Homemade bao

You can also follow our video instruction below!

• In a small bowl, pour 200ml warm water and add in the dry yeast. Let it rest for 5mins until the yeast is activated.
• In a large bowl, combine the plain flour, baking powder, milk powder, caster sugar and mix well. Create a well in the center and add the vegetable oil and the activated yeast water.
• Using a kitchen spoon or spatula, mix until a dough is formed.
• Transfer the dough to a well floured bench and knead for about 10–15mins or until the dough becomes fairly flexible and smooth.
• Gently place the dough back in a bowl and cover with cling wrap or a tea towel. Let it rest at room temperature for at least 1 hour.
• After 1 hour, transfer the dough on to a well floured bench and knead again for 5mins to remove any air bubbles.
• Using a rolling pin, roll out the dough to a 1cm thickness. Then brush the top with some vegetable oil.
• Use an 8–9cm circular cookie cutter to cut out round shapes from the dough (The leftover dough can be re-rolled and repeat the process).
• Fold each circle in half to form the bao (oiled surface inside) and place on a piece of baking paper. Using the rolling pin, gently roll to flatten.
• Transfer all baos on steamer baskets or steaming trays. Steam for 12 minutes, then turn off the heat and wait a few minutes before opening the steamer.
• When opening the lid, make sure not to let any waterdrops get on the surface of the baos as it will affect the texture and shape.
• Serve with your favourite fillings and enjoy!