中式面点

Operation diagram：

1 Mix A in kneader at low speed for 1 minute.
2 Add B and kneading at medium speed for 9 minutes until smooth dough.
3 Divide into 50g pieces and knead into round disks.
4 Fill 25g C in each bun.
5 Ferment for 20 minutes (at 30°C).
6 Steam for 12 minutes.