Soft. Fluffy. Luscious. Pillow-y. A dream. These bao buns are what my carb dreamzzzz are made of. They’re so delicious and soft and before now, I had no idea they were so, so, so simple to make at home. If you make them the legit AF way, the way you’re supposed to, you’re going to take pork fat and render it and pour it into this bread dough. But, I found that butter (a bit easier to find and deal with) is just as good. I adapted this recipe from David Chang’s recipe. This dough is so simple, if you’ve ever made, like, cinnamon rolls, this dough is comparable. The milk adds such a nice softness that is so v necessary. There are two shorter-than-usual rises and then they steam in a basket for only about five minutes. Before doing this, I had never steam-cooked bread and now I’m like, man, what else can I do with this dough?!?! what other dough can i steam?! It’s dreamy. I filled them with a super easy filling: sautéed mushrooms with tons of green onions and sesame seeds some julienned carrots sliced cucumbers and micro greens! But I also had the super trashy …

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