Cheese bun

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

Once the liquid has evaporated, add the water-dissolved potato starch little by little to thicken the sauce

Once the mixture has solidified, remove from the heat and place on a tray to cool. Once cooled, place in the refrigerator and chill for about an hour

Put [3] into 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 filling from step [4] in the same way as you would for a meat bun.
the buns seam-side down on a baking sheet lined with parchment paper
いろの上に並べ、室温で二次発酵させる。生地がひとまわり大きくなるくらいが発酵の目安だが、急ぎであればオーブンの発酵機能を使うか、40℃程度のお湯を張った鍋の上などに置いておくといい。
its original size when it has risen, but if you are in a hurry, you can use the proofing function of your oven or place it on top of a pot of water at about 40°C. After the second rise, place the buns in a steamer with steam rising, cover with a lid, and heat over medium heat. Steam for about 8-10 minutes.

Once steamed, brown the surface in a frying pan with some oil (not included in the recipe) and it's done