Combine all the ingredients in a mixing bowl and mix until the dough is smooth and elastic. Divide the dough into pieces, each about 55 grams, and let them rest for about 10 minutes.

Roll each piece of dough into an oval shape. Lightly brush the surface with a thin layer of vegetable oil. Fold the dough in half so the top layer is about 1/8 inch (0.3 cm) wider than the bottom layer.

Place the buns in a proofing box or a warm place and let them rise for about 30–40 minutes. Avoid over-proofing, or the surface of the steamed buns may wrinkle. Once proofed, steam over medium heat for 15 minutes until cooked through. (This is what they look like before steaming.)

After turning off the heat, let the buns sit in the steamer for a few minutes to allow the temperature to drop slightly before opening the lid. This helps prevent the surface from wrinkling. If you don't have a steamer at home, you can use an electric rice cooker with 1–2 cups of water in the outer pot. (This is what they look like after steaming.)

Tips: If the surface of the buns is hard or appears wet and translucent, it may be due to drafts or water droplets during the final proofing. Store the buns in the freezer to prevent them from becoming stale and hard. Thaw before use, or re-steam gently over low heat. If you enjoy my recipes, please subscribe for support. More can be found on my Sweetheart Pie fan page: https://www.facebook.com/yiyi0719