Chinese Brown Sugar Bread (Guo Kui)

These came together fast in comparison to some 馍 I have made. Would be excellent as a dim sum item or just a part of breakfast. Each one could fit about a heaping 1/2 T of filling. My kitchen is dry, so I let rise a full 45 minutes to get the right proof. I also dissolved the yeast in the water beforehand with a pinch of sugar. Each piece was about 33 g before adding filling after proofing. In the future I might try doing a second proof to get them to puff a bit more, but they are delicious as is, just gone in 2 to 3 bites!