Sour Syrup Chinese Muffin Buns
Soft and fluffy Chinese-style muffin buns infused with a tangy sour syrup glaze.
Ingredients
- ●4 English Muffin
- ●1 cup Milk
- ●1/4 cup Sour Syrup
- ●2 tbsp Granulated Sugar
- ●1 tsp Active Dry Yeast
- ●2 cups All-purpose Flour
- ●2 tbsp Unsalted Butter, melted
- ●1 Egg
- ●1 tbsp Bread Syrup
Instructions
- 1
1. Activate the yeast by mixing it with warm milk (around 105°F). Let it sit for 5 minutes.
- 2
2. In a large mixing bowl, combine flour, sugar, and yeast mixture.
- 3
3. Add the melted butter, beaten egg, and mix until a sticky dough forms.
- 4
4. Knead the dough for 10 minutes until it becomes smooth and elastic.
- 5
5. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour, or until doubled in size.
- 6
6. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- 7
7. Punch down the dough and divide it into 4 equal pieces. Roll each piece into a ball and then flatten it slightly into a disk shape.
- 8
8. Place the dough disks onto the prepared baking sheet, leaving about 1 inch of space between each bun.
- 9
9. Brush the tops of the buns with melted butter and bake for 18-20 minutes, or until golden brown.
- 10
10. While the buns are baking, prepare the sour syrup glaze by mixing sour syrup and bread syrup in a small bowl.
- 11
11. Once the buns are done, let them cool for 5 minutes before brushing them with the sour syrup glaze.