---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Appetizers
       Yield: 24 servings
            Stephen Ceideburg
       1    Envelope active dry yeast
       6 tb Sugar
     1/4 c  Warm water (100 degrees F.
            -to 110 degrees F.)
   3 1/2 c  All-purpose flour, + more
            -for kneading
       1 c  Warm milk (100 degrees F. to
            -110 degrees F.)
       2 ts Baking powder
            Asian sesame oil or
            -vegetable oil
   Put yeast and 1 tablespoon of the sugar into a bowl.
   Pour in warm water, stir, and let mixture stand 5
   minutes to dissolve. It should foam and bubble. If it
   does not, discard and use a fresh package of yeast.
   Put flour and remaining sugar in a food processor
   fitted with the metal blade. Turn machine on for 2
   seconds to mix ingredients. Combine yeast mixture with
   warm milk and, while the machine is running, pour milk
   down the feed tube in a steady stream. Process until
   dough forms a rough ball. If the ball is sticky, add
   flour, 1 teaspoon at a time, and process a few seconds
   longer until dough pulls away from sides of bowl.
   Remove dough to a lightly floured board.
   Knead, dusting with flour until dough is smooth and
   elastic, about 2 minutes. Form dough into a ball and
   put it into a large, lightly oiled. mixing bowl. Cover
   and set in a warm spot. Let rise until it doubles in
   size, about 1 hour.
   Punch down dough and turn out on a lightly floured
   surface. Flatten, then put the baking powder in the
   center. Fold over edges and knead until baking powder
   is thoroughly incorporated. Invert, mixing bowl over
   the dough; let rest 10 minutes.
   Divide dough in half. Cover one half, and roll the
   other half into 12-inch-long roll; cut into 12 pieces.
   Remove 1 piece and cover rest. Roll the piece into a
   flat 3 1/2 inch circle. Lightly brush one with oil;
   fold over to form a half moon. With the back of a
   knife score the half-moons crosswise at 1/4-inch
   Then with a chopstick, make an indentation in the
   middle of the rounded edge while the thumb and
   forefinger pinch the middle of straight edge to form a
   notch and form a leaf. Set on a 3-inch square of
   parchment paper and place in a steaming basket. (You
   will need 2 baskets, or you'll need to steam 2
   separate batches.) Repeat with remaining dough; leave
   space between buns in the basket.
   Let rise for 30 minutes, or until buns almost double
   in size, then steam over boiling water for 15 minutes.
   When done, let cool for a minute before serving.
   Makes 24 buns.
   PER BUN: 90 calories, 2 g protein, 18 g carbohydrate,
   1 g fat, (0 g saturated), 1 mg cholesterol, 33 mg
   sodium, 0 g fiber.
   Joyce Jue writing in the San Francisco Chronicle,