Lotus leaf buns

Mix 130 g water with 1.5 tablespoons sugar and 1.5 teaspoons yeast.

Stir 1 teaspoon baking powder into 250 g all-purpose flour, then add the yeast water in batches, stirring with chopsticks.

Knead about five minutes until smooth.

Cover with plastic film and proof one hour, until doubled and a poked hole does not bounce back.

Press out the air, knead down, poke a hole, stretch into a ring, cut it open and roll into a long even strip.

Divide into 8 even pieces, roll each round and rest about 10 minutes.

Flatten by hand and roll each to an eighth inch thick oval sheet.

Brush oil on one side, fold in half, score three straight lines on the surface with a knife and mark along them with a fork.

Put the buns in a steamer over cold water, turn the heat to high and steam 25 minutes.