Gently deflate the dough and divide the dough into 8 equal piece. Roll each piece into an oval that is ¼" thick.
Place a small parchment paper in the middle and fold the oval in half. Parchment paper will prevent the dough from sticking to itself while steaming.
Place the prepared buns on a parchment lined plate. Cover and set aside to rise for 30~40 minutes or until the buns are quite puffy.
While the bao are resting, get the steamer ready. Depending on how big your steamer basket is, you might have to steam in batches.
Pour 1~2 cups of water into the wok or a large saucepan and bring to a simmer on high heat.
Line the steamer basket with parchment paper. Make holes in the parchment with a sharp knife for the steam to escape.
Arrange the buns on the parchment paper. Do not overcrowd and make sure that they do not touch each other. Cover with the lid and steam for 10~12 minutes.
Buns are ready when they are firm to touch and are not sticky. Let the buns cool for 5~10 minutes before removing them from the steamer. Repeat with the remaining dough.