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Add all dough ingredients into a large bowl
Mix all ingredients until it forms a shaggy dough
Tip dough onto a clean benchtop and knead for 8-10 minutes until dough is springy to the push and smooth
Roll into a ball and lightly grease a large bowl with a few drops of vegetable oil and place dough ball into bowl
Punch the dough ball and roll out onto benchtop to make it about 1-1.5cm thick
Use something round to cut out your bao and cut baking paper into small squares and sit each piece of dough on these
Brush 1 half of each bao with vegetable oil to stop from sticking, then fold other half of bao over onto vegetable oil side
Cover with tea towel for 30 minutes on benchtop or in fridge for up to 6 hours
Place in steamer basket over boiling water for 10 minutes