Exclusive Steamed Buns with Numbingly Spicy Noodles

Prepare 500 grams of flour in a bowl.

Add 2 grams of salt to enhance the gluten in the flour, then add 5 grams of yeast.

Stir the flour with chopsticks while adding clear water, adding water as you stir, stirring until it forms large clumps of dough in a ring shape.

Knead it into a smooth dough.

Cover and let it ferment until it doubles in size.

The kneaded dough has a honeycomb-like texture.

Thoroughly deflate the dough and knead it evenly to make it more elastic.

Divide the dough in half and roll each half into long pieces.

Take a small piece of dough, press and roll it into the shape of a ox tongue, and sprinkle with dry flour.

Roll it up, roll it out again, and evenly spread dry flour, repeating this process 4 or 5 times to make the raw dough.

These are all the fully developed embryos.

Take a raw dough and use your hands to knead the edges of the dough toward the center.

Then, roll it into a bun shape and place it on the tray of the Panasonic steam oven.

Place the baking tray into the steam oven for the second proofing.

Set the steaming time for the scalded flour buns: set the temperature to 180℃, steam with the original steam for 20 minutes, then let them sit for 5 minutes before taking them out of the oven.

Finished product picture (the steamed buns are very soft after coming out of the oven and can be pulled apart layer by layer).