Home-made steamed baos
- 300 grams plain flour
- 120 grams cornflour
- 5 tbsp caster sugar
- 1 tsp fast acting yeast
- 2.5 tsp baking powder
- 180 ml warm water
- 60 ml sunflower oil (plus extra)
Mix both flours, sugar and baking powder together in a large bowl of your food processor. Dissolve the sugar and the yeast in warm water. Then whisk in the oil. Add the wet ingredients to the flour and, using the dough hook, slowly machine-knead, picking up the sped as you go along for about 10 minutes. When the dough looks smooth, put it on a clean work top and give it a quick knead with your hands.
Oil a clean bowl lightly, put the dough in, cover and leave to rise for two hours or until doubled in size.
Prep squares of baking parchment and lay them side by side on two large flat baking sheets.
When ready, put the dough onto a clean work surface and punch it down. Roll the dough out into a 2mm-thick sheet, and using a 10cm pastry cutter - cut out circles out of the dough. Knead the offcuts of the dough, roll out again and cut some more circles out.
Oil the top of the circles generously and fold the dough in half. Put each bun on baking parchment squares and cover with a damp towel. Leave somewhere warm to prove for 30 minutes.
Preheat a steamer of a medium heat and either oil it or line it with some paper, then steam the buns for about 8 minutes. They can be frozen once steamed. To use them from frozen, let them thaw and then steam them again before using.