Red bean paste buns
Over the weekend, I made some steamed pork buns but I ended up with way too much leftover filling. With both the red bean paste buns and the pork buns I used the flour made especially for this purpose. They came out pretty well. When I made the second batch of steamed pork buns a few days later, I have to make the dough from scratch (as I had run out of the other flour). Of this batch, the latter ones were poofier than first few ones I made since they had time to sit before I steamed them.
Steamed pork buns
1 comment:
woah, yours look so much nicer! I used whole wheat flour for my pork ones. I think whole wheat flour is actually easier to use. they soak up moisture better.
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