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瘦肉丁100g. 、絞肉400g. 、蔥末200g.
5. 麵糰擀薄,包入餡料50g, 餅皮表面刷一層糖水, 沾芝麻 醒10分鐘
3 cups/400g all purpose flour
8g instant yeast
1 cup cake flour
150g lean pork (chopped into small cubes)
450g minced pork
200g scallions (chopped into pieces .5cm long)
1 tsp salt
3 tbsp thick soy sauce
2 tbsp sugar
1/2 tbsp ground pepper
1 tsp five spice powder
Put the meat, soy sauce, salt, pepper, sugar and five spice powder into a bowl and mix well. Once mixed put into the fridge.
First add the yeast to the water. Then add the other ingredients and mix the dough and knead until it forms a smooth ball. Put in a warm place for 80 minutes.
Mix the flour and lard into a ball and set aside.
Cut both doughs into 10 equal pieces.
Take each piece of dough 1 and wrap it around a piece of dough 2.
Roll it flat and then form it into a ball again. Repeat twice for all 10 pieces.
Set aside for 20 minutes.
When ready roll each piece of pastry into a round, flat shape around 10cm in diameter.
Scoop a tenth of the meat into center of the pastry and then add some chopped onions.
Close the pastry around the meat making sure there are no holes.
Brush the top of each closed bun with sugar water and then dip in sesame seeds before placing on
a baking tray (lined with baking paper).
Cook in the oven (200-220C) for 20-25 minutes until top is browned.