Prepare the Dough: In a large mixing bowl, combine the flour, milk powder, sugar, and yeast. Slowly pour in the lukewarm milk, stirring with a spatula or chopsticks until the mixture starts to come together into a shaggy dough. Once the ingredients are incorporated, begin kneading the dough by hand for about 2 minutes.

Knead the Dough: Transfer the dough onto a clean surface or a silicone mat. Knead the dough for about 8–10 minutes until it becomes soft, smooth, and elastic. If the dough feels too dry, add a small amount of milk; if too sticky, dust lightly with flour. A well-kneaded dough should not stick to your hands.

Shape the Dough: Without letting the dough rise, roll it out into a large rectangular shape using a rolling pin. The thickness should be around 1–2 cm (0.4–0.8 inches). Fold both sides of the dough towards the center, like folding a letter, and then roll it out again. Repeat this process two more times to create layers in the dough.

Form the Mantou: After the third rolling, starting from one edge, tightly roll the dough into a log. Make sure to roll firmly to avoid air bubbles. Once rolled, use a knife to cut the dough log into equal portions, about 8-10 pieces, depending on your preferred size.

Prepare for Steaming: Place each dough portion onto a small of parchment paper. Arrange the portions in a steamer basket, ensuring enough space between them for rising. Cover the steamer with a clean cloth or lid and allow the buns to rise in a warm area for 30–45 minutes, or until they have doubled in size.

Steam the Mantou: Fill your steamer pot with water and bring it to a boil. Once boiling, carefully place the steamer basket on top, making sure the water doesn’t touch the buns. Steam the buns over medium-high heat for 15 minutes. After steaming, turn off the heat but leave the buns covered for an additional 3 minutes to prevent the mantou from shrinking due to sudden temperature changes.