First, prepare the egg water: Crack 5 eggs into a bowl, add water, and whisk well. Weigh the mixture and adjust with more water if needed to reach a total weight of 520g.

In a large bowl, combine 1000g all-purpose flour, 75g milk powder, 80g sugar, and 8g active dry yeast. Stir well with chopsticks to ensure even distribution (avoids yeast clumping).

Slowly pour the 520g egg water into the flour mixture, stirring constantly with chopsticks until the flour turns into uniform flakes (no dry flour left).

Add 40g corn oil and continue stirring with chopsticks to coat the flakes evenly with oil. Then knead the flakes by hand into a rough dough (no need to knead until smooth yet—resting the dough later makes it easier).

Cover the rough dough with plastic wrap and let it rest for 5-10 minutes (this relaxes the gluten, making it easier to knead smooth later). No pre-fermentation needed—saves tons of time!

Transfer the rested dough to a floured work surface. Knead repeatedly until the dough becomes visibly smooth andno lumps.

Roll the smooth dough into a long log. Divide it into equal portions: For 500g flour (1 catty), 6 portions are ideal (perfect size). For 1000g flour (2 catties), 12 portions work best, but you can also make 8 larger buns (like here) for convenience.

Take one portion, place it on the work surface, and roll it into a smooth ball by rotating it with your hands. Knead gently a few more times to ensure the surface is wrinkle-free (a smooth surface = better-looking buns).

Use a sharp knife or dough scraper to cut a triangular slit on top of the smooth dough ball (even slit size = symmetrical bloom).

Sprinkle a pinch of dry flour inside the triangular slit to prevent sticking during steaming (ensures the bloom opens properly).

Deepen the slit following the “deep inside, shallow outside” rule: Cut deeper in the center, but never cut all the way through at the edges (cutting through the edges will cause the bloom to split too much when steaming). Ensure the slit depth is even and the shape is neat.

Flip the slit-side down. Gently roll and stretch the dough to make it taller, shaping it into a “small tornado” look. Place it aside and cover with plastic wrap to proof (proofing time depends on room temperature—check later by pressing).

Line the steamer basket with steamer liners or parchment paper. Set aside. In a separate pot, bring a large amount of water to a rolling boil (keep it boiling for later).

Check proofing: Gently press the proofed dough with your finger. If it springs back quickly and doesn’t stick to your finger, it’s ready. If it springs back slowly, let it proof for another 2-3 minutes.

Lightly brush off any excess dry flour from the proofed dough (avoids dry flour clumps on the surface after steaming).

Preheat a non-stick pan over medium-low heat (no oil needed). Place the dough slit-side down in the pan and pan-sear gently.

Once the slit-side turns slightly golden brown, turn off the heat immediately and remove the dough. Pan-searing helps set the shape (prevents over-splitting during steaming) and adds extra aroma.

Arrange the pan-seared dough in the lined steamer basket, slit-side up. Leave 3-4cm of space between each bun (they’ll expand during steaming).

Place the steamer basket over the pot of boiling water. Cover with a lid and steam over medium heat for 15 minutes.

Once done, do not open the lid immediately. Turn off the heat and let the buns rest for 3 minutes (prevents the surface from collapsing or hardening due to sudden temperature changes).

Uncover and enjoy! These blooming buns have a slightly crispy exterior, fluffy interior, and a beautiful bloom. Best eaten warm for maximum aroma!