Cheesy Sambal Milk Bread

Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food
Cheesy Sambal Milk Bread - Eat Cho Food

I’ve never ran a marathon before and I don’t really see myself completing one EVER. But after a month of constant workshops I think I can imagine what running one would feel like. Okay maybe a half marathon. At least a 10k! Each weekend for the last month I’ve been practicing my public speaking skills and praying to the dumpling gods that my dough was going to be workable that day. We went up all the way to Sea Ranch and back into the city, lugging bins and SO MANY tote bags filled with essentially a pop up dumpling restaurant. I haven’t had a gym membership since I left my full time job, but I’ve been making up for it by carrying that damn cooler everywhere and standing for hours. I can’t tell if that’s why my back hurts or if I’m finally transitioning into my grandma self.

I’m now on a little dumpling hiatus. My next workshop is not until August 10th, but you should totally buy your tickets now! It’s going to be a wonton party! In the meantime I’m going to spend some quality time with bread dough and work on some easy week night meals! My pleating fingers could use a break and our freezer is literally bursting at the seams with dumplings from recipe testing and workshop leftovers. Someone come over and help me eat all of them! Oh, yeah! Reuben’s parent’s are coming into town this week! So I’ll have some extra taste testers and bellies to fill with dumplings!

I better get working on their welcome treat! Should it be bread???! Milk bread is without a doubt my favorite bread. It probably was before and I never officially declared it until now. Close second is an excellent sourdough, but I could eat milk bread all day everyday. There is something so lovely about it’s airiness and softness that other breads just don’t compare. Challah? Brioche? Maybe. Those breads are like cousins to the milk bread. I haven’t done a side by side comparison… yet. But I’m pretty sure MB would come out on top!

There are a whole bunch of ways to make milk bread. There is the tangzhong method, which requires you to create a quick started by cooking flour and water into a paste. I used in this recipe. And some people like to use dry milk powder in place of some of the actual dairy - planning on trying out that method soon! I’ve grown super fond of the recipe I’m sharing today because you literally throw all the dough ingredients in the bowl of your stand mixer, walk away for 15 minutes while it does all the work for you, and that’s pretty much it! Easy peasy. Flavor-wise, it’s pretty comparable to other methods I’ve tried. However, the key to a better bread flavor is to allow your dough to rest longer. You can either let the dough rest at room temperature for 1-2 hours or pop it in the fridge overnight for it to cold ferment. The result is a bread that tastes less yeasty and has a softer and fluffier texture.

Once you’ve mastered the art of milk bread, the world of flavor combinations is limitless! Today I’m sharing a version filled with cheese and spicy sambal. Are you drooling yet?! Cheese and sambal sound like an unlikely couple, but if you think about it, sambal is just a spicy chili and garlic paste that’s quite similar to Calabrian chilis. Italians pair Calabrian chilis with cheese and carbs all the time! So it’s not surprising that when you roll milk bread dough up with cheese and sambal it ends up tasting like an amazing spicy pizza bread. I’m obsessed with it. The best part is tearing off a chunk while it’s still warm and slathering on some salted butter. OMG. I want to make another one now! Imagine an avocado toast or and egg in a hole using this bread! WOW. I wish I thought of that sooner! Hurry! Bake a loaf and test those carby ideas for me : )


Cheesy Sambal Milk Bread

makes 2 loaves

materials:

1 cup heavy cream
1 cup milk
1 egg
1/2 cup white sugar
1/2 cup cornstarch
2 cups all purpose flour
2 cups bread flour
1 package of instant yeast (2 1/4 tsp)
1 tsp salt
1/2 cup sambal
1 1/2 cups shredded cheddar cheese + more for topping

to make the buns:

  1. Combine heavy cream, milk, egg, sugar, cornstarch, flours, yeast, and salt in the bowl of your standmixer fitted with a dough hook. Mix at medium speed (speed setting 4 for KitchenAid) for 15 minutes until a smooth and slightly sticky dough is formed. Stop to scrape down the sides every few minutes. Once dough is form, place in a large bowl lightly greased with oil. Cover with a damp kitchen towel and allow to rest in a warm place for 2 hours or in the fridge overnight, until the dough has doubled.

