Seonkyoung Longest Bao Buns

Name: Seonkyoung Longest Bao Buns
Cook time: 140 min
Total time: 140 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 2 1/2 cups all-purpose flour; 1/2 cup warm milk; 1/3 cup warm water; 1 tablespoon dry yeast; 4 tablespoons sugar; 2 tablespoons vegetable oil (plus extra for brushing); 1/2 teaspoon baking powder; 1/4 teaspoon salt

Soft and fluffy Taiwanese-style steamed buns made with warm milk and yeast

2 hr 20 min Difficulty Normal Snacks & desserts

Main ingredients

milk dry yeast all-purpose flour baking powder

Ingredients needed 4 servings

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milk dry yeast all-purpose flour baking powder

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Recipe

Combine warm water, warm milk, dry yeast, 2 tablespoons sugar, and 2 tablespoons vegetable oil. Mix well and let the yeast activate for 5–10 minutes.
In a bowl, combine all-purpose flour, salt, the remaining 2 tablespoons sugar, and baking powder. Pour in the activated yeast liquid and knead into a dough.
Shape the smooth dough into a ball, place it in a bowl, cover, and let it rise in a warm place for 1 hour 30 minutes to 2 hours until doubled in size.
Roll out the risen dough, dust lightly with flour, and cut out rounds using a round cutter or cup.
Lightly brush the surface of each round with vegetable oil, fold in half, and gently press with a rolling pin to create room for expansion.
Place the folded dough in a steamer, cover, and let it proof for 30 minutes for the second rise.
Place the steamer over boiling water, wrap the lid with a cloth, and steam for 8–10 minutes without opening the lid.

Mix the yeast liquid with the dry ingredients to form a dough, then let it rise for 1 hour 30 minutes to 2 hours for the first proof.
Roll out the dough thinly, cut into rounds, brush with vegetable oil, fold in half, and proof for 30 minutes for the second rise.
Steam in a steamer over boiling water for 8–10 minutes.

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.