Spring onion steamed buns yum cha recipe

1 tbsp finely chopped ginger

1½ tsp sea salt

Bao dough:

360g (12.6 oz) plain (all-purpose) flour, plus extra for dusting

20g (0.7 oz) skim-milk powder

4g (0.14 oz) baking powder

35g (1.23 oz) white sugar

5g (0.17 oz) instant dry yeast

35g (1.23 oz) vegetable oil, plus extra for greasing

200g (7.05 oz) warm water

• Place flour, milk powder, baking powder, sugar and yeast in a large bowl. In a separate bowl, mix the vegetable oil and water. Make a well in the dry ingredients and pour in the liquids. Stir with a spoon and then use your hands to knead until the dough comes together. Empty out onto a work surface and knead for 5 minutes or until smooth, adding extra flour a tablespoon at a time if the dough sticks to the palm of your hand. Return the dough to the mixing bowl, cover and rest in a warm place for 90 minutes or until doubled in size.
• In the meantime, mix the spring onion, ginger and salt in a small bowl.
• Lightly oil your work surface, then transfer the risen dough on top so it doesn’t stick. ‘Punch down’ the dough by kneading it for 5 to 10 minutes. The aim here is to remove as many air bubbles as possible. Use a rolling pin to roll the dough out to 1cm (about ⅜”) thick. Use an 8cm (around 3”) diameter pastry cutter (or a plastic cup of the same diameter) to cut out rounds.
• Using the spring onion mixture, place a heaped teaspoon in the centre of each round, fold up each of the sides to meet in the centre, then twist to close the seam. Roll the ball in the palm of your hands to smooth it out. Place onto a tray lined with paper towel. Repeat with remaining dough and filling.