Measure all ingredients in advance. Add the flour, sugar, and instant yeast into a large bowl and mix well.

Bring the heavy cream and milk to room temperature to prevent inhibiting yeast activity.

Pour the cream and milk into the dry ingredients while stirring with chopsticks until no dry flour remains.

Knead the dough by hand until it forms a ball, then transfer to a work surface. Knead, push, and fold for about 15 minutes until the dough becomes smooth, fine, and non-sticky. The dough should reach the classic “three-smooth” stage: smooth bowl, smooth hands, smooth dough.

Roll the dough into a large rectangle about 0.5 cm thick.

Fold both ends toward the centre and press flat.

Roll it out again, then repeat the folding and rolling process once more. This step strengthens the dough and creates a smoother surface.

Starting from one end, roll the dough tightly into a log, pressing gently as you go. Roll into an even cylinder about 3 cm in diameter.

Cut into equal portions, about 25–30 g each.

Line the steamer with parchment paper or a steaming cloth. Arrange the mantou with about 2 cm of space between each one.

Place the steamer over cold water, cover, and let the dough proof until 1.5 times its original size. Properly proofed dough should feel light and spring back slowly when pressed.

Turn on the heat. Once the water boils, steam over medium heat for 12 minutes.

Turn off the heat and let the mantou rest in the steamer for 3 minutes before opening the lid. Remove and serve warm.