Northern Noodle Mantou

Name: Northern Noodle Mantou
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 500g Flour; 250g Pure milk; 5g Dry yeast

by Green String Xiaoxiang

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

2

Among the noodles in the north, Shandong's "Mianmen Mantou" is very distinctive and famous. The steamed buns are beautiful after being steamed out of the basket. They are big, white in color, and have a shiny skin. They are chewy and very sweet after being eaten. The so-called "qiàng noodles" is to knead some dry noodles into the flour that has already been made when kneading the steamed buns to absorb part of the moisture in the steamed noodles, so that the steamed buns will eat gluten. Traditionally, noodle mantou uses flour fertilizer (also known as "old noodles") as a primer for kneading and fermentation. After fermentation, it needs to be mixed with appropriate alkaline water, and then a certain proportion of dry flour is added for repeated kneading. surface. I don't know how to use lye, and I didn't prepare "old noodles", so I used dry yeast to make the noodles.
The steamed buns are served with homemade wine-flavored chili sauce, great! "

Ingredients

500g Flour
250g Pure Milk
5g Dry Yeast

Northern Noodle Mantou

1. Pour 250 grams of milk into the bowl, sprinkle the dry yeast into the milk bowl, and let it sit for a while

2. Stir the yeast and milk, pour into 500 grams of flour, while pouring, use chopsticks to stir the dough into a floc

3. Then knead it into a smooth dough

4. Cover the pot

5. Cover with a wet towel (to prevent the dough surface from being too dry) to ferment

6. The dough is fermented to twice its size. Dip your fingers in dry flour or water (anti-sticking) and poke a hole in the dough. Take out your fingers. The hole does not change. It will not rebound or collapse. It will be fermented.

7. Sprinkle about 60 grams of dry flour on the countertop, place the dough on it and knead vigorously until all the dry flour is kneaded into the dough (so that the steamed buns can be uncovered layer by layer, which is delicious!) Dough with no holes in the cut surface is considered good.

8. Divide into small doses of even size, I divided them into 10 pieces of 75 grams each

9. In addition, about 70 grams of dough is left as old noodles. Roll it in dry flour and dip it with dry powder. Wrap it in plastic wrap and put it in the refrigerator to try to make a bun with old noodles next time.

10. Take a flour paste and press it with one hand to make a circle. This step requires more effort. The more you knead the dough, the smoother the dough, and the whiter the steamed buns.

11. Knead the bottom surface smoothly and turn it over with the bottom surface facing up

12. Hold the dough with your hands and roll it round, put it in the steamer, and ferment again

13. Ferment it again, wait until the steamed buns become significantly larger (does not need to be twice as big), and then they can be steamed in the pot. In a pot with cold water, turn on the high heat, let the water boil, and then steam for 20 minutes, turn off the heat, and simmer for 3 minutes before opening the lid.

14. White and fat, delicate skin, smooth, and charming steamed buns are out of the pot! Take a look, there are no big holes inside, and there are layers, perfect! (Hehe, narcissistic yourself)