 |
| Tried another sweet bun's recipe today... Used water roux (tangzhong method), it's soft but not as fluffy as the one I used for Hong Kong Polo Buns. |
 |
I used the same Japanese Sweet Bun dough to make Mexican Bun.
No coffee added in this recipe. The crispy top is simply delicious!
Next, I'm going to add some filling in it!
|
No comments:
Post a Comment
Note: only a member of this blog may post a comment.