Light and
fluffy steamed buns filled with a delightfully gingery, salty beef mixture.
Not exact matches
Just as they should be, these
steamed Chinese
buns are soft and
fluffy, with the most gorgeous savory filling.
Turn off the heat and allow the
steamer to sit, covered, for another 2 to 4 minutes or until the
buns are
fluffy but relatively firm to the touch.
The
buns turned out really well — it was super soft and
fluffy I think I might use this recipe as the foundation of my other
steamed buns recipe moving forward.