Small fresh Mantou

1. Put all the ingredients in the main ingredient, except for lard, into a large bowl and knead it into a smooth dough. Wake up for 10 minutes, then add lard and knead it again into a smooth dough.

2. Put the dough into a large bowl, cover it with plastic wrap, and let it ferment in a warm place.

3. The dough has already fermented and formed a honeycomb shape (warm for about 2 hours).

4. Take out the dough, let it air out, and knead it smooth again.

5. Take 5 grams of white dough and add spinach powder to knead it into green dough. Take 10 grams of dough and add red yeast powder to make red dough.

6. Divide the remaining white dough into 8 evenly distributed small pieces, exhale again, and form a circle.

7. Roll the green dough into round pieces and cut them into small strips (to make flower stems).

8. Stick green noodles onto white dough (brush with a little water for easier adhesion) and make flower stems (arrange them according to your preference).

Roll the red dough into large dough pieces, use the small pointed corners of a heart-shaped mold to cut out the dough pieces, and make small flowers.

10. The small flowers are glued to the white dough, and the remaining green dough is made into some small leaves, which are glued to the white dough. The embryo of the patterned Mantou is good.

11. Put the raw Mantou embryo into the steamer, put cold water on the steamer, wake up again for 20 minutes, open the fire, steam for 15 minutes after steaming, and then steam for 3-5 minutes after turning off the fire.

12. The pot is out.