  2. Line 2 loaf pans with parchment paper.

  3. Scrape out the dough onto a lightly floured surface. Divide into 8 equal pieces. Take one piece of dough and roll it out into a roughly 5”x7” rectangle. Spread 1 tablespoon of sambal on the dough, keeping a 1/2” clean border around the edges. Sprinkle some cheese on the sambal. Fold both the 7” long edges over towards the center and roll the dough into a log. See photos above. Place log in the loaf pan. Repeat process with remaining pieces of dough until each loaf pan is fill with 4 logs. Cover loaves with a damp kitchen towel and allow to proof one last time for 1 hour.

  4. Preheat your oven to 350 degrees. Brush the tops of the loaves with milk and sprinkle on or grate a bit of cheese on top. Bake in the oven for 45-50 minutes until the tops are deeply golden brown.

  5. Remove the loaves from the oven. Allow to cool in the pans for 10 minutes and then remove to allow to fully cool on a wire rack.

  6. Enjoy with a slice of butter or plain as is!

Reuben's New Jersey Tortellini Pizza

Reuben's Tortellini Pizza // Eat Cho Food
Reuben's Tortellini Pizza - Eat Cho Food
Reuben's Tortellini Pizza // Eat Cho Food
Reuben's Tortellini Pizza // Eat Cho Food
Reuben's Tortellini Pizza // Eat Cho Food
Reuben's Tortellini Pizza // Eat Cho Food
Reuben's Tortellini Pizza // Eat Cho Food
Reuben's Tortellini Pizza // Eat Cho Food
Reuben's Tortellini Pizza - Eat Cho Food
Reuben's Tortellini Pizza - Eat Cho Food
Reuben's Tortellini Pizza - Eat Cho Food
Reuben's Tortellini Pizza // Eat Cho Food
Reuben's Tortellini Pizza // Eat Cho Food
Reuben's Tortellini Pizza // Eat Cho Food
Reuben's Tortellini Pizza // Eat Cho Food
Reuben's Tortellini Pizza // Eat Cho Food

The time has finally come! It’s the recipe the world has been waiting for… Reuben’s pizza dough recipe!!!! I feel like I am constantly telling anyone who will listen to me that Reuben’s pizza is life changing. I’m not over exaggerating here. It really is so freaking good. Cleveland is not necessarily renowned for their pizza. The pizza of my youth was thick and doughy, still delicious, but definitely lacked the complexity and finesse of the pizza I’m currently spoiled with. However, Reuben grew up with the best pizza outside of Italy… lucky duck. He’s been perfecting his pizza recipe and technique for the last few years. That’s a long time for recipe development! The science of bread and pizza dough is sort of perfect for Reuben’s personality because he gets really technical and nerdy with hydration levels and kneading techniques. I normally don’t have the patience for things like that… I just want to eat the pizza! I was first introduced to the wonders of the tortellini slice last summer when we went back to New Jersey for a quick trip. It was the carb on carb combo of my dreams! What I loved was that some of the pasta was super crispy from the super hot oven, sort of like the coveted edge pieces of a baked ziti, but the overall pizza was still cheesy, gooey, and just thin but sturdy enough to hold up the weight of the pasta. It’s the greatest thing and I’m beyond happy that Reuben is able to recreate it at home! Just another reason why it’s pretty great to date someone from New Jersey : )

I convinced (more like nagged) Reuben to do a little blogging too hehehe! So take it away, Reub!

As you probably know from reading the blog, I grew up in New Jersey. New Jersey is known for plenty of things, and has plenty of connotations, however what you might not know if you haven’t spent much time there, is that New Jersey has THE BEST PIZZA in the country. Thats right, New York-style pizza better than the actual pizza in New York. Rather than explain this further, I’m going to end it on that claim. If you have a problem with that, come find me… Whoa. Sorry about that, I was getting Jersey for a second there. The recipe below is for NY (NJ) style pizza dough. Bread flour, sugar, and olive oil are key for this style as is the lower baking temperature when compared to real Neapolitan pizza. Omit the olive oil, sugar (for purists) and use Tipo 00 flour and you will have authentic Neapolitan dough using the exact same process. Good luck getting that signature leoparding though without an oven over 750 degrees fahrenheit, at a minimum!

