Cai Bao

In a small bowl, combine warm water and active dry yeast with 5 grams of granulated sugar. Let it sit for 5-10 minutes until foamy.

In a large mixing bowl, combine all-purpose flour, baking powder, and the remaining 10 grams of granulated sugar. Pour in the yeast mixture and vegetable oil.

Mix until a shaggy dough forms, then transfer to a clean surface and knead for 8-10 minutes until the dough is 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 60-90 minutes, or until doubled in size.