Presoak the mushrooms until soft. Usually 2-3 hours or overnight. If you want it quick, soak in hot water. It should turn soft within 15 minutes

Dice the mushrooms, onions and spring onions into small cubes. The finer the better. Set aside

Mix all the seasoning into a bowl. Set aside

Mix the cornstarch and cake flour solution. Set aside

Fry the onion on low to medium heat until caramelised, that is soft and golden brown

Add in the mushrooms, fry till fragrant. Normally, it will turn slightly brown on some edges of the mushroom. About 2-3 minutes

Add in the seasoning, toss a few times till fragrant. Add spring onion and then cornstarch solution.

Stir fry until sauce thickens. Place on a plate to cool to room temperature.

Mix all the dry ingredients together in a large bowl. Mix well.

Add water into the dry ingredient. Mix with a fork or chopstick. Form a dough.

Transfer to work surface. Add oil slowly for the next 8 minutes, then knead until all the oil is absorbed, approximately another 2 minutes

Cover the dough and proof for 20 minutes.

After proofing, remove all the air by kneading a few times.

Divide the dough into 10 equal pieces. Roll each piece of dough into a ball. Set aside and cover with a cloth or plastic wrap to prevent from drying

Sprinkle some Hong Kong Flour on work surface. Place the ball of dough on the flour dusted surface. Flatten with your palm. Then use a rolling pin and flatten into a disk. Thin on the outside and thicker in the middle

Place 2 heap teaspoon of filling in the middle of the flatten dough. Pleat into a bao shape. See video to see how to pleat. If you find it difficult, can just shape into a ball shape. Check out my Steam Chinese Custard Bao video on how to shape into a ball

Place the shaped bao dough into a steam basket, cover and let it proof until the dough feels light and fluffy, about 10 minutes

While waiting, place water into a wok half full and bring to boil

Once the bao is ready to be steamed place the steam basket on the wok to steam on high heat for 10 minutes.

Serve warm.