I have some frozen char siu bao (chinese bbq pork buns) where the directions are to steam. No problem - but, I want the top to be finished like a baked bbq bun.
Can I steam them, cool to room temp, then brush with an egg wash and pop in the over to get the tops nice and brown ???
(photo shows the top glazed rather than the white-white finish when steamed)
It's lighter than nonna's—but tell us about hers, too!
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