Kyoko

Use the basic steamed bun dough that you have prepared. Roll out the dough into a log and cut it into 40g pieces with a knife

Place the cut side up and roll out into an oval shape using a rolling pin. If it sticks, sprinkle with flour

Use a brush to lightly coat the surface with salad oil, then fold it over so that the oiled side is facing inward

Use the tip of a knife to make two indentations on the back of the folded dough

Pinch the center to form a shape, then place on a steamer lined with parchment paper and let it rise at room temperature for the second time.
The dough is ready to rise when it has expanded by one size, but if you are in a hurry, you can use the rise function on your oven or place it on top of a pot of hot water at about 40°C.
After the second rise, place it in a steamer with steam rising from it, cover, and heat over medium heat. Steam for about 6 to 8 minutes.