An airy, sweet white dough wrapped around a creamy heart of frejol colado. It is the warm embrace of chifa cuisine, bringing together gentle steaming and the traditional sweetness of Peru’s coast. Softness turned into bread, ready to comfort you.
Mix the warm milk, water, sugar, and dry yeast. Rest for 5 minutes, until a light foam appears on the surface.
Add the flour, cornstarch, baking powder, salt, and vegetable oil. Mix and knead for 8 minutes, until the dough is smooth, white, and elastic.
Turn what you find into an experience you can actually bring to your kitchen.
Cover the dough and let it rest for 30 minutes, until it feels airier and visibly larger. Do not wait for it to triple: soft and active is enough.
Divide the dough into 8 portions. Roll each one into a thick disk, place frejol colado in the center, and seal by bringing the edges together. Place each bun on a square of parchment paper.
Place the buns in the steamer with space between them and rest for 10 more minutes. Steam for 14 to 16 minutes, until puffed, white, and firm to the touch.
Turn off the heat and leave the steamer closed for 5 minutes before opening. Serve warm or at room temperature; they should be soft, moist, and creamy inside.
