I wonder if anyone experienced with bao knows the best way to do this. . . we're having a Chinese Christmas menu, and I'm in charge of the bao.
I'd like to do as much ahead of time as possible.
At the very least I'll do the dough and fillings the day before, but is it best for me to assemble and steam right before we eat, or can i assemble in the morning and steam later?
Or assemble and steam in the morning, and then steam to warm later?
Thank you thank you!