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Soft, fluffy plain steamed buns are a versatile Chinese breakfast staple. A vegetarian, family-friendly bread perfect with any savory or sweet accompaniment.
In a mixing bowl, combine warm milk (about 110°F), sugar, and yeast. Let it sit for 5-10 minutes until frothy, ensuring the yeast is activated.
Add all-purpose flour, salt, and vegetable oil to the bowl. Mix until a sticky dough forms, then knead for 8-10 minutes until smooth and elastic. Adjust with a little extra flour if needed.
Cover the dough with a damp towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
Punch down the dough to release air, turn it onto a lightly floured surface, and divide into 8 equal pieces. Shape each into a smooth ball and place on parchment squares.
Let shaped buns rise for another 30 minutes. Meanwhile, prepare a steaming setup with boiling water, ensuring high steam.
Steam the buns over medium-high heat for 12-15 minutes. Turn off the heat and let rest, covered, for 2 minutes before removing to prevent the buns from collapsing.
