Mix the milk, oil and warm in the microwave for 30 seconds until lukewarm. (you can sub the milk for half milk, half water if you prefer)

In a large bowl, sift in the flour, salt and baking powder. Stir in the sugar and yeast.

Add the warm liquid and mix until a shaggy dough forms. Knead for 5 minutes until smooth, or use a stand mixer.

Lightly oil a bowl, place the dough inside, cover with cling film and leave in a warm spot for 2 hours or until doubled in size.

Punch down the dough and roll it out to 1 inch thick. Cut out circles using a cookie cutter or glass. Re-roll the scraps to use up all the dough.

Cut small squares of baking paper. Brush each circle with oil, fold in half, place on the paper, and gently press to flatten. Rest for 30 minutes until slightly risen.

Steam for 8-10 minutes in a bamboo steamer, or use a DIY setup: place an upside-down heatproof bowl in a saucepan, top with a smaller heatproof plate, add water to the saucepan and steam the bao with the lid on.

To freeze for later, after steaming, wait for them to completely cool down. Freeze in a single line on a flat surface, then transfer to a ziplock bag after 2 hours, then to reheat, either steam from frozen for 5-6 minutes or wrap in a damp kitchen towel and microwave for 2 minutes.