[lollipop Mantou] Change The Shape to Make A Lollipop Mantou that Children Love

Name: [lollipop Mantou] Change The Shape to Make A Lollipop Mantou that Children Love
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g Plain flour; 80g Cooked pumpkin; 100g water; 40g Sugar; 4g yeast

by Xiaoyao's Food

4.8 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Haha, sorry, it's still a bun. It's really not my family who eats steamed buns. My family also eats hanjuan and steamed buns, but I don't make it beautiful, so I rarely write about it. The steamed buns are different, they are much easier to make, and the success rate is also high.
Today's steamed buns are basically the same as the spiral pumpkin steamed buns. It just changed a little bit and let our little treasure eat it. It turns out that children are really easy to cheat! I have been arguing about lollipops, lollipops, lollipops are super delicious! ! ! Haha, what a naive and cute child! In fact, no matter what the shape is, the taste is not just a steamed bun, but the same flavor. With this shape, children will naturally have an appetite when they like it. It’s not that we value appearance, it’s gourmet food, it’s just beautiful. It's on the head! Right?
Actually, this kind of steamed bun is very easy. Everyone will understand the process at once. It’s not difficult. Let’s look at the process and learn. My pasta has always been very mediocre. Compared with the super-beautiful buns in the north, It's really too far, too far, I really want to learn! "

Ingredients

400g Plain Flour
80g Cooked Pumpkin
100g Water
40g Sugar
4g Yeast

[lollipop Mantou] Change The Shape to Make A Lollipop Mantou that Children Love

1. Pour 200 grams of plain flour, 20 grams of sugar, 80 grams of steamed pumpkin, and 2 grams of yeast into the basin and mix well.

[lollipop Mantou] Change The Shape to Make A Lollipop Mantou that Children Love recipe

2. Then mix the ingredients with chopsticks and knead them into a ball with your hands.

3. 200 grams of ordinary flour, 20 grams of sugar, 100 grams of water, 2 grams of yeast, pour into the basin and mix well.

4. Then mix the ingredients with chopsticks and knead them into a ball with your hands.

5. Cover the surface with plastic wrap and let it ferment in a warm place. Until the dough is fermented to 2 times the size. (It fermented for about an hour in the weather of 34 degrees)

6. Cover the surface with plastic wrap and let it ferment in a warm place. Until the dough is fermented to 2 times the size. (It fermented for about an hour in the weather of 34 degrees)

7. Take out the fermented dough, sprinkle a little bit of dry powder, and knead vigorously for about 10 minutes until the dough is smooth again. Roll the pumpkin dough into a rectangular shape, then roll the white flour dough into a rectangular shape, cut into thin strips, and then take a few pieces and combine them at will.

8. Pick it up, twist it with both hands, and turn the disc into a circle.

9. Pour cold water into the steamer, put a little oil on the steaming rack, put the raw steamed buns on the steaming rack with a lid, and let it stand for 20 minutes.

10. After 20 minutes, the dough became noticeably larger.

11. Turn to medium heat and steam for 15 minutes.

12. Do not open the lid immediately after steaming, wait 2 minutes for the heat to dissipate before opening the lid.

13. Then take it out and fork a chopstick.

Tips:
1. Knead the noodles to the state of three light, that is, the state of hand light, basin light, and surface light is the best.

2. After fermentation, knead vigorously for 10 minutes, in order to knead out the small bubbles produced after fermentation, so that the steamed buns are not easy to have bubbles in it.

3. When rolling, try to make it as smooth as possible. Only when the raw embryo of the steamed bun is smooth, the steamed bun will be smooth.

★4. The last point is the most important. Remember that steamed buns are steamed in a pot under cold water. You can't boil the water before putting the raw embryos to steam.

5. Don't open the lid immediately after steaming, wait two minutes before opening, so that the steamed buns will not easily shrink due to sudden cold.