How to Make Delicious Simple Layered Savory Baked Buns

How to make Baked Buns with Savory Filling

• 1

  Beat the egg yolks

  Crack 1 egg into a bowl, use a spoon to beat well, then divide it into 2 equal parts. 1 part for the filling, 1 part for the dough.

  
• 2

  Prepare the ingredients

  Soak 5g of dried wood ear mushrooms in water for about 15-20 minutes until they expand. Drain and chop finely.

  Soak dried shiitake mushrooms in water for about 20-25 minutes until they expand, then drain and chop finely.

  Chop 100g of jicama and 70g of Chinese sausage into small pieces.

  Next, finely chop 150g of pork shoulder and 2 shallots, then put them in a blender to grind.

  Boil quail eggs for 6-8 minutes, then remove and let cool, peel the shells.

  

  
• 3

  Mix the filling mixture

  Put the minced pork shoulder into a bowl, add 10ml of oyster sauce, ⅓ teaspoon of seasoning powder, 5ml of sesame oil, ¼ teaspoon of pepper, and mix well.

  Then add the wood ear mushrooms, shiitake mushrooms, jicama, and chopped sausage into the bowl and mix evenly.

  Add 1/2 of the beaten egg from step 1 and mix well, then add 3g of cornstarch and mix until all the ingredients are well combined.

  Take a portion of the filling, roll it into a ball, then flatten it, place the boiled quail egg in the center, press it down and roll it into a ball again. Complete the filling.

  

  

  

  
• 4

  Making the dough

  Put 50g of flour and 5g of tapioca starch in a bowl and mix well.

  Next, gradually add 25ml of cooking oil into the bowl and mix well. Then, use your hands to knead gently until the dough forms a soft, smooth, elastic, and moist ball that does not stick to your hands.

  

  
• 5

  Making the wrapper dough

  In a bowl, add 80ml of unsweetened fresh milk, ½ of the egg from step 1 (remember to save a little for brushing the outside of the dough), 10g of sugar, 2g of salt, and 60ml of cooking oil, then use a whisk to mix well.

  Divide 180g of flour into small portions. Gradually add the flour and mix until a half-dry, half-wet dough forms.

  Next, gently knead the dough with your hands until it forms a smooth, slightly elastic, moist ball that does not stick to your hands.

  

  
• 6

  Rolling the dough and shaping the cake

  Place the filling dough in the center of the wrapper dough, pinch it tightly to seal the wrapper.

  Then, place the smooth side down, use a rolling pin to flatten it. Roll it up, straighten the piece of dough, and continue rolling.

  Repeat this a few times if you want the cake to have many layers.

  Roll the dough thin, then use your hands to flatten it, placing the smooth side out, add the filling in the middle, and pinch the dough to seal the mouth.

  Then, hold the cake gently in the palm of your hand and roll it evenly. After a while, the cake will be perfectly round and beautiful.

  

  
• 7

  Baking the cake

  Place the cake on a tray, use a brush to evenly coat the surface of the cake with egg.

  Place the tray in the middle rack of the oven at a temperature of 180 degrees Celsius. After 15 minutes, take the tray out and brush another layer of egg on the cake skin.

  Then place the tray back in the middle rack of the oven, continue baking at 180 degrees Celsius for about 15 minutes. The cake will have a fragrant smell and a nice light yellow color after baking.

  Note: Preheat the oven for 10-15 minutes at a temperature of 190 degrees Celsius to stabilize the temperature in the oven before baking the cake.

  

  

  
• 8

  Final Product

  These hot baked steamed buns with a thin, crispy crust and the rich flavor of the meat and egg filling will surely make a wonderful snack for the family. Or if you need a “quick and easy” breakfast, baked steamed buns are also a great candidate!