Homemade Bao Buns| Good Chef Bad Chef x Lighthouse Flour

Homemade Bao Buns
Recipe by: Adrian Richardson
Time: 30 minutes plus proving
Serves: make 8 buns
Ingredients:
600g self-raising flour
2 tbsp castor sugar
¼ cup skim milk powder
1 tbsp active dry yeast
1 tsp baking soda
1½ cups warm water
⅓ cup vegetable oil
1 tsp sesame oil (optional)
Method:
Place all dry ingredients together in a bowl and mix. Add water and oil into the bowl then mix gently with your hands. Once the dough comes together, remove the dough onto a board and knead for 30 seconds to 1 minute.
Place the dough back into the same bowl and cover it with plastic wrap. Place the bowl in a warm place and allow it to prove for 1 hour, or until the dough doubles in size.
Bring the dough to the board again and cut it into 8 pieces. Roll each piece into balls and place it on a baking tray, cover with plastic wrap again and prove for 30 minutes.
Flatten the dough with a rolling pin until the dough becomes a flat, long oval shape. Rub or brush some oil on one side of the dough, then fold the oily side together. Place a baking sheet under dough and allow it to rest again for 30 minutes.
Steam the buns for 5 minutes and enjoy with your favourite fillings.