Handmade steamed buns

Prepare about 500 grams of flour, add a little white sugar, and prepare an appropriate amount of yeast for later use.

Put the flour, white sugar, and yeast together, add warm water to make the dough, and stir until it forms coarse crumbs.

Knead into a smooth dough and let it rise for about 40 minutes… depending on the weather temperature, the rising time may vary.

After a few minutes, the dough has risen to twice its size.

Sprinkle a small amount of flour on the cutting board, knead the dough to release the air, and cut it into dough pieces of equal size.

Knead the dough into smooth raw bun pieces, and place them in the pot for a second fermentation.

During the second proofing, the steamed buns noticeably enlarge. When touched by hand, they feel soft and light, and they can be steamed.

Bring to a boil over high heat, then steam over medium heat for 15 minutes. Turn off the heat and let it sit covered for another 3 minutes. Open the pot, and the buns are very successful.

Homemade steamed buns, full of wheat aroma, soft yet chewy.

Hot steamed buns, paired with pickled green peppers and garlic slices, are especially delicious with rice!