These steamed buns are exactly like the ones I can buy at the chinese supermarket bakeries (T&T). They are slightly chewy and VERY light, almost "airy". I used half the dough for 12 buns (as per recipe's instructions), and with the other half, I made 6 medium sized buns. The larger sized buns were much easier to work with and much tastier. The small buns were harder to fill with meat filling and much too delicate. I think this recipe is more for 12 buns than 24. When making the buns, remember to make the edges thinner than the center. Although this recipe is easy and tasty, I prefer a chewier, denser bun. I will keep looking for my 'perfect' bun recipe, but will keep this one as well.