Mix water, yeast, sugar, milk, and oil and let sit for 5 minutes until bubbly.

In a stand mixer with a dough hook add in flour, baking powder and salt and then mix in yeasty liquid. Mix on medium-high for 5 minutes until dough comes together.

Cover dough in bowl and let dough proof for 2 hours until double in size

Cut parchment paper to fit into a steamer to prepare for the next step.

Once risen, take the dough and put onto your work surface. Roll the dough to 1/4 in thick.

Use a glass or a circular ring with about a 3 inch diameter to cut dough. This recipe makes about 16 buns.

Lightly brush the surface with oil and fold each bao in half into a semi-circle and lightly press with a rolling pin.

Place each bao into the steamer with about 1/2 an inch of space between them, cover and let rise for another 30 minutes until puffy.

Bring a pot of water to a boil and place your steamer basket over the pot. Steam your buns, covered, for about 10 minutes.

Remove from the pot and remove the lid for 1-2 minute before eating. These buns can be eaten as is or used in a bao sandwich.

Chop all ingredients for the recipe including the mushrooms and the topping strips.

Mix together marinade of soy sauce, rice vinegar, brown sugar, mirin and a garlic clove.

Add chopped mushrooms into marinade and let soak for 1 hour at room temperature.

Bring a pot of water with a steamer basket to a boil.

Steam the mushroom mixture in your steamer basket for 10-15 minutes until mushrooms are tender.

Serve mushroom mixture in bao buns. Top with carrot, cucumber, and scallion and dip into Hoisin Sauce and if you desire a bit of spice, chili oil.