Foodabc Festival food customs Major Cold

Brown wheat Mantou

2024-04-23 14:01:43 109

Today's brown wheat Mantou. The raw materials are very precious, coming from the Hulunbuir grassland at 48 degrees north latitude. The climate there is cold, the soil is fertile, the river water is clear, and the sunshine is abundant. Not only are there herds of cattle and sheep, but there are also rare crops. Brown wheat, also known as rye, is the "delicacy on the tongue" that this fertile land offers to humanity< Br>

Details of ingredients

Xinliang Brown Wheat Flour250 grams
yeast3 grams
Cold water160 grams

Technique

difficultybeginner
workmanshipsteam
tasteOriginal flavor
timeThree hours

Steps to make Brown wheat Mantou

1.1. Put brown wheat flour, yeast, and cold water together into a bread bucket;
2.2. Place the bread bucket in the bread maker and start the kneading program for 10 minutes;
3.3. The dough is smooth and fine, cover the bucket with a damp cloth, cover the lid, and select "fermentation" for 60 minutes;
4.4. The dough is twice the size of the original. Dip your fingers in flour and poke a hole at the top, without collapsing or shrinking, and the fermentation is successful;
5.5. Take out the dough and put it on the kneading pad, sprinkle a little flour, knead vigorously for about 5 minutes, and knead the flour into the dough from time to time until the dough is soft and elastic, and the inside is fine without obvious pores after cutting, so that the steamed Mantou of such dough can have a smooth surface;
6.6. Cut out a piece of about 15 grams first, divide the rest into 6 equal parts, knead them into circles, and place the large dough directly on the steamer;
7.7. Roll the dough into thin sheets and carve the shape using molds made of small flowers and leaves;
8.8. Add a little water on the back of the flower piece, paste it on the surface of Mantou, and then gently press the round head of the toothpick on the flower core, so that the flower will have a more three-dimensional sense; Mantou is put in a warm and humid place for secondary fermentation;
9.9. When the Mantou is about twice as round as before, put it into the steamer or steamer, steam it for 20 minutes after the fire;
Simmer for about 8 minutes before removing from the pot, the surface is smooth and wrinkle free.
11. Look, it's incredibly smooth
12. Detailed organization