Char siew bao

After looking for the kind that wouldn't need too many ingredients and a trip to the asian supermarket, I finally got down to work. The recipe is from My Lunch Can Beat Up Your Lunch! and will give you 24 buns.

I used milk for extra softness. The dough was surprisingly enjoyable to work with. I cannot emphase enough on the use of waxed paper - it gets very sticky when they rise. I filled some of the buns with the meat recipe provided by the same site.

I was expecting extra-fluffy and uber-nice but I certainly didn't expect them to taste so good. And I mean GO(O)D. The texture was fluffy and a bit chewy, the bun itself was perfectly sweet. The filling complimented it so well. I had never, ever tasted anything like it. I like to think of it as eating yummy, warm and delicate clouds! I was enjoying them so much my sister kept giving weird looks (^-^)

I may post a couple of pictures later if I find our digital camera before eat them all. Heh.

: edit : My younger brother glomped them before I even opened the fridge.