= Char Siew Bao =

|| 8g || instant dry yeast ||
|| 160ml || lukewarm water ||
|| ½ tsp || white vinegar or lemon juice (optional) ||
|| 280g || low-protein flour aka hong kong flour ||
|| 100g || wheat starch ||
|| 90g || icing sugar ||
|| 30g || shortening or vegetable oil ||
|| 10g || baking powder ||
|| 10ml || cold water ||