I made char siu bao for the first time last night and followed this recipe to make the dough. It came out great tasting but bad looking- I couldn't find advice on how to shape the bao correctly. Are there any instructions or tips I can follow so that it looks a bit nicer?
Below is a picture of one tier before steaming. I just folded up the sides and tried to spin the center. (Next time I'll definitely make the bao smaller and put in less filling, since some of these started leaking while they were steaming.) I put each bao in a paper baking cup, but when they were done, most of the bao were stuck to the cups and the bottom just broke open.
Thanks for any help!
Update: Here's my second batch- came out much much better by following the tips below: