Chicken Ginger Mantou

Name: Chicken Ginger Mantou
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Arowana Oatmeal Flour; 4g yeast; 1 Gallus gallus; 230g water; Some salt

by Meimeijia's Kitchen

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Winter is here, the weather is getting colder, and the children’s appetite is getting better and better. Now the food is plentiful and there are too many delicious ones. Many children don’t know about temperance and they just eat and support accidentally, so in winter, Children are easy to get sick due to food accumulation, colds and fevers are often caused by food accumulation. I will introduce a particularly good food to everyone. In winter, it is a child’s amulet. Add a little to the food to invigorate the spleen and eliminate food accumulation. The child is in good health. , Don’t get sick in winter, grow up and grow up intellect!
Everyone has seen this ingredient, but there are not many that can be eaten. It is an offal of a chicken. Gallus gallus domesticus is the innermost layer of golden film in the stomach of the chicken. Generally, people lose this thing when they eat chicken offal. Because people consider Gallus gallus domesticus to be the dirtiest thing, but they don't know that it is not only not dirty but also medicinal, which is good for health. There is a saying among the folks that one or two gallons of gold is equal to two gallons of gold, which shows that gallons is a treasure.

Elderly people know that Gallus gallus domesticus is a kind of medicine that can help digestion. In fact, this is a kind of Chinese medicinal material. It can not only promote digestion but also invigorate the spleen and stomach, especially for some children whose spleen and stomach are not well developed. For people, once you eat some food that is not easy to digest and hurt your spleen and stomach, you can take some chicken gold to improve it. If children eat it, it is recommended to boil chicken gold in porridge for drinking or add it to it. It is also very good to make steamed buns in flour. My children have not eaten less since they were young. They rarely catch colds throughout the year and are very healthy.

Ingredients

Chicken Ginger Mantou

1. This is the Gallus gallus domesticus. It is relatively hard. You can put it in a wall breaker and beat it into powder. The more crushed the better.

2. Pour the flour into a relatively deep container. You can choose medium-gluten flour.

3. Pour the chicken gold into the flour and add a small spoon of salt. It is almost the same as usual cooking. The salt is added when making steamed buns to increase the toughness and gluten of the dough. Add 3g of salt to a pound of flour and it will not taste salty.

4. Add water in batches, knead the dough into a ball, place it in a basin with a lid, and ferment for about 40 minutes at room temperature of about 20 degrees.

5. The volume of the fermented dough becomes twice as large, and there are a lot of pores inside. If you pin a hole with your hand, the hole does not collapse to indicate that the fermentation is complete.

6. Take out the dough and knead it a few times to exhaust, divide it into small doses. Each small dose should be placed on a floured chopping board. Use the palm of your hand to knead the clothes repeatedly for 30-40 times until the dough becomes It must be delicate and smooth.

7. Knead the dough one by one, put it in the palm of your hand and put it on the oiled chopping board to proof for about 20 minutes. The steamed bun will become fluffy and ready to be steamed.

8. Bring the water to a boil on a high fire, steam for 15 minutes, and simmer for another three minutes.

Tips:
Gallus gallus domesticus is very hard and must be powdered to operate.
The surface of steamed buns must be smooth, and each bun embryo must be repeatedly rubbed. This step is the key to the smooth surface of the buns and the strong taste. If you want to make beautiful and fluffy buns, don't be lazy.
After the steamed buns are steamed, do not open the lid. Turn off the heat and simmer for three minutes. The surface of the buns will not collapse after they are out of the pot.