Soft Fluffy Chinese Steamed/Fried Bun (Mantou)

Ingredients:

Option A:

300g AP flour

60g Wheat starch

Option B:

180g AP flour

180g Cake flour

For Both Options:

1-1/4 tsp dry yeast

60g sugar

1 tbsp cooking oil

1/2 tsp salt

150-200ml milk ~ cold or room temperature

Directions/Instructions:

1. Place either option (A) or (B), instant yeast, sugar, salt, and oil in a mixing bowl. Use a dough hook attachment on low-medium speed.  Add cold or room temperature milk, start with 150ml, and add more until it forms a dough (Note: Start with the lowest amount of liquid and add more teaspoon by teaspoon until the dough comes together and continue to knead for 5 mins)
2. Cover and rest the dough for 15 minutes. This is not to proof the dough; it shouldn't double in size. It relaxes the gluten, making the dough easily shaped and rolled. 
3. Divide the dough into 12 equal portions.  Lightly dust the work surface with some flour.  Work with one dough at a time.  Knead the dough a few times to push out any air bubbles.
4. Then, pull and tuck the dough so the seams are at the bottom, and the surface is smooth and round. Roll the dough into a smooth, round ball between your palms. Cup the dough with both palms and move it in a circular motion to make it taller.
5. Place on a piece of parchment paper.  Lightly dab the surface of the bun with some milk using a finger to smooth the surface.  Loosely cover with a clean kitchen towel to prevent drying.  Work with another dough and do the same.  Proceed to proof for another 30 mins or double in size.
6. Place the buns in the steamer, leaving about a 1-inch gap for some steam to escape.  Steam on medium heat for 15 minutes for plain medium-large buns with No filling and 20 minutes for large buns with raw meat filling.
7. After steaming, turn off the heat. DO NOT OPEN THE LID OF THE STEAMER. Let the buns sit for 5 minutes or longer. The sudden temperature change will not cause them to sink or wrinkle.
8. Immediately remove the buns from the wire rack to let them cool. This will ensure that the bottoms of the steamed buns do not become wet and soggy.

After steamed, fried the steamed bun for 2 mins till crispy golden