Hutong Treats

Hutong Treats A little stories, food, and crafts about Beijing

Made the traditional snacks of Beijing style -- mini Wotou (cones). Only three ingredients -- cornmeal, sugar, and soy f...
11/16/2025

Made the traditional snacks of Beijing style -- mini Wotou (cones). Only three ingredients -- cornmeal, sugar, and soy flour. Very simple but tasty and healthy.

Wanna try some fresh pineapple cakes? Find us at the Antigonish Art Fair tomorrow, 6-8:30 pm, Chisholm Park, Antigonish....
08/08/2025

Wanna try some fresh pineapple cakes? Find us at the Antigonish Art Fair tomorrow, 6-8:30 pm, Chisholm Park, Antigonish.

The Arts House

See you at Hutong tonight
07/25/2025

See you at Hutong tonight

See you at the Antigonish Art Fair at Tom Landry 4-H Barn on James St. tonight from 6 to 9 p.m
07/11/2025

See you at the Antigonish Art Fair at Tom Landry 4-H Barn on James St. tonight from 6 to 9 p.m

Made a few egg yolk pastries (蛋黄酥) last night. It is a popular pastry in China. Typically, it has three layers from outs...
05/19/2025

Made a few egg yolk pastries (蛋黄酥) last night. It is a popular pastry in China. Typically, it has three layers from outside to inside -- flaky crust, fillings (e.g., red bean paste), and duck egg yolk. Here, I used taro root paste instead of red bean paste. The favor comes from the combination of the flaky crust, sweet & smooth fillings, and the salty yolk.

Tested 20 percent oil dough, seems it was the best result so far :)To make those floral pastries, you need two kinds of ...
05/09/2025

Tested 20 percent oil dough, seems it was the best result so far :)

To make those floral pastries, you need two kinds of doughs to make the crust -- one is made from flour, water, and oil; the other has just flour and oil. Then wrapping and folding them several times to make those flaky layers.

Made again. This time I made two different doughs as a kind of experiment-- the red ones contain 30 percent oil, while t...
05/07/2025

Made again. This time I made two different doughs as a kind of experiment-- the red ones contain 30 percent oil, while the green ones have 25 percent. It seems that more oil makes the dough more flaky but more fragile as well, that's why those red ones do not look very smooth like the greens. Although they all taste good, they are still not perfect. Next time, I want to experiment with 20 percent oil dough, see if it will make things better or worse.

Spring is coming. Made a few flaky blossom pastries. Used those colored doughs I made a few days ago, and red bean paste...
05/01/2025

Spring is coming. Made a few flaky blossom pastries. Used those colored doughs I made a few days ago, and red bean paste and date paste as the fillings.

Made three colored doughs -- green, red, and white. Will use them to make pastries. It's my first time making colored do...
04/24/2025

Made three colored doughs -- green, red, and white. Will use them to make pastries. It's my first time making colored doughs, not sure what the result will be. Let's see :)

Red bean paste. Just used: red beans, water, sugar, veg oil, and rose syrup.
04/20/2025

Red bean paste. Just used: red beans, water, sugar, veg oil, and rose syrup.

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