In a measuring cup, add warm water and instant yeast together to start. Yeast will start to foam in about 10 minutes.
Meanwhile, in a large food processor or stand mixer with dough hook, pulse or mix together flour, white sugar, table salt, baking powder and cornstarch.
Pulse canola oil into the dry ingredients in the food processor.
While food processor/ stand mixer is running, slowly pour in the yeast water mixture, ensuring all contents are added mixed in.
Wet sticky dough should form. Knead in food processor or stand mixer for 5 minutes.
Place dough into a large bowl in a warm area of the kitchen, cover and allow to proof 1 hour.
Once the dough has doubled in size, place dough onto floured surface and divide dough into 8 equal pieces (for jumbo bao/ buns) or 12 or 16 equal pieces.
Place each dough piece onto a small parchment square, cover again and allow to proof 1 hour.