tag:blogger.com,1999:blog-8092092153094298213.post1351080402609969362..comments2014-08-28T12:52:20.038+08:00Smoky Wok (formerly Tastes of Home)http://www.blogger.com/profile/04966792588380354927[email protected]Blogger10125tag:blogger.com,1999:blog-8092092153094298213.post-8219899579153475812011-09-19T22:27:52.171+08:002011-09-19T22:27:52.171+08:00That looks really yummy -- my day would be so much better if it started with these!Xiaoluhttp://www.6bittersweets.com[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-77745140429678435592011-09-19T16:15:40.038+08:002011-09-19T16:15:40.038+08:00Lovely cheese buns! Thank you for the shout-out, Jen. <br />Yeah, the tangzhong method is the most reliable for making soft and fluffy Asian breads I found so far. Glad that more and more people are getting to know and use this method.Christine's Recipes[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-34949733876583000762011-09-19T10:08:02.778+08:002011-09-19T10:08:02.778+08:00This looks delicious and congrats on changing to a new name :D I&#39;m glad I stopped by and will definitely be awaiting your new recipes as I slowly look through your archives!Janinehttp://www.blogger.com/profile/08468008353213688833[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-78910943377136464262011-09-19T00:00:54.267+08:002011-09-19T00:00:54.267+08:00Looks delicious!  And I know that feeling! :)Littlecornerofminehttp://belachan2.blogspot.com[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-67548302496148838822011-09-18T22:38:23.139+08:002011-09-18T22:38:23.139+08:00Your fruit of labour is absolutely gorgeous! Tangzhong is also my favourite bread making method. I really salute you for kneading the bread with hands. I did it before but had already passed this task to my standing mixer. Hehe! ;)Foodfortots[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-66901676870239698832011-09-18T16:11:25.510+08:002011-09-18T16:11:25.510+08:00This is just so tempting. I love anything yeasted &amp; I love anything cheesy as well. So, what am I waiting for!<br />KristyKristy[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-52583423859045716332011-09-18T15:16:53.327+08:002011-09-18T15:16:53.327+08:00Dear Smokie<br /><br />Just got know about water roux recently....great info, u have hereJjulia19http://julgoingthrough.blogspot.com[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-12810401077691089222011-09-18T13:05:46.731+08:002011-09-18T13:05:46.731+08:00U hv used this method before with good results.... Yours looks delicious!:)Jeanniehttp://www.blogger.com/profile/06517771659910444299[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-85039911112328646342011-09-18T11:36:38.294+08:002011-09-18T11:36:38.294+08:00ooo...looks great. Bet goes well with teaSmallkucing[email protected]tag:blogger.com,1999:blog-8092092153094298213.post-36055076232931120402011-09-18T06:21:54.061+08:002011-09-18T06:21:54.061+08:00We have something similar like that in the Philippines, we call it &quot;ensemada.&quot;  :-)Jhttp://notjustafoodblog.blogspot.com[email protected]