Testing BAO Basic Dough #3

We have been testing various formula for making Chinese BAO.  We are convinced that those fluffy "white" BAO served at dim sum restaurants or at any Asian markets are using bleached unhealthy flour.  So, forget the white and let's get used to the homemade.

This dough recipe is for a several types of Chinese BAO types.
Basic dough: 

Flour - 3 C

Sugar - 2 Tbsp

Yeast - 1-1/2 tsp

Water - 1-1/4 C

Oil - 1 Tbsp

Combine everything except oil.   Combine with chop sticks until water is absorbed; then add oil.
Knead until smooth.  

Cover and proof for 25 to 30 min.  Place in oiled plastic bag and tightly close the bag and leave in refrigerator for 2 hours for low temp proofing method.  

For Preferment Method - For 'ZON ZONG FASHIAO FA' - Divide the dough into two, and place each in oiled plastic bag, refrigerate for 4 hours or more in plastic bag.

1.  Then for 'ZON ZONG MIEAN TWUAN':  'MIEAN ZONG' - 1 portion

Water - 1-1/4 C  - add only 1-1/8 C first and reserve 1/8 C and use it only if needed.

Sugar 2 Tbsp

Flour 3 C

Yeast - 1/2 tsp

Mix sugar and yeast into water. 
Hand shred MIEAN ZONG and add pieces into the mixture.
Add flour, then mix with chopsticks.  
Start kneading the dough until smooth.  

Cover and place in warm place for about 10 to 15 min.
Take 1/3 of the dough can be used for cold MIEAN ZONG.

Use the rest to make various type of pastries that requires ZON ZONG MIEAN TUWAN.  

FAST Rising Method to make Huwa Jiuwen, Milky SHIAO MANTOU; Xou Tao, NAI HUWAN BAO

Flour - 3 C

Sugar -2 to 5 Tbsp

Yeast - 1-1/2 tsp

Baking powder - 1 to 2 tsp

Water - 1-1/4 C 

Oil - 1 to 2 Tbsp per recipe

Mix sugar, yeast with water, then add flour and baking powder.

Mix till water disappears and shredded dough forms.  

Start kneading the dough and add water if needed to form soft dough and smooth.  

Cover and rest 5 to 20 min.  

The dough is ready for use.  

 Results?  I am not 100% satisfied with this formula for the BAO dough.  But it's a keeper to test out further and add improvements to it.