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To make dough for buns, stir 1/2 a packet of active-dry yeast into 1/4-cup of 37-38 C water. Wait 15 minutes for yeast to bloom. Combine 300g flour with 30g sugar and 1/2 tsp salt. Stir in yeast mixture. Combine to form a rough dough. Slowly knead slivers of water into the dough until the dough is pliable (but not soft). Forceful kneading to encourage gluten development. When finished, pressing a thumb into dough should cause the dough to spring back rapidly, with only a light imprint remaining. Cover dough with a plate and place in a warm area of the house. Wait 30 minutes for dough to rise, but no more. When risen, repeat kneading. Divide dough to make six to seven buns. Cook buns as-is to make mantou. Alternatively, roll portions out into discs and add filling to make a Chinese-style bun. Filling recipe left as an exercise for the reader. Disc-rolling technique left as an exercise for a lifetime.