In a measuring cup, add warm water and instant yeast together to start. Yeast will start to foam in about 10 minutes.

Meanwhile, in a large food processor or stand mixer with dough hook, pulse or mix together flour, white sugar, table salt, baking powder and cornstarch.

Pulse canola oil into the dry ingredients in the food processor.

While food processor or stand mixer is running, slowly pour in the yeast water mixture, ensuring all contents are added mixed in.

Wet sticky dough should form. Knead for 5 minutes

Place dough into a large bowl in a warm area of the kitchen, cover and allow to proof 1 hour.

Once the dough has doubled in size, place dough onto floured surface and divide dough into 8 equal pieces (for jumbo bao/ buns) or 12 or 16 equal pieces.

Place each dough piece onto a small parchment square, cover again and allow to proof 1 hour.

Gently flatten dough and roll out edges, allowing the middle section to be slightly thicker than the edges (1/8” thick).

Place flattened dough in the palm of your less dominant hand.

Place a spoonful of the filling into the center of the bao, pinch the center bottom edges together.

Bring outer edges to the middle to pinch downwards into the middle.

Continue to pinch outer edges to the middle in downwards motion.

Seal the top of the bao in towards the center downwards.

Place filled bao onto parchment and into steamer.

When steamer basket is full, steam for 20-25 minutes or until the dough registers 195F on an instant read thermometer.