This is my first attempt at this kind of buns. It's a different recipe and the method also differs from the ones I'm used to making. Also, I didn't know where to buy pork floss ("yuk si" in Singapore) so I scoured the net for a recipe and played with the proportions a bit.
Masarap pa din but I really want to get the texture of the bread right. =)
*Picture taken with my phone. I still didn't have my digital camera then. (Note: 2012 December 26)
lee you can look for mahu (pork floss) in chinese stores or stalls that sell chinese delicasies :)
ReplyDeleteHey Katy, gusto ko kasi yung walang MSG. =)
ReplyDeleteday said that unless you want meron melamine and formalin, better stay clear from chinese stores
ReplyDeleteDo you put the pork floss after the buns come out of the oven? Looks yummy!
ReplyDeleteYep! Bale, when the buns are baked you dip them in some sort of dressing (like the consistency of mayo) then dip into the pork floss. My quest to bake light, airy, not-creamy buns goes on. =D
ReplyDelete