Chinese buds

400 g flour; 30 g fresh yeast; 1 tablespoon sugar 6 tablespoons of warm water; 1/4 l of warm milk; 2 tablespoons sesame oil

1. Sift flour into a saucepan, squeeze out a depression in the middle, crush yeast into it, mix with sugar and water and put in a warm place for 10 minutes to proof.

2. With constant stirring, add milk. Beat the dough vigorously until it starts to bubble. Cover the saucepan with a towel soaked in hot water and leave the dough to proof for about 2 hours.

3. Then divide the dough into 2 parts. Roll each part into a square layer measuring 30 x 20 cm. Grease the layers with vegetable oil, roll them, starting from the long side. Cut the rolls into slices 3 cm thick.

4. Place the rollers vertically in a bamboo box or in a pressure cooker sieve insert.

5. Pour water into a saucepan to a height of 3 cm, bring to a boil. Place a bamboo box or sieve insert in the water. Water should not come into contact with the box or sieve. Cover the pot with a lid and steam the rollers for 8 minutes. Serve Chinese buds as a side dish with Chinese-style vegetables or meat stew.

"Flower buds" can be poured with a large amount of heated until brown butter, sprinkled with spicy grated hard cheese and immediately served, and prepare a green salad as a side dish.

It must be admitted that “Chinese buds” are made not only from yeast dough. They just taste better.