Bao Dough

This is just a general version of the dough used to make a wide assortment of bao (Chinese steamed buns).  This is the basic formula, but you'll probably want to multiply it when you use it.

For every 1 C of flour you'll want:
1/3 C warm water
1 T sugar
1 T oil
a hefty pinch of salt
1/2 t baking powder
heavy sprinkle of yeast

Mix the sugar and water, and after a few minutes add the yeast and mix.  Let it sit until foamy, then mix in the rest of the ingredients.  Let the whole mess sit for a couple of hours, at least until it has doubled in size, then punch it down and let it rise a little more.  Roll the dough out, fill it, and steam it for 15 minutes.