I haven’t posted anything in three weeks as I had exams and not a lot of time to bake, take pictures and post them online. But now I have vacation (!!!) and I of course baked some things this weekend. I made these coffee buns which have several names: rotiboy buns, mexican coffee buns, cookie buns, coffee buns… Well I’ll just call mine cookie buns.
All posts tagged tangzhong
Do you know Rilakkuma already? I didn’t until a couple of years ago. But this adorable bear is almost like Hello Kitty, just not as known by the mainstream outside of Asia. It is Japans fifth most popular character! I made Rilakkuma shaped breads a week ago for my cousin, but without the custard. This time I had crème pâtissiére from the day before in the fridge so it seemed like a great idea to put it inside the buns! It was super delicious!
I love sausage buns, the dough is so soft and fluffy. I could eat these everyday as lunch. You can make different ones so you won’t get bored with them, try different sausages etc. Until now I only made the spiral formed ones, Hong Kong style sausage buns. Then I couple weeks ago I saw different shapes with cheese and ketchup on top of them. Seemed easy and worth a try.
I used to eat Chinese buns almost every week when I was little. Now I don’t get to eat them that often since there is no Chinese bakery in a close range from my house and the quality has dropped.
So nowI make sausage buns and bbq pork buns once in a while and store them in my fridge. These are so yummy at university as a lunch!
I found the recipe at Christine’s Recipes and have made these three or four times already.
The dough is somewhat sticky to work with, maybe I have to knead it longer… I don’t have a bread machine, but I use the KitchenAid to knead the dough, it works fine but it seems stickier than it should be. Continue for the recipe!