1 Sift flour and baking powder into a bowl. Add sugar and work in butter. Use half the warm water to combine ingredients. Add a little bit more water gradually to work the flour into a dough and knead until smooth. Cover with a damp cloth and set aside for 1/2-2 hours until doubled in size.
2 To Make Filling: Steam Chinese sausages for 7 minutes. Place oil in a pan to heat. Add red bean paste, sugar, oyster sauce, water and salt. Add flour to mixture and stir until lumps disappear. Add sausages and let cool.
3 Roll the soft dough into a sausage-shaped roll. Divide into 14 portions. Press each into rectangular shape, 2 inches (5 cm) wide. Put sausage on one side of pastry and roll towards center. Place on a rectangular piece of wax paper, sealed edge facing down.
4 Place sausage rolls in a steamer and steam over high heat for 12-15 minutes.