The kiddo and I love tomato-based dishes. We also both love soups. One day in June, he came to me with his proposed recipe and said, “Mom, can you please cook this?” My heart melted, and I promised to do as requested. Anyway, who wouldn’t say yes to this cuteness?
While planning to cook my kiddo-inspired tomato soup, I was also thinking of a perfect dish to pair it with. I initially thought of siopao but worried that I (again) wouldn’t achieve the perfectly smooth buns just like with my first try. On the other hand, I also thought that should the siopao buns wouldn’t turn out fine, I could easily turn them into fried or toasted ones.
Then I remembered that the kiddo likes these pork buns from a famous restaurant. These are baked buns with thin and slightly sweet glazed dough. I searched for recipes and, soon, I was in the kitchen seriously working on the two dishes.
Surprisingly, the pork buns turned out fine! Pork buns paired with creamy tomato soup, the kiddo happily devoured! 😀
While the ideal dough should be thinner according to my resident critic, the taste was still a go. In terms of appearance, while others might have not noticed, I realized that I didn’t turn the buns upside down before popping them into the oven. The sealed side should be placed downwards and the glaze should be on the smoother side.
When I tried the same glaze on some other bread, the result was like this:
Thus, when it comes to pork buns, turn the sealed side upside down and glaze on the smoother side.
Overall, the kiddo was happy and my heart was full. 😀