Add the warm water to a large mixing bowl and sprinkle with the yeast. Stir in the flour and baking powder until combined. Add the salt and 1 TBSP of peanut oil and stir until well combined and a dough is formed.
Transfer the dough to a clean work surface and knead by hand for about 5 minutes then roll into a smooth ball.
Transfer the dough to a large clean bowl and drizzle 1 tsp of peanut oil on top. Flip the dough ball around a couple times to coat in the oil. Loosely cover the bowl and set aside in a warm place to double in size, about 45 minutes.
Preheat the oven to 475°F.
Transfer the dough to a clean work surface. Punch down the dough and separate into 12 equal size dough balls. Flatten the dough balls into circles roughly 4-inches in diameter and 1/4-inch thick. Lightly brush the tops of the dough circles with peanut oil then gently fold the circles in half, but dont press or seal them.
Pull out a rimmed baking sheet and pour enough hot tap water to cover the bottom of the pan. Lay a wire baking rack onto the baking sheet and lay 6 of the buns on the wire rack. Cover the baking sheet tightly with aluminum foil and carefully place in the preheated oven. Steam the buns in the oven for 13 minutes.
Carefully take the buns out of the oven and carefully remove the foil. Allow the steamed buns to cool for a few minutes before removing them from the wire rack. Steam the remaining buns the same way.
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