Add 2 tbsp sugar and 2 tsp active yeast into 210g of lukewarm water. Stir well and wait a few minutes for the yeast to bloom. If you are using instant yeast, you don't have to wait.
Combine the water and the flour, then knead for 10 minutes or until a smooth nonstick dough has formed.
Cover the dough and let it proof for 1 hour or until it is doubled in size.
Pouch and knead the dough to deflate. Divide the dough into 12 pieces, then roll them into 12 round balls. Cover with a plastic wrap, so they don't dry out.
Take one piece of dough and dust with a little bit of flour to prevent stickiness. Use a rolling pin to roll it into a flat oval sheet. Brush some oil on 1/2 of the sheet, then fold it over.
Put the lotus bun on parchment paper to prevent stickiness. Then place it into a steamer. Do that to the rest of the dough pieces.
Let the lotus buns proof in the steamer for another 20 minutes or until it is 1.5 times the size.
Turn the heat to high and bring the water to a boil. Then count the time and steam the buns for 12 minutes.
Turn off the heat and let the buns rest in the steamer for 10 minutes before you open the lid, or else they will shrink once they make contact with the cold air.