Steamed buns that remain incredibly soft the next day | Chinese Pastry | A Housewife's Practice

#Steamedbuns #BunRecipe #Utanedoughbuns
Steamed Bun Recipe:
1. Tangzhong Dough/ Utane Dough
All-Purpose Flour: 200 grams
Hot Water (65°C ~ 100°C): 110 grams
Total weight of Utane dough: approximately 310 grams
2. Fermented Dough
All-Purpose Flour: 100 grams
Room Temperature Water: 55 grams
Yeast: 2.5 ~ 3 grams
Sugar: 10 grams
Total weight of Fermentation dough: approximately 168 grams
Mix 1 and 2 doughs