Only a half success. Filling came out great. Buns were again

>>8521201

Practice. My nan makes the best bread I ever tasted. She said it took her 5 years before she could make a loaf she was proud of every time.

What's the filling? I can't really tell from the pic. Regardless, steamed buns are much easier than baked and the texture pairs really well with a lot of fillings.
That said, I bake bread on the reg. What's your process? I might be able to help. If you feel like waiting I'll probs be making rolls on Tues/Wed, and will put up a bread thread general detailing my (amateur) process then.

>>8521288

Pork
Cilantro
Spring onion

Sauce comprised of the following:
Hoisin sauce
Soy Sauce
Teriyaki Sauce
Ginger
Garlic
Mirin
Chinese Five Spice
Black pepper

From the picture, I'm guessing you didn't knead enough and also left them uncovered while proofing?

I'd eat your buns, anon :)

File: buns.jpg (328KB, 650x687px) Image search: [Google]

328KB, 650x687px

Pic is mine. Made chinese pork buns for the first time ever. Double batch of what's typed below.

Dough:
300g all-purpose flour
2 and 1/2 teaspoon instant yeast
2 tablespoons sugar
150g water or 20ml more if needed
1 teaspoon salt
1 egg yolk + sesame seeds for on top.

Instructions:
Make the bun filling in advance (I used purchased cooked BBQ pork sauteed with onion and garlic).

Sugar + warm water + yeast. Let sit for 5 minutes.

Add flour + salt, give it all a stir. After stirring it up, I place it in my kitchen mixer for 9 minutes, or, you could manually knead it.

Cover, and let it rest until doubled.

Roll the dough into a log, and slice in half until you have 8 pieces. Roll these into balls, and flatten.

Put a heaping tablespoon of filling into it, gather the edges, and seal the bun. I was really sloppy here, but none burst open.

Place sealed-side down onto ungreased baking sheet. Brush with egg yolk, and sprinkle with sesame seeds.

Bake for 15 minutes at 350 degrees.

>>8521427
thx senpai this gives me inspiration, you da real mvp