Doraemon Mantou

Name: Doraemon Mantou
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 6g Butterfly Pea Flower; 200g All-purpose flour; 140g boiling water; 18g Caster sugar; 15g milk powder; 2g yeast; 2.5g (red dough) water; Some (red dough) Red food coloring

by The Rhyme of the Sea Food

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Doraemon-This cartoon carries many people's childhood memories. In the early 1990s, this cartoon entered China, and we called it Jingle at that time. There are a few main characters in it, but the most favorite is of course Doraemon, who has a treasure bag. Many children still imagine that one day they can have a treasure bag, and they can do whatever they want. Eat a Doraemon steamed bun first and turn your dreams into dreams.
The main color of Doraemon is blue, and the noodles are soaked with butterfly pea flowers. Butterfly pea flower is a natural food coloring agent. Some cakes in Southeast Asia are blue and are dyed with butterfly pea flower pigments. Butterfly pea flowers are rich in anthocyanins, which can invigorate the spleen and reduce dampness, and prevent indigestion and respiratory diseases. Compared with ordinary all-gluten flour, Xinliang’s steamed wheat flour has a higher water absorption rate. The steamed buns are more chewy, non-sticky, and rich in wheat flavor. The more you eat, the more you love it. "

Ingredients

6g Butterfly Pea Flower
200g All-purpose Flour
140g Boiling Water
18g Caster Sugar
15g Milk Powder
2g Yeast
2.5g (red dough) Water
Some (red dough) Red Food Coloring

Doraemon Mantou

1. First make the blue dough, soak the butterfly pea flowers in warm water. Because the flowers will absorb water, you need to pour about 20 grams more than the water used for making the noodles. The actual butterfly pea flower water used is 120 grams

2. Pour flour, sugar and milk powder into the bowl

3. Dissolve the yeast in warm butterfly pea flower water, stir to dissolve

4. Pour 120 grams of butterfly pea flower water (different flours have different water absorption properties, and the amount of water is for reference only). Pour into the flour, pour it while stirring it with chopsticks.

5. Make a smooth blue dough with your hands, then make a white dough

6. The room temperature is low, put the dough in a basin, cover with plastic wrap and a damp cloth, put it in Dongling K40C oven, and ferment at 35 degrees for 50-60 minutes

7. Make red dough while fermenting. Use a toothpick to pick up a little bit of red pigment and dissolve it in water, then pour in flour to make a red dough. Prove into double-sized blue dough and white dough to vent

8. Roll the blue dough long and cut into 6 equal parts

9. Knead it round and put it in the steamer

10. Divide the white dough into small doughs of about 6 grams and roll them into a circle. It is more convenient if you have a round mold of a suitable size. Roll out the white dough flat, and then cover the circles.

11. Cover on the blue dough (you can dip it in water to make it stickier)

12. Pull out two small pieces of dough and press with your index finger to form an oval shape and make eyes

13. Make the nose with red dough, put it on the corresponding position, and let it stand for 20 minutes

14. In a pot with cold water, turn high heat to medium and low heat and steam for 12 minutes, turn off the heat and continue to simmer for 3 minutes, open the lid. Finally, use a chocolate pen to draw the eyeballs, beard and mouth