You asked and I (finally!) listened! By far my most requested tutorial, today I am featuring how I create my messy buns! There are three different buns in today’s video with two signature styles and a third one that didn’t have a video but is still super cute. The first bun is the one from the Triple French Braid Double Waterfall tutorial way back when. The second bun is the one I wear the most and show frequently in tutorials. Hopefully a better (slower!) break down of how each one is done…
Cream bun is a type of Chinese sweet bun. It is one of the most standard pastries in Hong Kong. It can also be found in most Chinatown bakery shops overseas. The bun has either butter cream or whipped cream filling down the middle with coconut sprinkles on the outside. Variations of it include the "Cream Horn", a pastry in a spiral shape, much like a horn, filled with cream.
Nikuman -is a Japanese food made from flour dough, and filled with cooked ground pork or other ingredients. Nikuman are steamed and often sold as street food. From about August or September, through the winter months until roughly the beginning of April, Chūka man are available at convenience stores, where they are kept hot.
You won't believe these rolls are 100% whole wheat - and just plain old regular whole wheat at that. It's the eggs and butter and honey that make these a so-good-you-can't-eat-just-one type of rolls. They are light and fluffy and almost don't need