Today, I made some cream cheese buns using this recipe. If you have more time, I’d always prefer the tangzhong bread better, but it requires three proofs and takes 2 hours longer.

Today, The Daughter made the cream cheese filings and she did not really want to mix it thoroughly. Bad idea, you need the sugar to go right in so that it is creamy. So don’t repeat this mistake. 🙂 Make sure it is smooth.

Net of it all, if you are in a hurry, use my original recipe, which was adapted from Victoria Bakes’ ‘killer toast’, I modified it for buns. But if you want super soft buns, go for the tangzhong recipe. Always my go-to Asian bread recipe. 🙂


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