Noodle Mantou

Name: Noodle Mantou
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 350g Flour; 170g Shimizu; 1.5g Edible Soda Noodles; 30g warm water; 1.5g yeast

by Daughter of heaven

4.6 (1)

Favorite

Difficulty

Easy

Time

1h

Serving

2

The so-called "noodle" is to knead some dry noodles in the already kneaded flour when kneading the steamed buns to absorb part of the moisture in the dough, so that the steamed buns will eat chewy. Among the noodles in the north, "Mianmen Mantou" is very distinctive. The steamed buns are very beautiful after being steamed out of the basket. The color and luster are white, the skin is bright, and they are chewy and very sweet. Noodle steamed buns are also more resistant to storage than ordinary steamed buns, and they will not deteriorate easily if they are stored for a long time because of the less water content. Traditionally, noodle buns are made with flour fertilizer, which is used as a primer to knead the noodles and then ferment. It also needs to be mixed with appropriate alkaline water, and then a certain proportion of dry flour is added for repeated kneading. . This time it was slightly improved, and it was fermented once. If you like it, you can try it. "

Ingredients

350g Flour
170g Shimizu
1.5g Edible Soda Noodles
30g Warm Water
1.5g Yeast

Noodle Mantou

1. The old noodles are mixed into a dough (no need to knead it smoothly) and ferment at room temperature for 4-5 hours until it becomes a honeycomb (it needs to ferment overnight in winter).

2. Add 50 grams of water to the alkaline noodles and stir until it melts into alkaline water (the amount of water in the formula).

3. Add the shredded old noodles to 300g of flour (reserve 50g of flour), slowly pour in water and stir until it is in shape.

4. Clench your hands tightly, soak the outside of your fist with alkaline water and roll it into the dough until all the alkaline water is completely rolled into the dough.

5. Then knead the remaining 50g of flour into the dough.

6. Until smooth and delicate state.

7. Rub the long strips into equal parts.

8. Sequentially round into a pagoda shape. Let it stand for about 1 hour. Until it ferments to 1.5 times the size, the dough has a light feel. Put it in a pot of cold water, turn off the heat and simmer for about 15 minutes after the water is boiling.

9. Finished product.

10. Finished product.

11. Finished product.

12. Finished product.

Tips:
The steaming time is appropriately adjusted according to the size of the green body. After making the green dough, you can reserve a piece of dough for old noodles, store it in the refrigerator, and take it out before use and return to the temperature before use.