I just saw the squid ink buns and I have a great recipe I developed last year. Here it goes
Ingredients: Makes 43 buns
1 1/3 cup Warm milk
.5 cup Warm water
1 Tbs. Sqiud Ink (also provides salinity)
3 Tbsp. Vegetable oil
2 Tbsp. Active dry yeast
450 grams all purpose flour
.5 cup white sugar
1 Tbsp. Baking powder.
Add milk, water and yeast to mixing bowl, whisk togeter and let stand 20 minutes. Wisk in oil and squid ink. In another bowl add flour, sugar, and baking powder and wisk to incorporate dry ingredients. Add dry ingredients to wet and mix on medium speed for 7 minutes. Put formed dough ball into a lightly oiled bowl and allow to rise for 1 hour. Punch dough down in the center and allow to rise for anothr hour. Cut 50 1x1 inch squares of parchment paper. Weigh balls of dough out to 30 grams roll between palms to form balls and set on parchment square and onto perforated hotel pan, or bamboo steamer. After balls are rolled let rise for 25-30 min. Set steamer to high heat until water is at a rolling boil. Turn down heat to medium right before you start to steam buns. Let buns steam for 13 minutes then turn off steamer and slowly let air escape from steamer for 2 additional minutes being careful not to let condensation fall on top of buns. After the two minutes completely remove steamer cover and remove buns let rest 2 more minutes before removing parchment from buns. Let cool at room temp for 1 hour. You can re-steam buns for 2 minutes. Note: buns can also be frozen and re-steam from frozen beautifully. Once buns are frozen solid I then vacuum seal them to maintain freshness.
