Thanksgiving Steamed Buns (Chinese Style)

Mix all the ingredients together using a stand mixer until it forms into a smooth dough, which takes about 10 minutes. For best result, add in 250g water first, if the dough forming at first is flaky or slightly hard to touch, add in the remaining 30g.

Divide the dough individually into 80g each.

Fully gas out individual dough by pressing all angles like shown in the video and shaping into a round shape.

Place a steam liner, and proof in a steamer with cold water for about an hour or until the size doubles. Use the floating test I showed in the video to know when proof is ready.

Bring the water to boil before placing the buns on the water to steam (Very important).

Steam for 15minutes and enjoy!