Last weekend I decided to make some Chinese steamed buns. However, I did not have the special Chinese bun flour from the oriental shop which would make my buns’ skin whiter. I decided to just use the Lighthouse brand extra white, low protein self-raising flour and the buns turned out just as good as the ones in the dim sum restaurant. Here is the recipe for the dough and filling of the buns:
Scones for breakfast
I made 14 scones for breakfast this morning. It was very delicious. We ate them with whipping cream, butter and jam. Finally, we only had 3 scones left. Here is the recipe for the scones.