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 It's been too long since I made steamed pork buns, so here are some of those very items. I varied the filling this time by leaving out the sugar and adding finely chopped scallions, making for a more savory flavor. I also tried out something I'd heard of before but regarded with skepticism: parchment paper. I thought that if you baked on paper, of course the bread would stick to it, right? How little I knew! Forget waxed paper; steamed bread lifts right off parchment paper!
Also, we got baked sweet
potato, steamed green beans, fruit salad with apples & rambutans, and some almond cake.
Wanna talk
about it?
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