Pandan Fl❀wer Bun 饅頭❁花卷

This is the second time i make 饅头mantou, but this time i followed "flower bun 花卷" recipe, which i adapt from here.

I didnt follow his way of twisting the dough, as i was thinking of the flower bun i have tested before at one of the restaurant, so i made the bun according to what i remember i ate before. But i also "hand itchy", also made different designs which more to "饅头 mantou".

For color, i planned to mix white and green, but i forgot to take out half the dough, before mixing in the green.

For ingredients, these are the changes i have made:
- plain flour ➟ i changed to pao flour
- cooking oil ➟ i used butter instead
- fresh milk or water ➟ i used fresh milk
- pandan paste ➟ i used pandan flavor + green coloring

Overall, im satisfied with these flower bun for:
❀ softness
❀ nice texture
❀ butter fragrance
❀ and its so much lighter than my previous batch of 饅头 mantou

So, what's next? For next 饅头 mantou or flower bun 花卷 making, i shall mix color i.e green & white, cocoa & white, and also to put in some filling and make it a 包 pau ❣

Japanese Style Steamed Cake

Backdate posting.

Got this recipe from facebook, love it soooo much as its soooo fluffy and taste so good.

Hubby and bb Megan both love it too ^_^