Southern-style mantou, steamed and deep-fried

Dissolve 20 g sugar in 45 g water; separately dissolve 2 g instant yeast in another 45 g water, since a high-sugar environment can draw moisture from and damage the yeast.

Sift 200 g all-purpose flour with a teaspoon of baking powder. Drizzle in the yeast water, mixing toward the dry spots, then the sugar water.

Knead eight minutes, or use a stand mixer on speed one.

Cover and rest thirty minutes.

Flatten the dough and pass it through a pasta maker on the widest setting, folding it over each time, six passes in total, to remove air for a smooth skin.

Roll up tightly from the back into a log about 25 cm long; flour the surface and press lightly to flatten the base.

With a sharp knife (not a bench scraper, which presses the dough) cut into halves, quarters and then eight mantou; trim the uneven ends.

Set each on a square of parchment in a steamer over a wok of 28C water and proof 15 minutes.

Over medium heat bring the water to a boil; once steam is clearly escaping, steam five minutes, then turn off the heat and leave covered another five minutes.

To deep fry, heat about two cups of oil in a wok to 175C; fry the mantou 30 seconds, flip, and fry another minute, turning. Serve with condensed milk.