This was made two days ago, i didn't have the time to post about it as i was busy with my duties at the Youth Olympic Village. It is so exciting to be part of YOG 2010 !! Singapore's first ever : )
For this Char Siew Recipe, it was published on the most recent sunday times. I saw it and then decided to try out the recipe. Well maybe my skills aren't good enough because i still feel that the ones sold at crystal jade still taste better, haha :d
Roasting in action
Crumb mixture for pastry top
The char Siew filling was really too sweet for my taste, and i did cut down on that honey (strongly not recommended for people who can't eat sweet stuff)
The bun itself was soft on that day but became quite stale the next. I halved the recipe for the bread dough but added double the amount of butter it called for. i think that's why it only manage to 'double' in size after what seems like 2 hours instead of the stated 1 hour.
The pastry on the top of the bun had texture similar to that of a butter cookie, haha you can see how the stiff the pastry is in the picture below. haha i give myself a 6/10 for first attempt.
I won't be uploading the recipe since i am quite unusure about it : ) Hope you guys understand, haha!
Oh by the way, this is a picture of a yogurt chiffon cake i made on tuesday ;)
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