This is an adjustment of my favorite bao dough recipe to baking percentages to make it simpler for me to think about it when scaling.
Dough
250 g All Purpose Flour
1 tsp Instant Dry Yeast per 250g
2% Baking Powder
10% Sugar
2% Salt
1 tbsp Sesame Oil per 250g
55% Lukewarm Water or broth
