4 1/2 cups (510g) All Purpose Flour
2 tbs Sugar
1 tsp Sea Salt
1 tsp Baking Powder
1 1/2 Active Dried Yeast
1 cup 250ml) warm water
1/2 cup (125ml) warm almond or other plant Milk
1. Mix together the flour and salt, yeast, sugar, and baking powder in a large mixing bowl. Make a well in the middle then add the milk & water. Stir with a fork until the mix starts combining. All flours absorb liquid differently so, if your mix looks too dry and a little extra liquid if it looks too wet add a little extra flour.
2. Once everything has come together, turn the dough out onto a lightly floured work surface and knead for around 6-8 minutes. Or knead in stand mixer with dough hook.The dough should be beautifully smooth and elastic after kneading.
3. Place the dough back into lightly oiled bowl. Cover over the bowl with cling film and leave somewhere warm for a couple of hours or until its doubled in size. Or do ahead and put dough into refrigerator for up to 24 hours.
4. Once the dough has risen, turn out and knead for a couple of minutes. Portion the dough up into 12 pieces, I weigh each piece to get equal sized buns. For large buns aim for around 70-80g in weight. Roll each piece of dough into a ball.
5. Using a rolling pin, roll each ]ball into a small oval shape around 4 inches long, leaving a thicker lip on each end.
Fold the oval in half & repeat until you ve used all the balls.
6. Place the bao onto individual small squares of greaseproof paper then place them some where warm to rise & double in size. This usually takes an hour & I let mine rise inside the bamboo steaming baskets in which, I later cook them in.
7. When the bao are risen and puffy put water to boil in wok or pan. Place steamer into wok and steam for about 12 minutes. Do not open the steamer, so as not to shock the buns. After 12 minutes turn off the heat and allow buns to rest in the steamer for 5 minutes.
Fill as desired.