Chicken Mushroom Baked Pao


Pao is a originally a type of steamed, filled bun or bread-like (made with yeast) item in various Chinese cuisines, as there is much variation as to the fillings and the preparations. In its bun-like aspect, it is very similar to the traditional Chinese mantou. It can be filled with meat and/or vegetarian filling.

The recipe was supposed to be fried in a pan with some oil and water but I did try to bake it in an oven and it did work.

Interesting part is that there are two types of dough: one with yeast and the other with baking powder, which then be mixed together with butter. Normally shortening is used but I prefer to use butter instead.

The filling is chicken with mushroom and I pour some sesame oils prior baking.


Ingredients: organic cake flour, yeast, organic turbinado sugar, baking powder, water, chicken fillet, mushroom, Chinese cabbage, garlic, green onions, sesame oil, organic coconut oil, fish sauce, vegetarian mushroom seasoning, pepper, salt.





Trying to bake using frozen white eggs powder and if it does has smell I do not like. I am not too sure if this is due to molasses sugar, it does not smell as I initially thought. My all-time-favourite friands in shell-shape.

Ingredients: organic unbleached flour, organic molasses sugar, almond flour, frozen white eggs, French butter.


Macrobiotics – Baked Sweet Potatoes


Recipe taken from my Macrobiotics Course. Sweet potatoes are Yang food.

Ingredients: sweet potatoes, cashew nuts (soaked and dehydrated at low temperature), white sesame seeds, fresh soya milk, a little bit of organic maple syrup.

These taste very nice as it is but when baked it gives a crush on the surface and bottom. You can go without maple syrup as sweet potatoes are naturally sweet. Can be substitute with white/purple sweat potatoes.