This recipe is here to help you achieve the pillowy, fluffy, dreamlike Bao buns which are quite possibly the best things in the world. Once you've mastered the technique you can fill your Bao buns with whatever you like! We recommend a classic pork belly or Korean fried chicken. You can find both of those recipes on SORTEDfood too.
Stir together the plain flour, sugar, salt, baking powder and yeast. Make sure the salt doesn’t come into direct contact with the yeast. Use a stand mixer or mix by hand and pour in the water, milk and cream. Knead for 10 minutes, until the dough does not stick to the sides of the bowl.
Get a little oil onto your hands and form the dough into a ball. Oil the bowl and replace the dough. Cover with clingfilm and prove for an hour, until doubled in size. Roll the dough into a sausage shape and cut into equal portions (about 75g each). Roll the portions into balls, then flatten into ovals. Rub with a little oil, then fold them over chopsticks or any suitable cutlery! Place the folded buns onto a baking tray, cover with clingfilm and prove for another 20 minutes.
Bring a little water to the boil in a medium saucepan. Place bamboo steamer (or a wire rack covered with a bowl) over the pan and line it with baking paper. Carefully place the dough into the steamer and steam for 20 minutes before allowing to cool.
Fill with Korean fried chicken or another filling if you prefer and enjoy! Makes 10