Instructions

1

Mix all dough ingredients evenly until it becomes a smooth dough that is elastic and non-sticky

2

2

Let the dough rest in a closed space for about 40 minutes (if the weather is cold, you can add a bowl of hot water to help fermentation)

3

Take out the dough and press it gently with your hands to release the air

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4

Roll the dough into a rectangular shape, fold it in three, then turn it 90 degrees and then shape it into a rectangular shape again

5

Spread the sesame oil evenly , then put chopped green onion and meat floss

6

Tightly roll up from the long side, pinch the closing edge and face down

7

8

Put them on baking paper and place them in a steamer to keep warm for the final fermentation until doubled in size, about 40 to 50 minutes

Wrap the pot lid with a towel. After the water boils, open the pot lid a small slit and steam over medium heat for about 13 minutes.

Turn off the heat and let it sit for 5 minutes before opening the lid. Take out the steamed buns and place them on a container lined with a dry cloth.