Bao Buns

Makes 8 large buns

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11/2 teaspoon instant dry yeast (fast-acting / rapid rise)

3/4 cup warm tap water, (about 100 degrees)

3 tablespoons canola oil

2 teaspoons baking powder

2 tablespoons sugar

21/2 cups all-purpose flour

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1. Put the yeast in a small bowl or measuring cup, and add the water. Let sit for 1 minute to soften, then whisk in 2 tablespoons of the oil. Set aside.

2. Put the baking powder, sugar, and flour in the work bowl of a food processor. Pulse 2 or 3 times to combine. Run the machine, and pour the yeast mixture through the feed tube in a steady steam (start slowly and gradually pour faster). Keep the machine running until a large ball forms and cleans the sides of the bowl; expect some dangling bits. The finished dough should feel medium-soft and tacky, but should not stick to your fingers. (If sticky, add flour 1 tablespoon at a time until dough is handleable.)

3. Transfer the dough and bits to a work surface, and give it a few turns to gather it into a neat ball; you shouldn't need any flour. If the dough feels tight, wet your hands, and knead in the moisture.

4. Smear a little oil in a clean bowl, and put the dough in it. Cover with plastic wrap, and put in a warm place, such as an oven with the light on, to rise for 45 minutes, or until nearly doubled.

5. Meanwhile, cut 8 parchment-paper squares, each about 3 inches wide. Have the remaining 1 tablespoon of oil and a pastry brush nearby.

6. Transfer the risen dough to a work surface; you should not need to flour it. Roll the dough into a long rope, about 2 inches thick and 16 inches long. Use a knife to cut it crosswise into 8 even pieces. Lightly roll each piece between your hands into a ball, then smack it with the palm of your hand into a disk about 1/3-inch thick.

7. With a rolling pin, roll each dough piece into thin ovals, a good 5 by 3 inches. Roll from the top down, or from the midline to the rim, and rotate often. Brush a little oil on half of the oval, then fold over to form a triangle.

8. Place on a parchment-paper square, and put in a bamboo or metal steamer tray, spacing them about 1 inch apart and away from the wall of the steamer. Repeat with the remaining dough pieces, putting overflow buns on a baking sheet after the steamer trays fill up.

9. Loosely cover the buns with a dry kitchen towel. Let rise in a warm spot for 20 to 30 minutes, until nearly doubled. Meanwhile, fill the steamer pan or pot halfway with water, and bring to a rolling boil over high heat. Lower the heat until you are ready to steam.

10. Steam the buns over boiling water, 1 or 2 trays at a time, rotating their positions midway, if needed, for 6 to 8 minutes, until puffy and dry looking. Keep in the steamer trays, and use slightly warm or at room temperature. Or completely cool, and freeze for up to 1 month; thaw and re-steam or refresh in a microwave oven covered by a damp paper towel.

Nutrition per bun: 204 calories, 4 grams protein, 34 grams carbohydrates, 5 grams fat, no cholesterol, 124 milligrams sodium, 2 grams dietary fiber.