Jingui Mantou

Name: Jingui Mantou
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 5g Angel Yeast; Some water

by A diligent and thrifty housewife

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

It’s the first time to post a recipe, I hope to support you! As the weather is getting colder, I suddenly remembered that the sweet osmanthus made with home-grown osmanthus osmanthus has a little left. Let’s make some buns for breakfast.

Ingredients

Jingui Mantou

1. Add proper amount of warm water to the yeast, so you can only use 37.8 degrees of warm water! Then pour it into the flour, slowly add cold water, knead it into a smooth dough, cover it with plastic wrap and put it in the oven, set the fermentation mode

2. Fermented to double size

3. The dough is full of bubbles, even if it is ready

4. Take out the dough and knead it into the shape you want for another 10 minutes and put it in the steamer to wake up for 20 minutes. This step is very important! Can make the steamed buns softer

5. After waking up, steam in a hot pot under cold water for 15 minutes. Do not open the lid halfway. After turning off the heat, let it simmer for 5 minutes to open the lid to avoid shrinking.