Hedgehog Mantou

Hedgehog Mantou

1. Put the liquid in the mixing bowl first and then put the powder in the order, water-flour-white sugar-yeast.

2. Start the cook machine at level 1, and it will automatically turn to level 2 after 1 minute of mixing, which is about 6 minutes.

3. After 6 minutes, the surface of the dough became smooth and the inside of the bowl became clean and flourless.

4. Take out the dough and roll it into a spherical shape, put it in a basin, cover with plastic wrap, and place it at room temperature for the first fermentation.

5. Fermented to twice its original size (about 1 hour)

6. Dip dry flour with your fingers and insert it into the dough. The dough will rise without shrinking.

7. Add flour B to the dough again, turn on the first gear, and automatically turn to the second gear after 1 minute of mixing, and then mix for about 4 more minutes.

8. After 4 minutes, the surface of the dough became smooth and the inside of the pot became clean and flourless.

9. Take out the dough and place it on the press board. If it feels sticky, sprinkle some flour on the press board and knead the dough evenly on the chopping board. Roll the kneaded dough into long strips.

10. Divide into 12 parts, the surface of the kneaded dough is very smooth, and the cut surface is smooth and has no large large holes.

11. Round

12. 12
Cover the dough to be used with plastic wrap to prevent the skin from cracking.

13. Take a round dough and rub one end to make a hedgehog head.

14. Use scissors to cut out the thorns of the little hedgehog

15. Cut it

16. Decorate the eyes with red beans

17. Put enough cold water in the steamer, put the lid on and let it stand for 20 minutes, turn on the heat for 15 minutes, and turn off the heat for 3 minutes to get out of the pot.