I was beginning to wonder if summer would never end!
Finally, early this week, the night temperatures dropped below 20C. And we felt comfortable turning on the oven. But I really got thrown off by the long hot summer. Even though we’ve been watching the happy parade of children walking to school every morning since Labour Day, it didn’t occur to me that the middle of the month was so close.
So. I’m sorry to say that I’m late. In my defense, I baked on 16 September….
This month’s project is based on a recipe in the stunningly beautiful cookbook “Home Baking” by Naomi Duguid and Jeffery Alford. It’s such a wonderful book that it has been translated into other languages, including Dutch. There are bread recipes from all parts of the world.
We have no idea where the Chinese bakery tradition of soft white filled buns comes from, but in Taiwan, in Hong Kong and even here in each of Toronto’s Chinatowns, we can always find a bakery with a dazzling array of them. The first bun shops I ever saw were in Taipei; they’re still my favorites. […] Rick (alias Cinnamon Roll Rick) arrived for a visit. Within a day, he’d found the bun shops and came running to find out which buns were my favorite. I’d never noticed the bun shops and I thought he was crazy. But he was right. And for the next six months we ate a ton of sweet buns.
– Jeffery Alford and Naomi Duguid, Taipei Coconut Buns, Home Baking, p.252
Apparently, the coconut buns were their absolute favourite flavour and that’s what they include in the cookbook. Well! Clearly, even if Lien hadn’t chosen them for this month’s project for the BBBabes, we had to try them.