Ma Lai Gao (Steamed Sponge Cake)

Combine the sifted flour and salt in a mixing bowl. Add the instant yeast and mix well. Avoid putting the yeast directly with salt; otherwise, the salt will kill the yeast.

In a large mixing bowl, beat the eggs. Pour in the milk and molasses sugar. Whisk until well combined. Add in the flour mixture and whisk until all is well incorporated. Sift the batter to prevent flour lumps. Cover it up and let it ferment for 2 hours in an oven until bubbles appear on the surface.

Scoop out 3 ladles of batter and mix with baking powder, baking soda, and oil in a bowl. Combine it back into the batter with a spatula.

Pour the batter into a 7-inch baking pan lined with baking paper. Slightly tap the pan to get rid of excess air bubbles. Place it in a bamboo steamer.

Fill a wok with water and place over high heat. When the water is boiling, place the bamboo steamer over the wok and steam the buns for 40 minutes at medium-high heat.

Remove the Ma Lai Gao and unmold it while hot to prevent the bottom from becoming soggy due to steam. Wait until it slightly cools, cut into small pieces, and serve.