Tingmo

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1. 1Step 1: In a mixing bowl, combine the flour, salt, sugar, yeast, and water. See the note above to correctly activate your yeast. Once the ingredients have come together, transfer the dough to the work surface.
2. 2Step 2: Knead the dough for 15 minutes, repeatedly folding the dough over itself to develop gluten. Round the dough by tucking all the edges at the bottom and return it to the mixing bowl, now greased with oil, to prevent the dough from sticking.
3. 3Step 3: Cover and proof the dough in a warm place for 1 hour, until the dough doubles in size.
4. 4Step 4: Dust the work surface with flour and transfer the dough to it. Flatten the dough into a rectangle with your palms. Using a rolling pin, roll the dough into a thin sheet, 40 cm by 45 cm in dimensions, maintaining its rectangular shape as much as possible.
5. 5Step 5: Apply oil on the sheet and fold its longer side into thirds.
6. 6Step 6: Use a knife to divide the folded dough into four equal parts. Divide each quarter further into 6 long strips.
7. 7Step 7: Stack the strips in pairs of threes such that you now have four sets of strips.
8. 8Step 8: Form the tingmo as shown in the video and place it on a greased steaming dish.
9. 9Step 9: Once all the tingmos have been formed, cover the dish and allow them to proof for another 30 minutes before setting them over boiling water to steam.
10. 10Step 10: These buns take no longer than 10 to 12 minutes to cook perfectly. Do not over-steam or the bread might become rubbery.
11. 11Step 11: Serve immediately they are still warm.