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A smaller version with a twist kind of siopao.

 
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Ingredients

Directions

  1. In a small bowl, mix 2 tablespoons sugar and ½ cup of the warm water, stir and add yeast, mix well, let stand for 10 minutes.
  2. In a stand mixer bowl with paddle attached, mix flour, sugar, baking powder and lard/Crisco. Add the yeast mixture and the rest of the warm water.
  3. Mix for 1 minute. Replace the paddle attachment with dough hook and knead for 2 to 3 minutes.
  4. Transfer to a lightly greased bowl, turn the dough so that greased side is up, cover tightly with plastic wrap and let rise for 1½ hours.
  5. Remove bubbles by lightly kneading; into 16 to 18 pieces.
  6. Cut rectangular shaped parchment papers, set aside. Shape dough pieces into oblong (or round if making into siopao) placing each on the parchment paper.
  7. Cover with plastic wrap and let rise for 30 minutes.
  8. Steam in rapidly boiling water for12 minutes (15 minutes if filled).

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