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Prepare the dough: In a large bowl, mix flour, instant yeast, baking powder and sugar. Gradually add water/milk while stirring with chopsticks. Combine and knead by hand until a rough-looking dough forms. Rest for 10 minutes then knead for 2-3 minutes until it becomes very smooth.
Shape the bao buns: Roll the dough into a rope. Divide into 8-12 equal pieces. Roll them into balls then flatten each with a rolling pin into an oval shape, about ⅕ inch (½ cm) thick. Brush a thin layer of oil over half of the oval then fold over lengthways.
Rest: Line the steamer baskets with perforated parchment paper or silicone steamer liners. Place the bao buns over leaving enough space in between for expansion. Leave to proof for about 30 minutes until the buns become a little bigger, plumper and feel lighter in weight.
Steam: Add 2 cups (500ml) of water to the wok or pot that you use for steaming. Place the baskets on top. Cover with a lid. Cook over high heat. As soon as the water starts to boil, turn the heat to medium-low. Steam for 10 minutes.
Store: Once completely cool, store leftover buns in the fridge for up to 4 days or in the freezer for 2 months. Reheat by steaming them for 5 minutes if chilled or 7 minutes if frozen.