To make the dough: mix the flour, cornstarch, yeast, baking powder and icing sugar evenly.

Pour the cold water and knead until combined.

Add butter and salt. Continue kneading and combining until stretchy.

Put in bowl, cover with cling wrap and leave to rest for 30 minutes.

Meanwhile, make the filling. Sauté garlic and onion until fragrant and translucent. Brown the minced beef and minced pork. Add salt, pepper, and sugar. Add the spring onion at the end.

After proofing the dough, weigh into 50g portions and form into balls.

Flatten the dough with your palm and then use a rolling pin to roll it out to form a circle about 4-5 inches, with a slightly thicker middle part. Place the filling (meat & quarter egg) in the middle. Create a fold around the edge and then pinch to seal.

Cup the dough with both palms and move the dough in a circular motion to shape it taller. This will make your steamed buns “taller”. Repeat with the rest of the dough and filling.

Put on top of baking sheet cut into squares (large enough to cover base). Leave to rest in a baking pan and cover with cling wrap/cloth for 30 minutes.

Bring the water in a steamer to a boil. Wrap the lid with a cloth. Place some of the buns on the steamer and steam for about 12 minutes.