Conch Mantou

Name: Conch Mantou
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g All-purpose flour; 160g Shimizu; 4g yeast; 15g Sugar; Some Homemade peanut butter

by meggy dancing apple

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Recently, I saw the conch steamed buns of food expert Yuha, and I really like it. So I watched the operation steps carefully, and finally came out with tricks. Later, I saw someone else imitated it, and then I took a closer look at the operation steps, only to realize that I had made a small mistake in the production. But no matter what, the final appearance of the conch still has a rough idea.
The prepared conch steamed buns are very soft, which stems from some experience in making bread by myself and my mother's advice. Since it is the first time to make conch steamed buns, even though there are some flaws, I don't want to leave these pictures in the corner. At any rate, this is also a record of my own growth. When you do it next time, follow the Yoha master's method of operation to experience it. So this time the conch steamed buns are right to be that my conch variety is different from theirs! "

Ingredients

Conch Mantou

1. Put flour, water, sugar and yeast in the basin

2. Knead it into a smoother dough by hand, cover it with a damp cloth, and place it in a warm and moist place for basic fermentation

3. When the dough is twice as large as the original, poke a hole in the top of the dough with your fingers, without collapsing or shrinking, and fermentation is successful

4. Take out the dough, place it on the kneading pad, and knead it round

5. Use an electronic scale to divide into 8 equal parts. If there is no scale, it will probably be no problem to divide it.

6. Round the small doughs separately, cover them with plastic wrap, and relax for ten minutes

7. Take a small loose dough and roll it into a long strip with a little peanut butter in the middle

8. Fold the left to the middle, and fold the right to the middle to form a three-fold

9. Use a squeegee to press down to make the impression

10. Take a chopstick and pass it through the crease (I didn't understand this step at the time. It is different from the original. If you are interested, you can move on to the recipe of the Uhada people to learn it)

11. Hold the left side of the dough with your left hand, hold the chopsticks with your right hand, and turn it out of your arms to form a natural twist

12. Knead the two ends of the noodles together to form a conch shape

13. Pull out the chopsticks, the conch steamed bun is finished

14. After the remaining dough is processed in sequence, it is put into a steamer covered with damp cloth for the second fermentation, about 30 minutes, when the dough has doubled the original size, turn on high heat, and steam for 20 minutes after boiling the water. Simmer for 3-5 minutes before opening the lid

15. It looks really like a beautiful conch

16. Ordinary steamed buns are transformed again

Tips:
The amount of flour is determined according to your own consumption. The amount of water is basically 50-60% of the amount of flour. Too little water will make the dough hard, and more water will make the shape difficult; adding a little sugar is to give yeast Create a fermentation environment; although the operation method is somewhat different from the original one, the overall appearance of conch is still there; the scraper and kneading pad are all used when I make bread. If not, I can also use the chopping board to knead the dough. Pay attention to adding some flour to knead the dough properly; use the back of a knife to press the pattern; peanut butter is homemade and relatively thin, so you use less. You can replace the peanut butter with chopped green onion, diced ham, salt and pepper, or other favorite materials; the steaming time depends on the size of the steamed buns. Don't rush to boiling after the time is up to prevent the steamed buns from shrinking due to sudden cold, which will affect the appearance and taste.