This recipe can make 10 round shape buns, or 6 large oblong buns, or 10 tortoise shape buns. Of course if you make them smaller you get more
Make the dough with a stand mixer:
Place the flour, starch, instant yeast, sugar, and cooking oil in a mixing bowl. If you are using a stand mixer, use a dough hook attachment. Gradually add in liquid. If the dough still a bit dry, add a bit of water or milk. Add more teaspoon by teaspoon until the dough comes together and continue to knead until the dough is smooth. It doesn't need to reach a window pane stage
Make the dough by hands:
If you are kneading by hands, mix everything until you get a rough dough (it's not going to be smooth yet). Cover and rest it for 15 minutes. Then go back and knead it. You'll be surprised by how easier it is to knead it now. Knead until the dough is smooth and pliable, about 15-20 minutes. Add liquid as needed. At any point during kneading, you can always stop and rest the dough if you find it hard to knead. This is to relax the gluten. Then go back to knead again and you'll be surprised by the difference it makes by just resting the dough before kneading again. It's easier for you too
Rest the dough:
Cover and rest the dough for 15 minutes. This is not to proof the dough. It shouldn't double in size. This is to relax the gluten for easier shaping and rolling the dough
Shaping into a round shape:
Place the dough on a lightly floured surface. Divide equally into 10 pieces. Work with one piece at a time and cover the rest to prevent drying. Flatten the dough with your palm and then pull the edge towards the center all around and round it up into a round ball. Put on top of parchment paper and transfer to a baking pan or bamboo steamer for proofing
Shaping into an oblong shape:
Place the dough on a lightly floured surface. Divide equally into 8 pieces. Work with one piece at a time and cover the rest to prevent drying. Flatten the dough with your palm and roll it out into longer oblong shape and then pull the edge towards the center all around and shape it into oblong with a bit of waist in the middle, almost like an "8". Place this on parchment paper and transfer to a baking pan or bamboo steamer for proofing. Repeat with the rest of the dough
Shaping into a tortoise shape:
Place the dough on a lightly floured surface. Divide equally into 10 pieces. Pinch off two smaller doughs, one for the head and another one to be divided into 4 for the feet. Work with one piece at a time and cover the rest to prevent drying. Flatten the main dough for the body with your palm and then pull the edge towards the center all around and round it up into a round ball. Roll the dough for the head into a ball and attach it to the body. Dab with a bit of water if necessary to attach. Round the rest of the 4 small dough into slightly oval and attach to the body for the feet. Put on top of parchment paper and transfer to a baking pan or bamboo steamer for proofing
Proofing:
Let the dough rise at room temperature or at a warm place. If it's winter where you are, you can use your oven "bread proof" function to let them proof in there, or simply turn on your oven to the lowest temperature and then turn off and after 15 minutes, place the shaped buns in there to let them proof. They won't necessarily double in size, but at least puff up to about 50% of the original size. This may take about 30 mins to 1 hour at a warm temperature. Don't go by the time however. The buns will feel lighter and when you push them gently with your finger, they will spring back slowly. These buns are ready to be painted and steamed
Paint the buns:
Mix the water and food coloring. Dip a paint brush into the color and squeeze out the excess liquid. This is important as you don't want the surface of the buns to be soaked in liquid as that will make it too wet and wrinkle during steaming. Gently paint it as evenly as possible without making the skin too wet. Let them air dry for about 5-10 minutes, depending on how humid it is where you are
Steaming:
Fill the steamer with water. Don't turn on the stove yet. Transfer the buns to the steamer. Wrap the lid of the steamer with a cloth to prevent water condensation from dripping onto the surface of the buns. If you use a bamboo steamer, you can skip this
Bring the water in a steamer to a boil and then LOWER THE HEAT TO MEDIUM. Cover with a lid but leaving it about 1/4-inch gap for some steam to escape. Steam on medium heat for 12 minutes or about 15 minutes for large oblong buns
Once the buns are done steaming, turn off the heat and wait for 5 minutes before opening the lid so the buns will not collapse or wrinkle due to a sudden change in temperature.
Cooling:
Remove from the steamer and put on a cooling rack for them to cool down. This will prevent the steamed buns from getting wet and soggy at the bottom
The buns are the softest when they are warm. We don't add any additives or preservatives to our dough. A simple brief reheating in a microwave or steamer will restore its softness