Jun 20 - Bao

 2 cups all-purpose flour

1 tsp instant yeast

1 tsp baking powder

2 Tsp sugar

1/8 tsp salt

3/4 c full-fat milk, cold or at room temperature

vegetable oil, for brushing

Combine the flour, yeast, baking powder, sugar, and salt in the bowl of a stand mixer. Slowly our in the milk while using a spoon to mix with the flour. Once the liquid is fully combined, turn on the mixer and knead for 5 minutes until it forms a firm and coarse dough ball. Alternatively,  you can use your hands to knead the dough and it should take about 10 minutes.

Cover the bowl with plastic wrap and let the dough rest for 10 minutes.

After 10 minutes, knead the dough using your hands, for another minute, until smooth. Cover with plastic wrap. Rest the dough until it doubles in size, about 1 hour. 

While the dough is rising, prepare 10 pieces of square parchment paper about the size of your palm, to hold the buns while steaming.

Make your filling.

Once the dough has doubled in size, punch the dough gently with your hand to release the air bubbles. Knead for 1 minute.

Cut the dough into 2 equal pieces, then further divide each piece into 5 smaller pieces. For a more accurate result, use a scale to measure the dough to make sure it's 48 g per piece.

Work on the dough pieces one at a time, forming them into balls by pinching the loose ends into the base until taut and round. Then roll the dough on the table using your hand shaped like a dome, lightly pressing the dough so it forms a round ball. Place the dough balls on a large plate and cove them with plastic wrap to prevent them from drying out. 

Place the dough balls pinched side down onto a clean working surface. Using a rolling pin, roll each ball into a 1/4" thick oval that's twice as long as it is wide (2.25" x 4.5") Flip the dough oval over and lightly roll again to smooth it out.

Brush the top of the dough oval with a thin layer of oil, fold the oval in half, and place it on a piece of parchment paper you prepared earlier.

Place the shaped buns in a steamer basket, leaving at least 1" between the buns. Cover and lit rise for another 15 to 30 minutes before cooking, or until the size is 1.5 times bigger. 

Right after you finish forming the first batch of buns, prepare the steamer by adding water into the base. When the bus have risen the 2nd time, add the covered steamer rack with risen buns over the steamer. Cook covered medium heat until steam stars coming out of the pot, then turn to medium-low heat. Steam another 10 minutes. 

After 10 minutes, turn the heat off but leave the lid on for another 5 minutes. Do no open the lid at this time! The buns might delate without the proper resting. 

One done, remove the buns onto a wire rack to cool. Then you can use the same steamer to cook the rest of the buns.

Once cooked and cooled.  Fill with favorite filling.  Serve.