In a large mixing bowl, add 300g all-purpose flour and 3g yeast. Mix well. Slowly pour in 170g water while stirring with chopsticks until the flour forms shaggy flakes. Knead the dough by hand for about 5–8 minutes until smooth. Use moderate pressure to fold and press the dough repeatedly until it's smooth and elastic.

Cut the dough into 6 equal pieces. Try to keep each piece close in weight for even cooking.

Take one portion and knead it on your work surface to tighten and smooth it out. Roll it into a ball, flatten it gently with your palm, then roll it into an oval (tongue shape) about 3–5mm thick. Brush a thin layer of cooking oilover the surface. Fold it in half from one end to make a half-moon shape. Use a scraper or knife to gently press lines onto the surface to mimic lotus leaf veins. Use a scraper to gently tuck in the edges of the dough, giving it a smoother, more natural rounded shape, then pinch one end to form a little "stem"—like a lotus leaf handle.

Place the shaped buns onto a steamer rack with space between each one. Cover with a lid and let them proof for 30–40 minutes, depending on room temperature. When they're 5 to 2 timesbigger and spring back slowly when pressed, they're ready to steam.

Put the steamer rack in your steamer. Cover and bring the water to a boil over high heat. Once boiling, steam for 12 minutes. Keep the heat high for full steam power. After steaming, turn off the heat but do not open the lid. Let them sit and rest for 3 minutesto finish cooking and prevent shrinking.

Open the lid and carefully remove the buns—they'll be hot! Let them cool slightly on a rack. Once they're just warm, they're ready to be filled and enjoyed.