Rosemary? That's a spice, isn't it? Rosemary?

[adelagia]

This is probably a long shot, but by any chance does anyone know what kind of cheese they use in Chinese bakery-style cheese buns? Some of them do it with a strip on top, some inside the bun, but I can't find proper details anywhere for either on the almighty internet. Help me, f-list, you're my only hope.

Comments

[adelagia.livejournal.com]

Well, to be fair, the ones with the strip on top I've only seen in a couple of bakeries in Singapore (sprinkled with sugar, mmm). But thanks for the input; I'll probably just go with cheddar, then!

[sarea-okelani.livejournal.com]

Hmmm with that info, I found this. She's in Singapore and made sweet buns with cheese. She says she used Emmental (aka Swiss cheese), but next time would try something sharper like cheddar.

There's also these cheese and raisin buns that I would so love to try, but they're from a bakery so no recipe. :/

Good luck!! If they turn out well, share the recipe!

[adelagia.livejournal.com]

Hm, good to know, thanks! I didn't think Swiss would be the right kind, but maybe I'll just try both!

Oh man, why didn't I eat at that bakery when I was in Singapore? Can't be *too* complicated, though, right? Could probably just do a regular sweet bun dough and find a good cream cheese filling recipe...