Vegetarian Steamed Buns

Adapted from here.

Ingredients:

300g plain flour, sifted
90g wheat starch, sifted
2 tsp yeast
50g caster sugar
1/2 tsp lemon juice
180ml lukewarm water
 3 tbsp Rice Bran oil
2 tsp baking powder + 10ml cold water

• Combine together plain flour, wheat starch, sugar and yeast in the mixing bowl of an electric stand mixer attached with dough hooks.
• Pour in lemon juice and lukewarm water.  Knead until combined.
• Add in oil and knead until the dough is soft and smooth.
• Cover the dough with damp cloth or clingfilm and leave it in a warm place to rise until it is doubled in size.  
• Dissolve baking powder in cold water and sprinkle over the dough.  Knead well to combine.  (Note:  Make sure that the baking powder is fully dissolved and kneaded well into the dough, otherwise there will be yellowish spots on the steamed buns).
• Divide the dough into 13 equal portions (about 50g each). Roll each piece into a ball and cover with a damp cloth.  Rest for 10 minutes.
• Flatten the dough, wrap about a tablespoon of filling in the centre.  Pleat the dough to seal.  Place it on a square baking paper  and rest for 10 minutes before steaming.
• Arrange buns on a steamer, leaving a gap between the buns.  Spray water mist over buns.  
• Steam in a preheated steamer on high heat for 12 - 13 minutes. (Note:   Add several drops of white vinegar into the steaming water to produce whiter buns).
• Remove buns from steamer and cool on a wire rack.

Fillings:

500g jicama (yam bean), juliened
50g dried shrimps, chopped
3 cloves garlic, minced
salt and pepper, to taste
oil
2 tsp cornflour + 1 tbsp water  (thickener)

• Heat oil and saute the garlic and dried shrimps until aromatic.
• Add in jicama and fry until soft.
• Season with salt and lots of white pepper.  Add in cornflour mixture to thicken.
• Set aside to cool.