Old Noodle Mantou

2024-04-12 22:14:10 399

Recently, when making Mantou, I like to use old flour instead of yeast for fermentation. After steaming, Mantou noodles have a stronger flavor and more toughness, but they are still soft. Making old noodles Mantou is also very simple. You just need to set aside a piece of dough after it is launched and put it into a bowl, cover it with plastic wrap, and refrigerate it in the refrigerator; The next time you take it out, it will be the yeast head, also known as old noodles. I usually use up the old noodles within a week, and then set aside new ones. If they are not used for more than five days, they need to be stored in a freezer. If needed, they can be taken out one day in advance and thawed at room temperature.

Details of ingredients

flour215 grams
Skimmed milk powder7 grams
Laomian70 grams
Eating baking sodaa little

Technique

difficultySimple
workmanshipsteam
tasteOriginal flavor
timeThree hours

Steps to make Old Noodle Mantou

1. Prepare the necessary ingredients and take out the old noodles from the refrigerator's freezer 2 hours in advance to warm them up. (Because only a small amount was added, it was not included in the photo)
2. After warming the old noodles, put them into a bowl and add a little baking soda (alkaline noodles) for consumption. (Please refer to the amount of alkaline surface in the basin)
3. Add a little warm water to melt the old noodles and stir well.
4. Add flour and milk powder, then add an appropriate amount of warm water, mix well and knead into a smooth dough. Round it up and put it in a bowl, then cover it with plastic wrap. Let it ferment in a warm place.
When the dough has fermented to 2.5 times its size, remove it.
6. Flatten the removed dough, exhaust the air, and knead it repeatedly before rolling it into a large 1.5cm thick dough.
7. Then roll it up into a cylindrical shape, then roll it back and forth a few times to make it tighter.
Cut into your favorite size. (This one is about 50 grams each)
9. Slightly shape the cut green body.
10. Put it into a steamer for a second awakening.
11. After a second awakening for 1 hour, steam over low heat in a cold water pan. Steam over high heat for 15 minutes after adding steam, then turn off the heat and let it steam for another 3 minutes before opening the lid and taking it out.