Chinese Steamed Bun

Last weekend I decided to make some Chinese steamed buns. However, I did not have the special Chinese bun flour from the oriental shop which would make my buns’ skin whiter. I decided to just use the Lighthouse brand extra white, low protein self-raising flour and the buns turned out just as good as the ones in the dim sum restaurant.  Here is the recipe for the dough and  filling of the buns:

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