Method

Combine warm water, milk, active yeast, sugar, and oil. Whisk to let yeast and sugar dissolve, then let it sit until yeast activates, about 5 to 10 minutes. Meanwhile combine flour, sugar, baking powder and salt in a stand mixer.

Pour the wet ingredients into the dry ingredient mixture. Start on low speed to slowly incorporate all the ingredients together then on medium speed until it becomes a dough shape. Keep kneading for 3 to 4 minutes on medium speed. The dough should be elastic and really soft but not stick to your fingers or on the mixing bowl.

Take the dough off the hook and form it into a ball. Lightly coat the same bowl with oil. Place back to the mixing bowl, cover with plastic wrap and let it rise in a warm place until it becomes triple in size, about 2 hours. Let it sit longer if needed. Meanwhile, cut sixteen 10cm squares from baking paper.

Place the raised dough on a working surface with lightly flour. Divide dough in half, place one half back into oil bowl and cover. Roll out with rolling pin the first dough 1/4-inch thick. Sprinkle flour, if necessary, but if you do, use as minimal as possible. Cut the dough into circle about 3 1/2-inch with a food stack ring or you can use a glass. This recipe will make 14 to 16 baos. Repeat with the second dough.