Prepare the char siu pork filling.

Finely chop the cooked char siu pork and mushrooms.

Combine water and cornstarch, then mix into the chopped pork and mushrooms.

Add salt, soy sauce, sesame oil, hoisin sauce, sugar, and red food coloring to the pork mixture. Mix well.

Heat canola oil in a pan and lightly cook the crushed garlic.

Add the pork filling mixture to the pan and cook until it thickens.

Prepare the bao dough.

Dissolve yeast and sugar in water and let stand for 5 minutes.

Combine water with salt, milk, and oil.

Stir in the flour and mix until a dough forms.

Knead the dough for 5-10 minutes until smooth.

Divide the dough into 8 equal-sized balls.

Press a cavity into each ball and spread it into a 1/4 to 1/2 inch thick cup.

Fill each dough cup with 1/8 of the pork filling mixture.

Press the edges of the dough closed to seal the bao.

Cut waxed paper into 4-5 inch squares and place each bao on a piece of paper, sealed side down.

Place the bao in a steamer basket, cover, and let rise for 1 1/2 hours until doubled in size.

Bring the water under the steamer to a boil and steam the bao for 10 minutes.