Golden steamed buns

Overview

The first time I ate it was at a local restaurant. My daughter and niece loved it, so I had time to try it myself.

Add 3 grams of yeast to 300 grams of flour and mix evenly.
Add 170 grams of warm water and knead into a smooth dough.
Cover with plastic wrap and ferment.
Ferment until doubled in size.
Place on the chopping board, knead until smooth and then shape into long strips.
Cut into small pieces with a knife.
Shape it slightly and put it in a drawer (brush the top with a layer of oil beforehand) and let it ferment for 20 minutes.
The dough becomes noticeably bigger.
Bring cold water to a boil, steam for 20 minutes, turn off the heat, simmer for two minutes, and remove from the pot.
Steamed steamed buns cut into small pieces.
Put an appropriate amount of vegetable oil in the pot and add the steamed buns.
Fry until golden brown and remove the oil.
Brush the outside of the steamed buns with honey and dip them in condensed milk. If you don’t want to go to the trouble of steaming steamed buns, you can just buy a bag of small steamed buns from the supermarket and fry them yourself.