Chinese bread, with two cooking methods

Preparation

1. Dissolve the yeast in the warm milk.

2. In a bowl, mix the flour with the salt and sugar. Add the milk with the dissolved yeast and knead well. Let the dough rest for an hour so that it rises.

3. Divide the dough into six balls and roll them out on a floured countertop so that they are oval in shape. We roll each band as if it were a joint. Now, starting from one of the ends, we roll it back towards the center, to form a snail. We flatten it a bit to leave a good base and that the bread can stand up.

4. We put a bowl with water in the microwave and let it boil for 3 minutes (taking care that it does not overflow). This will create moisture in the microwave oven. Remove the container and place the rolls to rest for half an hour.

5. Now we must steam the breads in a pot with a rack or steamer. Bring water to a boil (take care that it is not too much to prevent it from rising and touching the buns through the holes) and place the buns on the rack with the fold facing down. Cover the steamer and let it cook for 30 minutes. So we could eat them.

6. We can also fry them in hot oil until they are evenly golden.

7. Drain on absorbent kitchen paper.