Hong Kong Style Coffee Mexican Buns (Sponge Method) 港式咖啡墨西哥包(中種法)

Here’s another HK style bun I made recently. The recipe was taken from Dinner Rolls (Sponge Method) with slight modification. I added some sprouted Kamut flour for more nutrition and reduced the sugar amount a bit as the coffee topping was already sweet enough. Feel free to substitute the Kamut flour with other whole grain... Continue Reading →

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