Baozi (Steamed Buns with Pork Filling)

In a large bowl, combine the Water, Active dry yeast, and 10 grams of Granulated sugar. Let it sit for 5 minutes until foamy.

Add the All-purpose flour, remaining 10 grams of Granulated sugar, and Baking powder to the yeast mixture. Mix until a shaggy dough forms.

Turn the dough out onto a clean surface and knead for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it proof in a warm place for 1-1.5 hours, or until doubled in size.