Chinese Steamed Buns

1. Mix the dry yeast, sugar, oil and warm water together, pour it into the flour, stir with chopsticks, add salt, and knead until the dough is smooth.

2. Put the dough in a large bowl and cover it with cling foil.

3. Fill the water tank with water, put the large bowl on the perforated container and place inside on the second level of the combination steam oven. Select the fermentation mode for 30 minutes. Take out the dough until double in size. There will be honeycomb texture when it is ready.

4. Sprinkle a little flour on the worktable, deflate and knead the dough into long log. Divide into 12 equal portions.

5. Put the kneaded dough in a greased perforated container (keep it from sticking to the bottom), cover with gauze. Select the fermentation mode for 30 minutes.

6. Place the perforated container inside the combination steam oven.

7. Select automatic cooking program P22 and press the start/stop button. Serve.

Automatic cooking program: P22

Shelf position: Perforated container, level 3