When I think about these buns, it’s too easy to remember sneaking that extra one each morning at the Shangri-La in Taipei.

I’m carried back to the hotel’s dining room with its sweeping views of the city–Taipei 101 dominating the landscape–where my aunt, uncle and I were thinking about the day ahead. While they laid out plans, I imagined a scheme whereby I could secure the recipe for these delightful rolls.

The windows were tinted and there remains a permanent filter on what I saw during those morning sessions. Yellows were more noticeable, grays deeper, blues muted. It lent a vintage feel to the city below, making me nostalgic when I see the photos again, an odd feeling given Taipei is a place I’ve spent so little time and know even less about.

Those mornings weren’t the only time I was kept from seeing the island as it really is. Our hike in Jiufen, a seaside mountain town northeast of the city, was shrouded in mists so thick we could see but a few feet ahead. I had to imagine the breathtaking views of green hillsides and blue waters that lay below. With the rainy season upon us, the haze of humid days and cloudy skies often hinted at the island’s brilliance without revealing it.

A tease, just like the idea of Shangri-La. An earthly paradise unreachable, and perhaps an island I will never know better!

In an effort to revisit Taipei, I made these spring onion buns using the recipe given to me by the chef at the Shangri-La after a few pleasant, but perhaps slightly pushy, reminders….

There’s no way to effectively convert grams to cups and teaspoons when it comes to baking so here’s an opportunity to get that kitchen scale out!

Shangri-La Spring Onion Buns

1 kg bread flour
10 gr salt
200 gr sugar
3 eggs
30 gr milk powder
20 gr dried yeast
500 gr water
200 gr butter, room temperature

Mix all ingredients except butter in a mixer until mix is soft and smooth. Introduce butter by the spoonful and continue mixing. Once butter is incorporated, let rest 40 minutes covered with plastic.

Cut the dough into 40 gr pieces and shape each piece into balls (or whatever design you prefer) and lay on a parchment-lined baking sheet. Cover again with plastic until doubled in size, 25-30 minutes.

100 gr spring onions, sliced
5 grams sea salt
50 gr extra virgin olive oil
1 egg

Mix ingredients together and pour a teaspoon over each bun. Bake at 300° F for 9-11 minutes. Ready to eat!