Sihe Noodle Mantou

Name: Sihe Noodle Mantou
Total time: 30 min
Yield: 1
Cuisine: Chinese
Ingredients: 400g Flour; 50g Millet noodles; 50g Soybean Noodles; 50g Cornmeal; 50g milk powder; 10g Corn oil; 10g Soft white sugar; 50g egg; 250g Shimizu; 5g yeast

by Mua is as light as a chrysanthemum

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

1

Recently, I have eaten a bit too much bread, and I miss the steamed buns a bit. I made multi-grain steamed buns so that my family can eat more multi-grains. When I made it, I was thinking that Chinese-style steamed buns and western-style bread are not much different. For the steamed bun, I added a little corn oil and a little egg. Hey, it tastes good, ha ha.

Sihe Noodle Mantou

1. Pour the yeast into 100 grams of warm water to activate

2. Pour all the powder into the basin and mix

3. Beaten eggs

4. Pour in eggs and water, and mix into flocculent

5. And into a smooth dough

6. Proof to double size

7. Vent the dough and knead to the size before fermentation

8. Divide into two

9. Take a serving

10. Divide into six small doses

11. Knead again

12. Finished into steamed buns

13. Put it in the pot for two shots

14. Steamed bun

15. It’s cold in winter and doesn’t make it well. Steam it in a hot pot on medium heat, let it steam for 15 minutes and simmer for three minutes.

Tips:
1. The noodles must be kneaded in place;
2. It is cold in winter and it is not easy to send. You can put it in the oven or steam it with warm water;
3. In short, the noodles need to be kneaded to taste delicious.