1. Start with the bao dough, in a large bowl measure out 260g plain flour, 40g cornflour, 2 tbsp sugar and 1 tsp of instant dry yeast. Now measure in a separate bowl 140ml luke warm water and 1 tbsp of oil. Gradually add the water and oil in stages mixing constantly to ensure all the flour gets hydrated. When the dough starts to form kneed with your hands until a smooth ball of dough is formed. When ready clingfilm and prove in a warm area for 90 minutes.