Plain steamed buns

Mix yeast with flour and sugar in a large bowl. Make a well in the centre and pour in the water. Stir until you have a lumpy mess. Press together into a ball and then turn on to a floured work surface and knead for 5 minutes until the dough is smooth and springy. (Or simplify all of this and mix flour, sugar, yeast and water in an electric mixer fitted with a dough hook.)

Place dough in a bowl and cover with a clean, dry cloth. Leave in a warm and draught-free spot to double (about 2 hours). When doubled, lightly knock back then tip dough on to floured work surface. Flatten into an oblong shape. Scatter over the baking powder and knead again for a few minutes until the dough is smooth, satiny and firm.

Divide the dough in half. Pat one half into a rectangle and roll it out. Roll up as if you are rolling a swiss roll. Cut into 6-8 sections. Roll each section into a smooth, round bun. Repeat with second portion of dough. Transfer buns to a lightly floured tray. Cover with a dry, floured cloth and allow to double again (about 45 minutes). The buns should be puffed and taut and feel light.

Line the steamer with a damp cloth or a sheet of rice paper. Place the buns so that they do not touch. Put steamer cover in place and steam for 15 minutes over high heat. Turn off heat and allow buns to settle for 5 minutes before lifting from steamer. Serve at once.

Once steamed, the buns will keep, covered, in the refrigerator for a few days and can be re-steamed.

Makes: 12-16 buns  

Serve with: Red cooked pig's trotters with chicken wings and chestnuts