cantonese style soft milk mantou (steam buns) ~ highly recommended 广式奶香软馒头 ~ 强推

ingredients (makes 6 mantou)

200g cake flour, sifted (bao flour ok)
20g wheat starch (a.k.a. dim sum flour)
30g sugar
140g milk (+/- 10g)
2.5g instant dry yeast
1.5g baking powder
1g salt

食材

蛋糕粉 200克、过筛（包粉 OK）
澄面 20克（又称点心面粉）
糖 30克
牛奶 140克（+/- 10克）
即溶干酵母 2.5克
泡打粉 1.5克
盐 1克

Directions/做法:

mix and knead all ingredients together till you get a rough dough
allow dough to rest for 10 mins, then continue kneading till you get a soft silky dough
proof till double in size
所有食材混合、略和面成团
面团静置 10分钟。之后，继续搓揉直到面团有光泽
发酵至双倍大

without punching dough down, place proofed dough onto tabletop dusted with flour
dust dough generously with flour
面团发酵后无需排气、摆放到撒上面粉的桌面
面团同样撒上面粉

roll it out into a large rectangle sheet
擀成长方形面片

3 fold
面皮三折

turn dough 90 degrees and dust it generously with flour
面片转 90度、撒上面粉

roll it out again
再次擀出

3 fold
面皮三折

if you start to find it difficult to roll out the dough
cover with cling wrap and allow it to rest for 15 mins
如果开始觉得擀面片有困难，可将面片盖上保鲜膜
静置 15分钟

dust dough with flour and roll it out for the last time into a large sheet
面片撒上面粉、再次擀开成长方形

swiss roll dough from the end nearest to you
面片从里往外卷

seal seams well
封口捏紧

slice dough into equal portions
i used 2 fingers per portion as a guide
面团分割成等份
我将每份面团分割成两只手指的宽度

allow to rest for 15-20 mins
静置 15-20分钟

in a pot of boiling water, place in buns and steam over high heat for 5 mins
after turning off fire, allow buns to sit inside for another 4 mins before opening lid
将馒头放入烧开水的锅内、以大火蒸 5分钟
熄火后，让馒头在锅内继续焖 4分钟在开盖儿

Personal notes/温馨小贴士：
– many people ask me what wheat starch is. this is wheat starch~ an important element for dim sum
好多网友都问我啥是澄面。这个就是澄面～点心必备面粉

– you do not need to do 3 fold for the dough. a half fold works as well
面皮无需三折～对折也行

– you must flour the dough at each step generously. this way, the swirls will be distinct
面皮在每个步骤务必撒上（很多）面粉～如此做出来的纹路会清晰

– i never encourage placing a whole batch of buns to steam. my practice is always to steam just 1 bun to get the steaming time right. also, do cover steamer lid with a cloth when steaming
我不推荐一次过将蒸笼馒头上锅蒸。我通常都试着蒸一个馒头～蒸煮时间拿准后再蒸笼蒸

– to keep buns moist, store into vacuum sealed container whilst it’s still warm. highly recommend this  recent toy of mine ~ the ultimate vacuum container ~ ultra awesome… and no, i do not get a commission for this
想馒头保持湿润，可在它还有些余温时放入密封盒～在此推荐我的新宝贝儿～当当当当～智能真空保鲜盒盒盒盒盒～～～～好东西和大家分享～～木有收佣哈