Chinese steamed buns

Ready in 40 mins Makes 10

¾ cup lukewarm water

2 Tbsp sugar

1½ tsp active dried yeast

2 Tbsp neutral oil

2½ cups high grade flour, plus extra if needed

2 tsp baking powder

3 Tbsp sesame oil, to brush

Mix water, sugar and yeast. Allow to stand for 1-2 minutes then add neutral oil. Place flour and baking powder in a food processor, add the yeast mixture and whizz until it comes together into a slightly tacky ball. Turn out on to a board and knead a few times. If dough is too stiff add a little oil on your hands to loosen it as you knead. Place in a clean bowl, cover and leave to rise in a warm place until nearly doubled in size (about 40 minutes).

Divide dough in two and roll each half into a rope about 15cm/6in long. Cut each rope into 5 pieces. Form each piece into a flat oval about 15cm x 8cm/6in x 3in. Brush with a little sesame oil, then fold over to form a semicircle. Don’t press to seal, just leave folded.

Cut small squares of baking paper to sit the buns on in the steamer basket. Place buns on prepared paper and place in baskets about 2.5cm apart, cover loosely and leave to rise in a warm place until nearly doubled (20-30 minutes).

Steam each batch of buns over boiling water until puffy, set and dry looking (8 minutes). Serve warm or at room temperature. They will keep in the fridge for 3-4 days — just re-steam for 5 minutes to heat through. You can also freeze them, then thaw and re-steam for 5 minutes or heat a few at a time in a microwave for 30-60 seconds covered with a damp paper towel.

NOTE: This bao recipe is based on a Andrea Nguyen recipe. They’re easy to make and delicious filled with char siu pork or tofu, or slow-cooked pork.