Peel and cut the carrots: Wash the carrot thoroughly, peel it, and chop it into small pieces for easy blending.

Blend the carrot: Add the chopped carrot and an equal amount of water into a blender or food processor. Blend until smooth to form a thick carrot puree. You will need about 280g of puree for the dough.

Mix dry ingredients: In a large mixing bowl, add 500g of all-purpose flour, 5g of dry yeast, and sugar if using. Stir to evenly distribute the yeast.

Combine the wet ingredients: Pour in the 280g carrot puree and 15g of corn oil. Mix the wet and dry ingredients with chopsticks or a wooden spoon until the dough begins to form.

Knead the dough: Once combined, transfer the dough to a clean surface and knead by hand for about 10-15 minutes until the dough becomes smooth and elastic. The dough should not be too sticky, and kneading is key to developing the gluten for soft, fluffy buns.

Once the dough is fully kneaded, there is no need for a first proof. You can move straight to shaping the buns.

Roll the dough: Using a rolling pin, roll the dough into a rectangular sheet, ensuring an even thickness of about 0.5 to 1 centimeter.

Shape the log: Lightly spray the surface of the dough with water. Starting from one end of the rectangle, tightly roll the dough into a log shape. Ensure that the roll is tight to avoid any air pockets inside.

Divide and roll: After forming the log, divide it into two equal sections. Continue to roll each section into smaller, tighter logs.

Cut into portions: Once the dough is rolled and firm, cut the log into evenly sized pieces. Each piece should weigh about 30-50 grams, depending on your preference.

Rest: Arrange the shaped buns in a steamer basket lined with steaming cloth, making sure to leave enough space between each bun to allow for expansion as they rise and steam.

Proof the buns: Cover the steamer with a lid and let the mantou rest for another 30-45 minutes until they rise and become slightly puffy.

Tip: You can check if the mantou are ready by gently pressing one—if it slowly springs back, they're ready for steaming.

Prepare the steamer: Fill the steamer pot with enough water and bring it to a boil over high heat.

Steam the buns: Once the water is boiling, place the steamer basket with the mantou over the pot. Cover the lid tightly and steam over medium-high heat for 12-15 minutes.

Rest before serving: Once steamed, turn off the heat and let the mantou sit in the steamer for another 3 minutes before removing the lid. This prevents the buns from collapsing due to a sudden temperature change.