Sift all of the dry ingredients in a large bowl and mix well.

Mix together the warm water and soy milk then add to the dry ingredients, make a well in the middle of the dry ingredients and then pour in the wet ingredients.

Bring the wet and dry ingredients together to form a dough, then knead on a lightly floured surface for 8–10 minutes, until you have a smooth and springy ball of dough.

Put the dough in a lightly oil bowl, cover oven and then leave in a warm place for 1 hour or until it has doubled in size.

While the dough is proofing, cut out 16 squares of baking paper for the buns to sit on once shaped.

Once rise, tip the dough onto a lightly floured surface and knead briefly to knock it back. Roll it out into a long sausage shape (roughly 30cm in length). Cut it into 16 equal portions and shape them into small, round balls.

Making sure that the surface is still lightly dusted with flour, roll each ball out into an oval shape.

Brush a little bit sesame oil over the surface (to prevent the dough from sticking together) and fold it in half.

Repeat until all the balls are folded, then place them on a flat surface, cover with a tea towel and leave to prove for 30 more minutes or until doubled in size again.

Heat a large steamer over a pan of water, simmering on a medium-high heat.

Place no more than 4 buns in each layer of the steamer and steam the buns for 8 mins until puffed up.

Prise open and serve warm with your choice of filling.