Cantonese sweet tea buns, memories of my friend OuYang

Today, I baked a batch of tea buns that transported me back to my childhood in Guangzhou. These delightful buns were once a ubiquitous sight in the quaint shops that graced nearly every street corner. They served as our cherished breakfast fare and the ideal accompaniment for picnics during our school outings.

During my early years, I was somewhat of a solitary soul. I often wandered the lanes near our home, silently observing other children at play. I hesitated to join in their games, as most of them were older than I. Even in preschool, I was the child who veered toward weathered books over shiny new toys, and though I could outpace everyone on a tricycle, victory in races eluded me.

However, my fortunes took a turn when I met OuYang in primary school. OuYang was a bright girl, her distinctive ponytails reminiscent of ox horns, a popular hairstyle in those days. Our connection was instantaneous, and we swiftly became inseparable friends. OuYang radiated warmth, openness, and an innate competitive spirit. We shared our passion for literacy and our love for the great outdoors. During breaks between classes, we would lean on the railing of the long balcony, engaging in spirited conversations that spanned every imaginable topic. My visits to her home unveiled a revelation—mothers could have varying parenting styles, and her mother left an indelible mark on me with her kindness and gentleness.

One school excursion remains etched in my memory—it led us to the city’s tallest mountain, known as the ‘Baiyun Mountain’ (白雲山) or the ‘White Cloud Mountain.’ There, we stumbled upon wild yellow blossoms, and as we sat amidst the verdant grass, we relished a picnic lunch beside these radiant blooms. We affectionately dubbed them ‘yellow sun’ and even composed a poem in their honour. To this day, I vividly recall that lunch, consisting of two tea buns I had procured from the nearby convenience store—a simple yet cherished meal.

While savouring the warm and delectable tea buns I baked today, I found myself yearning for a reunion with my dear, long-lost friend, OuYang.

Ingredients

• 10g instant yeast
• 1/4 cup caster sugar
• 1 cup warm milk
• 2 tbsp. condensed milk
• 1/2 cup butter
• 2 and 1/2 cup plain flour
• 1 tsp bread improver
• Pinch of salt
• Optional – lightly whisked egg for brushing

Method

• In a mixing bowl, combine the yeast, sugar, and warm milk. Allow the yeast to activate for 5-10 minutes until it becomes frothy. Then, add the condensed milk, melted butter, bread improver, and flour.
• Knead the dough until it reaches the desired consistency, where it no longer sticks to the surface or your hands. You can use a mixer or a bread maker if you prefer.
• Place the dough in a bowl, cover it with a warm towel, and let it rise in a warm spot for 1-2 hours or until it doubles in size.
• After the initial rise, give the dough a brief knead. Roll it into a long log shape and divide it into 12 equal pieces.
• Take each piece and fold the sides toward the centre about two dozen times to create a smooth, round ball. Arrange these dough balls on a non-stick baking tray for another rise, which should take approximately 15-30 minutes. Brush the dough balls with egg wash.
• Preheat your oven to 180°C (350°F), then bake the buns for about 20 minutes until they turn brown. Enjoy!

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