active dry yeast
Mix all yeast mix ingredientd in a large mixing bowl.
Let stand for 30 minutes.
Mix other ingredients except baking powder into the bowl in the following order –
Knead the dough until it is smooth and elastic.
Lightly oil the entire surface and let stand until triple in size (2 1/2 to 3 hours).
Turn dough out on a floured board and punch down.
Sprinkle baking powder evenly on surface, then knead for about 5 minutes.
Divide dough into 2 parts.
Place one piece into bowl and cover.
Divide the first section into 12 parts.
At this point you may add any desired filling or continue with unfilled buns.
[To add filling – Flatten each section in the palm of your hand. Place one tablespoon of filling in the center and form dough into a ball around the filling.]
Lightly roll each part into a ball.
Put each ball on a wax or parchment paper square.
Cover and let stand until doubled (about 30 minutes).
Repeat with the rest of the dough.
Place water in a steamer and bring to a rapid boil.
Reduce heat to medium.
Place a single layer of dough balls (with wax/parchment squares) into steamer tray about 1 inch apart.
Cover and steam for roughly 15 minutes.
Remove cover before turning off heat and transfer buns to a serving plate/tray.
Repeat until all buns are cooked.
Preheat oven to 350º.
Place buns on a lightly oiled baking pan.
Bake at 350º for 15 to 18 minutes (until golden brown).