Processing :

1. Prepare tray and oven.
2. Separately weigh the ingredients.
3. Add all ingredients into mixing bowl. Mix until the dough is completely developed (until you can stretch the dough into a thin translucent membrane).
4. Take out the dough from mixer. Let it rest 5 min if the batch is smaller than 3 kg.
5. Divide 80g/piece. Round it.
6. Use rolling pin to roll the dough out and roll in tightly. After that, put on the wooden tray that dusted with starch (tapioca/corn starch).
7. Proof the dough at 32 degree C, 78 relative humidity about 2.5 hours. After that, move the dough to baking tray and proof for 1 hour more.
8. Scoring (1 cut/2 cut).
9. Bake at 210 degree C for 15 min. At the beginning, load baking tray in oven and steam immediately. After that, bake until finish.
10. Take out, cool down and finish.