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 form 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 mins. This is not to proof the dough, it shouldn't double in size.  This is to relax the gluten for easier shaping and rolling the dough. 
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 in between the palm.  Cup the dough with both palms and move the dough in a circular motion to shape 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 mins for plain medium-large buns with No filling, 20 mins 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 there for 5 mins or longer.  The buns will not sink or wrinkle due to the sudden change in temperature.
8. Immediately remove the buns to the wire rack to let them cool down.  This is to ensure the bottom of the steamed buns will not be wet and soggy.

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