Wyman, owner of Montclair Bread Company in Montclair, NJ, saw an opportunity to get people excited about home baking and started posting step-by-step photos of how to produce some of her fan favorites. "I'm sharing my recipes because I know a lot of people are bored, entertaining kids, missing their favorite [Montclair Bread Company] baked goods, or all three. I've gotten such a positive response it's been easy to keep going." 

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Like most trends in the modern age, posting begets doing, doing begets posting, and it gains a foothold. What about you? Did you bake at home before the quarantine? Maybe you're a professional baker and doing so feels as natural as waking up. If you never baked before, what have you started with and how is it going? Share pictures of your breads in the comments. Here are a few to get things started

Flat Bread

Country White Loaf




Topics: Pastry Trends, home baking, in the news, bread

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