AuthorLe-ThermiqueCategoryDessertsDifficultyIntermediate- Place onion into mixing jar to chop.
Press TURBO for 2 Seconds
Notes: You may skip this step if onions already chopped.
- Add in oil into mixing jar.
Settings: Timer: 3 Minutes / Speed: 1 / Temperature: 120°C
- Add in ingredients (B) to saute.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature: 120°C
- Transfer the filling (馅) into a bowl.
- Let it cool.
- Chill in the fridge.
Water Dough
- Add in all the ingredients to mix.
Settings: Timer: 30 Seconds / Speed: 3
- Transfer the dough to a large bowl.
- Briefly knead the dough to a rough ball.
- Wrap with the cling film for 20 Minutes
Oil Dough ~ 13g each
- Add in all the ingredients into the mixing jar to mix.
Settings: Timer: 15 Seconds / Speed: 3
- Transfer the dough to a large bowl. (use the same bowl that kneaded water dough)
- Use spatula or hand to fold and knead the dough until a smooth ball.
- Roll the dough into a rod, divide into 10 equal potions.
- Weigh at about 13 g each.
- Cover with cling film or towel to prevent dough dry and crack.
Continue Water Dough ~ 21g each
- Remove the dough from cling film.
- Roll the dough into a rod, apply little flour on the cutter and divide into 10 equal potions.
- Weigh at about 21 g each.
- Fold the dough inward, and roll it into a ball for smooth surface.
- Cover with cling film or towel to prevent dough dry and crack.
- Start from the sequence of the dough compete early.
- Sprinkle little flour on the countertop or baking mat surface.
- Press down the dough with your palm, then place the oil dough in the middle of the water dough, wrap to seal, then slightly roll it into a ball.
- Set asides then continue with the rest of the doughs.
- Cover with cling film.
1st Roll
- Start with first dough by sequence.
- Sprinkle little flour on the countertop or baking mat surface.
- Place one dough on it, sealed facing top.
- Pic 1. Press down the dough with your palm
- Pic 2. Use rolling pin place on the center, start to roll up and down (3 times each side)
- Pic 3. Start from top and fold 2 rounds.
2nd Roll
- Place one dough on countertop or baking mat surface, sealed facing top.
- Pic 1. Press down the dough with your palm
- Pic 2. Use rolling pin place on the center, start to roll up and down.
- Pic 3. Start from top and fold it.
- Pic 4. Put the roll up right.
- Cover with the cling film for 15 Minutes
Add Filling and Assembly ~ 18g to 20g each
- Prepare a lined baking pan with parchment paper.
- Transfer out the filling from fridge.
- Prepare a spoon to scoop the filling.
- Pic 1. Take the first roll by sequence
- Pic 2. Press down the dough with your palm
- Pic 3. Use rolling pin , roll up and down, then let and right to make it a circle.
- Then roll and flatten the edges, center of the dough should be thick.
- Weigh the filling 18g - 20g
- Place the filling in the middle and pleat to seal.
- Must seal the tip to prevent the filling leak during baking.
- Place the wrapper buns on the baking pan.
Notes: If you are not familiar for wrapping, and not able to seal it, you may use less filling approximately 17g-18g each
1st Bake
- Preheat oven to 190°C
- Whisk the egg
- Brush buns with a layer of egg wash.
- Bake for 15 Minutes
2nd Bake
- Remove from oven and brush the buns again with another layer of egg wash and top with white sesame seeds.
- Then return the buns to the oven and bake for another 20 Minutes until golden brown.
Serve
- Let them cool on a cookie rack and serve with a cup of coffee or tea. The crust will turn crispier once it’s cooled down.
