Tweak:
Altered ingredient amounts:
This recipe gave me the soft, fluffy texture I was looking for. Instead of warm water, I substituted warm milk which I think helped make the dough even more light and fluffy. I had to add about an extra 4Tbsp of flour because the dough was REALLY sticky and difficult to work with. The only bad thing about this recipe was that after the 3 hours for the 1st rising, I noticed that the dough had a somewhat sour aftertaste, like sourdough bread, which was more noticeable after steaming the bun (I steamed a golf ball sized amount of dough to test for texture and taste before I rolled and steamed the rest of the dough). So I added a pinch of bicarb to counteract the sour flavour, and an extra 1/2 tsp of sugar because I personally like a sweeter dough. I used my own meat filling recipe to fill the bun. Yummy. UPDATE: *Tip* Add the bicarb after you have proofed the yeast, with the rest of the dry ingredients in the 2nd step of the recipe.