buns:
425 g cake & pastry flour (or bao flour, if available)
25 g granulated sugar
2 ¼ tsp instant dry yeast
1 ½ tsp baking powder
½ tsp salt
1 cup warm water
1 tbsp white vinegar
crab salad:
300 g crabmeat
2 green onions (sliced)
½ cup finely diced celery
80 ml mayonnaise
15 ml lemon juice
½ celery salt
salt & pepper to taste
thin radish and cucumber slices (for assembly)
Serve within an hour of assembling.