Cheese bun

Apply oil to a heated frying pan, add scallion oil and garlic and fry over low heat. Once the aroma comes out, add the tomato puree and ketchup and heat over medium heat.

Once the water has started to melt, add some water-soluble potato starch and thicken it little by little.

Once everything is solidified, remove from the heat and put it in a tub to remove the heat. Once the heat has subsided, place in the fridge and let it cool for about an hour.

Put [3] in a bowl, add pizza cheese and mix.

We use the basic Chinese bun dough that we have prepared. Spread the dough into a stick shape and cut it with a knife to make each 30g.

Wrap 20g of the medium paste in the same way as a meat bun.
a steamer lined with a cooking sheet with the joints
The guideline for fermentation is to make the dough grow a little larger, but if you are in a hurry, you should use the fermentation function of the oven or place it on a pot filled with hot water at about 40°C.
After secondary fermentation, set it in a steamer with a rise in steam, cover it and heat it over medium heat. Steam for about 8-10 minutes.

Once it's steamed, bake the surface in a frying pan with oil that's not in the amount of oil and finish.