Ingredients

• 40g Caster Sugar
• 50ml Milk
• 250ml Water
• 25g Vegetable Oil
• 7g Active Dried Yeast
• 500g All Purpose Flour
• ½ teaspoon Salt
• 1 ½ teaspoons Baking Powder
• 500ml Water

Tools

• Cooking Chef XL
• Steaming basket - cooking chef xl
• Baking sheet - 18 x 13"
• Cooking chef xl bowl
• Lightly floured surface
• Heatproof bowl

Method

1. Cut parchment paper into squares big enough for your bao to sit on and set aside
2. Attach the Dough Tool
3. Add caster sugar, milk, water, vegetable oil and active dried yeast to the Cooking Chef XL Bowl
4. Let rest until dissolved - 5 min
5. Add all purpose flour, salt and baking powder to the Cooking Chef XL Bowl
6. Lift the Cooking Chef head and fit the heat shield
7. Knead with splashguard fitted - 10 min, Speed 1
8. Remove the dough from the bowl and scrape down the sides
9. Lightly oil the bowl and return the dough back into the bowl
10. Remove the Dough Tool
11. Prove with splashguard fitted - 1 hr, 30°C, Speed OFF
12. Transfer dough to lightly floured surface
13. Roll into a log
14. Divide into pieces
15. Roll into balls
16. Roll out into an oval shape
17. Lightly oil the dough
18. Lightly oil a chopstick, place in the centre of the dough and fold the dough over the chopstick
19. Place each piece of dough onto a square of parchment paper
20. Transfer shaped dough to baking sheet
21. Cover with kitchen towel
22. Prove until doubled - 1 hr
23. Add water to the Cooking Chef XL Bowl
24. Remove the oiled chopstick from each bao
25. Place shaped dough on Steaming basket
26. Attach the steaming basket
27. Steam - 20 min, 100°C, Speed OFF
28. Remove the buns and set aside
29. Repeat with the rest
30. Serve

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