Chinese Sausage Buns (ซาลาเปากุนเชียง)

1.In a small bowl, mix warm water, yeast, and sugar. Let sit for about 10 minutes until frothy.

2.Sift together all-purpose flour, cornstarch, salt, and baking soda into a mixing bowl.

3.Add vegetable oil to the yeast mixture. Pour into the dry ingredients and knead until a smooth dough forms. Shape into a ball, cover with plastic wrap, and let rise for 1 hour until doubled in size.

4.While the dough is rising, pierce the Chinese sausages with a knife. Steam for 10 minutes, let cool slightly, then slice each in half lengthwise.

5.Divide the dough into 10 equal portions (50 g each). Roll each piece into a long rope about 10 inches and wrap tightly around each sausage half. Place each bun on a piece of parchment paper and arrange in a steamer. Let rest for 20 minutes.

6.Bring water to a boil in the steamer. Place the buns inside, reduce heat to medium, and steam for 10 minutes. Turn off the heat and let sit in the steamer for another 5 minutes before serving.