Low Iodine Classic Bao Buns
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Learn more →Ingredients
12 servings
For the dough
- 1 tsp active dry yeast
- 1 tsp granulated sugar
- ¾ cup warm whole milk (about 110°f / 43°c)
Chef's tipUse the same amount. Whole milk is richer, so a lower-fat milk will make the dish a little less creamy. This matters most in baking and custards, where the extra fat adds richness. - 2 cups all-purpose flour
- ¼ cup cake flour
- 2 tbsp granulated sugar
- 1 tsp baking powder
- ¼ tsp salt
- 1 tbsp neutral oil (such as vegetable or canola oil), plus more for brushing
Instructions
- 1
Combine the yeast, 1 tsp sugar, and warm milk in a small bowl and stir to dissolve. Let stand for 5–8 minutes, until the surface is foamy and the mixture smells yeasty.
- 2
Whisk together the all-purpose flour, cake flour, 2 tbsp sugar, baking powder, and salt in the bowl of a stand mixer (or a large mixing bowl). Add the yeast mixture and 1 tbsp neutral oil, then mix on low speed with the dough hook until a shaggy dough forms, about 1 minute.
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