Korean steamed buns
By DougLittel
Ingredients: milk,sesame,eggs,white sugar,flour,high powder,corn starch,baking powder,dry yeast,salt
Recipe Recommendations
- sweetening
- baking
- several hours
- senior
Steps for Korean steamed buns
1
Place the egg beater into the mixing barrel, and use a pair of mixing hooks for the mixing stick. All ingredients except milk and dry yeast are placed in the mixing barrel of the prayer and egg beater.
2
Heat the milk until warm, add in the dry yeast and stir until completely melted.
3
Pour the melted yeast milk into a mixing bucket.
4
Turn on the power supply and turn the switch gear to gear 1.
5
Use chopsticks to help bring the scattered flour closer to the mixing hook, but be careful not to let the chopsticks touch the mixing hook.
6
The flour begins to turn into a batter with uniform dry moisture.
7
The dough began to take shape and the chopsticks were withdrawn.
8
Take a short rest for the egg beater and continue to turn to gear 1. The dough begins to form gluten under the stirring of the egg beater.
9
Stir in this way for one to two minutes, then stop and rest for a while. After about 4 minutes, the dough can stretch the film, but it is very easy to break.
10
Continue to stir, and after about 7 minutes, the surface of the dough looks very shiny and very elastic when pressed, but it still cannot pull out a good film.
11
After a short rest, continue to stir for about two minutes. The dough can already stretch out into a thin, tough film that is not easy to break. At this time, the full expansion stage is reached. At this point, the mixing task of praying and egg beater was successfully completed.
12
Remove all the dough from the mixing bucket, place it in a warm place to ferment until twice the size, and gently press to exhaust.
13
Mix all the ingredients together and stir well.
14
Divide the drained dough evenly into ten equal parts.
15
Take a small dough and roll it into a tongue-shaped tongue with a rolling pin.
16
Roll it up at one end and cut it in half in the middle.
17
Pour a layer of cooking oil into a baking sheet or mold. The more oil, the crispy the bottom of the Korean buns. But not too much.
18
Take the cut raw steamed buns and dip them in a small amount of water on the bottom, and then dip them in the mixed bottom dip.
19
Arrange the prepared Korean buns into a baking sheet or mold in turn, leaving a gap in the middle for secondary fermentation.
20
Spray a little water on the top of Korean buns, gently press on it with sesame seeds with your hands, and brush with a layer of cooking oil with a brush. Preheat the oven to 170 degrees, the middle layer, heat it up and down, 10 minutes, turn it to 150 degrees, lower the heat, and bake for about 6 minutes until you like the color.
21
Baked Korean buns are hot and brushed with a layer of honey on the surface and can be eaten.