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 comes together, roll it into a log shape, divide it in half, and roll each half into a long, thin strip.
*If making steamed buns, cut the dough into portions at this stage and use them as needed.

Cut the dough into pieces of about 25g each, shape them, and place them cut-side up on a baking sheet lined with parchment paper.
Allow the dough to rise at room temperature until it doubles in size. If you are in a hurry, you can use the proofing function of your oven or place the dough on top of a pot of water at about 40°C.
After the second rise, place the dough in a steamer with steam rising, cover it, and heat over medium heat. Steam for 6-8 minutes and it's done.