Egg Custard Buns from Mooncakes and Milk Bread. My niece loves these and wanted to make them at Christmas but there was too much sweet stuff around to do that. So, since we’re both on March break, this was her request, along with a fennel salad. We’ll have that tonight with ricotta gnocchi. The first time we made these was the best—light and fluffy, but the last 2 batches have been a little dense. I think the dough needs more water as it was really hard (for her) to knead by hand last night. Still delicious.
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