Combine the yeast, sugar, and water, mix, then add the oil and continue mixing. In another bowl, combine the flour and salt, then add the liquid mixture and knead. Continue kneading until the dough comes together and let rest for 20 minutes.
Meanwhile, remove the zest from the orange, removing the white pith, cut into squares and combine with the sugar and water in a saucepan, cook for 5 minutes and turn off the heat.
Now take the bao dough, divide it into 6 and roll it out with a rolling pin, deflating it but not too thin.
Mix Igor’s gorgonzola with the candied orange and chopped chives and place a generous amount on the bao.
Close by pulling one side of the pastry with your index finger and thumb of one hand and pinching lightly, while with the other hand, hold the base with the palm of your hand and slowly rotate it in the same direction until there is only a small hole in the center that needs to be sealed well.
Place them on parchment paper, pricked with scissors, and arrange two bao buns per tier in the bamboo basket, spacing them apart to allow them to rise. You can leave them rose-side up or rose-side down, but if you do, make sure the basket is tightly sealed. Let them rest for 15 minutes, then bring water to a boil in a pot and place the basket over it so that steam doesn’t escape. Cook for 8-10 minutes over medium-low heat, without opening the basket.
Remove from the steamer, let cool for 5 minutes and enjoy.

For the bao
160 g 00 flour
70 g warm water
5 g yeast
40 g sugar
1 teaspoon seed oil
salt to taste
For candied orange peel
4 tablespoons of water
2 tablespoons of sugar
zest of 1 orange
For the filling
400g Gorgonzola Igor Gran Riserva Leonardi
1 tablespoon Chives