Step 1

Mix the warm water, milk, yeast, and sugar in a small bowl and let it sit for 15 minutes until foamy, then stir in the rapeseed oil.

Step 2

In a large bowl, combine the flour, cornflour, salt, and baking powder.

Step 3

Add the wet ingredients to the dry mixture and knead the dough for about 10 minutes until smooth and elastic.

Step 4

Place the dough in a lightly oiled bowl, cover it, and let it rise for 1 hour or until doubled in size.

Step 5

Once risen, divide the dough into 12 equal portions and shape each into a ball, rounding out the edges by tucking and pinching the dough underneath to create a smooth surface.

Step 6

On a lightly floured surface, roll each ball into an oval shape, roughly 6 cm x 9 cm.

Step 7

Lightly brush the surface of each oval with oil to prevent sticking.

Step 8

Place a small piece of parchment paper in the middle of each oval, then fold the dough loosely over a chopstick to create a gap in the fold.

Step 9

Gently slide the chopstick out, leaving space for the bao to expand while steaming. Let the buns prove on parchment paper for 20 more minutes.

Step 10

When ready to cook, arrange the buns in the steamer, avoiding overcrowding. Turn the heat to high until steam appears, then reduce to medium and steam for 10 minutes. Turn off the heat and let the buns sit with the lid on for 5 minutes to ensure maximum fluffiness.