Ingredients:

  • All-Purpose Flour: 3 cups (375g)
  • Instant Dry Yeast: 2 ¼ teaspoons (7g)
  • Granulated Sugar: ¼ cup (50g)
  • Baking Powder: 1 teaspoon (5g)
  • Salt: ¼ teaspoon (1.5g)
  • Warm Milk (105-115°F / 40-46°C): 1 cup (240ml)
  • Vegetable Shortening: 2 tablespoons (30g), melted
  • Vegetable Oil: 2 teaspoons, for greasing
  • Parchment Paper Squares (approx. 3x3 inches / 7.5x7.5cm)
  • Water for Steaming

Instructions:

  1. Combine warm milk, sugar, and yeast in a bowl. Let stand for 5-10 minutes until foamy. This indicates the yeast is active.
  2. In a large bowl, whisk together flour, baking powder, and salt.
  3. Add the yeast mixture and melted shortening to the dry ingredients. Mix until a shaggy dough forms.
  4. Knead the dough on a lightly floured surface for 8-10 minutes, or until smooth and elastic. The dough should spring back when gently pressed.
  5. Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Gently punch down the dough to release air. Divide the dough into 12 equal pieces. Roll each piece into an oval, brush lightly with oil, and fold in half to create a half-moon shape. Place each bun on a square of parchment paper.
  7. Cover the shaped buns with a clean, damp towel and let rise for another 30-45 minutes. The buns should appear puffy.
  8. Fill a large pot or wok with a few inches of water and bring to a boil. Place the steamer basket (lined with parchment paper if necessary) over the boiling water.
  9. Steam the buns in batches, making sure not to overcrowd the steamer. Steam for 10-12 minutes, or until the buns are puffed up and cooked through. The buns should be soft and slightly springy when touched.
  10. Remove the buns from the steamer and serve immediately with your desired fillings and toppings.