Steamed buns

1) Mix the flour and water together in a bowl.
2) Make a well in the middle and stir in the water, cover with clingfilm and set aside for 20-30 minutes until yeast is frothy.
3) Mix the vegetable oil and sugar together in a large heatproof bowl.
4) Pour in the boiling water, stir until sugar dissolves. Leave to cool to room temperature.
5) Once cooled add the yeast mixture and the remaining strong flour, mix to form a dough.
6) Lightly flour a work surface and tip the mixture on to it, knead for 10-15 minutes until elastic.
7) Cover the dough in a bowl with clingfilm and leave at room temperature for around 1 and half to 2 hours until it's at least doubled in size.
8) Place dough onto a lightly floured surface and roll until around 4cm thick and 30cm long.
9) Create 12 equal sized smooth balls from the dough.
10) Cover a baking tray with baking paper and add the balls. Cover with clingfilm and leave for 1 hour until they increase in size by half.
11) Add 10cm of water to a steamer and add a few buns at a time to the steaming shelf, depending on the size of your steamer, steam for 15 minutes.