Step 1: Wet ingredients
In a mug/bowl, add in all the wet ingredients milk and water, sugar (2tbsp), oil and yeast. Mix and let it rest for 10 minutes.
Prepare the dry ingredients in a large bowl - add in plain flour, sugar ( 2tbsp), salt and baking powder. Mix well.
Now add in the wet mixture. Prepare the dough by hand or stand mixer. The consistency of the dough should be soft and elastic but it should not stick to your finger. (dough test - if you press the dough ball with your finger, it should raise slowly).
Cover the bowl with cling film and set it aside in a warm place for 90 minutes.
In the meantime you can prepare the fried chicken. I have given the link in sub-recipe.
Use a baking sheet cut into 4 *4 inch squares.
Once the dough is double in size, roll it into a 1 cm thick circle. Use 2 1/2- 3 inch cookie cutter to cut the circles.
Apply oil on each circle, fold into semi-circle and roll once over it slowly. Place it on baking sheet square. Repeat the process with the rest of the circles. Set aside on a baking sheet, cover and let it rest for 30 minutes.
Keep the steamer ready. Place the buns carefully in the steamer and cook them in batches (place them further apart as they puff up). Steam them for 10-12 minutes.
Step 8: Assembly
You can enjoy the bao buns on their own (I did eat a couple of them while they were right out of the steamer ;)). Open the bun carefully, add a fried chicken piece. picked onion, sliced cucumber, coriander and spring onion greens. (I have served it with sunflower microgreens). Enjoy!