50ml warm water
100ml warm milk
1 tbsp active dry yeast
4 tbsp sugar, divided half
2 tbsp light-tasting vegetable oil
300g all purpose flour
1/4 tsp salt
Combine warm water, milk, active yeast, half the sugar and oil. Whisk to let yeast and sugar to dissolve then let it sit until years activate, about 5 to 10 minutes.
Meanwhile combine flour, remaining sugar and salt in a stand mixer.
Pour the wet ingredients to dry ingredients mixture. Start on a low speed to slowly incorporate all the ingredients together then on medium speed until it becomes a dough shape. Keep kneed for 3 to 4 minutes on medium speed. The dough should be elastic and really soft but not stick to your fingers or on the mixing bowl.
Take the dough out form the hook and form as a ball. Place back to the mixing bowl, cover with a plastic wrap and let it rise in a warm place until it becomes triple size, about 2 hours. Let it sit longer if needed.
Place the raised dough on a working surface. Roll out the dough 1/4-inch thick. Sprinkling four is not necessary but if you do, use as least as possible. Cut the dough using a 9cm circle with a ring mold or glass (I used a wine glass). This recipe should make 14 to 16 baos.
Lightly brush or spray oil on one surface of the baos and fold in half as a half moon shape. Gently press each bao with a roller and place on a parchment paper lined steamer. Cover with a lid and let it rest for additional 30 minutes.
Meanwhile, bring water to boil on a wok or steamer pot. Carefully place the steamer with the baos on top of boiling water wok/pot. Make sure water is not touching the baos. Cover and steam for 8 to 12 minutes. When they are done cooking, tilt the lid slightly to allow for a slow air circulation, about 2 to 3 minutes before open the lid. Serve baos as a side or make sandwiches by filling them with pulled pork or fried chicken and coleslaw.