Soya Bhurji with Steamed Bao Buns

Ingredients

• 240 ml Warm Water (Around 40-46°C (105-115°F))
• 2.25 tsp Active Dry Yeast (Equivalent to one 7g packet)
• 3 tbsp Granulated Sugar
• 420 g All-Purpose Flour (Plus more for dusting)
• 1 tsp Baking Powder
• 0.5 tsp Salt
• 1 tbsp Vegetable Oil (Plus more for brushing)

Instructions

1. 1

   Activate the Yeast

   • In a small bowl, combine the warm water, active dry yeast, and 1 tablespoon of the sugar.
   • Stir gently and let the mixture sit for 5-10 minutes. It should become foamy and bubbly, which indicates the yeast is active and ready.
2. 2

   Prepare the Dough

   • In a large mixing bowl, whisk together the all-purpose flour, the remaining 2 tablespoons of sugar, baking powder, and salt.
   • Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
   • Mix with a spatula or your hands until a shaggy dough forms.
   • Transfer the dough to a lightly floured surface and knead for 10-12 minutes until it becomes smooth, soft, and elastic. Alternatively, use a stand mixer with a dough hook on low speed for 8-10 minutes.
3. 3

   First Proofing

   • Lightly oil the mixing bowl and place the dough inside, turning it once to coat.
   • Cover the bowl with a damp cloth or plastic wrap.
   • Let the dough rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in size.
4. 4

   Shape the Buns

   • Gently punch down the risen dough to release the air. Transfer it to a lightly floured surface and knead for 1-2 minutes.
   • Divide the dough into 16 equal pieces (about 45g each).
   • Roll each piece into a smooth ball, then use a rolling pin to flatten it into an oval shape about 4 inches long and 1/4 inch thick.
   • Lightly brush the surface of each oval with vegetable oil.
   • Fold the oval in half to create a semi-circle, placing a chopstick at the fold to prevent it from sealing shut. Gently remove the chopstick.
   • Place each shaped bun on its own small square of parchment paper.
5. 5

   Second Proofing

   • Arrange the shaped buns on a baking sheet or directly in your steamer basket, leaving at least 1 inch of space between them.
   • Cover loosely with plastic wrap and let them rest for 20-30 minutes. They will puff up slightly.
6. 6

   Steam the Buns

   • Prepare your steamer by adding water to the bottom pot and bringing it to a rolling boil over medium-high heat.
   • Carefully place the steamer basket with the buns over the boiling water. If using a metal steamer, wrap the lid in a clean kitchen towel to prevent condensation from dripping on the buns.
   • Cover and steam for 10-12 minutes. Do not open the lid while they are steaming.
   • Once done, turn off the heat and let the buns sit in the steamer with the lid on for another 5 minutes. This crucial step prevents them from deflating when exposed to the cooler air.
   • Work in batches if necessary, ensuring the water level in the steamer doesn't run low.
7. 7

   Serve

   • Carefully remove the buns from the steamer. They are best served immediately while warm.
   • Gently open the buns and fill them with your favorite savory or sweet fillings.