Serving Size pieces
Servings 10
- Amount Per Serving
- Calories 268
- % Daily Value *
- Total Fat 13.9g22%
- Saturated Fat 5.5g28%
- Cholesterol 56mg19%
- Sodium 270mg12%
- Potassium 307mg9%
- Total Carbohydrate 25.1g9%
- Dietary Fiber 2.2g9%
- Sugars 2.6g
- Protein 11g22%
- Calcium 2%
- Iron 11%
- Vitamin D 30%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
- Place onion into mixing jar to chop.
Press TURBO for 2 Seconds
Notes: You may skip this step if onions already chopped.
- Add in oil into mixing jar.
Settings: Timer: 3 Minutes / Speed: 1 / Temperature: 120°C
- Add in ingredients (B) to saute.
Settings: Timer: 10 Minutes / Speed: 1 / Temperature: 120°C
- Transfer the filling (馅) into a bowl.
- Let it cool.
- Chill in the fridge.
Water Dough
- Add in all the ingredients to mix.
Settings: Timer: 30 Seconds / Speed: 3
- Transfer the dough to a large bowl.
- Briefly knead the dough to a rough ball.
- Wrap with the cling film for 20 Minutes
Oil Dough ~ 13g each
- Add in all the ingredients into the mixing jar to mix.
Settings: Timer: 15 Seconds / Speed: 3
- Transfer the dough to a large bowl. (use the same bowl that kneaded water dough)
- Use spatula or hand to fold and knead the dough until a smooth ball.
- Roll the dough into a rod, divide into 10 equal potions.
- Weigh at about 13 g each.
- Cover with cling film or towel to prevent dough dry and crack.
Continue Water Dough ~ 21g each
- Remove the dough from cling film.
- Roll the dough into a rod, apply little flour on the cutter and divide into 10 equal potions.
- Weigh at about 21 g each.
- Fold the dough inward, and roll it into a ball for smooth surface.
- Cover with cling film or towel to prevent dough dry and crack.
- Start from the sequence of the dough compete early.
- Sprinkle little flour on the countertop or baking mat surface.
- Press down the dough with your palm, then place the oil dough in the middle of the water dough, wrap to seal, then slightly roll it into a ball.
- Set asides then continue with the rest of the doughs.
- Cover with cling film.
1st Roll
- Start with first dough by sequence.
- Sprinkle little flour on the countertop or baking mat surface.
- Place one dough on it, sealed facing top.
- Pic 1. Press down the dough with your palm
- Pic 2. Use rolling pin place on the center, start to roll up and down (3 times each side)
- Pic 3. Start from top and fold 2 rounds.
2nd Roll
- Place one dough on countertop or baking mat surface, sealed facing top.
- Pic 1. Press down the dough with your palm
- Pic 2. Use rolling pin place on the center, start to roll up and down.
- Pic 3. Start from top and fold it.
- Pic 4. Put the roll up right.
- Cover with the cling film for 15 Minutes
Add Filling and Assembly ~ 18g to 20g each
- Prepare a lined baking pan with parchment paper.
- Transfer out the filling from fridge.
- Prepare a spoon to scoop the filling.
- Pic 1. Take the first roll by sequence
- Pic 2. Press down the dough with your palm
- Pic 3. Use rolling pin , roll up and down, then let and right to make it a circle.
- Then roll and flatten the edges, center of the dough should be thick.
- Weigh the filling 18g - 20g
- Place the filling in the middle and pleat to seal.
- Must seal the tip to prevent the filling leak during baking.
- Place the wrapper buns on the baking pan.
Notes: If you are not familiar for wrapping, and not able to seal it, you may use less filling approximately 17g-18g each
1st Bake
- Preheat oven to 190°C
- Whisk the egg
- Brush buns with a layer of egg wash.
- Bake for 15 Minutes
2nd Bake
- Remove from oven and brush the buns again with another layer of egg wash and top with white sesame seeds.
- Then return the buns to the oven and bake for another 20 Minutes until golden brown.
Serve
- Let them cool on a cookie rack and serve with a cup of coffee or tea. The crust will turn crispier once it’s cooled down.