Mix everything and knead for a maximum of 10 minutes or until the dough is smooth. If your dough is dry, use a bit more water. The dough should not be sticky.
Put the dough into a ziplog bag or cover it with a wet cloth. Never expose the dough before it is steamed to air/wind. Leave until it is doubled, or about 15 minutes. If your dough does not rise at this point, throw it out and check that your yeast has not lost its efficacy, restart.
When proving, cook the pork belly.
After the dough is proved for the first time and the pork belly is in the pot cooking, divide the dough into 20 balls. Try to be as equal as you can, or use a weighing machine. Each piece is 40g.
Always cover the dough after and before cutting.
After dividing all the dough, start with the first dough ball made. Roll it out into an oval-like circle: more oval than circle.
Brush oil over it, then fold over.
Place the bun onto a steamer that is lined with grease proof paper.
Leave it to proof at 30 to 35C for another 15 to 20 minutes, not more or your bun will not be smooth.
Go back to check your pork belly. Should be almost done. Adjust the taste.
Prepare the condiments: wash lettuce, cut cilantro etc.
When the 20 minutes is up, set your steamer for 8 minutes and steam.
Get your table ready to serve!