Cut a parchment paper into squares big enough for the bao buns to sit on.

Cut slightly smaller squares to go in between the layers of the buns.

Fit the Beaters.

Add milk, 250 g water, oil and yeast into a mixing bowl.

Let rest for 5 minutes.

Add flour, baking powder and salt.

Mix for 5 minutes on speed 1, until combined.

Transfer the dough onto a work surface and knead lightly to bring together.

Lightly grease a mixing bowl.

Place the dough into the bowl and cover with a damp tea towel.

Prove until doubled in size for 1 hour.

Transfer the dough onto a lightly floured work surface.

Roll the dough into a log and then divide into 75 g pieces.

Roll out each piece into an oval.

Lightly oil the dough pieces all over.

Place one of the smaller pieces of parchment paper on one half of the oval.

Fold the top of the oval down over the parchment paper.

Place each piece of the shaped dough onto one of the larger squares of parchment paper.

Transfer the prepared dough onto a baking tray and cover with a tea towel.

Prove until doubled in size in 1 hour.

Add 500 g water into a saucepan.

Remove the parchment from the middle of each bao bun.

Add the buns into the steamer basket, working in batches if needed.

Steam for about 10 minutes, until cooked through.

Remove the buns from the steamer basket and gently pull apart.

Fill with the filling of your choice.

Serve.