MAKE THE DOUGH:In a small bowl or jug, combine the warm milk, the sugar and the yeast. Mix well and set aside 5 minutes to activate the yeast (notes).

In bowl of stand mixer (or by hand, see notes), combine the flour, baking powder and salt. Mix to combine.

Pour the yeast mixture into the bowl followed by the warm water.

Using the dough hook attachment, mix to a dough - knead for 3-4 minutes, until it looks smooth. Take it out and just pull it into a ball.

RISE:Oil the bowl lightly with a little vegetable oil and place the dough back in. Cover with plastic wrap then rest in a warm, draft-free place for 1 hour or until doubled in size. If your oven has a dough-rise setting, use that.

PORTION:Once the dough has risen, divide it into 12 even portions (to make them perfectly even, weigh the dough and divide the amount evenly by 12, then weigh each individual portion.

SHAPE:Place a dough portion into the palm of your non-dominant hand. Use the fingers of your dominant hand to pinch the sides into the middle, turning it, over and over until you have a smooth little ball when you flip it over. Repeat with the rest. If you’re finding the dough too sticky, just dust your hands and fingertips with a little flour to help.

REST:Lightly dust a baking tray with flour, then sit the balls on the tray and cover with a clean tea towel for 15 minutes in a warm spot to rest.

While they rest, tear off small squares of baking paper about 8cm/3in square - these will be for the prepared bao to rest on in the steamer so they don’t stick.

ROLL AND SHAPE:With a rolling pin, roll the first ball out to about 4-5mm thick, slightly oval shape. Make the top and bottom points of the oval slightly thicker than the middle.

Brush a little oil over then fold in half. Place onto one of your squares of paper. Repeat with remaining balls.

Place the bao buns on their paper squares into a steamer basket (notes) about 1 inch apart.

STEAM:Heat a wok or large pot with 1 inch of water until simmering then turn the heat down to medium-low (you just want a low simmer the whole time they cook). Place the steamer basket with the bao inside over the water. Cover with a lid (or foil if you don’t have a lid) and steam for 8 minutes.

Your bao can be used immediately or frozen for later (notes).

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