Pillowy White Cloud Steamed Buns

In a large bowl, whisk together the flour, instant yeast, sugar, salt, and baking powder. Make a well in the center and add the vegetable oil and warm milk.

Stir with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface. Knead for 10 to 12 minutes until the dough is completely smooth, soft, and springs back when poked. It should feel like an earlobe.

Place the dough in a lightly oiled bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 60 minutes until doubled in size.

Punch down the dough and turn it out onto a clean surface. Knead for 2 to 3 more minutes to push out all the air bubbles — this second knead is what gives mantou their fine, even crumb.

Divide the dough into 12 equal pieces. Roll each piece into a smooth ball by cupping your hand over it and rolling in circles on the counter. Place each ball on a small square of parchment paper.

Cover the shaped buns with a damp towel and let them proof for 20 minutes. They should look visibly puffier but not doubled.

Set up a steamer with cold water. Arrange the buns in the steamer with at least 1.5 inches between each to allow for expansion.

Start the steamer from cold water and bring to a boil over high heat. Once boiling, steam for 15 minutes. Turn off the heat but do not open the lid — let the buns rest inside the covered steamer for 5 minutes to prevent collapsing from the sudden temperature change.

Remove the buns and serve warm. They should be bright white, smooth, and bouncy to the touch.