Chinese and Korean filled buns are my family's favorite. I've succeeded in making soft breads but never know how to make the buns hollow to inject a cream inside. I know that some recipes simply put the filling inside before baking them but I wanted to know if there is a way to make it hollow inside?
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2Are you talking about the kind of buns that get steamed? – Stephie Jan 01 '21 at 19:35