INGREDIENTS

1. 1 ounce fresh yeast or 1 packet dried yeast
2. 1 cup warm water
3. 3 tablespoons sugar
4. 5 cups all-purpose flour
5. 1 teaspoon baking powder
6. Sesame oil

Method:

1. In a large bowl, sprinkle yeast over warm water, leave to soften for 5 minutes, and then stir in 2 teaspoons sugar and 1/2 cup flour. Leave in warm place for 10 minutes, or until mixture bubbles. Add 1 more cup warm water and remaining sugar, stirring to dissolve. Beat in 2 cups flour sifted with the baking powder until smooth. Add remaining flour and knead at least 5 minutes, or until dough is smooth and elastic.
2. Lightly grease another large bowl with sesame oil. Put the ball of dough in it and then turn the dough over so the top surface is oiled. Cover and leave in a warm place to rise until doubled in bulk, about 2 hours depending on temperature.
3. Place dough on a lightly floured surface and knead lightly. Then divide into 2 equal portions. Divide half the dough into 8 to 10 even-sized pieces, and mold each one into a smooth ball. Place them on a square of greaseproof or nonstick baking paper brushed lightly with sesame oil, and put them into a bamboo or other steamer, allowing room for them to rise and spread. Leave in a warm place for 30 minutes, or until doubled in size.
4. Place over boiling water, and steam for 10 minutes. Do not uncover immediately after the cooking is finished, but keep them covered for another 5 minutes and cool off slightly, as a sudden rush of cold air can cause the tops to wrinkle.
5. When ready to serve, reheat by steaming gently for 3 minutes.