Step 1

Mix flour, yeast, sugar, and oil in a mixing bowl. If you use a machine, use a dough hook attachment. Turn on the mixer on medium speed and gradually add the liquid (it's important to start with room temperature or cold liquid), start with the lowest amount of liquid and then add as necessary until a dough is formed. Don't dump all the liquid all at once. Knead for about 5 minutes until you get a rough dough. Add the salt and knead again for another 10-12 minutes until the dough is very stretchy and smooth

Step 2

If you are kneading by hands, mix until you get a rough dough (it's not going to be smooth yet). Cover and rest it for 15 minutes. Then go back and knead it. You'll be surprised by how easier it is to knead it now. Knead until the dough is smooth and pliable, about 15-20 minutes. At any point during kneading, you can always stop and rest the dough if you find it hard to knead. This is to relax the gluten. Then go back to knead again and you'll be surprised by the difference it makes by just resting the dough before kneading again. It's easier for you too

Step 3

Cover and rest the dough for 15 minutes. This is not to proof the dough. It shouldn't double in size. This is to relax the gluten for easier shaping and rolling the dough

Step 4

Instead of dusting your work surface with flour, spray some cooking spray or use a bit of oil. The more flour you add to the dough, the drier and tougher it gets. Divide the dough into 12 equal portions. Keeping the dough covered and work with one dough at a time

Step 5

Roll into a round ball. Flatten with your palm and then use a rolling pin to roll it into an oval shape. Fold the dough over and place on a parchment paper. Repeat with the rest and proceed to proofing step

Step 6

Instead of dusting your work surface with flour, spray some cooking spray or use a bit of oil. The more flour you add to the dough, the drier and tougher it gets. Divide the dough into 12 equal portions. Keeping the dough covered and work with one dough at a time

Step 7

Pull and tuck the dough from top to bottom so the seams are at the bottom and the surface is relatively smooth

Step 8

Roll the dough into a smooth round ball in between the palm of your hand REALLY make sure the dough is smooth.

Step 9

Cup the dough with both palms and move the dough in a circular motion to shape it taller. This part is important so your steamed buns come out tall instead of spreading to the side after steaming

Step 10

Place on a piece of parchment paper. Proceed to the proofing step below

Step 11

Instead of dusting your work surface with flour, spray some cooking spray or use a bit of oil. The more flour you add to the dough, the drier and tougher it gets

Step 12

Roll the dough out into rectangle, about 9 x 12 inch then roll it up like a Swiss roll. Use a sharp serrated knife to cut into 12 pieces. The two end pieces may be a bit smaller compared to others. Place on parchment paper and proceed to the proofing step below

Step 13

Keep the shaped steamed buns covered with a towel and let them proof until about 50% bigger than the original size, it may take about 30 minutes to 1 hour, maybe a bit longer if it's winter. Don't go by the time, go by how the steamed buns look like. It should feel lighter and slightly puffy after proofing. The dough should feel lighter when you lift it up. Proceed to steaming

Step 14

Most likely your steamer won't be able to accommodate steaming all buns at one go. You may need to steam in 2-3 batches, which means, the rest of the batches will sit longer and continue to proof while waiting for the steamer. If you think the buns are proofing way too fast (getting bigger too fast), here's what you can do: Make sure to cover them with plastic wrap and then place them in the refrigerator to slow down the yeast activity or halt it all together until they are ready to be steamed

Step 15

Bring the water in your steamer to a boil. Wrap the lid of your steamer with a kitchen towel to prevent moisture dripping back on the steamed buns as this will create "burn" spots

Step 16

LOWER THE HEAT TO MEDIUM. Place the buns in there, leaving about 1-inch space in between. Close the lid and leave about 1/4-inch gap to let some steam escape and steam like this for 8 minutes. Steaming them this way will give you a very smooth surface without any wrinkle

Step 17

After steaming, turn off the heat. DO NOT OPEN THE LID of the steamer. Let the buns sit there for 1 minute like this. The buns will not sink or wrinkle due to the sudden change in temperature

Step 18

Remove the buns to a wire rack to let them cool down. This is to ensure the bottom of the steamed buns will not be wet and soggy

Step 19

If you make extra and plan to store them, let the already steamed buns cooled down completely and then place them on a baking sheet, not touching each other, and then put the entire tray inside the freezer for about 1 hour. They will harden, but not completely frozen yet. Transfer to a freezer bag and they will not stick to each other anymore. Try not to keep for more than 1 month

Step 20

They can go straight from freezer to steamer when you ready to eat them. Steam on high heat for 5 minutes and they are as good as new