Ning Meng placed the cast-iron skillet onto the burner and poured in a measured amount of oil. It was just enough to create a thin, even layer across the bottom. She then picked up a small silicone brush and meticulously spread the oil, ensuring every corner was coated to prevent the pan-fried buns from sticking.
[Crucial step: place the buns in a cold pan with cold oil. This allows the bottoms to heat up gradually, preventing them from burning instantly and giving the dough time to expand and set.]
She carefully picked up a prepared bun, pinched the pleats at the top, and set it into the pan, bottom-side down. One, two, three… soon, the plump, white buns were arranged in a perfect circle within the black cast iron, each with just enough space between them.
Chapter 99