Steamed bao buns
- 2tbsp caster sugar
- 7g sachet Asda Easy Bake Yeast
- 500g self-raising flour
- 150ml whole milk
- 3tbsp vegetable oil
Put 1tbsp of the caster sugar and the yeast in a small bowl. Stir in 1tbsp warm water until the sugar has dissolved, then set aside for 5 mins.
In a separate bowl, stir together the rest of the caster sugar, flour, milk and 1tbsp oil. Stir in the yeast mixture, plus 100ml warm water, and mix into a dough.
Knead on a lightly floured surface for 12 mins until the dough is smooth and less sticky. Put it in a lightly oiled bowl, cover with oiled clingfilm and leave to prove in a warm place for 1 hr or until doubled in size.
Once the dough has proved, remove it from the bowl and discard the clingfilm. Roll the dough into a thick sausage shape, then cut it into 12 even pieces.
Roll each piece of dough into a ball. Use your hands to flatten the balls into oval shapes, about 2cm thick.
Use 2tbsp vegetable oil to brush both sides of all the buns, then fold over. Put each bun into a paper muffin case on a baking tray. Cover with oiled clingfilm and set aside to prove for 30 mins.
Put 2-3cm of water in a pan or wok and bring to the boil. Put the buns, 3 or 4 at a time, in a bamboo or metal steamer and set it over the pan.
Cover the steamer and cook for 8-10 mins until the buns are puffed. Remove and set aside to cool slightly. Repeat with the remaining buns. To serve, carefully open and add your chosen filling.
TIP: If you don’t have a steamer basket, heat 2-3cm water in a large, deep pan. Carefully set 2 heatproof mugs in the bottom of the pan and put a heatproof plate on top. Make sure there’s enough room above the plate so the buns won’t touch the lid of the pan. Cover and cook as you would using a steamer basket.