900g smooth flour

80g dry milk

15g salt

Combine dry ingredients 

50g sugar

15g dry yeast

500ml warm water

Combine wet ingredients 

IMPORTANT NOTE

Do not try to increase this recipe (ex. double it) because the result will not be the same. Rather make it two times in a row.

Put dry ingredients into wet and mix cca 7 min (until elastic). 

Weigh out individual balls (35g), make the balls as you go along so they proof as balls. 

Roll out (not too thin, cca 2 cm thickness) and put paper in between when folding bao.

Leave to proof until doubled in size and there are visible bubbles on the bao.

Cook in the steamer at 100°C for 30 min. If you are even 1 min late the bao will shrivel up. Please keep an eye near the end.

When taking out of the oven immediately rip a fist size hole in the foil so steam comes out. Leave in the kitchen for 10 min because the drastic change in temperature could make the bao deflate.