South Korea's practice of baking steamed bread

The most important thing in baking steamed bread is crisp outside and tender inside, and the color should be golden and attractive.

There were some apprentices in the store before, and baking a steamed bread can make it crisp inside and outside. Although it tastes good, it's called dry steamed bread, which has nothing to do with baking steamed bread.

To bake steamed bread in the oven, you need to turn it over quickly with medium and small fire. This can avoid some small black particles on the surface of steamed bread. When the surface of steamed bread is slightly Huang Shi, you can brush a layer of cooking oil and continue to turn it over.

Don't brush too much cooking oil, otherwise it will eventually become oil-soaked steamed bread, which will be very greasy to eat.

Seeing that both sides of steamed bread are golden yellow, brush the cooking oil again at this time, sprinkle with salted cumin pepper to bake out the flavor of seasoning, and you can eat it.

The same is true of using a frying pan or oven at home. Always turn over and put less oil, and add all the spices for the last time.

Although baking steamed bread is simple, there are some tricks in it. To sum up, use medium and small fire, put less cooking oil, turn it frequently and quickly, and finally put seasoning.