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 The most memorable thing, was the steamed bun I had at my favourite dim sum place. It was pillow soft and fluffy. The filling was creamy, sweet and salty. I thought the taste played together quite well. It is a shame that the dim sum place don't serve this flavour anymore. I tried to order for it a few times, making sure that it was really gone from their menu. The new waiters didn't know what it was, at all. Maybe it was a big hit only to me because I loved the flavour combination alot which might not have interest the rest, being the -not so traditional dim sum.They were completely forgotten. Gone. Ever since I learnt how to make my own steamed buns, I have been wanting to make these. I failed badly the first time. My generous kill towards my steamed buns, cocoa powder.  Plus, the dough was too wet to be handled.I haven't lost. I attempted with another recipe. This time, being really afraid to add too much of cocoa powder - it was too little this time.  The second attempted recipe was from my all-time trusted recipe site, the Adventures of Giggle.The steamed buns were soft and fluffy. The cream corn filling was just not custardy enough, not quite sweet nor salty to have triggered and gave me the 'umph'. I guess I was playing safe, due to being severely discouraged from the previous failure. Concluded that - not chocolaty enough, not custardy enough, not sweet and salty enough, not bao-ish enough. Marking them down for future improvement. Anyhow, I would try this again when my cravings for it strikes me again. The posted recipe is for my own note because I want to attempt it again!  Basic 'Smiling' Steamed Bun Recipe (adapted from the Adventures of Giggle) 4g instant yeast 70g water 140g cake flour 60g wheat starch (??? / tang min fan) 60g sugar 20g oil 7g baking powder 10g water Method: Mix yeast in water. Slowly add mixture into cake flour, wheat starch, sugar and oil. Knead to mix well. Let the dough rest for 90min, dough will be abit dry at this moment. Mix baking powder in 10g water, slowly add into the dough and knead for at least 10min to make sure baking powder is evenly knead into the dough (if not there will be brown spots according to Wendy). Divide the dough into 25g for petite sized buns. Dust working surface, hands and rolling pin with some flour. Roll the respective dough to flatten. Spoon in filling at the center of the dough. Fold and seal the sides together. Steam at high heat for 10mins for petite buns (12-15mins for larger buns). ~|Notes|~ ? cream corn filling is to be cooked to further thicken adding a little salt and sugar to taste, the next time should add a little custard powder/corn flour. ?? added in 1 heaping tsp of cocoa powder + 2 tsp of hot water, mixed into a paste, next time should add more cocoa powder.  These steamed buns were perfect match with my 10 grain porridge for the morning. Nutritiously satisfying... hey, that sounds familiar, no? 
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