Kyoko

We use the basic Chinese bun dough that we have prepared. Spread the dough into a stick shape and cut it with a knife to make each 40g.

Cut the cut top up and spread it into an oval shape with a rolling pin. If it sticks, flour it.

Using a brush, apply a thin layer of salad oil to the surface and fold it so that the surface with the salad oil is on the inside.

Use the tip of a knife to add two recesses to the back of the folded fabric.

Pinch the center to form it, arrange it on a steamer lined with a cooking sheet, and allow secondary fermentation at room temperature.
The guideline for fermentation is to make the dough grow a little larger, but if you are in a hurry, you should use the fermentation function of the oven or place it on a pot filled with hot water at about 40°C.
After secondary fermentation, set it in a steamer with a rise in steam, cover it and heat it over medium heat. Steam for about 6-8 minutes.