Steamed and Fried Mantou Buns with Sweetened Condensed Milk

1. Prepare the Dough

Dissolve the active dry yeast and sugar in lukewarm water, stirring gently until everything is well combined and the yeast activates.

2. Mix the Dough

In a separate bowl, mix together the all-purpose flour, baking powder, and fine sea salt. Gradually add the yeast mixture to the flour mixture, stirring until a dough begins to form.

3. Knead the Dough

Knead the dough for about 20 minutes until it becomes smooth, elastic, and no longer sticky.

4. Shape the Dough

Roll the dough out on a lightly floured surface into a long rope. Trim the ends to even it out, then divide the rope into 16 equal pieces. Shape each piece into a small bun.

5. Proof the Buns

Place the dough pieces on parchment-lined bamboo steamer racks, making sure to leave some space between them. Cover the buns and let them proof for 30 minutes.

6. Steam the Buns

Fill a wok with water and bring it to a simmer. Place the bamboo steamer racks over the simmering water, cover, and steam the buns for 8 minutes. Let the buns rest for 5 minutes in the steamer before removing them.

7. Cool the Buns

Let the steamed buns cool for about 5 to 10 minutes.

8. Fry the Buns

Heat some neutral oil in a small pot over medium heat. Fry the mantou buns in batches until they are golden brown and crispy on the outside, which should take about 5 to 7 minutes. Drain the fried buns on a wire rack or a paper towel-lined plate to remove any excess oil.

9. Serve the Buns

Serve the steamed and fried mantou buns warm with a generous drizzle of sweetened condensed milk.