Bao Buns

Place the plain flour, yeast, sugar, milk and water into a large bowl and knead for 10 minutes. Alternatively use a stand mixer with the dough hook attachment and knead for 5 minutes.

Place the kneaded dough into an oiled bowl, cover with a clean tea towel and allow to prove in a warm place for around 1 hour or until doubled in size.

Just before the dough has proved, begin making the filling by adding the sesame oil to the frying pan and browning off the pork mince over a low heat. Add the remaining ingredients and cook, stirring throughout, until no pink meat remains, the pork is fully cooked through and the liquid has reduced.

Set the filling aside.

Once the dough has proved, knock it back then weigh out and shape 12 evenly sized balls.

Roll each ball into a 4-5inch diameter circle, leaving the middle fuller than the edges to hold the filling.

Hold the circle in your hand and add a large spoonful of filling into the centre. Fold, pleat and pinch the dough over the filling to seal. Lay each filled bun on parchment paper in a bamboo steamer.

Add 2.5-3cm of water to a large wok and place on the hob.

Turn on the heat to a medium level and place the steamer in the wok. The buns will prove again for 10 minutes, whilst the water heats up.

Steam the buns for 15 minutes.

Turn off the heat after this time and allow the buns to rest with the steamer lid on for 5-10 minutes.

Remove the buns from the steamer and scatter sesame seeds over the top. Serve immediately with some sweet chilli dipping sauce.