I have tried to make Chinese bun for so many times. Recently, I found the reason why I failed so many times when in Little Rock is because the yeast was not put in frig! The first time I steamed my buns in Montreal, it was soooooo successful and sooooo easy. Today, I went to bake my bun and it is very successful as well. Here is the link of the photos for the buns baked and steamed today:
The buns are so lovely. The taste is sweet, the color is creamy, and the tissue is tender. We had a lot this evening :D
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