Bao Buns

1: Activate the Yeast—In a mixing bowl, combine warm milk, warm water, sugar, and yeast. Stir well and let it sit for 5–10 minutes until foamy.

2: Add the oil to the yeast mixture and mix.

3: In a large bowl, combine all-purpose flour, baking powder, and salt. Mix thoroughly.

4: Make a well in the center of the dry ingredients. Gradually pour in the wet mixture while mixing until a rough dough forms.

5: Transfer the dough to a floured surface and knead for 8–10 minutes, gradually adding softened butter during the process. Continue until the dough is smooth.

6: Place the dough in a lightly greased bowl, cover with a cloth, and let it rise for 2–2.5 hours in a warm place until it doubles in size.

7: Lightly punch down the risen dough and knead briefly to remove any air pockets.

8: Roll out the dough to about 4 inches thick. Use a round cutter to create circles. Lightly oil each piece to prevent sticking.

9: Fold each circle in half and gently press with a roller or your hand to form the classic bao bun shape.

10: Let the bao bun dough sit for an additional 8 to 9 minutes before steaming.

11: Place each bun on parchment paper or a cabbage leaf in a steamer, leaving space between them to expand. Steam for 7–9 minutes.

12: Turn off the heat and leave the buns covered for 2 minutes before removing them.

13: Fill the fluffy buns with fresh veggies, tender meats, and your favorite sauce.