Clean and chop the chicken breast into small pieces.

In a pan, stir-fry the chicken breast until the color changes from pinkish to white. It should become whitish to indicate it is cooked and blood removed.

Then, add diced carrots, corn kernels, and diced mushrooms.

Fry until they are all cooked thoroughly.

Add the diced onions and mix well.

Set the filling aside.

In a mixing bowl, combine plain flour, high-active yeast, and warm water. Make sure to use warm water below 120°F to avoid killing the yeast.

Once the mixture is mixed thoroughly, knead it until it becomes a ball of smooth dough.

Then, roll the dough into a cylindrical-shaped dough.

Next, divide the dough into small square portions using a dough cutter. It should be about 1 inch wide.

Using a rolling pin, flatten each piece of small dough until it becomes a flat circular wrapper. The wrapper should be thicker in the center and thinner on the edges. If you make the center too thin, the chances of breaking will be higher when the filling is added.

Take a dough wrapper and fill the center with a portion of the chicken and mushroom filling.

Then, seal the bun by pleating and pressing the edges. You should be able to form a round bao bun with a creased top.

Next, get parchment paper and cut it into squares. The size of each square should be big enough to fit a bao bun.

Place the parchment paper onto the steamer basket before placing the buns on top of it. In this way, the buns won't stick to the basket and can be easily removed.

Cover the steamer with a lid and let the buns proof until the size doubles.

Once the size doubles, steam the bao buns for 15 minutes.

After 15 minutes, turn off the heat and refrain from opening the steamer lid. Allow the buns to rest undisturbed for 3 minutes.

Lastly, indulge in delicious homemade Chicken Mushroom Bao Buns!