Chinese steamed buns (Mantou)

1. Mix the yeast and sugar into the lukewarm milk and leave for 5 minutes until it starts to foam.

2. Pour the yeasted milk and oil into the flour and knead for 10 minutes until the dough is smooth, elastic and shiny.

3. Cover and leave to rise in a warm place for about 1 hour until doubled.

4. Knock the air out of the dough, shape it into a long log and cut into 8 equal pieces; place each on a square of baking paper and leave to rise for another 20 minutes.

5. Arrange them in the steamer basket well apart and steam covered over already boiling water on medium heat for 15 minutes.

6. Turn off the heat but don't lift the lid for another 5 minutes so the buns don't collapse; serve warm.

Tip: In northern China mantou is the everyday bread: serve it with saucy braised dishes, or sliced and toasted with condensed milk. Once cool it freezes well, and re-steamed it tastes freshly made.