Steamed buns (Ting Momo)

1 pound all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon salt 2 teaspoons active dry yeast 2 teaspoons sugar 1 cup warm water 2 Tablespoons oil Preparation: 1. To make the yeast solution, in a mixing bowl add 1 cup warm water (110 -115 degrees), active dried yeast and sugar. Mix it well. Rest for 2 minutes until it’s a little foamy. 2. Mix flour into the yeast solution. Mix it well. Knead the dough with your hand repeatedly folding it over itself to develop gluten. Transfer it in a bowl. 3. Cover the bowl with plastic wrap and keep at room temperature for 1-2 hours (until the dough rises). 4. Dust flour on a clean countertop. Press ½ of the dough into a rectangle, then roll into a 12 x 16-inch rectangle with the long side facing you. Brush dough with oil. 5. Roll into a long cylinder. To close the cylinder, pinch the dough together gently. Turn seam side down. Gently stretch the cylinder slightly to activate the gluten. 6. With a paring knife, slice the cylinder into 2-inch sized pieces. 7. Cut an “X” in the top of the cylinder piece with a sharp paring knife down to the center of the cylinder (not all the way through). Push up the dough under the X to the top without breaking the dough, thus opening it to look like a lotus flower blossom. 8. Oil the steamer rack. Place buns on the rack and steam for 20- 30 minutes.

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