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.