Add the dry ingredients into the bowl of a stand mixer.
400 grams cake flour or all purpose flour, ½ tsp baking powder, ¼ tsp salt, 1 Tbsp sugar
Add oil.
2 Tbsp cooking oil.
Add the liquid yeast mixture into the flour mixture.
Using a dough hook, knead the dough until well combined, soft and pliable. (10 mins)
On a floured surface, briefly knead the dough into a ball and allow to rest for 1 hour or until double in size.
Knead the dough again and roll the dough until ⅛" (.32 cm) in height.
Using a 3 1/16" (78mm) cookie dough cutter, cut the dough into circles.
Collect the dough scraps, knead the excess dough, roll and cut dough circles until all the dough is used up.
Lightly oil each circle with a brush and fold in half.
oil for brushing
Allow to rest until the dough rises a little (15 minutes).
Steam for 8-10 minutes. If not using a bamboo steamer, make sure that the steam doesn't drip back onto the buns in the steamer by covering the lid of the steamer with a dish-towel, securing the towel ends onto the lid (or with binder clips.) This will allow the steam to be absorbed into the dish towel. Enjoy!