PREPARING THE DOUGH
Combine the yeast - 1 tablespoon of sugar, and 1 tablespoon of warm water. Mix until the yeast is dissolved. This is your yeast mixture.Combine the all purpose flour, salt, and 1 tablespoon of sugar in a bowl.Add the milk, warm water, oil, rice vinegar, and yeast mixture to the bowl.Knead the dough on a lightly floured surface for 10-15 minutes or until smooth.Place the dough in a gently greased mixing bowl, and cover with plastic wrap.

Place in a warm area, and allow it to rise until doubled in size (takes approximately 2 hours).Once the dough has doubled in size, remove the dough from the bowl and place it on a gently floured surface.Punch the dough down. Dust it with baking powder, and knead it for 5 minutes.Then roll the dough into a log shape, about 1 inch thick. Cut the log into 16 round discs.Roll each disc out into an oval shape (1/4 inch thickness). Rub a little oil on top of the dough.

Roll one end over, creating the shape of the steamed buns.Place the shaped dough on top of some parchment paper, and cover. Allow the dough to rise for another 2 hours or until doubled in size.

COOKING THE STEAM BUNS
Place the dough/buns in a bamboo steamer on medium-high heat, and cook 5-8 minutes until fully cooked.Repeat this process multiple times until all of the steamed buns are cooked.

PREPARING THE FULLBLOOD WAGYU BEEF BACON
Cut the strips of Fullblood Wagyu beef bacon into portions that will fit inside of the steamed buns.Place the bacon on the grill (or stovetop pan or cast iron skillet), and cook for 2 minutes on each side.

FINAL STEPS
Brush the grilled/cooked bacon with hoisin sauce, and place it inside of the cooked steamed bun.Julienne cut the carrots and cucumber, and place them inside the steamed bun (next to the bacon).Garnish and serve with fresh cilantro and sriracha.
Enjoy!