Steamed bao buns

Ingredients

• 525g plain flour, plus extra for dusting
• 1½ tbsp caster sugar, plus a pinch
• 1 tsp fast-action dried yeast
• 50ml milk
  
• 1 tbsp sunflower oil
  
  , plus extra for greasing and brushing
• 1 tbsp rice vinegar
• 1 tsp baking powder

  Method

  1. Mix together the flour, sugar and 1/2 tsp salt in a large bowl (see tip). Dissolve the yeast and a pinch of salt in 1 tbsp warm water, then add it to the flour with the milk, oil, vinegar and 200ml water. Mix into a dough, adding a little extra water if needed.
  2. Tip the dough onto a lightly floured work surface and knead for 10-15 mins, or until smooth. Place in a lightly oiled bowl, cover with a damp cloth and leave to rise for 2 hrs, or until doubled in size.
  3. Tip the dough out onto a clean work surface and punch it down. Flatten the dough with your hands, then sprinkle over the baking powder and knead for 5 mins.
  4. Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 3cm wide – you should have 18.
  5. In the palm of your hand, roll each piece of dough into a ball and leave to rest for 2-3 mins.
  6. Use a rolling pin to roll out each ball, one by one, into an oval shape about 3-4mm thick. Rub the surface of the dough ovals with oil and brush a little oil over a chopstick.
  7. Place the oiled chopstick in the centre of each oval. Fold the dough over the chopstick, then slowly pull out the chopstick.
  8. Transfer the prepared buns to a baking tray lined with baking parchment, cover with a clean tea towel or lightly oiled cling film and leave to prove in a warm place for 1 hr 30 mins, or until doubled in size.
  9. Heat a large steamer over a medium-high heat. Steam the buns for 8 mins until puffed up (you’ll need to do this in batches). Prise open each bun and fill with the barbecue pork and Pickled carrot & mooli. Eat while they’re still warm.
  10. Source: bbcgoodfood.com