There’s a type of Chinese “bread” that involves rolling up seasoned yeast dough and then steaming them. The result is a fluffy steamed bun with lots of layers. I tried the same technique with cinnamon roll dough and I’m calling them thousand-layer cinnamon buns!4yr ⋅ HomemadeBestmade ⋅ r/Breadit
Made Japanese milk bread—don’t think I’m ever going back to regular white bread ever again4yr ⋅ HomemadeBestmade ⋅ r/Breadit
Made pork and cabbage potstickers! Thank god for premade dumpling wrappers.4yr ⋅ HomemadeBestmade ⋅ r/chinesefood