The dough is the most important part of the pizza, no doubt about it, and while I usually think simple toppings are the best, I can’t resist a true NJ delicacy: The Ziti Slice. You heard that correctly, Ziti on a pizza, which is fairly common in NJ but nowhere else. It’s worth noting that this is referred to as a Ziti Slice because it is really only found in slice-shop style pizzerias and ordering/consuming more than one slice of this is a feat only accomplished by the staunchest Chris Christie supporters. Bad joke (dad joke?), sorry. Anyway, an even rarer variation of this double-carb delicacy, is the tortellini topped pizza, which also introduces double cheese. Going one step further, there is the tortellini vodka pizza, an extremely reclusive and delicious find. I first had this at Scotto’s in East Windsor, NJ, one of my favorite close to home pizzerias and Italian restaurants and maybe saw it once or twice elsewhere. I’m not even sure if they if they still make it since there has been at least one ownership change since I last ate there. Also, I need to take a moment to shout out circa 2004 Scotto’s for their eggplant rollatini slice. Incredible.

I will admit that this recipe is rather involved. But if you’re going to make the best pizza you better do it right. If you’re looking for a no-knead dough recipe, the internet is littered with them. In this house we knead the dough by hand. Pizza has been a central part of my life and I care deeply about sharing with people just how good it can be. Making my New Jersey style pizza for Kristina brings me a lot of joy. While I can not make pizza for all of you… yet, I hope that you find the time to study and practice the recipe and tips I’ve shared. The key to great pizza is really practice. The more you make pizza the more you’ll feel comfortable with all the techniques.

Below you’ll find some helpful tips that will take your pizza making skills to the next level!

Here are some tips for making your dough:

  • Less yeast = better flavor. When I started making pizza I had a tendency to use half a packet or more of yeast (for the recipe below). This would achieve a bubbly dough in a shorter amount of time, but I always felt like the flavor wasn’t quite there. Less yeast, paired with a slow fermentation, creates a flavorful and workable dough.

  • Slow fermentation at a cold temperature creates the best flavor and a nice stretchy dough that won’t spring back on itself. Don’t rush the pizza, and try to allow for at least 48 hours of cold fermentation. 72 hours is ideal.

  • 70% hydration by weight, is perfect for NY pizza but the dough can be hard to work with if you’re not used to wet doughs. 65% hydration with bread flour will still create a good NYC dough and will be easier to work if you’re having issues with the wet dough. I wouldn’t go lower than 65% with bread flour and i would try to stay as close to 70% as you can.

  • NEVER roll out your pizza. Just don’t. If you follow this recipe the dough should be easily stretched by hand.

  • Use a baking stone or baking steel. This will get you a nice crispy crust and the thermal mass will help keep an even temperature in the oven. Also, don’t underestimate the time is takes for the stone and oven to heat up. Let the stone heat up for a full hour if you have the time. 550 degrees fahrenheit is a good temperature for NY style pizza. At 550 degrees, the pizza will be done in 8-9 minutes. If your oven can get hotter, it’s even better! Our oven can get up to 650 degrees (with a little trickery) and this creates even better results.


Tortellini Pizza

makes 3 12” pizzas

pizza dough:

500g bread flour
350g warm water (110-115 degrees Fahrenheit)  
1 tsp salt
1 tsp sugar
1 tsp active dry yeast
1 tbsp olive oil

tortellini topping:

2 tbsp olive oil
1 small white onion - finely diced
2 minced garlic cloves
1/4 tsp red pepper flakes
1 tsp dried oregano
1/2 cup vodka
1 28 oz can crushed tomatoes
1/2 cup heavy cream - can adjust to preference
1/4 cup grated parmesan - or any hard italian cheese
salt and pepper
20 oz cheese tortellini - we used this brand

additionally toppings:

mozzarella
fresh basil

to make dough:

  1. Stir 1 tsp yeast and sugar into warm water. Add olive oil. Stir thoroughly until the yeast has dissolved. Let sit 10 min. You should be seeing some bubbles underneath the olive oil, which will float on top. The liquid should be cloudy.

  2. Add the flour and the salt to a mixing bowl and stir together. Add water and yeast mixture and stir by hand until it’s totally combined. Rubbing olive oil on your hands will help with the dough sticking to your fingers. Cover bowl with a damp towel and let the bowl sit at room temperature for 20 minutes.

