Radish Meat Dumplings

After some practice, I finally can make thinner skins which my family likes, though the original dumplings should be thicker. I actually used another half batch of filling for this thin texture.

Dan Lepard's Bay Custart Tart ( Dan Lepard)

Very delicious tart, infused with bay leaves. The recipe uses a deep muffin tray which delivers eight tarts. Please refer to original link for instructions.
For mine, I made it into four tarts on four pie dish of  3.5cm deep, 7.5cm round (base) pie tins. With a litte extra crust I made two mini jam tarts.

Lo Mai Gai In a Bowl ( steamed sticky rice)

Glutinous rice are steamed only once in this recipe, texture of the grain is perfect, not soggy nor dry.
Sauces were well-balanced with the rice, all absorbed fully into the rice during the frying process.

Make lots if you like since they can be frozen so well, just steam it up again to eat. Steaming helps to fluff up the hardened rice again, forget about using a microwave, trust me :)

Duo Colour Dumplings

I have been practicing how to make dumplings for the past two weeks,  This experiment has proved to me that dumplings can also be made with a good texture even if you don't use potato starch.

Dan Lepard's Aussie Apple Scrolls (Dan Lepard)

This is what we always get to see at the local bakery here, very soft and fluffy tasty buns.