[Sca-cooks] Meat and not potatoes feast

[James Prescott]

At 21:24 +0200 2001-07-02, Volker Bach wrote:

> Woops - sorry. The saffron goes in with the milk.
> A 'milk bun' is something quite common in Germany,
> a small loaf roughly the consistency of a
> hamburger bun, sweet and light. The name comes
> from a dough made with plenty of milk. No idea
> what would come closest in God's Own Country
> (hamburger buns should work, I guess) but I have
> even used toast slices as a substitute on occasion
> :-)

Some Chinese bakeries do a quite nice milk bun.  Not exactly right,
but surprisingly good.  Haven't a clue what they might be called
at your local Chinese bakery (if you are so lucky!).


Thorvald
Who has a real weakness for Chinese baked goods