  3. After 20 minutes, remove the dough from the bowl and knead for 8-10 min. The dough will be on the wet side and will want to stick to the counter. This isn’t an issue but it’s ok use a small amount of flour to prevent it from sticking. Just be conscious to not use too much because you want to keep the hydration at around 70% by weight.

  4. After kneading, place in a clean lightly floured mixing bowl and cover with a damp towel. Allow dough to sit at room temperature for about 1hr. The dough should have doubled in size by this point. If it hasn’t double yet, check back in 30 min. Remove from the bowl and divide into thirds. Shape the dough into balls. Here is a great video demonstrating how to shape the balls.

  5. Lightly grease cake pans, dough trays, bowls or large plastic bags with olive oil and place one ball of dough inside each. Plastic bags are a good trick because the bag can be torn open to remove the dough, and when done slowly the dough will not stick. Keep in mind the dough will once again double. If using trays, cake pans, or bowls, cover with plastic wrap and place in the fridge for at least 24 hours and up to 72 hours. I prefer using a vessel with a flat bottom since it makes the dough easy to remove with a bench scraper.

to make tortellini topping:

  1. Heat olive oil in a skillet over medium high heat. Add diced onions and sauté for 5-6 minutes, stirring occasionally. Add minced garlic, red pepper flakes, and oregano. Continue to cook for another minute. Add the vodka and cook until the vodka has reduced by half. Add crushed tomatoes and reduce the heat to low. Simmer the sauce for 45 minutes, stirring every few minutes.

  2. After simmering the sauce for 45 minutes season with salt and pepper to taste and add the heavy cream. Turn up the heat to medium and cook for another 8 minutes.

  3. While the sauce is simmering, cook tortellini about 2 minutes less than the package directions. Drain and rinse when cooked and set aside until ready to add to sauce.

  4. Turn off the heat and set aside a cup or two of the sauce. Add the tortellini into the remaining vodka sauce and set aside until ready to top pizzas. The topping works best at room temperature so it doesn’t heat the dough up and make it stick to the peel for the “launch” into the oven. So allow some time for the pasta to cool.

to assemble pizzas:

  1. Remove dough from refrigerator and uncover (or open bags). Allow dough to warm up for about 30 minutes. The dough should be slightly cooler than room temperature. Lightly sprinkle flour on dough balls and transfer to a floured surface.

  2. Coat your hands with flour and lightly press the dough down into a circle. You want to be very gentle with the dough as your form the pizza. You can press your fingers around the edge to help define the crust. This border should be no more than 1/2” thick since the crust will grow in the oven.

  3. Use the palms of your hands, working in a circular movement to stretch out the dough (see photos above).

  4. Once the pizza reaches the desired size, a little larger than 12” in diameter, transfer the unbaked crust onto the pizza peel. For this recipe, dust the pizza peel with semolina prior to the transfer to reduce the friction. This is an important step with this recipe since the tortellini is a heavy topping and the “launch” into the oven is critical. Normally, bread flower is sufficient with lighter weight toppings. Also, do not use cornmeal! This will impact the texture of the crust when you’re eating it. Semolina is coarse enough and will not have this effect.

  5. Working quickly, so the pizza doesn’t stick to the peel, top the pizza with the tortellini to coat evenly and add some of the sauce that was set aside. Evenly coat with some mozzarella, but keep in mind that the tortellini and the sauce both already contain cheese. Garnish with basil.

  6. Now for the “launch” from the peel into the oven. This takes practice and the real secret is just going for it. Hesitation can result in the pizza sticking. A combination of jiggling and sliding should initiate the launch. Once a couple of inches of pizza touch the back of the baking surface, a swift pull of the peel should release the pizza and land it on the center of the surface. Ensure the oven if fully preheated!

  7. The pizza should bake in 8 or 9 minutes. After 8 minutes, check on the pizza and see if it’s ready. If not, keep baking until your desired level of crispiness. Once the pizza is done, remove with the pizza peel. You can pinch the pizza crust with tongs when sliding the peel underneath to make your you don’t push it off the back of the stone.

  8. Allow the pizza to cool for a minutes. Cut pizza into slices and enjoy! Repeat assembly steps with remaining pizzas.

Tortellini Topping recipe was adapted from this Penne Vodka recipe!

