Detailed Hydrangea Mantou

Name: Detailed Hydrangea Mantou
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Arowana Australian Wheat Core Flour; 300g Shimizu; 6g yeast; 10ml Corn oil; 1 tsp Pumpkin powder; 1 tsp Purple Sweet Potato Powder; 1 tsp Spinach powder

by Seung Chan Mommy CCM

4.7 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

There are many different kinds of food in the north. Speaking of steamed buns, as long as you can make white noodles, you can quickly get started! Ask me why do tricks? It looks good! Regarding shaping fancy steamed buns, some patience is still needed, such as how to color the dough? How to prevent the moisture of the dough from volatilizing when modeling? What should I do if the dough is fermented in advance? . In a word, a good-looking steamed bun contains the love of my mother for her family. Otherwise, why take so long to make it? Today, Chengcan’s mother is making "Hydrangea Mantou". The flour for fancy buns is best to be made with strong gluten medium flour or medium-high flour, because the dough needs to be rolled into longer slices and then rolled. Therefore, gluten flour is more suitable for operation, and the steamed buns have good swelling properties and are taller. Regarding the production of Chinese noodles, I personally prefer to use this Australian wheat cob flour from Arowana. It is a flour that has won the World Quality Conference Award. It is 100% imported Australian wheat and has a white color and a gluten level between high flour and medium flour. It is very suitable for making fancy steamed buns, so it is one of the standing items of flour in my family. "

Ingredients

600g Arowana Australian Wheat Core Flour
300g Shimizu
6g Yeast
10ml Corn Oil
1 tsp Pumpkin Powder
1 tsp Purple Sweet Potato Powder
1 tsp Spinach Powder

Detailed Hydrangea Mantou

1. Prepare the required ingredients in advance

2. Yeast powder dissolved in water

3. Pour in Arowana Australian cob flour and corn oil, then knead it into a smooth dough

4. Divide the kneaded dough into four equal parts, add 3 parts of the dough and knead evenly

5. Knead spinach powder into the dough

6. Knead pumpkin flour into the dough. In the same way, add purple potato flour to a portion of the dough and knead evenly. I forgot to take pictures.

7. This is the kneaded dough, cover it with plastic wrap and put it in a warm place to ferment and increase to about 2.5 times its size

8. The fermented dough is rolled again into strips

9. Then roll it up, you need four pieces of dough with the same length and thickness

10. Place the four noodles crosswise as shown

11. As shown in the picture, turn clockwise

12. Turn counterclockwise one more circle as shown in the figure

13. Two adjacent dough pieces are entangled with each other

14. Bulge towards the center

15. Put the finished steamed buns in a steamer and ferment for the last 30 minutes

16. In a cold water pot on medium-high heat, steam for 20 minutes after the water is boiling (turn off the heat and simmer for 5 minutes before taking it out).

Tips:
If the skin of the bun is smooth and beautiful, repeated kneading is the key. The shape before steaming is beautiful, and it will not be bad after it is steamed. If it is crooked during plastic surgery, can it be beautiful after steaming? Another trick is to add a small amount of cooking oil to the flour, which can also make the buns look better. Don't take out the steamed buns immediately. Let it simmer in the steamer for 5 minutes before taking it out to prevent sudden temperature drop. The steamed buns will shrink.