So I'm just finishing my buns, following Hamelman's recipe on page 266 . . . Everyone has been talking about the simple piping paste of flour, oil, and water . . . Am I going crazy? My crossing paste recipe calls for butter, milk, vanilla, sugar, lemon peel, egg, and flour . . . . I'm so confused!! I can't find reference to an oil, water, and flour recipe anywhere in his book . . . . . . Anyone?