Rye Mantou

2024-04-21 21:14:51 535

I used to like to buy Mantou in the supermarket, but I still felt a little uneasy. I tried to make it several times, but I was not satisfied with the conventional fermentation method. Later, I tried to make it with the cold storage fermentation method, which was very effective and convenient!

Details of ingredients

Rye flour200g
Whole wheat flour300g
Medium gluten flour300g
Dry yeast10g
water300g
warm water100g

Technique

difficultybeginner
workmanshipsteam
tasteOriginal flavor
timeone day

Steps to make Rye Mantou

1. Prepare warm water (subject to not burning hands).
Pour 2.10 grams of dry yeast into warm water.
3. Take a large container of flour (about 800 grams) and pour in yeast water.
4. Slowly add cold water to the flour and stir with chopsticks while adding.
5. Use your hands to knead the dough until the dry powder is no longer visible.
6. Knead it into a smooth dough.
7. Divide the dough into three parts.
8. Pack each dough separately in a plastic bag, squeeze out the air, and seal tightly. Put it in the refrigerator and refrigerate for about 24 hours.
9. Double the size of the dough.
10. Sprinkle dry powder and knead the dough evenly, then knead into strips.
11. Divide into approximately equal sized dosage forms.
12. You can shape according to personal preferences. This time, I made a circular shape.
13. Place oil paper on the steamer, put the dough in, and let it ferment for 15 minutes.
14. Steam over medium heat for about 15 minutes, turn off the heat and let it simmer for an additional 3 minutes, then remove the lid from the cage.