International dishesSavory CakesTaiwanabout 1 hour 30 minutes including proofing the dough
Taiwanese pan fried buns are sought out for the crisp base underneath. Dough proofed too little turns rubbery, proofed too long turns sour, and high heat burns the base while the middle stays raw.
The buns fry with a splash of cornstarch water and a lid on for 15 minutes, so steam cooks the inside while the bottom stays crisp. Before that, the dough proofs for 45 minutes until doubled.
This batch weighs about 326g, at roughly 310 calories per 100g. They suit a quick breakfast, and they taste best straight from the pan.
Method
Stir 10ml of warm water into 5g of dry yeast to activate it.
Put 250g of all purpose flour, 5g of baking powder, 45g of kOBE Monk Fruit Blend and 1g of salt in a mixing bowl, pour in the activated yeast slowly and mix well.
Knead by hand for about 15 minutes until the dough is smooth, elastic and no longer sticky. Cover it with a damp cloth and proof for 45 minutes.
Once the dough has doubled, knock it back gently, flatten it on the work surface and divide it into 8 pieces, rolling each into a ball, then rest them for another 15 minutes. Cut each piece in half for 16 buns in total and roll them round again.
Heat 1/2 tablespoon of cooking oil in a pan and arrange the buns in it. Mix the cornstarch with about 2ml of water, pour it into the pan, cover and fry over low heat for 15 minutes.
Tips
The dough is sweetened, so it colors fast, and the buns come out as soon as they turn light gold.
Milk in place of the water in the dough gives the buns a richer aroma.
The cornstarch slurry needs only 2 ml, as more leaves the base wet and no crisp lacy skirt forms.
Keep the lid on for the full 15 minutes so steam cooks the inside while the base stays crisp.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.