Practice of Mantou with noodles

Ingredients

Flour 520g

Yeast 6g

Milk 260g

Alkaline surface 1g

Flour 150g

Sugar 10g

Warm water 120g

Lard 15g

Practice of Mantou with noodles

1.6 grams of yeast in 120 grams of warm water

2.520 grams of flour in a bowl, 10 grams of white sugar, slowly pour in yeast water and milk, stir with chopsticks, knead into a dough, then add 15 grams of lard and continue to knead into a uniform dough. (If there is no lard, do not add it.) At this time, the humidity of the dough is relatively high

3. Ferment to a size of 2-2.5 times, and use your fingers to dip in flour to poke out holes that do not collapse or sink, which is just right for fermentation

4.1 grams of alkaline noodles with a little water, knead the alkaline water into the dough, and then knead 150 grams of dry flour into the dough in batches, kneading a portion of the dry flour each time until the dry flour is kneaded into the dough

5. Each time the dry flour is added, it should be kneaded into the dough and then the remaining dry flour should be added. After kneading the dry flour, the dough may be a bit rough

6. Continue kneading the dough, using wrist force to knead in one direction until the dough is delicate.

7. Use an electronic scale to weigh the total weight of the dough, and then divide it into small pieces. Take one small piece and roll it open with a rolling pin. Repeat twice to find that the dough that is not finely kneaded is finely rolled with a rolling pin, as shown in the picture

8. Half or three fold. The design of folding in half and folding in three is different

9. Roll it up

10. Roll up

11. Two color method, where one small dosage form is divided into two halves, half of which is kneaded with cocoa powder, and then the white and cocoa powder dosage forms are rolled into strips, staggered and stacked

12. Roll it up

13. Stuff the remaining amount into it

14. Flip it over, beautiful side up

15. Put it in the steamer and let it sit for 20-30 minutes. The room temperature is now 28 degrees Celsius, so I'll let it sit for 30 minutes

16. Steam on high heat for 3 minutes. Steam on low heat for 7 minutes. Turn off the heat. Uncover the pot after 2 minutes. Note that the steam on the pot cover should not fall on the Mantou. It can be eaten immediately after cooking

17. Let's sun it out

18. It is soft and delicious, and the organization is a bit like bread. I guarantee that you will not want to buy Mantou with baking powder outside

Tips

Kneading noodles is very tiring, please invite the male laborers at home to come out! The lard is used to make the skin smoother and will not affect the taste of Mantou! I always go to the market to buy board oil and refine it myself!

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