The filling I used here is called Xianglian(or Hsianglien)湘莲 from Hunan Province in China. Hunan is called 湘 Xiang for short, after the Xiang River which runs through the province.

1. Place the yeast and water in a small bowl. stir, and let mixture stand 10 minutes to dissolve. Mix together flour，baking powder and sugar. Add in the yeast mixture. Mix until dough forms a rough ball.
   把温水和酵母先混合放到一个小碗里，稍拌后静置10分钟。中筋粉，烤粉和砂糖先混合在搅拌盆里，然后把酵母水倒入，揉成面团。
   
2. Remove dough to a lightly floured board. Knead, dusting with flour until dough is smooth and elastic. Let rise until it doubles in size, about 50 minutes. Punch down dough and divide dough in half. (one half I use for making 5 spring onion buns). Roll the other half into a long roll and cut into 5-7 pieces.
   移到洒了薄粉的工作台上。揉搓至面团光滑有弹性。盖上湿布，进行发酵50分钟直到面团膨胀为双倍大。排出气体后分成2份。（一份我用来做5个花卷。）另一份分成5-7小份。
   
3. Roll each of pieces into a circle. The center of circle is suppose to be a little bit thicker than the sides. Set on a 2-3-inch square of parchment paper and place in a steaming basket. Leave space between buns in the basket.
   将每份面胚擀成中间稍微厚一些的圆饼状。放入适量的湘莲蓉。包好后，底下垫张2-3寸的烤纸，排入蒸笼，面团之间要留出少许空隙。
   
4. Let rise for 30 minutes, or until buns almost double in size, then steam over boiling water and high heat for 12 minutes. When done, leave them in the steamer for 5 minute before serving.
   进行最后30分钟发酵直到其膨胀为双倍大。大火沸水蒸12分钟。熄火5分钟后掀盖食用。

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