Teriyaki Tofu Bao Buns

To make the bao buns:

1. Place the sugar and yeast in a small bowl. Add 125ml of warm water. Mix and leave in a warm place for 10 minutes to activate the yeast (it should start to bubble).

2. Place the flour in the bowl of a stand mixer.

3. Add the activated yeast mixture to the bowl.

4. Attach the dough hook to the stand mixer and mix for 5 minutes (if you don’t have a stand mixer you can do this by hand. Add a little extra flour if the mix becomes too sticky).

5. Shape the kneaded dough into a ball and place into a lightly greased clean bowl. Cover with clingfilm and leave to prove for 30 minutes in a warm place.

6. After the dough has proved, divide into 6 evenly sized pieces.

7. Shape each piece into a ball. Use a rolling pin to flatten into an oval shape approximately 5mm thick, dust the top
with a little extra flour and lightly fold the bao bun in half (the extra flour helps to stop the dough sticking together).