Huaniu Mantou

Name: Huaniu Mantou
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 150g Steamed buns self-raising flour; 90g Room temperature cold water; 1g Red beetroot powder; 1g Bamboo charcoal powder

by meggy dancing apple

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

It’s the Year of the Ox. I made a few flower cow buns, which are ugly and cute, especially the small eyeballs and front teeth. After it came out, my mother looked and smiled and said that this steamed bun was really good, but it was really ugly!

Take a picture of these few cows together, you don't need to pose them deliberately. What do you mean by "big eyes and small eyes"? A picture is a perfect interpretation!

Although this steamed bun is ugly, there are actually many highlights, such as one-time fermentation, pure natural coloring, "beautiful" shape, and soft taste. By making this huaniu steamed bun, I also tempered my temperament, exercised my brain and flexible fingers, and made people "smile, less than ten years." Haha! In short, you can make it by yourself and like it as you see it.

The method is not difficult, the three types of dough are kneaded separately and then kneaded into small parts, and then assembled. The pictures of the assembling process were taken step by step. I was thinking that some friends who are willing to follow can see clearly, so the process is a bit long. Let's make a long story short, and directly "lead" the ox into battle. I wish you all a good Year of the Ox! Bullish!

Ingredients

Huaniu Mantou

1. Prepare steamed bun spontaneous flour and room temperature cold water;

2. Use chopsticks to stir the flour and water into a flocculent shape, and then knead a dough without being smooth, just form a dough;

3. Divide into 3 parts, the large dough is 180 grams, the other 2 doughs are about 30 grams;

4. Add a little red beetroot powder to one of the small doughs and knead it into a smooth pink dough;

5. Add a little bamboo charcoal powder to the other small dough and knead it into a smooth black dough;

6. Knead the large dough to form a dough with "water smooth muscle";

7. Divide into 4 pieces of 40g dough and 1 piece of 20g dough;

8. Knead 40 grams of dough into rounds and arrange them into an egg shape with a small top and a large bottom. Press gently with the palm of your hand to form a thick cake. This is the calf's head;

9. Place it in a steaming dish covered with a cloth, and cover it with a fresh-keeping bag during the whole process;

10. The pink dough is divided into 4 small doughs of 5 g, and the rest is used for other decorations;

11. Knead 5 grams of small dough smoothly into an oval shape, press it flat, and roll it into a dough piece, the length of which can enclose the calf's face

12. Spread cold water on the bottom 1/3 of the calf's head, stick the noodles on top, and cut off the excess at the bottom; wipe the joints of the noodles with cold water with a small brush to prevent cracks after steaming;

13. Take white and pink dough the size of peanuts, and knead them into jujube pits;

14. Pile the pink dough on the white dough, press it gently, roll it into an olive shape, put everything in the middle to form two small ears, and pinch the cut surface to make it more three-dimensional;

15. Spread a little cold water on the bottom of the small ears and stick it on the top of the calf's head;

16. Then rub the pink dough the size of mung bean grains into 8 small nostrils;

17. Apply water to the pink skin under the face, and use a round-headed stick to press out the small pits in the nostrils;

18. Take the white dough the size of soybean grains and round it. This is the calf’s eye;

19. Put a little water on the eyes and press gently with your hands;

20. Then take the pink dough the size of soybeans, knead it into an olive shape and divide it in half into eyelids;

21. Put cold water on the top of the eyes and put the powder on the eyelids;

22. Take the black dough the size of mung bean and round it, sprinkle a little flour and roll it into thin noodles to form the black spots on the cow's body;

23. Wipe water and stick it on the head at will, and brush water on the edge to prevent cracking;

24. Then knead appropriate amount of white dough and black dough into strips with patterns, cut out 8 small pieces, and knead them into a horn shape with a sharp end and a thick end;

25. Apply cold water on the bottom to stick the horns between the ears, adjust the curvature and direction of the horns; then rub 8 black dough pieces the size of pepper seeds and stick them on the white eyeballs;

26. Only the mouth is left. I originally planned to use a small stick to directly press the mark on the mouth, but at this time the dough is a bit dry. Forcible indentation will cause the dough to crack, so take the pink dough the size of soybeans and knead it into a thin strip. , Apply cold water to the mouth, press it with a small stick to form a big grin, and paste white dough into the big mouth to form the front teeth;

27. You can also knead it into a small ball and press out the small pit into a beeping mouth; 4 Huaniu steamed buns are all completed; the fermentation has begun during the operation, so it can be fermented for another 10 minutes;

28. Roll the remaining dough into long strips;

29. Put it in a lollipop shape and put the Huaniu Mantou in the steaming dish;

30. Put the green body into the steamer or steamer, steam for 18 minutes, and simmer for 5 minutes.

Tips:
1. Cover the whole process with a fresh-keeping bag to prevent the moisture of the dough from evaporating;
2. The processed dough can be stored in the refrigerator to delay the fermentation speed;
3. Use a small brush to wipe a little water at the junction of the dough sheets to prevent cracking during steaming.