Mix all the dry ingredients (bread flour, chickpea flour, instant yeast, sugar, salt, baking powder) in the bowl of the stand mixer.
Pour water into the dry ingredients. TIP: Heat the water in the microwave for 40-60 seconds if using cold water Start to knead the dough at a low setting (speed 2) for about a minute, until all the ingredients are mostly combined.
Add the olive oil next, and continue to knead for about 8 to 10 minutes, or until the dough pulls away from the bowl and forms a smooth, supple ball.
Note: Additional 1-2 Tablespoons of water (or additional bread flour) may be necessary depending on the protein content of the flour, as well as the humidity and temperature of the kitchen.
Remove the finished dough from the mixer bowl and place in a lightly greased bowl.
Cover and let rise until doubled, about 60-90 minutes***
When the dough is ready, punch down the dough then remove from bowl. Place on a surface greased with olive oil
Divide into 12 equal sized pieces and roll each piece into balls
Use a rolling pin to roll each piece into an oval shape, making sure to turn over the dough once to get olive oil on both sides of the dough. This helps to prevent sticking and also makes it easier to open up the bao buns after steaming.
Fold each oval in half.
Place each bun on a parchment square or steamer paper
Cover and let rise for 20-30 minutes.
Meanwhile, boil water and prepare the steamer
Transfer the buns to the steaming pan and steam the buns for 15 minutes
Enjoy!
Note: You can store these steamed buns, well wrapped, at room temperature for up to 1 day. For longer storage, you can place them in a plastic freezer bag or airtight container and freeze up to 3 months, then defrost them at room temperature or steam them again for just 10 minutes to enjoy them just like fresh.