• Place flour, milk powder, baking powder, yeast and sugar in a large bowl.
• In a separate bowl mix the vegetable oil and water.
• Make a well in the dry ingredients and pour in the liquids.
• Stir with a spoon and then use your hands to knead until the dough comes together.
• Empty out onto a work surface and knead for 5 minutes or until smooth, adding extra flour a tablespoon at a time if the dough sticks to the palm of your hand.
• Return the dough to the mixing bowl, cover and rest in a warm place for 90 minutes or until doubled in size.
• Once risen, transfer the dough to a work surface and dust with flour. ‘Punch down’ the dough by kneading it for 5 to 10 minutes.
• Use a rolling pin to roll the dough out to 1cm thick.
• Dip your fingers in vegetable oil and lightly spread the oil over the surface of the dough.
• Then use an 8cm diameter pastry cutter (or a plastic cup of the same diameter) to cut out rounds or cut the dough 16 pcs in same size then roll in rolling pin to flatten like oblong shape.
• Fold rounds in half and flatten slightly with the rolling pin.
• Place on a square of baking paper and place directly into a large bamboo steamer or onto a tray.
• Repeat with remaining dough (excess dough can be re-rolled and used).
• Cover the folded rounds and set aside to prove for 45 minutes or untill bigger size.
• Fill a wok one-third full with water and place over high heat.
• When the water is boiling, place the bamboo steamer over the wok and steam buns for 12 minutes.
• Then turn off the heat (don’t lift the lid) and allow the buns to rest over the hot water for 5 minutes.

Note

• Buns can be made up to a day in advance and steamed to re-heat before serving or put in the freezer and take it out when you want it.
• You can serve this bao as a side or make sandwich! Enjoy!