Hedgehog Mantou

Name: Hedgehog Mantou
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; Some Old face; Some Noodle Soda; Some baking soda

by Qi's small kitchen

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Last time I made small octopus steamed buns, my son liked it very much. Originally steaming such fancy steamed buns takes up a lot of space, so I steamed a few last time. After eating, my son clamored to make them again, so he wanted to change to a different shape. Well, I suddenly remembered that the supermarket sells that kind of quick-frozen steamed buns and there are many styles, there is a hedgehog bean paste bun which is very cute, but it is a pity that there is no bean paste filling at home, so just make hedgehog buns. "

Ingredients

500g Flour
Some Old Face
Some Noodle Soda
Some Baking Soda

Hedgehog Mantou

1. Add the old noodles to the flour and make a dough with water, and it will be twice as big as it is at room temperature.

2. A little soda and baking soda are diluted with water, pour into the dough and knead evenly without sourness. Then put in an appropriate amount of dry flour and knead it into a dough, set aside for two times

3. Take half of the dough, knead it smoothly, and knead it into a strip

4. Cut into equal parts

5. Knead the agent into a drop shape by hand

6. As shown in the picture, use kitchen scissors to cut out small thorns

7. Cut red dates into small cubes and serve as the eyes of a hedgehog

8. Sitting in the pot with water, put hedgehog buns at intervals

9. Cover, steam on high heat for 20 minutes, turn off the heat and simmer for two or three minutes before opening the lid

Tips:
1. Add baking soda to the dough while kneading until the dough smells of sourness. Don't add it. If the alkali is too big, the steamed bun will turn yellow.

2. Do not open the pan immediately after the steamed buns are steamed, but simmer for two or three minutes before opening the lid, so that the buns will not shrink