Just made some selfmade man tou (a chinese language steamed bread). Man tou seem like this: https://imgur.com/97W10SB
I’m going to have a ton left over after as of late; I’m attempting to determine the most productive way for freezing the remainder of the batch. I do not know if it is higher to (A) freeze them once I lead them to before proofing (B) after proofing or (C) to complete steaming them after which freeze the cooked man tou (then it would be simple to pop them within the microwave to snack on later).
Same query for bao: do I freeze before or after steaming?