Remember the steamed piggy buns from my Brooklyn Half post?
When I was a little kid, I hated bread. I thought it was the boring and cheap Chinese breakfast item. I always looked more forward to steamed rice noodle rolls, usually stuffed with roast pork or plain with a hoisin peanut butter sauce. Then suddenly, at some point at the end of high school/beginning of college, I started
liking loving bread. Any kind, you name it – whole grain, potato buns, challah, rye, pumpernickel, focaccia. One of my favorite breads today are Chinese bakery buns, both steamed and baked. They’re warm and comforting, and can be full of surprises depending on the flavor hidden inside.
Today, I’m sharing with you a recipe from Jessica Gavin who’s developed a recipe for steamed custard buns. Her post has a lot of great step by step photos so please visit her website for more details.