Pan-Fried Steamed Bun Slices
It is best to use free-range eggs for a beautiful yellow color and no fishy smell. The steamed buns should not be soaked for too long; they must be dipped and fried immediately.
Story
Creating the perfect pan-fried steamed bun slices is all about selecting the right ingredients and mastering your timing. Opting for high-quality free-range eggs ensures a vibrant golden color and a rich, fresh flavor without any unpleasant odors. The true secret to achieving the ideal texture—crisp on the outside while remaining wonderfully soft on the inside—is to briefly dip the slices and fry them right away, ensuring the bread never becomes soggy from soaking too long.
Ingredients
Steamed bun
Milk
Egg
Salt
Five-spice powder
Instructions
1
Step 1
Slice the steamed buns (it's best to use refrigerated ones, as they are firmer and easier to cut).
2
Step 2
Add an appropriate amount of fresh milk to the eggs, along with some salt and five-spice powder.
3
Step 3
Beat them into an egg mixture.
4
Step 4
Dip both sides of the steamed bun slices into the egg mixture.
5
Step 5
Brush a flat pan with oil and add the egg-dipped steamed bun slices. Dip and place them as you go (do not soak them for too long, or they will fall apart).
6
Step 6
Picture of the finished product. If you use a bit more oil to pan-fry them, they will have a crispy texture. Mine turned out relatively soft and fluffy.
