Add <quantity>20<unit>g</unit></quantity> of all-purpose flour and <quantity>100<unit>g</unit></quantity> water to a pot. Turn the heat on to medium

Cook, stirring constantly, until the mixture thickens and becomes creamy. Turn off the heat and set aside

Add <quantity>300<unit>g</unit></quantity> of all-purpose flour, <quantity>3<unit>g</unit></quantity> of dry yeast, and the flour paste to a large bowl

Add <quantity>10<unit>g</unit></quantity> of vegetable oil and <quantity>65<unit>g</unit></quantity> of water. Whisk to combine

Knead the dough by hand until it is smooth and no longer sticky

Cover the dough and set the bowl aside at room temperature for 1h to ferment

Knead the dough to remove all air bubbles

Sprinkle some flour over a working surface. Place the dough on top of it and form it into a thick roll

Cut the roll into <quantity>8</quantity> equal portions

Line a steaming basket with steam parchment paper

Roll out each portioned dough into a thin circle using with a rolling pin

Cut each circle into 8 equal triangles

Pile the triangles in stacks of 4 layers

Pile 2 stacks on top of each other, with the tips facing opposite directions, and press down the center using a chopstick

Connect the ends in the bottom and place it in the steaming basket

Cover the steaming basket and set aside at room temperature for 30m to ferment

Fill ⅓ of a pot with water and bring it to a boil

Place the steaming basket on top of the pot and put the lid on. Steam over medium heat for 30m until the rolls are fully cooked. The flower buns are ready

Enjoy with your favorite filling!