Soft steamed buns

300g 00 flour
3g dry yeast
150ml warm water
20ml seed oil
1 tbsp milk
1 pinch of salt
1 pinch of sugar

Soft steamed buns.

If you try them, you can not live anymore without them!

Chinese steamed buns already bended to fill with sweet or salty.

I steam them with the bamboo steamer but you cook them with the electric one as well.

I knead my ingredients for about 10 minutes.

I leave to rise.

When it is double in size, I take my dough and I knead folding it on itself twice or three times.

I put it to rest again.

Meanwhile I prepare squares of baking paper and bits of paper cut into horizontal.

With my dough I make small balls, I roll them out until they become like a disk of about 8/10cm of thickness.

I lay my squares and I fold them half-moon by entering in the middle the other piece of paper so that they rise without sticking and form a small bag-like shape.

I leave to rise in the oven for about 1 hour.

In the meantime I prepare a pan full of water and some flavouring that I love:

I put basil, oregano and rosemary at km0.

When boiling, I place the steamer and I insert my buns always with their little square of baking paper: 4 for each tier.

I cook them well coated for 12 minutes.

When the time is up, I do not open my lid but I slightly move it for just 1 minute they would deflate.

Then I stuff with spreadable cream or with tasty dressing like minced meat, spices, tomatoes, sautéed vegetables.