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 of each piece to shape them, then place them on a steamer lined with parchment paper and let them rise for the second time at room temperature.
The dough should be about twice its original size when it's risen, but if you're in a hurry, you can use the proofing function of your oven or place it on top of a pot of water at about 40°C.
After the second rise, place the steamer in a preheated steamer, cover it, and heat over medium heat. Steam for about 6-8 minutes.