Thank you for the answer. However, I still have some questions on the answers you have provided.
1) What is green dough?
2) Could you also explain why is it that if we do not de-pan the buns immediately, that could potentially cause bread collapse or bun to concave at the base?
3) I have tried to increase my water and also fat to make my dough very slack and soft, but even after baking they still appear to have holes at the bottom.
4) Could another possible reason be that the buns are baked at too high temperature? If yes, why?
5) What about the pan issue?
My buns really have very large holes at the base. And it seems like no one else has this problem before as a simple google doesn’t seem to provide much information.
Any insights on this?