Chinese Bakery Style Hot Dog Flower Buns

Chinese Bakery Style Hot Dog Flower Buns // https://eatchofood.com/blog/2019/2/24/chinese-bakery-style-hot-dog-flower-buns
Chinese Bakery Style Hot Dog Flower Buns // https://eatchofood.com/blog/2019/2/24/chinese-bakery-style-hot-dog-flower-buns
Chinese Bakery Style Hot Dog Flower Buns // https://eatchofood.com/blog/2019/2/24/chinese-bakery-style-hot-dog-flower-buns
Chinese Bakery Style Hot Dog Flower Buns // https://eatchofood.com/blog/2019/2/24/chinese-bakery-style-hot-dog-flower-buns
Chinese Bakery Style Hot Dog Flower Buns // https://eatchofood.com/blog/2019/2/24/chinese-bakery-style-hot-dog-flower-buns
Chinese Bakery Style Hot Dog Flower Buns // https://eatchofood.com/blog/2019/2/24/chinese-bakery-style-hot-dog-flower-buns
Chinese Bakery Style Hot Dog Flower Buns // https://eatchofood.com/blog/2019/2/24/chinese-bakery-style-hot-dog-flower-buns
Chinese Bakery Style Hot Dog Flower Buns // https://eatchofood.com/blog/2019/2/24/chinese-bakery-style-hot-dog-flower-buns
Chinese Bakery Style Hot Dog Flower Buns // https://eatchofood.com/blog/2019/2/24/chinese-bakery-style-hot-dog-flower-buns
Chinese Bakery Style Hot Dog Flower Buns // https://eatchofood.com/blog/2019/2/24/chinese-bakery-style-hot-dog-flower-buns

I have had the the whole apartment to myself aaaaaalllll weekend long! Reuben is away again for… you guessed it… a ski trip. He does love to ski, that man. He’s been in Montana with a bunch of other men, doing manly things. Man Mountain Ski Trip. It’s been nice to have the place to myself because I end up being super productive. You can get a lot of stuff done when there isn’t a person around trying to hug you all the time or get you to look at yet another adorable mini pig video. The upside of being alone is that I have a ton of great recipes to share with y’all in the next month. Downside to being left alone is that I turn into this weird workaholic and end up literally working from 7am to 11 pm, with maybe a few breaks in between to watch some Netflix while my bun dough is proofing. I also end up not eating any real meals…. I didn’t have another person around to feed nutritious meals, so I ended up just snacking on the recipes I developed or whatever I found in the kitchen. So I pretty much ate buns, more buns, a crappy frozen pizza, a few bites of tres leches cake (recipe is coming soon and it is INSANE), and a lot of popcorn. SO MUCH POPCORN. Wait. Am I turning into a college boy?!!!!! I need a vegetable. I did have an excellent matcha latte on Sunday though. That’s at least green. Oh! And there were scallions on the hot dog flower buns. That counts for something.

I wasn’t going to share these Chinese Bakery Style Hot Dog Flower Buns (say that 3 times fast) for another few weeks, but I just loved them so much that I needed to share them with the world immediately! One thing that you may or may not know about me is that I LOVE hot dogs. And now that I’m thinking about it pretty much everyone that’s close to me also shares a love of the tubular meat. Or does everyone love hot dogs? During my sophomore year in college, I lived with 4 of my best girlfriends, and it was a great time! Just scratch out the crappy boyfriend I had at the time. All 5 of us shared a strange love of hot dogs (even Kate, who is like a health and beauty goddess!), so much so that we decided to celebrate Hot Dog Tuesday! Or was it Thursdays? I can’t really remember, but we definitely grilled hot dogs on Alex’s little George Foreman grill once a week. It was all hot dog dandy until one day we decided to also make corndogs as a sick play on dessert… because corndogs are a little sweet? IDK. That night we definitely over did it on the dogs, or maybe it was the sodium and nitrates? But after that we sort of lost the desire to eat hot dogs once a week. It was probably for the best. Huh, maybe I’ve just been eating like a college girl all weekend?? Anyways, the point is that I really enjoy hot dogs and like to figure out how to incorporate them into as many different recipes as possible. Reuben’s mom makes what I call a “lazy corn dog” and I am VERY into it.

