First, make the dough:

Combine yeast and warm milk, let sit for about ten minutes until it is bloomed. When it becomes bubbly and frothy, it’s ready to use

Then combine the flour with the milk, and knead until the dough is smooth, springs back when you poke it, and no longer sticks to your hands. Afterwards leave the dough to “proof” in a warm area, covered, for 60 to 90 minutes.The dough should have doubled in volume in this time. Meanwhile, make the ganache.

To make the ganache:

Heat the cream slowly until just steaming, but not simmering. Add chopped chocolate and stir until fully melted and incorporated.

Place the ganache in fridge, and let cool until solid enough to scoop, at least one hour. Use an ice cream scooper to scoop out balls onto a sheetpan lined with parchment paper. Cover the sheet pan and store in fridge for at least 20-30 minutes or until ready to use.

To assemble:

Divide the dough into twelve portions, roughly 35 grams each.

9.Flatten out each dough into disk with your hand, and use a small rolling pin to flatten the sides. Turn the disk as you roll to make it even.

Place ganache ball in the center of the dough disk and wrap it or pleat it shut by making small folds and creasing them together with your fingers.

Once all baos are wrapped, grab a skillet and put it over medium high heat. Once hot, add oil.

Once the oil is hot, add buns to skillet. They should sizzle when they hit the pan.

Add a few tablespoons of water to the bottom of the skillet and cover. Once water has all boiled off, turn heat to low and let buns fry in the bottom.Turn off the heat and let buns sit in pan covered for at least five minutes, if you take the buns off too early, they will collapse due to the drastic change in air pressure

After five minutes take the buns off the skillet and let cool.