I have been addicted to making bread recently, with the tangzhong (湯種) method of course since I found it’s easy to manage and the end products were wonderful even in my first attempt.
Even better, the bread can be kept soft for a few days. What else can be better than baking homemade bread that my family likes? So I keep baking and baking, even on a day with a little accident happened….
These coconut custard buns were baked on the day when my finger was cut and right after it stopped bleeding.
The dough had been proofed for enough time, custard prepared and chilled in fridge. An unexpected bleeding didn’t hold me off. I used only one hand to wrap the fillings and pop all those cute little buns in oven.
It’s really a new challenge to me, the first time, and I hope it’s the last time too. Well, it’s simply because I didn’t want to waste anything that was already there. The buns looked good enough, tasted as expected, very soft and fluffy.
See....the texture is so soft inside, really fluffy!
Continue reading:
0 comments:
Post a Comment