Ingredients240 ml water (a tad warm)
30 ml canola oil (non flavoured)
1 1/2 tsp yeast
500g Hong Kong flour
Pinch of salt
In a mixer, put water, oil, sugar and yeast to mix the ingredients together.
On low speed, using the dough hook, add the flour and salt.
Mix dough until it is not so sticky. (It will still be a little sticky).
Take dough out, put some flour on the counter top so that you roll out dough without it sticking to the table.
I dust with a little flour when I roll every single one.
This recipe will yield 20 buns if you weigh it. Approx 38g each.
Divide the dough into 20 pieces/ball and cover the rest with cling wrap or towel when you are working with each individual ball so that it does not dry out.
Roll each ball into an elongated oval about 4 to 5 mm thickness.
Dust some flour on the rolled surface. (For it not to stick tightly together)
Fold half over and leave about 5 mm to the top. Do not fold all the way to the top.
Put on cut grease proof paper in the container that you want to steam in.
Let it rise for about 20-25 minutes. It will not double or should or else Bao will be too fat.
Steam on high heat for 10 minutes.
Serve immediately while still hot with Kong Bak.
It is very fluffy.
You can keep and steam it for a while the next day.
I made mine in my Thermomix, for just less than 3 minutes!!!