Korean Steamed Bun

Name: Korean Steamed Bun
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 280g High-gluten flour; 50g egg; 4g yeast; 110ml milk; Some White sesame; Some Low-gluten flour; Some honey; Some Sugar

by English grass 23

4.8 (1)

Favorite

10

Difficulty

Normal

Time

2h

Serving

2

I remember that this small steamed bun was especially popular 10 years ago, and I often bought it. The crispy bottom, with the sweetness of sesame seeds, I love it. Now I can make it myself, and I often make it at home, and my daughter loves it too. "

Ingredients

Korean Steamed Bun

1. Put high-gluten flour, eggs, yeast, milk, and sugar into the bread bucket to start the kneading program for 20 minutes.

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

3. The dough can be pulled out of the film to make bread.

4. The dough rises to twice its size.

5. Divide them into 6 equal pieces and let them rest for 10 minutes.

6. Use a rolling pin to roll it into a bull tongue shape.

7. Roll up

8. Everything is two

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

10. Put the green body into the oiled baking pan, after the second fermentation, brush with honey water. (Honey: Water 1:1)

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

Tips:
1 Add more sugar and sesame seeds to the bottom of the dipping sauce.
2 The dough must be kneaded out of the film and then fermented, and the second fermentation must be in place, so that the baked buns are soft and delicious.