Huaxiang Mantou

Name: Huaxiang Mantou
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 600g Flour; 6g yeast; 15g Barley Grass Powder

by Twilight shadow

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

If the house is okay, just tinker with pasta. Because pasta is one of the staple foods in my family. Especially when my grandmother's stomach is not good, she eats pasta every day, so the most food in my family is flour. Children like all kinds of delicious and beautiful noodles. Every time they make noodles, they will make a few fancy buns, so that the bear children can eat a little bit of rice, otherwise they won’t even shout or scream when they eat, and they will come to the table. Just eat a little bit of food, which makes adults anxious. The children of other people can eat a bowl of rice, even half of the other people’s food, which is why they just don’t eat it. It is estimated that many children from other families are like this, and they have to hurry to sit on the dining table if they eat or not at school. Just do it casually at home, crying out loud makes me cry. My beanie often skips meals and was punished by his father to stand countless times. Occasionally, he would sneak under the dining table and get to the feet of his grandmother. When grandmother looked pitifully, he pulled up. In fact, grandma was worried that Dadzi Dad would be unhappy, which would affect the education of the children. Hi, this is all caused by the bear kid not eating.

Ingredients

Huaxiang Mantou

1. Add 10 grams of natural pigmented barley grass powder to the container and mix it into water.

2. Put 200 grams of flour and 2 grams of yeast powder inside, and mix the noodles with the mixed powder and water. Then knead the dough into a sealed fermentation.

3. Add 600 grams of flour to warm water to melt the yeast powder, then pour it into the noodles and knead the noodles, knead it, seal and ferment. The fermentation time takes about 100 minutes in winter. The fermented dough has a honeycomb shape. Place the fermented dough on a chopping board and sprinkle dry powder to knead to exhaust.

4. Add 600 grams of flour to warm water to melt the yeast powder, then pour it into the noodles and knead the noodles, knead it, seal and ferment. The fermentation time takes about 100 minutes in winter. The fermented dough has a honeycomb shape. Place the fermented dough on a chopping board, sprinkle dry powder and knead to exhaust.

5. Take a green noodle embryo and roll it into a piece, and then take a white noodle embryo and pinch it into the tail of the radish.

6. Wrap the white dough with green dough.

7. Pinch out the shape of the radish, I adjusted a little color to make the green radish tassels. After steaming, it feels better to use natural green. The second fermentation is about 20 minutes. Steam on high heat for about 20 minutes.