500 g of flour
150 g of water
salt to taste
Method of preparation
Dissolve the yeast in a little water at room temperature and then mix with the flour. Mix and gradually add the remaining water while stirring. Add portions, monitoring the thickness of the dough.
If it gets thick enough, stop adding water. Knead the dough with your hands and knead for about 10 minutes until it becomes elastic. Cover and leave in a warm place until it rises (about 2 hours). The dough has risen when it has doubled in size.
Stir once more and leave to rise a second time. Take the dough in your hands and form a roll as long and narrow as your palm. Cut it into pieces the size of your palm and shape them into balls. Let them stand for half an hour. Steam the buns for 20-25 minutes.
You can give the resulting balls a shape of your choice. For example, to twist slightly on top or form a tip.