Pan-Fried Bao Recipe (Soft Buns Without Oven)

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Activating Yeast - Take warm milk, warm water in a bowl, add sugar and yeast and mix well. Let it sit for 5 mins to bloom. The yeast will get foamy and frothy.
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Making Dough - Now to the activated yeast, add in olive oil, plain flour and salt and knead to a soft dough. You can add more flour if the mixture is too wet, add more water if the mixture is too dry. Knead the dough till it is smooth, soft.
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Proofing Dough - Once dough looks soft. Cover the dough with a damp cloth and let it rise in a warm spot for 1 to 2 hours until it is doubled in size.
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Shaping - Once the dough is doubled in size. Now punch out the air and divide it into 12 equal portions. Roll each portion into a smooth ball.
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Filling - Now take one portion of dough, flatten it slightly. Now place half of a boiled egg in the middle. Sprinkle top of egg with salt and pepper powder. Bring the edges together and seal it. Place it on a well greased plate and let it rise for 30 mins.
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Cooking - Now to cook the buns. Take a large skillet that can fit the buns. If your skillet is small in size, you might need to use 2 skillets or do in 2 batches.
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Heat 2 tblsp oil and ¼ cup water and bring it to a boil. Now place the puffy risen ball in the pan, cover and cook on a low heat for 10 mins. Flip over and cover it again and cook for another 5 to 8 mins. Both sides will be deep golden in colour. Now remove the buns and serve.