Put ‘The Dry Mix’ ingredients into the bowl of a free-standing mixer fitted with a dough hook attached (if available).
Mix ‘The Liquid’ ingredients together into a measuring jug. Then slowly pour the liquid into the mixer while kneading on a low speed for around 2 minutes until all the water is mixed into the flour. Once combined, turn the speed up to high for a further 2 minutes until the dough has a smooth yet tacky feel to it.
Once the dough has been well kneaded, dust with 2 tablespoons of flour, scraping off any additional dough on the sides of the bowl. Shape the dough into a rough ball, and then coat it lightly with 1 tablespoon of vegetable oil; put the dough back into the bowl and cover with a damp cloth to leave aside in a warm, preferably moist, draft-free location (such as inside a room temperature oven) for 1 – 1.5 hours.
Once the dough has doubled in size, you can then shape it into whatever shape you wish before steaming.
Steaming time will vary between 8 – 15 minutes depending on the shape and size of your finished buns (the thinner the bun, the shorter the steaming time).