Steamed Chinese Buns

Begin by adding the yeast to a large bowl containing 1 cup of warm water. The ideal temperature for the water should be between 100 degrees F (40 degrees C) and 110 degrees F (43.3 degrees C). Allow the mixture to sit for 5 minutes, during which time the yeast will start to soften and produce a creamy foam.

In a separate bowl, whisk together the flour, sugar, and baking soda until well combined. Gradually incorporate half of the flour mixture into the yeast mixture, stirring until no dry spots remain. Then, add the remaining flour in 1/2 cup increments, mixing thoroughly after each addition to ensure a smooth consistency.

Once the dough has come together and formed a cohesive mass, transfer it to a lightly floured surface and knead for approximately 15 minutes, until the dough becomes smooth and elastic.

To prevent sticking, lightly grease a large bowl with oil. Gently place the dough within the bowl and ensure it is evenly coated with oil. Cover the bowl with a light cloth or plastic wrap, then let the dough rise in a warm environment (between 80 to 95 degrees F or 27 to 35 degrees C) for about an hour, or until it has doubled in volume.

Divide the dough into 6 equal portions and shape each portion into a round bun.

To steam the buns, place a steamer insert into a saucepan and fill it with water to just below the bottom of the insert. Bring the water to a boil over high heat, then cover the saucepan and add the buns. Recover the lid and steam for 20 minutes, or until the buns are cooked through. Serve hot.