55 min listen
Making Milk Bread With Kristina Cho Of Eat Cho Food
Making Milk Bread With Kristina Cho Of Eat Cho Food
ratings:
Length:
54 minutes
Released:
Jul 15, 2023
Format:
Podcast episode
Description
Hosted by Jessie SheehanProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuRecorded at CityVox StudiosShe’s My Cherry Pie is taking a short summer break, but we’ve got something sweet (and savory) for you until we’re back! It’s host Jessie Sheehan’s 2022 interview with recipe developer, blogger, and James Beard-award winning author Kristina Cho. The Ohio native shares how eating her grandfather’s almond cookies as a kid inspired her love for food, recipes, and the intricacies of Chinese baked goods. In 2017, while working as an architect, Kristina launched her blog Eat Cho Food as a creative outlet, but soon enough blogging and baking became her full-time career. Her debut cookbook, “Mooncakes and Milk Bread,” is the first to focus exclusively on the recipes and culture of Chinese baking. Kristina and Jessie talk through the techniques, tools, and ingredients for making milk bread, and how Kristina tweaks her recipe for hamburger buns, sweet-and-salty hot dog buns, and more.Click here for Kristina’s milk bread recipe.Thank you to Plugra Premium European butter for supporting our show. She’s My Cherry Pie is a production of The Cherry Bombe Podcast Network. For past episodes and transcripts, click here. Subscribe to our newsletter here.More on Kristina: Instagram, Eat Cho Food blog, Mooncakes and MilkbreadMore on Jessie: Instagram, Snackable BakesSubscribe to Cherry Bombe Magazine here
Released:
Jul 15, 2023
Format:
Podcast episode
Titles in the series (59)
Making Pavlovas With Zoë François Of Zoë Bakes: Hosted by Jessie Sheehan Produced by Kerry Diamond and Catherine Baker Edited by Jenna Sadhu Recorded at CityVox Studios As the talent behind the Zoë Bakes Instagram account, Magnolia television show, and cookbook, Zoë François makes a lot of beautiful baked goods, but the one she’s known for in particular is her airy, delicate pavlova in the shape of a tutu. Zoë came up with the specific shape as an homage to the dessert’s namesake, legendary ballerina Anna Pavlova. Zoë joins host Jessie Sheehan to share her tips and tricks for making the meringue confection, from weighing your egg whites, choosing the right kind of bowl and spatula, to making your own superfine sugar and vanilla extract. They also go through Zoë’s suggestions for filling the pavlova, the recipe for her low & slow whipped cream that stays stable for days, and whether to use a hand or a stand mixer. Want to bake along? Here is Zoë’s recipe for pavlova. Thank you to by She's My Cherry Pie