Steam Fried Bao Buns

Try 40g per bun

300g plain flour

10g white caster sugar

1tsp (5g) fast-action dried yeast

130ml warm water

50ml milk

1/4 tsp (2g) salt

Mix low (1) 2 mins, high (max) 2 mins, until smooth but tacky. Leave to double for 90m to 2h. It will seem firm but that's expected.

Split into 40g

Flatten dough ball with your hands. Extra flatten round edge. The aim is to achieve a round sheet of dough with a thicker bump in the middle to plop the filling.

2 tsp of the filling in the middle. Gather up the edges into the middle and twist to seal. Cover dough with tea towel to prevent drying out. Can freeze buns at this stage.

Add 1 tbsp rapeseed oil to a frying pan over a medium heat. Arrange buns in the pan, leaving 1/ 2 cm between them so they have enough room to rise during cooking. Fry for 1-2 mins, sprinkling with a little water, then pour 100ml water into the pan and cover with a lid.

Cook for 2-3 mins until all the water has evaporated and the buns have doubled in size. They should become very white and the bottom should be crispy and golden brown.