Steamed Pork Buns

1. Place flour, sugar, yeast and a pinch of salt in a large bowl. Make a well in the centre and add together the combined warm milk, 1/4 cup warm water and half of the oil; sitr into dry ingredients. Bring dough together, knead for 5mins. PLace dough in a lightly greased large bowl, cover, place in warm place until doubled (approx 30mins) 2. Punch down dough, knead 2 mins, cover, place in warm place until doubled (approx 30mins) Shape dough into an 18cm log cut into 6 portions. Cut 6 circles 7cm diameter from baking paper. 3. Meanwhile (during last proving) heat a wok over moderate heat, add remaining oil, add mince stirfry until cooked, breaking up lumps. Add 2 tbs hoisin sauce and garlic, stirfry 2mins. Transfer mince to heatproof bowl. Wipe wok clean. 4. For each bun, flatten 1 dough portion. Place 2tbs pork mixture in centre. Stretch dough around filling to enclose, pinch and shape into a bun. Place pinched side down on baking paper circle and cut a cross into the top. Sprinkle with sesame seeds and place in steamer in the wok. Repeat with remaining. Place lid on steamer, add water to bottom of wok, bring water to boil and then reduce to simmer for 18-20mins until buns are light and fluffy. Serve with extra