Crispy and Delicious Empty-Filled Sweet Buns - Easy to Make, No Fermentation Required!
I used to often see empty-filled buns being sold on the street, and I always bought several because they were so crispy and delicious! I tried making them myself this time, and it's also super simple, even beginners can easily master it without needing to ferment the dough.
Ingredients
Dough: 200g medium-strength flour, 2g salt, 15g corn oil, 100g water
Filling: 20g sugar, 5g cornstarch
Surface: A little honey, a little raw white sesame
Instructions
1. Mix all the ingredients for the dough together and knead into a dough. Seal the dough and let it rest for 20 minutes
2. Roll the risen dough into long strips and divide them into 6 equal parts, and roll each part into a long strip
3. Prepare the bun filling, mix sugar and cornstarch evenly (cornstarch is optional), and evenly spread the sugar mixture on the dough
4. Pinch the edges of the dough tightly, then roll it into a long strip, don't exert too much force, to prevent it from rising
5. Brush the surface of the bun with a little honey and raw white sesame seeds, put it into a preheated oven, upper and lower heat 240 degrees, bake for about 10 minutes
Tips
1. When kneading the dough after adding sugar, don't exert too much force, it's easy to not rise
2. Don't brush too much honey on the surface, prevent it from sliding during baking and burning, bake until charred
3. You can replace the honey brushed on the surface with an egg
4. You can change the filling inside according to your preference, such as scallions, salt, five-spice powder
