Big Mantou
1.
Ingredients: 500g plain flour (medium gluten), 3g yeast, 20g sugar, 240g warm water (hand temperature)
2.
Take 100 grams of warm water and add yeast, stir well and let it stand for five minutes, then add sugar to melt.
3.
Pour flour into the basin
4.
Pour the refined yeast water into the flour slowly, stir while adding, then add the remaining 140 grams of warm water, and stir while adding, depending on the situation, and finally stir the flour into a flocculent shape.
5.
Knead the flocculent dough together by hand and knead repeatedly until the dough is smooth
6.
Put it in a greenhouse for fermentation or cover with plastic wrap to ferment at room temperature.
I put it in the oven and fermented for 50 minutes and it was big
7.
Fermented to 2 times the size, fingers stick to the flour and the socket will not shrink, after the fermentation is completed, the dough will be torn apart.
8.
Squeeze the air, add some flour to knead, knead repeatedly, knead until no big holes are visible inside, knead into a strip. Try to knead the dough for no less than 10 minutes. Hand kneading noodles to make steamed buns must be kneaded in place, otherwise the steamed buns will not be delicious. But don't knead the dough too tightly, just because the kneaded dough is still very elastic.
9.
Cut into small pieces
10.
Take a small dough and knead it by hand repeatedly, as shown in the figure
11.
Spread it out, then fold it inside, repeat several times
12.
Knead the dough into a steamed bun shape, and knead it until the surface is smooth.
13.
After all the shaping is completed, put enough cold water in the steamer in advance, add a tablespoon of white vinegar, then put the steamed buns on the pre-moistened cloth in the steamer, cover the pot for proofing for 20 minutes
14.
Proof until the steamed bun embryo is slightly larger than the original, touch the steamed bun with a slight elasticity, steam it on the fire, stop the fire for 15 minutes after boiling, (steam the whole process on high heat), steam it for 5 minutes before boiling again
15.
The white, fragrant and chewy big steamed buns are out of the pot!
