I like my bao with a lot of filling and less dough. If you prefer more dough, don't flatten the dough circle too much prior to filling. You may get less bao out of the dough and have some filling left over. Eat the leftovers off a spoon. It's pretty good. I made the dough in the Thermomix, which meant I could warm the milk first before adding the remainder of the ingredients and kneading for 2 minutes. The milk should be no warmer than blood temperature (i.e. luke warm) or it will kill the yeast. You can use cold milk but the dough will take longer to rise. To freeze these, assemble the buns as instructed, then freeze on a lined tray until solid. Once frozen, they can be repackaged into bags or containers without risk of sticking together.