tag:blogger.com,1999:blog-8092092153094298213.post794084721101223080..comments2016-05-01T01:07:05.699+08:00Smoky Wok (formerly Tastes of Home)http://www.blogger.com/profile/04966792588380354927[email protected]Blogger12125tag:blogger.com,1999:blog-8092092153094298213.post-36064641092186847042012-05-09T16:09:03.556+08:002012-05-09T16:09:03.556+08:00Hi Jessie, I&#39;m glad you stopped by and said Hi! haha funny that you&#39;re the 268th follower! Maybe we will both be extra lucky today! Do let me know if you have any questions :) I&#39;ve lived abroad before and I totally missed Malaysian food! The tangzhong is really quite easy to make, it just is a little time consuming, that is all ...talk soon!!Smoky Wok (Tastes of Home)http://www.tastesofhome.blogspot.com[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-69793430986885929382012-05-09T16:07:18.733+08:002012-05-09T16:07:18.733+08:00Hi Jenny, what a discovery for me today. I was looking for some Tangzhong recipes &amp; have found your cheesy bacon buns which you tried in Jul last year~ Please allow me to browse your other recipes very quickly as I like your style of photo-taking! I hope that after the visit, I can take home not only the recipes but only the technique that you&#39;ve used in taking the photo!  <br /><br />FYI, I&#39;m also a Malaysian but has been residing in Sydney &amp; only started cooking more often since last Sep 2011! The heat of the Masterchef(Australia version) has heated us so badly that we all seem to be able to cook more patiently than b4!  Lucky me for being your 268th follower, a good number for Chinese! Cheers &amp; take care!Jessie Wai Leng Ng[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-76816630628319511812011-07-28T10:39:50.317+08:002011-07-28T10:39:50.317+08:00wish I cld make you some Nami! HAATastes of Home (Jen)http://www.tastesofhome.blogspot.com[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-14308242576598637592011-07-27T16:02:37.972+08:002011-07-27T16:02:37.972+08:00This looks amazing... I can eat a lot of these buns!Nami | Just One Cookbookhttp://justonecookbook.com/blog/[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-33678783895163978482011-07-21T08:51:23.159+08:002011-07-21T08:51:23.159+08:00Your instruction said flatten the dough but your bun still turned out so tall! I have recently made some plain buns using this method too and they were fluffy and soft like you said.Jeannie[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-41747410221196058722011-07-21T02:01:16.656+08:002011-07-21T02:01:16.656+08:00Yummy!  I just made some cheesy scallion biscuits!Xiaolu @ 6 Bittersweetshttp://www.6bittersweets.com/[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-26073434213300343062011-07-20T15:40:57.304+08:002011-07-20T15:40:57.304+08:00Really? I find it alright, maybe I&#39;m used to it :)Tastes of Home (Jen)http://www.tastesofhome.blogspot.com[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-69240060976337009362011-07-20T15:39:23.057+08:002011-07-20T15:39:23.057+08:00Good looking buns, real soft and fluffy.  But I&#39;ve given up on making buns using this method, find it very difficult to handle as it&#39;s too wet.cheahhttp://www.cheah2009.blogspot.com[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-61658200004623211752011-07-20T12:51:37.616+08:002011-07-20T12:51:37.616+08:00Looks a bit like siew pau :p <br /><br />The bun sure sedapSmallkucing[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-51152780529084196622011-07-20T12:18:01.416+08:002011-07-20T12:18:01.416+08:00Very nice! Its texture looks inviting indeed.  <br />Having a Japanese bakery shop in close vicinity has a downside to me, I bake less often : ).TasteHongKong[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-40199047974416232932011-07-20T12:02:11.529+08:002011-07-20T12:02:11.529+08:00Wow, your tangzhong buns look fantastic! <br />Same to you, whenver I crave for soft and fluffy breads, I definitely turn to the tangzhong method. I call the tangzhong breads as the Asian brioche myself, yet saving much more butter used in the making process, lol.<br />Thanks for the shout-out!Christine@Christine's Recipeshttp://en.christinesrecipes.com/[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-91911810007901027102011-07-20T11:53:32.252+08:002011-07-20T11:53:32.252+08:00What a tempting looking little bun! I love yeasted bread alot. Thanks for sharing.<br />Hope you&#39;re having a great day.<br />Kristykristy wong[email protected]