- 500 g of white flour
- 250 g of milk
- 1 1/2 tablespoons of sugar
- 8 g dry yeast or 24 g fresh yeast
- 2 tablespoons of oil + 1 tablespoon oil for cooking
- 1 pinch of salt
In a bowl put 8 tablespoons of warm milk, add the yeast, cover and let stand for 15 minutes. In a large bowl put the flour, the yeast, the remaining milk, the sugar and the salt. Knead well until soft. Add little by little the 2 tablespoons of oil while kneading. Make a ball with the dough, cover and let the dough double for one hour in a warm place. If it is not hot enough I heat my oven at 50 ° for 10 minutes and once my dough is ready I turn off the oven and let my dough grow.
Once the dough has doubled, put it on your worktop and knead a little. Divide into 13 equivalent pieces and make into balls. Flatten each ball until you have an oval shape. In a bowl put 1 tablespoon of oil and with a brush and brush each piece of dough with a thin layer of oil before folding them in 2. Passing the oil before cooking will easily open the bao once cooked.
Put the bao on a plate, cover and let stand for 30 minutes. In the meantime, heat the water for steaming. Line the bottom of your steamer basket with a baking sheet. Put the bao in the basket by spacing them a little cover and cook for 15 minutes and it’s ready.
You can garnish them with Porc char siu, crispy beef, ginger chicken, or with the filling of your choice.