In an age when technology dominates almost everything, it seems pastry-making may soon undergo a radical transformation.

Make a well in the centre of the mixture and pour some of the egg mix. Using a table knife, work in just enough liquid to bring the pastry together. When the dough begins to stick together ...

JF Restaurants pastry chef Sofia Schlieben has taken on the challenge with a delicious and surprising dessert: the Butter "Scotch" Egg. Based on the classic Scotch egg (in which a hard-boiled egg ...

Brush the pastry with a little beaten egg, lay a sausage down one side of a pastry strip, and roll up tightly. Seal the edge. Repeat with the remaining pastry and filling, then transfer to a tray ...

From Michelin starred fine dining to cheap and cheerful food stalls, Hong Kong is a food lover’s absolute paradise to explore ...

Finally, you are ready to fill your eggs. You can fill them with a small spoon, pastry bag and tip, or a resealable plastic bag. In the photo above, I filled the one on the right with a small ...

To manage the latter, I walk miles every day on my quest, always in sturdy sneakers, to offset those extra (and empty) ...

Tony Wong applies an egg wash to buns covered in a sugary, buttery topping. (Allan Pulga) When China Pastry opened 30 years ago, Tony and Sally had a smaller lineup and smaller scale of production.

[pastry crunching] The second is their egg custard: more delicate, light, and not too sweet, which make these an ideal snack for anytime of the day. To preserve the ancient recipe it inherited ...