Steamed slider buns

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Recipe's preparation

Combine yeast and water and 15g sugar mix 10 sec/ 37 degrees / speed 4
Add flour, remaining sugar, milk powder, salt, baking powder, baking soda, and lard. Mix 10 seconds / speed 5.
Knead 3 minutes.
Transfer to greased bowl, cover and prove in a warm spot for 1 and a half hours or until doubled in size.
Transfer dough to Thermomat, cut in half, then each half into 5 to give 10 logs. Cut each log into 5 to give 50 balls each 25g or ping pong ball size.
Cover and let rise for 30 minutes.
Cut 50 pieces of 10 cm square baking paper for Varoma.
Coat a chopstick with lard.
Flatten ball with hand and roll out to 10 cm oval.
Lay greased chopstick along middle of oval and fold in half to give bun shape. Place on square of paper in Varoma. Do not crowd.
Let rise a further 30 to 45 minutes.
Place 500ml water into bowl, steam for 10 minutes.
May be frozen.
To serve: open bun, smear with Hoisin sauce, add roast pork belly, pickled cucumber and chopped spring onions with coriander.....