CHINESE STEAM BUN (basic dough)       Recipe by: Barbara Chau

1 package dry yeast
1 cup water (warm) (106 F) ( 1 T yeast)
3 cups all purpose flour
2 tbsp oil
2 tbsp sugar 
2 tsp baking powder 
1/4 tsp baking soda 
1/8 tsp salt

1.  Put yeast in warn water and let stand for a few ninutes. Then stir to dissolve.
2.  Measure all the other ingridents other than the yeast mixture into a large bowl. 
    Add yeast mixture and mix into a firm dough. 
    Knead until smooth, adding more flour as needed. (10 minutes)
    Cover and let rise until double,  (about 1 1/2 hours. ) ( or 2 hours )
3.  Punch down the dough, roll and shape into desired forms.  
    Put buns on top of a 2x2 piece of wax paper. 
    Let rise for another 1/2 hour.
4.  Steam plain buns over boiling water for 5 minutes.

(can freeze and resteam.  thaw then put in steamer with cold water 
    when boil steam 5 mins)
(16 buns     20-24 sweet)
(can double)