-
In a stand mixer, place all of the dough ingredients in and then knead for 7-9 minutes at slow speed. Then cover and rest for 10 to 15 minutes.
-
Slightly re-knead the dough for another 2 minutes until the smooth becomes very smooth. Shape into long log first and then divide the dough into 12 equal portions. Re-knead each wrapper dough until the surface becomes smooth.
-
Roll each of the wrapper dough into a round wrapper around 10 cm in diameter with thin edges. Scoop around 1 tablespoon of filling in the center and seal the buns completely. Repeat to finish all of the buns.
-
Place the buns on baking papers and then place in steamer. Cover the lid and rest for another 20 minutes at a room temperature around 28 degree C to 30 degree C. In cold water days, heat water in a pot for several minutes until warm but not boiling and then place the steamer on the warm water, rest for 15 to 20 minutes.
-
Start the fire and steam the buns for another 20 minutes, turn off fire and stand for 5 minutes before enjoying.
-
Re-steam the buns if they are cooled. No changes for the taste.