---------- Recipe via Meal-Master (tm) v8.05
  Categories: Breads, Chinese
       Yield: 10 Servings
            -ANNA LIU   (RHMD52B)
       2 ts Yeast
     1/2 c  -hot water
       2 c  Bread flour; (more or less)
     1/4 c  Hot milk
       4 tb Sugar; (more or less -
            -I prefer a sweeter dough)
     1/4 ts Salt
   1 1/2 tb Butter; melted
            -(I use some bacon fat to
            -give some flavour)
     2/3 ts Baking powder
   This recipe makes about 8 - 10 buns.  I found a slightly sweet dough with
   some bacon flavouring made a more interesting steamed bun. You may fill the
   inside with any stir-fry meats or vegs you like. It’s best to thicken the
   sauce of the stir-fry meats with cornstarch. This way the fillings will be
   more flavourful. I would also slightly overseasoned the fillings. As you
   have found out, the steamed buns can be rather blend. Hope this helps.
   Reformatted by Elaine Radis