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Combine water, milk, yeast, oil, and maple, and leave the mixture to stand until bubbly.
Mix the dry ingredients, add the yeast mixture, and work all into a soft dough.
Roll out the dough to a 1 cm (1/2 inch) thickness and cut out 9 cm (3.5 inches) rounds. Then, rub them with oil, and fold into a half-moon shape.
Transfer the buns onto squares of baking paper, and leave them to prove covered for two hours.
Steam the buns covered for 8 minutes, and enjoy them warm with sweet or savoury fillings.