Mini Bao Buns

Instructions

1. In a large mixing bowl, combine the flour, sugar, yeast, baking powder, baking soda, and salt. Mix well until all dry ingredients are evenly distributed.
2. Add the vegetable oil and warm water to the dry mixture. Mix together with a spoon until a dough starts to form.
3. Knead the dough on a lightly floured surface for 8-10 minutes until it becomes smooth and elastic. If the dough is sticky, sprinkle a little more flour as needed.
4. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour, or until it doubles in size.
5. While the dough is rising, prepare any fillings you plan to use. Ensure they are cooked and seasoned well, as the buns don’t cook long enough to cook raw ingredients.
6. Once the dough has risen, punch it down to remove excess air. Divide the dough into 12 equal pieces and roll each piece into a small ball.
7. Flatten each ball into a circle using a rolling pin, about 4 inches in diameter. Place your filling in the center of each dough circle.
8. Pleat the edges of the dough around the filling, pinching them together at the top to seal. Ensure the buns are sealed well to prevent filling from leaking during steaming.
9. Place each bun on a piece of parchment paper to prevent sticking. Arrange the buns in a steamer, leaving space between each for expansion.
10. Steam the buns over boiling water for 10 minutes or until puffed and cooked through. Avoid lifting the lid during this time as the steam may escape and affect cooking.
11. Remove the buns from the steamer and let them cool slightly before serving. Optionally, garnish with sliced cucumbers, hoisin sauce, and green onions.