Meat floss bun

I’m still not confident enough to bake european style bread again so last weekend I picked another chinese style bun recipe. Most of the chinese style bun features a sweet bread dough, but I didn’t really want to eat sweet buns for the rest of the week, so I made sure the bun I baked would have a savory filling. Meat floss bun fitted the bill and it also has a pretty cone shape.

The recipe for the sweet bread dough I’ve got is intended for a bakery and uses fresh yeast. I made a few adjustments with it to suit home baking, the recipe can make approx. a dozen good size buns.

500g Bread flour
100g Sugar
1/2 tsp salt
1 tbp Active dry yeast (less for instant yeast)
30g Soften butter
2 tbp Milk powder
1 egg
260g Warm water

The amount of yeast used for this amount of flour is relatively low, and it took a total of 6 hours for the buns to be ready to go into the oven. Melbourne is pretty cool now and this also lengthened the time taken to proof. My baking sheet was not big enough to place 12 cone shell shaped bun so I turned in the ends and turn them into shape of a croissant.

Even though I said I don’t want sweet bun, I made one bun with sugar cinnamon filling and see if this bread dough work well with a sweeting feeling too. It turned out great! I think next time I can use this bread dough to make 12 buns with different fillings … meat floss, coffee, chocolate, custard, jam, cinnamon, meat sauce, ham, cheese, red bean paste, coconut, bacon…

Easy mushroom soup

This soup tastes similar to the canned mushroom soup. How flavoursome this soup would be depends on how much ingredients you are willing to add to the soup. My recipe is the light version because I don’t like the taste of cream. You can add stock to enhance the flavour and add cream to increase the creaminess. However without these 2 ingredients the soup is still equally tasty and enjoyable.

As this is a mushroom soup of course it would require A LOT of mushrooms, I used just ordinary button mushrooms this time but other type of mushrooms would work too. I think adding some wild mushrooms would bring a wonderful flavour. Experiment yourself!

Read on for the receipe…