Steamed or Baked Bun Dough

Steamed or Baked Bun Dough
Adapted from Rhoda Yee’s Dim Sum.

Makes: 2 dozen buns

Ingredients:
½ cake of fresh compressed yeast (or 1 teaspoon of active dry yeast)
1 ¾ cup warm water
¾ cup sugar
1 teaspoon baking powder
6 ½ cups unsifted all purpose flour

Preparation:
1. Dissolve yeast with sugar in warm water. Immediately add baking powder and then the flour. The dough will be fairly firm and a bit on the dry side. Knead on board for 20 minutes (you should not need to flour the board) until dough becomes elastic and smooth.
2. Place it in a big mixing bowl, cover with a damp cloth and leave in a dry, warm place (away from drafts) until dough doubles in bulk. Takes about 2 ½ to 3 hours. I like to let my dough rise in my oven, which I slightly preheat at 250 F for 2-3 minutes then turn off.
3. Punch down the dough and knead again for 5 more minutes. It is now ready to be stuffed with fillings.