Seonkyoung Longest Bao Buns
Soft and fluffy Taiwanese-style steamed buns made with warm milk and yeast
Ingredients needed 4 servings
Recipe
Cooking tips
- Wrap the steamer lid with a cloth or paper towel to prevent condensation from dripping onto the dough during steaming.
- Do not open the lid during the 8–10 minutes of steaming, or the buns may deflate and not become fluffy.
- Brushing the dough with oil before folding makes it easy to open and fill after steaming.
Recommended for
- Those who want to make fluffy Taiwanese-style buns to serve with dongpo pork or char siu.
- Those who want to try making yeast-leavened bread at home.
- Those preparing finger-food buns for a dinner party or home gathering.
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