When they are done cooking, tilt/open the lid slightly for slow air circulation, about 2 to 3 minutes before opening the lid all the way. Make sure water is not touching the baos. Carefully place the steamer with the baos on top of boiling water wok/pot. Meanwhile, bring water to boil in a wok or steamer pot.Cover with a lid and let it rest for additional 30 minutes. Gently press each bao with a roller and place on a parchment paper or coffee filter lined steamer. Lightly brush or spray oil on one surface of the baos and fold them in half as a half moon shape.Cut the dough 3 1/2-inch circle with a ring mold or glass (I used a wine glass). Sprinkle flour if necessary, but if you do, use as minimal as possible. Place the raised dough on a working surface.Place back to the mixing bowl, cover with plastic wrap and let it rise in a warm place until it becomes triple in size, about 2 hours. Take the dough off the hook and form it into a ball.The dough should be elastic and really soft but not stick to your fingers or on the mixing bowl. Keep kneading for 3 to 4 minutes on medium speed. Start on low speed to slowly incorporate all the ingredients together then on medium speed until it becomes a dough shape. Pour the wet ingredients into the dry ingredient mixture.You can mix with your hands too if you prefer. ![]() Meanwhile combine flour, sugar, baking powder and salt in a stand mixer.Whisk to let yeast and sugar dissolve, then let it sit until yeast activates, about 5 to 10 minutes. Combine warm water, milk, active yeast, sugar, and oil.
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