In a mixing bowl, combine 300 g bread flour, 3 g yeast, and 50 g sugar. Stir to mix evenly using chopsticks or a spatula.

Crack in 3 eggs, then mix until the flour becomes crumbly and shaggy.

Add 25 g corn oil and begin kneading the dough by hand until it turns smooth and soft on the surface.

Transfer the dough onto a clean board. Knead it repeatedly using a motion similar to hand-washing clothes.

This step may take some time and effort—be patient. Keep kneading until the dough can stretch into a thin, elastic membrane (a “glove film”). This ensures the final bread will be light and fluffy.

Shape the dough into a ball and cover it tightly with plastic wrap.

Place the dough in a warm area—sunlight, near a heater, or a proofing box—and let it rise until it doubles in size.

Depending on the temperature, this could take 1 to 2 hours.

Once the dough has risen, remove the plastic wrap and gently knead it again to deflate and push out any trapped air.

Roll the dough into a long log and divide it into 8 equal pieces, each about 60 g. Shape each piece into a round ball.

Lightly grease a mold or steaming dish, and place the dough balls inside.

Let the dough rest and rise again in a warm spot for about 30 minutes, or until they become round and puffy.

Brush a thin layer of egg yolk over the surface of each dough ball. Cover gently with plastic wrap.

Use a toothpick to poke a few holes in the plastic wrap—this helps steam escape.

Bring water to a boil in your steamer over high heat. Once boiling, place the mold with the dough inside.

Steam for 40 minutes.

After steaming, don't open the lid right away. Let the buns sit in the pot for 3 minutes before opening.

Carefully remove and enjoy your freshly steamed, stretchy, and sweet bread rolls!