Steamed rolls

1. Mix flour with water, yeast and dough, then cover with plastic wrap and ferment to about twice the size

2. Remove and knead to release air, then relax for 10 minutes

3. Roll it into a large noodle skin

4. Sprinkle some oil on top and spread evenly

5. Then sprinkle some salt and spread evenly

6. Press the bottom thinly, dip it in some water, and then roll it up from bottom to top

7. Cut into even equal parts

8. Take two pieces stacked together and use chopsticks to press them firmly in the middle

9. Do everything this way

10. Brush a thin layer of oil on the steamer, put the green body on top, let it sit for about 45 minutes. Once it is ready, put cold water into the pot and steam over medium heat for about 18 minutes