Sichuan Style Steamed Buns with Spicy Pork

To prepare the dough, combine the Active dry yeast and 5 grams of Granulated sugar with 50 grams of warm Water (taken from the total amount) in a small bowl. Let it sit for 5-10 minutes until foamy.

In a large mixing bowl, whisk together the All-purpose flour, remaining Granulated sugar, and Baking powder. Create a well in the center.

Pour the yeast mixture and the remaining Water into the well. Mix with chopsticks or a spatula until a shaggy dough forms. Turn the dough out onto a clean surface and knead for 10-15 minutes until it is smooth and elastic.