Recipe Index

Ingredients

• ½ cup water, (warm)
• ½ cup milk, (warm)
• 3 tablespoons sugar
• 1 packet active dry yeast, (2 ¼ teaspoons)
• 2 tablespoons vegetable oil, (more for brushing)
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

Method

1. Whisk the warm water, warm milk, sugar and yeast together in the bowl of a stand mixer, cover the bowl, and let the mixture stand for about 5 minutes until foamy.
2. Whisk the all-purpose flour, baking powder and salt in a separate bowl while the yeast wakes up.
3. Add the flour mixture to the frothy yeast mixture and mix with a dough hook on medium speed for 3 to 4 minutes, until a dough forms.
4. Raise the mixer to medium-high for another 4 to 5 minutes, until the bao dough is smooth and pulls away from the sides of the bowl.
5. Shape the dough into a smooth ball on a lightly floured surface, set it in a lightly oiled bowl, cover it, and let it rise for at least 1 hour, until doubled.
6. Cut parchment paper into 4-inch squares while the dough rises.
7. Roll the risen dough out to an even 1/4-inch thickness, cut it into circles with a 3-inch cutter or cup, brush the top of each circle with vegetable oil, and fold each bun in half with a gentle press.
8. Set each folded bun on a parchment square, cover the tray, and let the buns rise again for 30 to 45 minutes.
9. Bring 2 cups of water to a boil in a large pot fitted with a steamer ring, load the buns into the steamer basket with at least 1 inch between them, and steam them in batches for 10 to 12 minutes.
10. Take the buns out when they have fluffed up and feel firm without sticking to your fingers, then open and fill them as you like.

Prep: 10 min · Cook: 20 min · Total: 120 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data