honey flower mantou (steam bun) 花花世界花馒头

ingredients (makes 6)

200g cake flour (or bao flour)
7g lard (butter is ok)
30g honey
110g milk (depending on your country, if it is humid, you may need only 90-100g)
2g instant dry yeast

食材（可做 6个）

蛋糕粉 200克（包粉 OK）
猪油 7克（黄油 OK）
蜂蜜 30克
牛奶 110克（如果您所在地比较潮湿，奶水份量可能只需 90-100克）
即溶干酵母 2克

Directions/做法

– mix all ingredients (except lard) together and knead into a rough dough
所有食材（除猪油）混合、和面

– incorporate lard. knead till you get a smooth dough. proof till double in size
加入猪油，搓揉至面团有光泽即可。发酵至双倍大

punch dough down, and divide into 21 small portions (about 15-16g per portion). rest dough for 30 mins
面团排气、分割成 21等份（约 15-16克一份）。静置 30分钟

roll a portion of dough into a flat disc
取一份面团擀成面皮

roll another and place on top of the first one
再取一份面皮、擀平成面皮，摆放到第一份面皮上

repeat process, so that you get 7 disc in a roll
此步骤重复直到取得一组 7张面皮

using a pastry cutter, make a half mark impression (do not slice through dough)
运用刀背或面团切刀在面皮中央往下压（不要切断）

roll dough from top down
面皮从上往下卷起

slice dough into two
卷起后的面团切半

this is what it looks like (cut side facing down)
整形后的面团（切面向下）

pry the petals open
leave shaped dough to rest for 15 mins
boil water in steamer
花瓣用手指稍掰开，静置 15分钟
将蒸锅中的水烧开

steam buns over high heat for 6 mins. turn off fire, and allow it to continue resting inside for 4 mins. uncover wok cover slightly for another 5 mins before removing buns * i did not cover my lid with cloth this time. i learnt recently, that depending on the wok/steamer you use, some covers actually has the water vapour drip sidewards down. so, please ask the sales person when purchasing
馒头以大火蒸 6分钟。熄火、让馒头继续在蒸锅里静置 4分钟后，稍微掀开锅盖儿 5分钟。时间到，取出，享用！＊这次我没把锅盖儿包上布。听说，有些蒸锅的锅盖儿有不滴水的功能（水蒸气的水份会从锅盖儿的侧面往下滑）。所以买蒸锅时需问清楚蒸锅是否有这个 “功能” 哈