Hirata bao buns

1. 1

   Put the flour in a large bowl or freestanding mixer fitted with a dough hook. Add the baking powder, yeast and sugar. Mix briefly then add the salt. In a jug mix the water, milk and oil. Gradually work in the water and oil mixture until you have a fairly stiff dough (you may not need to use it all). Leave to rest for 10 minutes, then knead until the dough is very smooth.

2. 2

   Cover the dough with cling film or a damp cloth and leave somewhere warm until it has doubled in size (at least an hour).

3. 3

   Meanwhile, cut out 8-12 rounds of baking paper or flatten out muffin cases.

4. 4

   Divide the dough into 8 or 12 balls (depending if you want to make small or medium buns). Roll each ball into a thin oval and brush with oil. Place a chopstick (or a spoon handle) down the middle and fold the dough in half, then pull out and place onto a piece of baking paper or muffin case. Leave the dough to prove until doubled in size again.

5. 5

   Set up your steamer and, when the water is boiling, add the buns to the steamer basket (still on their paper). You will probably have to do this in 2-3 batches, depending on the size of the steamer. The buns can be touching, but make sure they aren’t squashed together. Steam for between 8-10 minutes until cooked through and puffed up.

6. 6

   Remove the buns from the steamer basket, prize open and fill with whatever meat and/or vegetables you wish. Eat immediately - they will go from too hot to cool in a matter of seconds and lose their soft, pillowy texture very quickly.

1 serving ≈ 54 g

Nutrition values are estimates. - means data is unavailable.