Knead your dough for about 10 minutes until smooth and elastic. If doing it by hand knead for 15-20 mins.
Leave to prove for 1 hour or until doubled in size.
Roll the slightly sticky dough into a sausage shape on a lightly floured surface.
Shape into 10 round balls/buns.
To get the bao shape, roll each bun into an oval with a rolling pin. Grease each bun with a little oil and grease a skewer, inserting in the middle and folding the dough over so you can easily transfer to a baking sheet.
Leave to rise for 1 hour or until puffed up.
Steam in bamboo steamers, making sure the buns are on parchment so they don't stick.
Steam for about 10 minutes in batches and then slice using a serrated knife before filling.
