Sourdough Steamed Bun

Sourdough Steamed Bun
2 cup / 320 g sourdough starter
1 teaspoon / 5 g sugar
½ cup / 125 g lukewarm milk (110-115 F)
2-2 ¼ cup / 300-340 g flour
1 teaspoon / 7 g salt

In a big bowl poor sourdough starter and add sugar and milk, salt and mix it really well. Add flour and mix with wooden spoon and once comes out of the wall then take it out on flat surface and knead with hand. For about 10-12 minutes and dough should be smooth and elastic. Place the dough in pre-oiled bowl and cover it up and let it rise in room temperature for 4-5 hours, or until the dough doubles in bulk.
Turn the dough out on the floured flat surface and divide the dough into halves. On a large floured surface, roll out one half of the dough into rectangle about 20-inch-long, 6-inch-wide and ¼ inch thick. With a pastry brush, coat the surface of the dough lightly with vegetable oil. Then lift up the long side of the dough and carefully roll it jelly-roll fashion into a long cylinder. Roll out the other half of the dough similarly.
With a cleaver or sharp knife, slash each cylinder crosswise into rounds ¾ inches thick, and pair the rounds by placing one on top of another, rounded surfaces touching. With a chopstick or the blunt edge of a knife, press down firmly on each pair to make the rounds adhere to each other.
Holding the ends of the rounds together with you thumb and index finger, gently pull the ends away from the center of the bun, and then pull the ends around back of the main part of the roll until they meet behind it. Pinch the ends firmly together to secure them.
Place the rolls an inch apart on an oiled cutting board and cover it with kitchen towel. Let it rise for about 1 hour, or until the dough springs back slowly when lightly poked with the finger.
The trays in the steamer must be sprayed with non-stick oil. 5 to 10 minutes before you begin to steam the rolls, pour water into a steamer and assemble the steamer trays and bring the water to a boil on high heat.
Place the rolls 1 inch apart onto the heated trays very carefully and place the lid. Steam for 9 to 10 minutes. After it is finished steaming, turn off the stove and let it sit in the steamer for 5 minutes.
Take the rolls out of the steamer preferably with tongs and serve them or preserve them in a freezer. Enjoy the rolls!
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