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Place on ingredients together, according to your bread machine (mine has me putting the sugar, salt, milk, and baking powder in first. Then the Flour, and last the yeast).
Set to the dough setting, and let the machine do the rest.
Once the dough is done, roll it out onto your countertop/table. Knead the dough a couple of times to create a nice size ball. It shouldn’t be too sticky, but if it is, add a little flour as you kneed it until it is no longer too sticky. You should be able to work it with your hands without issues.
Weigh out the bao into 48-gram pieces, then roll them into balls (you might have to do a pinch at the bottom and roll).
Taking one at a time, using your rolling pin, roll out small circles about 4 inches (8 cm) in diameter.
Then brush olive oil onto one side and fold in half (the oil side is the inside of the fold).
Place onto the lined steamer basket. Repeat this process (roll circles, oil, fold, etc) until you fill the trays.
Let them rest for 20 minutes.
Get your water boiling, into your wok³ and carefully place your steamer basket into the water (I highly recommend using silicone oven mitts).
Steam for 20 minutes.
Take off the wok/pan (use silicone oven mitts for this step).
You can eat them right away, they will be HOT! Otherwise, lift the lid and give them a couple of minutes to cool.