QUICK TAKEAWAYS
- dough should be medium softness/hardness 軟硬適中
- last proofing after bun forming without lid to let folds remain
- do not take away the lid after steaming, otherwise the bun might collapse as air cools down too fast
RECIPE
For 8 buns
Dough Ingredients:
- 150g warm water at 30-40C
- 1.5g yeast
- 1-2g sugar (optional, to activate yeast)
- 250g all-purpose flour
Filling:
- 150g ground beef
- cilantro
- 1/2 finely chopped onion
- 1 egg white
- salt
- white pepper
- five-spice powder
- soy sauce 生抽
- dark soy sauce 老抽
- ** sesame oil a few tbsps **
- Mix and whisk filling so it becomes “sticky” and would not break apart when steaming
sticky
Step 1: Activate yeast (1g – 1.5g) with warm water (150g) and sugar (1-2g)
Step 2: Add yeast water into 250g flour in 3 separate time and form dough
Step 3: 1st proofing 30mins, knead dough
- smooth dough will be NOT smooth as it’s proofing
after 1st proof of 30mins 
after kneading, not smooth any more 🙁
Step 4: 2nd proofing 90mins, doubles size
- confirm proofing is done: poke the dough and it will not bounce back
2x size 
Step 5: Degas, form dough into a ring so it’s easier to divide evenly, divide into 8 pieces
Step 6: press and knead each small dough with palm to degas, make it smooth again
all smooth dough now~
Step 7: Roll dough out, flatten the edge so the center is thicker, the edge is thinner
Step 8: fold filling in referring to video, proof for 60mins, withOUT lid
- more rounds of folding to close the opening
- proof without lid to form a harder outer layer so fold will remain (apparently not my case haha! my folds more or less disappeared)
pre-proofing 
post-proofing
Step 9: steam bun.
- highest temperature till water boils and steams come up;
- turn to medium heat for 15mins;
- turn off heat and let lid remain covered till steam disappears
READY TO SERVE!
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