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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 mins. To knead, push dough down & forwards, rotate it and repeat until dough is springy to the push and smooth.
Roll into a ball, lightly grease your large bowl with a few drops of vegetable oil and place dough ball into bowl.
Punch the dough ball, roll out onto bench top to make it about 1-1.5cm thick.
Use something round to cut out your bao. 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. Repeat with each bao.
Cover with tea towel for 30mins on benchtop or in fridge for up to 6 hours.
Place in steamer basket over boiling water for 10mins.