Chelsea's Bao Buns

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Recipe's preparation

Weigh into bowl sugar, yeast and water
Turn time selector to 1minute at 37o at speed 1
Oil a clean bowl and set aside
Weigh in remaining ingredients
Use dough function for 2minutes
Place dough in bowl and leave to rise for 60-90minutes (about double in size)
Roll dough out by hand to squash any air bubbles out
Place used oil bowl onto thermomix lid
Weigh the dough, then divide by 8 so you now know each individual bun weight (about 97g)
Roll out portioned dough into a circle. Brush lighlty with vegetable oil, then fold in half
Place rolled dough onto baking paper squares and line up on a baking tray
Cover with gladwrap and allow all 8 buns to proof again somewhere warm for 30minutes. Meanwhile...
Weigh 800g of water into mixing bowl and heat 10minutes/varoma/speed 1
Once buns have proofed for the 30minutes place into lighlt oiled varoma dish and tray, making sure there is space for the steam to move around
Set varoma into position and steam buns 13minutes/varoma/speed 0.5 (prolong time if needed)
Serve while warm