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Steamed Bao Buns

Name: Steamed Bao Buns
Ingredients: 2 1/2 cups plain flour (I used a mix of potato, rice and tapioca flour for a gluten free alternative); 1 1/2 tsp baking powder; 2 tablespoons caster sugar (I ground some xylitol in my coffee grinder to make them sugar-free); 1 1/2 tsp active yeast; 1 cup warm milk (half full fat coconut milk and half water); 2 Tbs melted coconut oil

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W H O L E S O M E 3 6 5

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Ingredients

2 1/2 cups plain flour (I used a mix of potato, rice and tapioca flour for a gluten free alternative)
1 1/2 tsp baking powder
2 tablespoons caster sugar (I ground some xylitol in my coffee grinder to make them sugar-free)
1 1/2 tsp active yeast
1 cup warm milk (half full fat coconut milk and half water)
2 Tbs melted coconut oil

Preparation

Combine the yeast and milk and set aside until the yeast activates. Stir in the coconut oil. Place the sugar, baking powder and flour in a food processor and gradually add the milk mixture until a dough forms. Turn out on a floured surface and knead for 5 minutes. Place the dough in a greased bowl and cover until the dough has doubled in size
Turn out the dough onto a floured surface and divide into 14 equal balls. Roll each ball into ovals (about 10cm long) and fold. Tuck a small square piece of parchment paper between the fold to avoid sticking. Cover with a damp tea towel for 30 minutes
Place the buns in a lined bamboo steamer (the bamboo absorbs the condensation so the buns don’t go soggy). Make sure they are not touching. Cover and steam for about 12 minutes. Remove and set aside to cool and repeat

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