Sunflower Mantou

2024-06-20 02:59:58 1442

A few days ago, I made some cartoon Mantou, which many kids like very much. Cheng, today I would like to share a sunflower Mantou with you. It needs only one fermentation. The skin is shiny, the internal organization is greasy, and the beautiful shape is not only loved by children, but also by adults.

Details of ingredients

Yixiaobei North Mantou Self made Flour150 grams
Pumpkin puree95 grams
Fine sugar10 grams
Cocoa powder3 grams

Technique

difficultybeginner
workmanshipsteam
tasteSweetness
timean hour

Steps to make Sunflower Mantou

1. Material group photo; Pumpkin puree can be replaced with water, milk, or other vegetable and melon juices.
2. Put pumpkin puree and flour into a bowl together; The water content of pumpkin puree is different from the water absorption rate of flour. Pumpkin puree can be added at 60% of the flour content first, and then added in an appropriate amount according to the softness and hardness of the dough.
3. Stir with a small spoon or chopsticks to form a flocculent shape, stirring as much as possible to fully mix the pumpkin puree with flour, without any obvious dry powder at the bottom.
4. First, use your hands to roughly knead the dough into a ball.
5. Divide the dough into 80 grams and mix 2.5 grams of cocoa powder; Temporarily unused dough should be held in a basin to prevent water evaporation.
6. Use the method of pressing and kneading to knead the cocoa dough into a delicate, smooth, and soft dough, which takes about 3 minutes.
7. Roll the dough into long strips and cut them into 6 evenly sized portions, each weighing approximately 13 grams.
8. Knead each dough into smooth small balls, and hold each one in a basin to prevent water from evaporating.
9. Press the dough ball slightly flat, and use a scraper to create crisscrossing patterns on the surface, which is the sunflower core; Process the other cocoa dough in sequence.
10. Place the pumpkin dough on the cutting board and knead it into a delicate, smooth, and soft dough by pressing and kneading; This process takes about 3-5 minutes.
11. Roll the dough into long strips and cut them into evenly sized tablets, each weighing approximately 33 grams.
12. Roll each pill into a round shape and shape it into a uniform strip with a length equal to the circumference of the flower core mentioned above.
13. Apply a little cold water to the edge of the flower core, wrap the pumpkin noodles around the edges, and apply a little water to the joints. Pinch tightly.
14. Use the palm root to press the pumpkin dough around, with a width of about 2.5 centimeters.
15. Use a sharp knife to cut it into small, thin strips that shine like the sun. The cutting technique is to first cut them in a grid of meters, then divide each small piece into 2 parts, and then cut each part into 4 pieces with 3 more cuts. This will ensure that each flower has the same number of 32 patterns.
16. Pinch the two adjacent petals together, creating a total of 16 petals.
17. Place each sunflower in a steaming tray or steamer lined with a steaming mat; To prevent surface evaporation, place the entire process in a steamer or steamer; Finally, mix a small amount of cold water in 0.5 grams of cocoa powder to form a cocoa paste, and use a small brush to dip in a small amount to brush the paste onto the petals.
18. Ferment in a steamer or steamer for 20 minutes, steam over high heat for 18 minutes, and simmer for 5 minutes before removing.
19. Sunflower Mantou, with delicate organization, soft and sweet!