Put all the ingredients in the bowl except the salt, knead for 2 min. speed dough mode.

Add the salt and knead again: 1 min. speed dough mode.

Take back the dough and work it with your hands to form a ball, place in a container, cover and leave to rise in a sheltered place for at least two hours or until doubled.

After the first leavening, resume the dough, give it an elongated shape and divide it into pieces of about 50 g each.

Form balls with each piece and let them rest for 30 minutes on the floured work surface and covered with a towel.

Then take each ball and with the help of a rolling pin roll out to form a disc about 8-10 cm wide with a thickness of 1 cm.

Fold each disc in half to form a crescent and place a sheet of parchment paper in the center to prevent the dough from sticking.

Transfer each sandwich to a baking sheet lined with parchment paper, cover with a towel and let rise for at least 1 hour.

At this point, cover the varoma with perforated parchment paper, place the sandwiches well spaced on top (two in the bell and 3 on the tray).

Put 1 liter and a half of water in the bowl, close the jar, place the varoma closed and cook: 25 min. Varoma speed. 2.

Proceed with cooking the rest of the sandwiches as well.

Allow to cool completely before serving the bao buns... Buon appetito!