Mantou with Buckwheat

Mantou with Buckwheat

Introduction:

"In the past, most of the steamed bread at home was made with pumpkin, but recently I fell in love with buckwheat steamed bread. I especially like the special flavor of buckwheat. As long as I put one or two spoonfuls on it, not only the color but also the flavor are very good."

Production steps:

Step 1: white sugar is boiled with warm water and set aside. When it is cool enough to keep hands warm, pour yeast into sugar water to boil.

Step 2: mix flour and buckwheat flour with a little salt.

Step 3: pour in yeast water, stir well with chopsticks and knead into a smooth dough.

Step 4: cover the kneaded dough and let it ferment for about one hour to 1.5-2 times the size. Finger stick a little flour, rub a small hole in the dough, the dough does not rebound, does not retract on behalf of fermentation in place.

Step 5: air out the dough and rub it into a stick.

Step 6: cut it into small pieces, cover it and wake up for about 15-20 minutes.

Step 7: spread corn leaves or wet gauze on the steaming rack, put the steamed bread on, put cold water into the pot, steam over medium heat for about 15 minutes.

Step 8: steamed bread.

Materials required:

Flour: two bowls

One teaspoon of dry yeast

Water: half a bowl

Sugar: 2 tbsp

Buckwheat flour: 2 tbsp

Note: 1) because buckwheat flour has no gluten, the amount is not suitable to put too much. 2) In winter, the fermentation is slow. Warm water can be injected into the pot to promote the fermentation. 3) When the second fermentation, it feels very light and can be put into the pot. 4) When cutting steamed bread, the knife should be cut quickly. If the cut steamed bread is bad, close it to the middle by hand, and the steamed steamed bread will look better. 5) Do not open the lid immediately after flameout, otherwise it is easy to retract. It is better to simmer for 3 minutes before opening the lid.

Production difficulty: ordinary

Process: steaming

Production time: one hour

Taste: Original