Manto (basic Chinese bun dough)

Add 140cc of non-amount of lukewarm water (about 40°C) to the dry yeast and ferment it. The foam will come out in about 10 minutes, so it's best to add lukewarm water before you start mixing the flour.

Spoil the cake flour and strong flour in advance, then place in a bowl and mix. Add the sugar and when everything is combined, add baking powder and mix further.

Add milk and lard to the dried yeast fermented in [1], then add it to the bowl of [2] and mix well. Create a hollow in the center of the flour and pour dry yeast into it to make it easier to mix.

Once everything is all together, remove it from the bowl and knead it well on the table. If it sticks to it, it's a good idea to use strong flour as flour. Use your belly and knead it firmly.

Once the dough has blended in, put it in a large bowl, cover with plastic wrap and ferment at room temperature.

Fermentation times vary depending on the temperature. In the summer, it takes about 1 hour to 1 hour and 30 minutes, and in the winter, it takes about 2 hours to 2 hours and 30 minutes. The photo (bottom) is an estimate.

Once the dough is fermented, take it out onto a cutting board with strong flour and knead it while flouring it so that it doesn't get into your hands to remove the gas.

Once the dough is combined, divide the dough into two equal pieces into sticks and spread each piece in a long, thin section.
*When making Chinese buns, cut the portions of the dough and use them.

Cut with a knife to be about 25g in size, shape it up, and arrange it on top of the steamer lined with a cooking sheet.
The fermentation guideline is to allow secondary fermentation at room temperature and the dough to grow a little larger, but if you are in a hurry, it is best to use the fermentation function of the oven or place it on a pot filled with hot water at about 40°C.
After secondary fermentation, set it in a steamer with a rise in steam, cover it and heat it over medium heat. Steam for about 6-8 minutes and it's finished.