Soft, fluffy, and slightly sweet steamed buns. These are the canvas for many Chinese dishes, eaten plain, fried and dipped in condensed milk, or split open to make sandwiches like Gua Bao.
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Dissolve the sugar in warm milk and sprinkle the instant yeast on top. Let sit for 5 minutes
Mix the cake flour with the yeast mixture and vegetable oil in a large bowl
the dough until it is smooth and elastic (the 'three smooths': smooth hand, smooth bowl, smooth dough)
Cover the bowl and let the dough rise in a warm place until doubled in size
Punch down the dough to remove air bubbles, then roll it into a long log
Cut the log into equal pieces. Place each piece on a square of parchment paper
Place in a steamer basket (cold water) and let rest for 15 minutes
Turn heat to high. Once steam starts, steam for 10 minutes. Turn off heat but leave lid on for 5 minutes to prevent collapsing
