Noodle Mantou

Name: Noodle Mantou
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g All-purpose flour; 100g leaven; 230g warm water; 80g (you can leave it alone) Sugar; 1～1.5g Edible alkali

by Qianqian_DOkzbcaviraI

5.0 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

"Noodle Mantou" is very distinctive and famous. This kind of steamed bun is very beautiful after being steamed out of the basket. It is large, white in color, and has a shiny skin. It is chewy and very sweet after the entrance. The noodle mantou is also more resistant than ordinary steamed buns. Stored for a long time, it is not easy to deteriorate, because the water content is less. "Noodle steamed buns" are traditionally made with flour fertilizer, which is used as a primer for kneading the noodles, and then fermenting, and it needs to be mixed with appropriate ingredients. The lye water is made by adding a certain proportion of dry flour to repeatedly kneading the dough and then steaming.”

Ingredients

500g All-purpose Flour
100g Leaven
230g Warm Water
80g (you can leave it alone) Sugar
1～1.5g Edible Alkali

Noodle Mantou

1. Prepare noodle fertilizer and warm water

2. Put the flour into 230g warm water to dissolve

3. Facial fertilizer

4. Pour flour, flour, water, and sugar into the bread machine

5. Start the kneading program to knead into a smooth dough

6. Put the dough in the bread machine to ferment for 5-6 hours at room temperature (the temperature here is 22-30 degrees), and the dough will ferment to twice its original size, with a honeycomb shape.

7. Add edible alkali to the fermented dough to neutralize the sourness, then add dry flour several times, and knead the dough repeatedly while sprinkling

8. Knead again into a smooth dough, cover with plastic wrap and let stand for 10 minutes

9. Divide the dough into 60 grams into a uniform small dose (the size can be adjusted slightly according to your preference)

10. Knead the small dough again to vent, and there should be no bubbles in the dough, and arrange it into a round shape (knead it into a slightly higher round dough)