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Modern Asian Baking at Home : Essential Sweet and Savory Recipes for Milk Bread, Mooncakes, Mochi, and More - Kat Lieu

Modern Asian Baking at Home

Essential Sweet and Savory Recipes for Milk Bread, Mooncakes, Mochi, and More

By: Kat Lieu

Hardcover | 20 September 2022

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Inspired by the global "Subtle Asian" community, Modern Asian Baking at Home features exciting, contemporary Asian-inspired ingredients and techniques bakers of all levels will want to add to their repertoires.

From the Subtle Asian Baking community comes Modern Asian Baking at Home, must-have recipes for beloved sweet and savory treats found across Asia. Explore new ingredients, surprising techniques, and interesting textures through lush photography and rewarding recipes that include exciting yet familiar contemporary bakes with innovative Asian twists. The results are unforgettable delights like miso-mochi brownies and spicy gochujang flourless chocolate cake. There's even a recipe for homemade boba!

This is the perfect cookbook for anyone nostalgic for Asian desserts as well as hobbyist and avid home bakers interested in using vibrant ingredients like miso, matcha, pandan, and soy sauce to expand their repertoires. No passport is needed when you can easily create and experience popular Asian sweets and one-of-a-kind Asian-influenced drinks, custards, cakes, and frozen treats at home. Recipes include:

- Quick Microwave Mochi
- Fluffy Japanese Pancakes
- Lemony Matcha Macarons
- Tangzhong Milk Bread
- Vietnamese Egg Dalgona Coffee

Steam, fry, boil, and bake your way through this straight-from-the-heart collection of recipes!

About the Author

Kat Lieu is a doctor of physical therapy by day and an avid home baker by night. Originally from New York, she now calls Washington state her home. Lieu is the founder of a popular online baking group called Subtle Asian Baking (SAB). She is known for the Japanese and Basque cheesecake recipes published on her blog, philandmama, and Instagram, @subtleasian.baking.
Industry Reviews
'Subtle Asian Baking is no longer just a small community of bakers swapping recipes, but a movement for culinary innovation' - Jessica Wei

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