Bao Buns with Sticky Tofu

Bao Buns

1. In a large mixing bowl add the flour and salt (don’t add the baking powder at this stage as this comes later on in the method).
2. In a jug, mix the oil, water, yeast, soya milk and sugar and set aside for a couple of minutes.
3. Pour the liquids in the jug into the flour and mix together. Scoop everything together with your hands and then form into a ball.
4. On a floured surface knead for around 10 minutes until you have a smooth, soft dough. You might need to add a little more flour or water depending on how sticky or dry your dough is.
5. Put the dough back in the bowl, cover with a tea towel and leave to rise until it has doubled in size (between 1-2 hours).
6. When risen, tip it onto a flowered surface, flatten it out and then sprinkle over the baking powder. Knead it in until fully incorporated.
7. Divide the dough into around 12 small balls and then roll into ovals around 0.5cm thick (you can use a pastry cutter if they’re really wonky).
8. Fold each dough circle in half over a chopstick or wooden skewer and then remove the stick.
9. Cut out a piece of baking parchment to fit each bun. Place two circles at a time into a steamer basket (or two on each layer if you have a multi-layer steamer) and steam for around 8 minutes.
10. Repeat until all the buns are steamed.