Mantou

Dissolve the sugar and dry yeast in 150 ml of lukewarm water and let sit for 5 minutes until the yeast activates.

Pour the yeast mixture into the flour and knead into a firm dough; knead for 8–10 minutes until it becomes smooth, elastic, and barely sticks to your hands.

Cover the dough and leave it in a warm place for 60 minutes, until it roughly doubles to 1.5–2 times in size.

Knead the dough for another 1–2 minutes to release any large air bubbles, then shape it into an even rope and cut it into 10 pieces.

Shape each piece into a smooth oval or round bun and arrange them in a steamer with space between them; cover and let rest for 30–45 minutes, until they increase by about 1.5 times in size.

Steam the mantou over high heat for 15 minutes, without lifting the lid during cooking.

Turn off the heat and let the buns sit covered for another 5 minutes, then carefully open the steamer and serve the mantou warm.