---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese
       Yield: 6 servings
   2 1/4 c  Bleached flour
     1/2 c  Sugar
   1 1/2 oz Water
   3 1/2 ts Baking powder
       3 oz Milk
       2 tb Lard
   Mix flour, baking powder, & sugar together on a clean
   surface. Make a “well” in the middle of the mixture.
   Gradually pour the milk into the well while using your
   fingers to combine it with the dry mixture. After the
   milk has been absorbed, add the H2 O and continue to
   work the dough. Add lard in small pieces and continue
   working the dough. Using a dough scraper in one hand,
   gather the dough together while kneading with the
   other hand. Knead for 12 - 15 minutes until it becomes
   elastic. Cover dough with a moderately damp cloth and
   allow to rest for one hour. Must be used within 1 - 2
   hrs. Con't be frozen. If not all used within that time
   frame, use as starter for the following Form a well in
   1/2 lb. of the starter and add 1 C. flour, 2 1/2 tsp.
   baking powder, 1/3 C. sugar and combine well. Add 1
   Tbs. HOT water and combine well. Add 2 Tbs. lard,
   combine well. Knead for 12 - 15 as per above.  Most
   Chinese chefs use dough made from starter as they
   claim it tastes better.