Place all dry ingredients into a mixing bowl.

Pour the lukewarm water and milk together.

Add wet ingredients to dry ingredients and mix to form a sticky dough

Remove dough from the mixing bowl onto a floured surfacevanf knead for 10 minutes, or until the dough is smooth.

Place dough back in bowl, sit in warm place for 30 minutes or until dough doubles in size.

Remove dough from bowl and using a rolling pin, slowly roll dough into a rectangle.

From the long end (length way) tightly roll dough into a kog shape.

Cut into 2.5cm logs. Leave on table to rise for qnother 20 minutes.

Heat water on a steamer until it boiling. Place small rectangle baking paper under each piece of steam bread and steam on medium high for 15 minutes. Turn off fire. Let steamer rest for 3 minutes before removing the steamed bread.

These are best served warm. many asians have these for breakfast and there are so many different variations. This is a basic recipe thst csn be used to build other flavours and used as wrappers for Chinese steamed pork buns. Enjoy :)