Ingredients
Polish species
Zhongjin Powder (Five Deli Eight Stars)
150g
Dough
150g
Yeast (high sugar tolerant swallow, red packaging)
1g
granulated sugar
Zhongjin Powder (Five Deli Eight Stars)
350g
None
100g
Yeast (high sugar tolerant swallow, red packaging)
4g
The practice of growing Mantou in Poland
- Prepare Polish seeds: 1 150g of flour, 150g of water, 1g of yeast, mixed well, and the room temperature doubled. The surface was blistered, and when peeled open, there was a large honeycomb tissue inside. At around 28 degrees Celsius, it will take about 2 hours. 2. After stirring and venting, place the batter in the refrigerator overnight to allow it to ferment naturally. 3. I usually put the refrigerator the night before yesterday, and took it out the next evening after work to prepare Mantou. It is said that this Polish batter can be stored in the refrigerator for 3 days, but I haven’t tried it yet. After taking it out a day later, there was already a slight sour taste of fermentation.
- Weigh 350g of flour, add 100g of water, 4g of yeast, a small piece of lard, and then pour in the Polish seeds prepared the day before. Stir together on the chef’s machine.
- After kneading into a ball, tidy it up briefly and prepare a round. 2. At about 28 ℃ and 2 hours at room temperature, the size of the dough is twice as large, and the dough is very light. Take out the dough and fully exhaust it. Rub it into long strips and divide the dosage. It can be used as a knife to cut Mantou or a round Mantou. 3. Prepare the second round, place the steamed bread rack in the cold water bath, wait for about 20 minutes, the Mantou embryo will become larger, and press it to rebound. 4. Steam in cold water, start counting for 13 minutes after the water boils and begins to steam. Turn off the heat and wait for 3 minutes for the pot to boil.
- How soft is it, 👀
