Korean steamed buns
By GildaWelch
Ingredients: salt,milk,white sesame,eggs,white sugar,yeast,baking powder,low powder
Recipe Recommendations
- low powder 75 grams
- yeast 2 grams
- salt 1 grams
- eggs one
- milk 100 grams
- white sugar 50 grams
- baking powder 2 grams
- white sesame 20 grams
- sweetening
- baking
- ten minutes
- ordinary
Steps for Korean steamed buns
1
Mix ingredient 1 and knead until the surface is smooth.
2
Continue kneading to the expansion stage.
3
Base fermentation to twice as large.
4
Divide into 12 portions and relax for 10 minutes.
5
Take a small noodle and roll it out about 20 centimeters long.
6
Roll it up from top to bottom.
7
Continue relaxing for 10 minutes.
8
Cut the dough in the middle.
9
Stick the mixture of raw material 2 on the incision.
10
Place the dough into a pre-greased 8-inch baking sheet and press flat with your hands. I put it on corn oil, but if you want it to taste better, put it on butter.
11
Poke a hole in each dough.
12
Place it in a warm place for secondary fermentation at a temperature of 38-40 degrees for about 30 minutes.
13
After secondary fermentation, brush the surface with a layer of oil or not, and preheat the oven at 230 degrees.
14
Put the dough in and bake for 12 minutes, remove it immediately after baking and remove it from the mold.Korean steamed buns Make Tips
Be sure to coat the baking plate with a little more oil than usual, otherwise the bottom will not be crispy and the mold will be sad.