Kim-Joy’s recipe for pistachio, rose and cardamom tangzhong chelsea buns

An Asian twist makes these buns extra-light and fluffy

Tangzhong, also known as water roux, is more commonly used for Asian breads. It makes these chelsea buns much lighter and fluffier than usual.

Makes: 9

Continue reading...

from Recipes | The Guardian https://ift.tt/345rSJh
via IFTTT

Comments

Popular posts from this blog

Aldi cast iron cookware range to rival Le Creuset is back – in pretty pastel pink!

How to cook turkey crown: The best turkey crown recipe

Ayda Field reveals shocking details of her and Robbie Williams' break up