Chinese Steamed Buns

Ingredients

• 1.75 cups all-purpose flour, divided
• 0.75 cup warm water, divided
• 1 tablespoon active dry yeast
• 1 teaspoon white sugar
• 2 tablespoons white sugar
• 1 tablespoon vegetable oil
• 0.25 teaspoon salt
• 0.5 teaspoon baking powder

Steps

1. Set out everything needed.
2. In a large bowl, combine 1/4 cup flour, 1/4 cup warm water, yeast, and 1 teaspoon sugar. Leave for 30 minutes.
3. Mix in the remaining 1 ½ cups flour, remaining 1/2 cup warm water, 2 tablespoons sugar, vegetable oil, and salt, then knead smooth and elastic.
4. Move to a greased bowl and roll to coat in oil. Leave until tripled in size, 2 ½ to 3 hours.
5. Punch down and spread the dough on a floured board. Distribute baking powder evenly over its surface and knead for 5 minutes.
6. Halve the dough and reserve one half in a covered bowl. Cut the other half into 12 equal pieces.
7. Shape each piece into a ball, then put it smooth-side up on a small waxed-paper square. Repeat the portioning and shaping for the other half. Cover all 24 balls and leave until doubled, about 30 minutes.
8. Boil some water in a wok, then lower the heat to medium to maintain a low boil. Set a steam plate on a small wire rack in the wok center, keeping at least 2 inches between plate and wok. Place batches of buns, still on their waxed squares, on the plate with 1 to 2 inches between them.
9. Cover and steam for 15 minutes. Lift the lid carefully to keep condensation from dripping onto the buns, then steam the remaining batches until all are cooked.