Bao buns

Method

1. Gently heat the milk with 50ml water until warm. Add the yeast and sugar, then stir to combine
2. Put the flour in a bowl with the salt and baking powder
3. Make a well in the centre and add the liquid
4. Stir with a wooden spoon until the mixture comes together into a dough (add a splash more milk if it seems too dry), then transfer to a floured surface and knead for 10 mins, until smooth
5. Transfer to an oiled bowl, cover with cling film, then leave to prove in a warm place for around 1 hour, or until doubled in size
6. Roll the dough into a long sausage shape, then cut into 12 rounds
7. Shape into balls and flatten them
8. Roll each ball out, then brush with oil
9. Put a chopstick in the middle and fold 1 side of the dough over the other
10. Place them on a square of baking paper each and transfer to a tray
11. Cover with cling film and leave to prove again for around 20 mins
12. Bring a pan of water to a simmer
13. Place 4 buns in a bamboo steamer and cover
14. Set the steamer over the pan and steam for 12-15 mins, or until puffed up
15. Remove from the steamer and leave to cool slightly
16. Repeat until all the buns are cooked
17. Prise open and stuff with a filling of your choice