More buns

I was told to try out another nice recipe, and no regrets. This one resulted in super soft buns, unlike the ones I made last week. Those were nice too but not super soft. I'm happy with this and it's easy to handle. Will surely be using the recipe again.

Various buns

Just haven't made bread in a long while and thought of making some today. So I used this recipe. I really need to sit down one of these days and sort out my labels which are kind of messy. I know I've made buns before but can't find them anywhere in my cloud label. Going to bring some to swim class today. Hope they pass the taste test.

Cheese Sausage buns

Ham & Cheese buns with spring onion garnish

Chocolate Chip buns

Otah buns

Super busy

Very busy day for me today. Was working non-stop from the time I got up at 6plus this morning. Made a lunch of long bean porridge which my Ah Ma used to make a lot and something I love till today. I had a packet of salmon flakes, from Daiso if not wrong, and added some to the porridge. I couldn't really taste the salmon, so that was good, meaning it didn't add more salt to the porridge.

Cooked a big pot of broth with chicken breast bone, soya beans, piece of ginger, ikan bilis, and also a cob of corn (is that how it's described?). Used half the broth to cook the porridge in and the other I kept for dinner to make yong tau fu soup. For the porridge, I cut up long beans into little pieces, sliced thinly some tau kwa and added some meatballs. Just like how Ah Ma used to do it, except that she used to fry the tau kwa and beans prior to adding to the pot, but I thought my way's much healthier. For seasoning, I used light soy sauce, pepper, and a few drops of sesame oil, and garnished with salmon flakes and fried shallots.

While I was out, I couldn't resist picking up some hot cross buns and they were yummy. I got them from Four Leaves, even though I was planning to try out Alex Goh's recipe from 'The World of Bread'. I have to say mine didn't turn out looking like his and I felt that I could do with a little more sugar. It was pretty bland, and something was just missing from it. Maybe Allspice? I could hardly even taste the cinnamon. I usually love to eat hot cross buns on their own and not slather jam over them, but maybe in this case, I should.

For dinner, on top of the soup, I also stir fried some Shanghai greens and made some white pepper pork slices.