Chinese bakeries are also something I’m very into! French bakeries get all the attention. They’re great, don’t get me wrong. I’d love to bite into a buttery and rich kouign amann everyday! But the first bakeries I remember going to were Chinese ones. They all had walls of plastic cases filled with fluffy buns, sponge cakes of all sorts of flavors, and tarts piled high with shiny glossy fruit. Cocktail Buns. Pineapple Buns. Taro Buns. Custard Buns. Hot Dog Buns. So many buns. I wanted to fill my plastic tray with as many buns as possible. Or as many as my mom would buy for me, I guess. The Hot Dog Bun (not like a traditional split bun for a hot dog) is so amazing because it’s a fully encased hot dog. Not like hot dogs could be even more portable and easy to eat. The salty hot dog is wrapped with a fluffy and slightly sweet milk bread and makes for the most perfect bite! The flower version taste no different than a classic fully wrapped Hot Dog Bun, but definitely makes for a more photogenic wiener. Sorry. It’s true though! Like look at these things! After the Rose Siu Mai, I think it’s my life mission to make as many foods in flower form as possible.


Chinese Bakery Style Hot Dog Flower Buns

makes 8 buns

milk bread recipe from A Common Table by Cynthia Chen McTernan from Two Red Bowls!

dough materials:
1/2 cup milk
1 1/2 tsp instant yeast
2 1/2 cups bread flour + more for dusting
2 tbsp sugar
1/2 tsp salt
1 egg
2 tbsp unsalted butter - very soft

tangzhong (flour starter) materials:
6 tbsp water
2 tbsp bread flour

flower bun materials:

8 hot dogs
1 egg + 1 tbsp water - for egg wash
chopped scallion green - for topping
sesame seeds - for topping

1/4 cup water + 1/4 cup white sugar - syrup glaze (optional)

steps:

  1. Prepare the dough the night before or at least 2-3 hours before baking. In a small saucepan over medium heat, bring milk to a boil to scald the milk. About 1-2 minutes. Watch the milk carefully so it doesn’t boil over. Set milk aside to cool.

  2. To make the tangzhong, which is a flour starter that helps achieve a super fluffy dough, whisk together water and bread flour in a small saucepan over low heat. Continue to whisk until the mixture looks like a thick paste. About 2 minutes. Remove the tangzhong from the heat and scrape into a small bowl to cool to room temperature.

  3. In the bowl of your standmixer fitted with a dough hook, whisk together instant yeast, bread flour, sugar, and salt. In another bowl combine the milk, tangzhong, and egg until evenly mixed. Carefully pour the wet ingredients into the flour. Begin to knead on low and then increase to medium speed. Knead for 5 mins. Lightly dust with a bit of flour so the dough doesn’t stick to the sides of the bowl.

  4. Add one tablespoon of butter at a time to the dough while the mixer is still going. Sprinkle a bit more flour and knead for about 5 minutes until smooth .

  5. Place dough in a large bowl. Cover with plastic wrap or a damp kitchen towel. Let dough rest in the fridge overnight (8-24 hours) or out in a warm spot for 2 hours.

  6. After the first proof, scrap the dough out onto a clean kitchen surface. Divide the dough into 8 equal pieces. Cover the dough with a damp kitchen towel while forming. Roll out 1 piece of dough and roll it out into a roughly 3”x7” rectangle or blog. Place 1 hot dog in the center of the dough. Roll up the hot dog in the dough and pinch the seams closed. Cut the hotdog into 6 equal pieces. Arrange the 6 pieces in the shape of a flower - 1 piece in the center with 5 petals. Place the hot dog flower on a parchment lined baking tray. Repeat with remaining buns. Cover hot dog flower buns with a damp kitchen towel and allow to proof one last time for 40-60 minutes.

  7. Preheat your oven to 350 degrees. Brush the buns with egg wash and top with chopped scallions and sesame seeds. Bake the buns for 20-25 minutes until golden brown.

  8. While the buns are baking, make your syrup glaze. Boil water and sugar for 1-2 minutes. Brush the sugar glaze on the baked buns as soon as they come out of the oven.

  9. Allow the buns to cool for a few minutes and then enjoy!

notes :

  1. Buns are best fresh out of the oven. After a few hours or days the bread will feel a little hard. You can just microwave the buns for 20-30 seconds and they will be fluffy again!

  2. If you only have active yeast, you can add it to the warm milk with a pinch of sugar and allow to sit for 5-10 minutes. It should be have a few bubbles on the surface.