I am making roasted duck bao for a dinner tomorrow night.
I will form them all tonight and then refrigerate them until tomorrow. Is it best to steam bao before refrigerating and then steam again before dinner or just wait to steam tomorrow? Will they still have the slightly cakey, slightly chewy consistency of good bao dough? Or will they come out hard and gummy?
EDIT! The recipe I use does call for yeast which I happily use. I have tried two methods now: retarded rise (refrigerator method) and double steam. I am much happier with the freshness of making the bun right before eating. Double steam works best for keeping longer, but nothing beats making it right before eating. If you have the time and room, try the retarded rise.