Last Sunday, I decided to use part of the Tangzhong dough to make MeatFloss (肉松) Mayonnaise Bun. If you are bread lovers in Malaysia and Singapore, you would have tasted this delicious Floss Bun which was introduced by famous Singaporean chain bakery shops Bread Talk
After days of spring cleaning, I am so into bread making. Since I am a big fan of this mushroom floss, I am going to add some into the rolls for an extra flavouring
The best French onion soup that I had ever tried was the one in the States. The pain of making French onion soup is the process of caramelising the onion (simmer the onion over low heat, keep stirring until the onion turn golden brown)
(If the dough is left in the fridge for too long, it will harden, if this happens, leave it in room temperature for a few mins until it is soft enough to roll out
(Cake should spring back when pressed slightly, toothpick to come out dry when inserted into centre of cake, and when pressed gently there should be slight "sss" sound
![Clear Water Sponge Cake [Meat Floss Topping]](http://cdn.mytaste.org/i?u=group2%2FM00%2F69%2F97%2FCgAIN1gJHTOAYdrZAACHKcpUX8A044.jpg&w=330&h=270&c=1)
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