Green onion and pork fluff buns (Xiāngcōng ròusōng miànbāo / 香蔥肉鬆麵包) from Madame Huang's Kitchen by Carolyn Phillips

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  • Chinese flour
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  • EYB Comments

    Can substitute vegetable oil for peanut oil, and all-purpose flour and pastry flour (see recipe for ratio) for Chinese flour. The website's "Pork fluff (Ròusōng / 肉鬆)" specified in this recipe is optional.

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Notes about this recipe

  • Eat Your Books

    Can substitute vegetable oil for peanut oil, and all-purpose flour and pastry flour (see recipe for ratio) for Chinese flour. The website's "Pork fluff (Ròusōng / 肉鬆)" specified in this recipe is optional.

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