Chinese sausage buns, yoooo

Look at these beauts. Finished project. Tasty af.

Heres the dough, yo.

3/4 c warrrrrm h20
3g instant yeast
1 teaspoon sugar
2 c ap flour
1 tablespoon cornstarch
1/8 teaspoon baking soda
1 teaspoon salt

Bloom the yeast in the water, add sugar. Let sit around 15 minutes(whisk it upppp).
Combine e'erythang else in a bowl, add in your yeast mixture.
Knead your dough, yo, until it's soft and such.
Smear oil on your dough ball(i had sesame oil). Wrap it up with plastic wrap, let sit on your counter for an hour.

This guy up top had just been take out of plastic.

Punch your balllll down so you get excess air out.

Divide into 8 balls.

Roll those suckers out.

Chinese wieners ftw

Wrap 'em

All 8 of these bad bois

My pretty little steamers.

Put parchment paper on the bottom so they don't stick, yo.

Add a damp towl and let it rest for 20 minutes. (This is a clean towel. Don't yell at me. I need to bleach these shitz)

They're pretty weiners, Brent. Don't forget to take the towel off before you start steaming.

BAM. Steam for 10 minutes. LET THEM REST FOR 5 MORE MINUTES BEFORE YOU OPEN THE BASKET. No peeking.

Some kimchi fried rice for din din. Along with the sexy weiners.

Little Lucy tax for your viewing pleasure.

Courtesy for The Wok Of Life for the recipe. Follow these guys on facebook, for realsies. I don't even get on facebook, i just look at these guys.

Send me good food to make because i like to cook food.