Steamed Buns (Mantou)

Warm about 240–300 ml of Water to roughly 100–110°F (37–43°C) — comfortably warm to the touch but not hot. Stir in the Granulated Sugar and sprinkle the Instant Dry Yeast over the surface; let sit 5–10 minutes until foamy to confirm the yeast is active.

In a large mixing bowl, combine the All-Purpose Flour and the Fine Salt, whisking briefly to distribute the salt evenly through the flour.

Make a well in the center of the dry mix and pour in the foamy yeast mixture. Use a spatula or your hand to bring the flour and liquid together until a shaggy dough forms.

Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth, elastic, and slightly tacky; alternatively use a stand mixer with a dough hook for 6–8 minutes.

Shape the dough into a ball and place it in a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm spot for about 60–90 minutes, or until doubled in size.

Punch down the risen dough to release air, then roll it into a log about 1½–2 inches in diameter. Cut the log into evenly sized pieces (about 8–12, depending on desired size) and shape each piece into a smooth bun.

Place each bun on a small square of parchment (or lightly oil the steamer surface) and arrange them in the steamer with room to expand. Cover and proof for 20–30 minutes until puffy.

Bring a steamer pot of water to a vigorous boil, then place the buns in the steamer over high heat and steam for 10–12 minutes. After steaming, turn off the heat and let the buns sit covered for 4–5 minutes before opening to avoid sudden temperature change.

Remove the steamed buns and serve warm. They are lovely plain, split and filled, or lightly brushed with butter or condensed milk for a sweet finish.