These buns were made using water roux (better known as 'tangzhong') which, if I am not wrong, was originated from Japan. It was popularly raved by many bloggers. Breads made by 'tangzhong' were known to be soft and keep well for a longer period as compared to breads made by other methods. Basically, it is similar to direct method of making bread but requires an additional step of cooking part of the bread flour with water prior to the mixing of the ingredients. This method allows better hydration and thus the flour absorbs more water resulting in a softer texture.
After a day of breadmaking, I boiled a pot of nutritous soup: kelp with soy beans. Kelp is a good source iron and is low in calories and fat. So, it is really good for those who wish to consume soup without the fear of putting on weight. But one note, do wash it with lots of water and thoroughly as it is coated with lots of grime and white deposits.
I substituted pork ribs with mock meat to make the soup vegetarian. It is really and easy soup to boil though it took me 2 hours to boil it but the end result was really good. It was light and refreshing. So if you would like to try, I have included the recipe here.
Kelp and soya beans soup
50-60g Dried kelp
60-80g soy beans
adequate amount mock meat (use pork ribs if you like)
salt to taste
adequate amount of water
1. Wash the dried kelp thoroughly and cut into smaller pieces.
2. Put all ingredients (except salt) in a pot and bring to a boil with high heat. Lower fire and boil for 2 hours.
3. Before serving, add salt to taste.
