Manto (basic Chinese bun dough)

Add 140cc of lukewarm water (about 40°C) to the dry yeast and let it rise. Bubbles will appear in about 10 minutes, so it's best to add the lukewarm water before you start mixing the flour

Sift the plain flour and bread flour in advance and mix them in a bowl. Add the sugar and once it is all combined, add the baking powder and mix again

Add the milk and lard to the dry yeast that you have fermented in step [1], then add it to the bowl in step [2] and mix well. It will be easier to mix if you make a well in the center of the flour and pour the dry yeast into it

Once the dough has come together, remove it from the bowl and knead it well on a counter. If it sticks, use strong flour as a dusting powder. Use the flat side of your hand to knead it firmly

Once the dough has mixed together, form it into a ball, place it in a large bowl, cover with plastic wrap and let it rise at room temperature

Fermentation time varies depending on the temperature. In summer it takes about 1 to 1.5 hours, and in winter it takes about 2 to 2.5 hours. See the photo (below) for a rough guide

Once the dough has risen, transfer it to a floured cutting board and knead it to remove any gas, sprinkling flour on it to prevent it from sticking to your hands

Once the dough has come together, roll it into a strip and divide it into two equal parts, then roll each into a long, thin strip.
*If you are making Chinese steamed buns, cut the appropriate amount of dough from this point and use it.

Cut into pieces about 25g in size with a knife, then arrange the dough cut side up on a bamboo steamer lined with parchment paper while shaping it.
Let it rise for the second time at room temperature, and when the dough has expanded in size, it is ready to rise, but if you are in a hurry, you can use the rise function on your oven or place it on top of a pot of hot water at about 40°C.
After the second rise, place it in a steamer with steam rising, cover, and heat over medium heat. Steam for about 6 to 8 minutes and it's done.