05If you don't have a stand mixer, wearing a plastic wrapper can stop the temperature from passing through the dough.
06Knife-cut steamed buns: Slightly dust the operating board to avoid being sticky, then shape the dough into a smooth ball. Knead for around 1 minute or around.
07Further, shape it into a long log. Try to make it as even as possible. Remove the two ends and use a very sharp knife to cut the log into smaller pieces (around 2 cm wide). Try to keep the original shape.
08Round mantou: Divide the dough into 7-8 portions. And knead each piece for several minutes until the surface becomes super smooth. Then shape it into a round shape (check the video for the detailed process and tips).
09Proofing: Please the buns into a lined steamer. If it is warm, cover the lid and start the proofing process.
10If it is very cold, remove the lid, place it in an oven, and place it in a large cup of hot boiling water. Cover the lid of the oven and let it rise inside.
11It may take around 30 minutes to 1 hour for the proofing method. Check frequently until the buns are 1.5 times in size.
12Steam the buns: Use high fire first and then lower the fire after you see the vapor coming out from the lid. Steam for 13 to 15 minutes.
13Remember to let it stand for another 5 minutes before opening the lid. Here we are, super easy, simple, and fluffy steamed buns.