Tough Steamed Bun Dough
I am making a Chinese-style steamed bun and the dough is on its first rise cycle. I noticed that the dough was very tough and when I pulled it apart with my fingers it began to rip. I barely even kneaded it because I was afraid to over-knead, so now I'm thinking maybe I added too much flour? I followed the recipe exactly. I am not familiar with steamed doughs so I am not sure what it is supposed to look like. Thank you!