Korean steamed buns

Overview

I remember that eating this little steamed bun was very popular 10 years ago. I often buy it myself. It has a crispy bottom and the sweetness of sesame seeds. I really like it. Now I can make it myself, and I often make it at home. My daughter also loves to eat it.

Tags

• snacks
• egg
• high gluten flour
• honey
• low gluten flour
• white sesame
• white sugar
• yeast
• milk

Ingredients

Steps

1. 1 Put high-gluten flour, eggs, yeast, milk, and sugar into a bread bucket and start the dough mixing process for 20 minutes.

   

2. 2 Add butter to the dough and continue mixing for 30 minutes

   

3. 3 The dough can be made into bread when the film can be pulled out.

   

4. 4 Let the dough rise until doubled in size.

   

5. 5 Divide the dough evenly into 6 pieces and let rest for 10 minutes.

   

6. 6 Use a rolling pin to roll into an ox tongue shape.

   

7. 7 Roll up

   

8. 8 Everything is two

   

9. 9 Put an appropriate amount of fine sugar, low-gluten flour, and white sesame seeds into a bowl and mix evenly to make the base ingredients. Dip the green body into some water and then into the bottom ingredients.

   

10. 10 Place the dough into a baking pan that has been brushed with oil. After secondary fermentation, brush it with honey water. (honey:water 1:1)

    

11. 11 Preheat the oven, middle layer, upper and lower heat, 180 degrees, bake for about 20 minutes.