Ingredients
180 g milk
3 g dry active yeast
10 g sugar
3 g baking powder
½ tsp salt
290 g All-Purpose flour
Directions
Step 1
Heat the milk to 110-115°F, add sugar and yeast and let sit for 5-10 minutes.
180 g milk
3 g dry active yeast
10 g sugar
Step 2
Then add the flour, baking powder and salt and mix together until shaggy dough forms. Let sit for another 5-10 minutes and then knead the dough for 5-10 minutes until nice and smooth.
3 g baking powder
½ tsp salt
290 g All-Purpose flour
Step 3
Form into a ball and let rise for about 1.5 hours until doubled in size. Punch it down and now we have 2 options. You can either roll the whole thing out and punch out circles, or you can divide into equal pieces and roll each one out individually. Rolling the whole thing out is a little less tedious and you can always reuse the scrap dough to make something else if you want.
Step 4
Once you have the circles you want to rub down the top with a neutral oil and fold over the top. Roll it down a little bit to make sure the top is smooth, place in the steamer basket and let rise for another 30 minutes or so.
Step 5
Once risen again, steam them for about 12 minutes. If you don't want to let them rise in the basket you can let them rise on parchment paper cut into individual squares for easy transfer into the steamer.
