In a large bowl, add the eggs and milk and stir well using chopsticks.

Add the yeast and sugar, then add the flour and mix until a shaggy dough forms with no dry flour remaining.

Add the corn oil and knead by hand until the dough comes together.

Transfer the dough to a work surface and continue kneading until it becomes smooth and no longer sticky.

At the beginning, the dough may feel slightly tacky—this is normal for a no-water dough. Keep kneading until it turns soft, elastic, and glossy.

Roll the dough into a long log and divide it into 20 equal portions, about 30 g each. Take one portion and roll it into a ball, then gently press it flat with your palm into a round disk. There’s no need to use a rolling pin—pressing is enough to keep the thickness even.

Place an appropriate amount of red bean paste in the centre.

Gather the edges upward, seal the filling inside, and gently roll into a smooth round bun. Beginners can refer to my bun-wrapping video guide for a step-by-step demonstration.

Lightly press the bun with a flat plate so the thickness is even.

Repeat with the remaining dough. Place all the buns on a lightly floured surface, cover with a damp cloth, and let them rise until doubled in size. When lightly pressed, the dough should spring back quickly.

Preheat a frying pan over medium-low heat. No oil is needed.

Arrange the risen buns in the pan, leaving space between each one. Cover with a lid and cook for 3–4 minutes until the bottoms are set and lightly golden.

Flip the buns and cook the other side for another 3–4 minutes until lightly golden.

Drizzle in about 20 ml of water, cover the pan again, and let the buns steam for about 3 minutes until the water evaporates. This step ensures the buns are fully cooked inside.

Uncover the pan and continue cooking over low heat, turning as needed, until both sides are evenly golden and crisp. When pressed, the buns should spring back quickly. Remove from the pan and serve warm.