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1
In a large bowl, whisk together the flour, cake flour, yeast, sugar, and salt; add the water and oil.
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2
Using your hands, mix and then knead in the bowl until dough forms (add up to 1/4 cup more water by the tablespoonful, if necessary).
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3
Turn out the dough onto a lightly floured work surface and knead until smooth and elastic, about 5 minutes.
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4
Put the dough into an oiled bowl, turning the dough to coat it with oil, then cover with a clean dishtowel and let rise at a draft-free warm room temperature, until doubled in size, 45 minutes to 1 hour.
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5
Meanwhile, cut out a dozen 3-inch squares of parchment paper.
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6
Punch down the dough and form it into a 3/4-inch-thick rope.
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7
Cut into 12 equal pieces.
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8
Roll each piece into a ball.
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9
Place balls on a baking sheet, cover loosely with plastic wrap, and let rise at warm room temperature for 30 minutes.
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10
Pat each ball into a long oval, about 1/8 inch thick.
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11
Brush each oval with oil, then fold in half crosswise, place on a parchment square, and brush with oil.
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12
Place on a baking sheet and repeat with the remaining dough pieces.
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13
Loosely cover the buns with plastic wrap and let rise at a warm room temperature until nearly doubled in size, about 30 minutes.
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14
Bring a few inches of water to a simmer in a pot so that the bottom of a steamer insert sits above the water.
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15
Arrange the buns, in batches if necessary, about 1/2 inch apart, on the insert and steam over medium heat, covered, until the dough is slightly puffed and cooked through, about 10 minutes.
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16
Layer each bun with chicken, hoisin, sriracha, cucumber and scallions.
