Term 3 school holidays started yesterday and my baking frenzy kicked off by baking Matthew’s favourite bacon and cheese buns. Here is the recipe:
Chinese Steamed Bun
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: