Mantou (Plain Steamed Buns)

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1. 1Step 1: Whisk the flour, yeast, baking powder and sugar together in a large bowl. Add the lukewarm water gradually, mixing until a shaggy dough forms.
2. 2Step 2: Knead the dough on a lightly floured surface for 8 to 10 minutes, until very smooth and medium-firm and no longer sticky. Rest it briefly partway through if it tightens up. A stand mixer on low speed for about 8 minutes also works, finished by hand for 1 minute.
3. 3Step 3: Divide the dough into 8 equal portions and shape each into a smooth ball, folding the edges into the center and pinching closed on the bottom. For flower buns, roll a portion into a rope, fold the ends into J shapes, pinch with chopsticks, and press a Chinese date into the center.
4. 4Step 4: Line a steamer basket with parchment or lightly oil it. Place the buns with plenty of space between them, since they will expand.
5. 5Step 5: Cover and let the buns rest for about 30 minutes, until slightly puffed, smooth, and springy when gently pressed. Do not let them over-proof, or they may collapse.
6. 6Step 6: Fill a pot or wok with cold water, set the steamer on top, and heat over high heat until the water reaches a full boil.
7. 7Step 7: Reduce the heat to medium-low and steam the buns for 10 minutes, adding 2 minutes for larger buns, until they are cooked through.
8. 8Step 8: Turn off the heat, leave the lid on for about 3 minutes, then lift it slightly to release the steam before fully uncovering. Serve warm.
9. 9Step 9: To store, cool the buns completely and keep them airtight. Reheat refrigerated buns in the steamer for about 5 minutes, or steam frozen buns for about 7 minutes without thawing.