I am pleased with the original recipe. The buns looked authentic, especially the splits on the top of the buns, so much like those Char Siew Bao (BBQ pork buns) you will get from the dim sum restaurants. The texture and taste of the buns are both good. But I find the alkaline aftertaste left in my mouth was a bit too strong (probably the issue of the 10g baking powder called for in the recipe!) I wonder if there is anything I can do to reduce that aftertaste? Will using Alluminum-free baking powder as suggested by David Lebovitz reduce the aftertaste? I shall experiment next time round!
The temperature in Brighton is a bit low at the moment, so the proofing time for the dough was 30-45 minutes longer than what is being stated in the original recipe.
Lesson learned from the original recipe: Lemon juice (acid) added to the dough and in the steaming water would make the buns whiter!