1. Add warm water, sugar and yeast, let it sit for about 30mins to activate it nicely. Gather all other ingredients except fat and add into the mixer. May be worth mixing them evenly in a bowl before adding to disperse evenly. 

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2. Mix in kitchen aid on medium for 1min then add the fat and mix for another 8-10mins till it comes together nicely. Then place dough in a well-oiled bowl and let the yeast do its thing at room temperature till it almost doubles.

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3. After one-hour or so divide dough into 5 equal strips which will then divide into 10 small pieces around 25g. You should have around 50 total. Roll those pieces into small balls and place on a well-oiled tray and cover with damp tea towel till almost doubled. If you are making the "burger buns" make into 50g pieces and flatten into egg ring moulds. The will rise alot so make sure they are around 3-4ml thick and no more.

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4. Then you will want to roll the balls out to an oval or long oblong shape. You will see after a few goes on how far to roll them to get a good shape on the bun where you can fold it on itself. I like to spray a bit of oil on my bench so they don't stick then the oiled side will then be the inside of the bao. This will help you open them up after steaming.

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5. Place them on parchment paper on a tray or steaming basket and let rise till almost doubled.

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6. Steam for 8 -10min or until nice and fluffy. Let cool for a moment and eat straight away or freeze in zip locks for up to 3 months and steam for a minute or so from frozen.