From previous steps
- Kneaded dough
Step 3: Sear & steam the buns
Set a nonstick or seasoned cast iron skillet over medium heat and let it pre-heat for ~3 minutes.
Turn the heat to low. Place a piece of dough right into the pan (no oil) and immediately cover the pan.
This will let the bottom of the bun and brown, while the cover traps moisture and the bread to help cook it through.
After about 2 minutes, remove the cover and check the bottom of the bun — it should have released from the pan and be browned in spots. Flip, cover, and repeat on the second side for 2-3 more minutes.
If there are any gray spots, the dough is still raw. The exterior should be browned and lightly crisp while steamy but cooked through on the inside.
You can use a thermometer to be sure. The internal temp of the dough should be at around 200°F/95°C.
Repeat with remaining buns.
Use fresh or let cool to room temp and store in a plastic bag. These can be frozen and toasted back to life if prepared in advance.
Step 3: Sear & steam the buns
From previous steps
- Kneaded dough
Set a nonstick or seasoned cast iron skillet over medium heat and let it pre-heat for ~3 minutes.
Turn the heat to low. Place a piece of dough right into the pan (no oil) and immediately cover the pan.
This will let the bottom of the bun and brown, while the cover traps moisture and the bread to help cook it through.
After about 2 minutes, remove the cover and check the bottom of the bun — it should have released from the pan and be browned in spots. Flip, cover, and repeat on the second side for 2-3 more minutes.
If there are any gray spots, the dough is still raw. The exterior should be browned and lightly crisp while steamy but cooked through on the inside.
You can use a thermometer to be sure. The internal temp of the dough should be at around 200°F/95°C.
Repeat with remaining buns.
Use fresh or let cool to room temp and store in a plastic bag. These can be frozen and toasted back to life if prepared in advance.