Baked buns

Overview

Originally, I wanted to steam the buns, but then I wanted to try baking the buns. Unexpectedly, the buns came out charred on the outside and tender on the inside, and the soup was delicious. Moreover, not only does it save the time for secondary fermentation, the baking time is also less than the steaming time. I guess I won’t be able to steam steamed buns anymore in the future.

Tags

• home cooking
• private kitchen
• creative dishes
• chicken essence
• dough
• edible oil
• enoki mushroom
• garlic sprouts
• light soy sauce
• minced pork
• old soy sauce
• salt

Ingredients

Steps

1. 1 The fermented dough is fermented by yesterday’s spinach juice. I won’t go into details about the process

   

2. 2 Divide into several doses.

   

3. 3 Roll out the dough into a thick center and thin periphery

   

4. 4 Add fillings and wrap into buns. I forgot to take a picture of the process of preparing the fillings

   

5. 5 Wrap the buns, flatten them with your hands, and put them on the baking sheet

   

6. 6 In the oven, choose upper and lower tubes ➕ air bake, 230 degrees for 10 minutes

   

7. 7 Stop baking for 5 minutes and smear oil on it. Don’t smear it right at the beginning as it will easily penetrate into the skin. Wait for a few minutes and the skin will harden

   

8. 8 When ten minutes are up, turn over and apply oil

   

9. 9 Same conditions, bake for another 5 minutes

   

10. 10 Baked buns

    

11. 11 Take it out and put it on a plate

    

12. 12 Crispy on the outside, juicy meat filling