Chinese Bakery Buns - Lightness
I am new to breadmaking and am totally addicted to my weekly dose of fresh bread (only have time on the weekends :-( ).
A friend of mine recently introduced me to a couple of local Chinese bakeries. They make a variety of sweet and savory buns, stuffed with an assortment of meat, eggs, sweet bean paste etc. I don't particularly like the fillings but I thuroughly enjoy the supremely light texture and soft brown outer shell.
I have been trying to adopt my tray bun recipes to mimic those Chinese buns and failed. I have not been able to achieve the lightness of the texture or the soft (yet golden brown) outer shell.
If you take one of those Chinese bakery bun and weigh it against a standard giant grocery chain tray bun, each one of grocery chain gun would equal two Chinese buns. Also, even with egg wash, I was not able to achieve the SOFT golden brown outer shell, my buns tend to be a lot more crusty.
Any tips from the experienced folks here would be greatly appreciated.