Olive Oil Steamed Bun

Add yeast and warm water to the flour and knead into a smooth dough, then cover with plastic wrap to ferment.

The dough has risen to more than twice its original size.

Take out the dough and knead it evenly, then roll it into a large flatbread.

Drizzle in olive oil.

Spread the olive oil evenly, sprinkle a little salt, and roll it up.

Cut into even sections.

Take one and stand it up.

Gently stretch it out.

Pinch both ends with your hands, twist left and right, and you will have the raw dough for flower rolls.

Complete in order, cover with a damp cloth, and let rest for 20 minutes.

Put the raw flower rolls into the pot with cold water.

Gradually increase the heat, and after boiling, steam on high heat for 15 minutes, then turn off the heat.

Let it sit for 3–5 minutes, then you can lift the lid.

Transfer from the pot to a plate, and it’s ready to serve and enjoy.