Step 1

Place on ingredients together, according to your bread machine (mine has me putting the sugar, salt, milk, and baking powder in first. Then the Flour, and last the yeast).

Step 2

Set to the dough setting, and let the machine do the rest.

Step 3

Once the dough is done, roll it out onto your countertop/table. Knead the dough a couple of times to create a nice size ball. It shouldn’t be too sticky, but if it is, add a little flour as you kneed it until it is no longer too sticky. You should be able to work it with your hands without issues.

Step 4

Weigh out the bao into 48-gram pieces, then roll them into balls (you might have to do a pinch at the bottom and roll).

Step 5

Taking one at a time, using your rolling pin, roll out small circles about 4 inches (8 cm) in diameter.

Step 6

Then brush olive oil onto one side and fold in half (the oil side is the inside of the fold).

Step 7

Place onto the lined steamer basket. Repeat this process (roll circles, oil, fold, etc) until you fill the trays.

Step 8

Let them rest for 20 minutes.

Step 9

Get your water boiling, into your wok³ and carefully place your steamer basket into the water (I highly recommend using silicone oven mitts).

Step 10

Steam for 20 minutes.

Step 11

Take off the wok/pan (use silicone oven mitts for this step).

Step 12

You can eat them right away, they will be HOT! Otherwise, lift the lid and give them a couple of minutes to cool.