Categories: Asian
Ingredients
- 1 1/2 tsp instant dry yeast
- 3/4 cup warm water
- 3 tbsp canola oil
- 2 1/2 cups flour
- 2 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp salt
Directions
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Stir together yeast and water in a small bowl; let stand 5 to 10 minutes. Whisk in 2 tbsp of the oil.
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Pulse flour, sugar, baking powder and salt in a food processor a few times to combine. With machine running, pour yeast mixture through feed tube (start slowly, then pour faster); process until a dough ball forms, sides of bowl are nearly clean (expect some dangling bits), and dough is medium-soft and tacky but doesn’t stick to fingers.
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Turn dough ball and bits out onto unfloured counter and gather into a neat ball. If dough feels stiff, wet hands and knead in the water from your hands. Transfer to an oiled bowl. Cover with plastic wrap and let rise in a warm place until nearly doubled, about 45 minutes. Meanwhile, cut 24 squares of parchment paper. Put remaining tbsp oil in a small bowl.
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Cut dough in half. Roll one half into a rope, about 1 1/2 inches thick and 14 inches long; cut crosswise into 12 equal pieces. Roll each piece into a ball, then smack it with your palm into a disk about 1/3 inch thick. With a rolling pin, roll each disk into a thin oval, about 2 1/2 inches wide by 4 1/2 inches long. Brush half of each oval with oil, then fold in half to form buns.
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Set each bun on a parchment square; transfer to a bamboo or metal steamer tray, spacing about 3/4 inch apart and away from steamer walls. Set any that don’t fit in steamer on a baking sheet. Loosely cover with a kitchen towel. Let rise in a warm spot until about 1 1/2 times the original thickness, 20-30 minutes. Meanwhile, fill a steamer pan or a pot halfway with water; bring to a rolling boil over high heat.
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Steam buns over boiling water, 2 trays at a time, covered with lid, until puffy and dry-looking, about 8 minutes. Serve slightly warm or at room temp.