Black and White Hydrangea Mantou

Name: Black and White Hydrangea Mantou
Total time: 2 h
Yield: 5
Cuisine: Chinese
Ingredients: 500g Flour; 150g Black rice noodles; 5g yeast

by Twilight shadow

4.9 (1)

Favorite

6

Difficulty

Normal

Time

2h

Serving

5

The fancy hydrangea steamed buns made by my mother are beautiful and simple. Don't miss them. They are delicious for breakfast. Recently, I saw many people making tightened Hanamaki, and I suddenly remembered that they had made hydrangea bread. So I made noodles in two colors. The steamed hydrangea mantou is more beautiful and delicious than the tightened Hanamaki. I also often put my steamed buns, dumplings, pancakes and other pasta in the sisters’ group. Then we discuss it together. Cooking is actually easy and happy!

Ingredients

Black and White Hydrangea Mantou

1. Prepare the main ingredients. After the yeast powder is dissolved in warm water, add it to the dry flour, stir with chopsticks until there is no dry powder, and then knead it into a dough.

2. Seal and leave in a warm place to ferment. The fermented noodles have a lot of honeycombs as shown in the picture, and you can smell a little sour. This is the normal flavor of the noodles. Dig out the fermented noodles, place them on the chopping board and sprinkle with baking soda to knead the dough, then seal and relax the dough for about 20 minutes. During this process, knead the dough three to four times and knead the baking soda, otherwise the steamed buns will turn yellow. Spots.

3. Black rice noodles, white noodles, melted yeast powder, water, knead the dough and seal and ferment. Fermentation in winter is slower for 90 minutes or 120 minutes. Put the fermented dough on the chopping board and knead to exhaust.

4. The large noodles will be divided into steamed bun noodles of the same size. And you have to knead the dough! And the dough must be moisturized.

5. Knead the noodles of the two colors into even strips.

6. Feel free to mix and match, four noodles, put it like the picture

7. Press one circle counterclockwise, and then press one circle clockwise.

8. Press one circle counterclockwise, and then press one circle clockwise.

9. Put it in the steamer so that the outer skin will dry and affect the taste. There is a certain gap between each steamed bun, which leaves room for the fermentation of steamed buns. Put cold water in the steamer for a second fermentation. Never use hot or boiling water.

Tips:
The steamed buns are steamed at double the size of the fermentation, and the time from the fire to the steaming is 25 minutes. Don't rush the steamed buns to open the pan, simmer for 3 to 5 minutes, so that the steamed buns will shrink and become black and hard in some places.