Dumpling and buns are popular chinese snacks. Mantou is the very common one. You can eat it plain or with dish. I like to put the deep fired pork mince into it. It is very delicious.
Old yeast dough: soft flour 150g flour 50g yeast 1/2 tsp water 100g
1. Put all dry ingradients into a bowl,pour water in and mix well, knead for about 5-10 minutes until smooth and not sticky.
2. Put the dough back to the bowl and cover it with a plastic wrap.
3. Leave to rise in a warm place for 40 minutes or until the dough has doubled in size.
4. Divide the dough into small pieces ( about 50-60g per pc) and wrap individually.
5. Put them in a sealed bag and put in freezer for future use.
Mantou
Ingredients:
Flour 200g ; soft flour 100g ; caster sugar 20g ; water and milk 180g ; dried yeast 6g ; cooking oil 1 teaspoon
Old yeast dough ( one portion) to be defrozed before use.
1. Combine all the dry ingradients with water and milk , mixed well and knead into a dough. Put aside for 3 minutes
2 Put the defrozed old yeast dough into (1) and knead to a smooth and non sticky dough. Pour cooking oil in and knead to smooth
3. use a rolling pin to roll the dough to a flat square thin pastry,then roll it into a long roll and cut it into small pieces
4. Put them in a steamer to rise until they have doubled in size
5. Steam the Mantou in the pre-boiled water for 15 minutes and to serve while hot.
饅頭是很普通的北方糕點，它可以淨吃或配以其他的菜餚。而我很喜歡把它夾入豬肉鬆，既方便又美味。這個食譜是先把發酵的老麵團做好，以便隨時應用。
老麵團: 低筋麵粉 150g 麵粉 50g 酵母粉 1/2 茶匙 水 100g
製法: 把所有乾的材料放在盤中，加入水混合成粉團，放在桌面上搓成不黏手的，光滑的，柔軟的麵團。把麵團放回盤中，蓋上保鮮紙，放在溫暖的地方，讓它發酵至兩倍大。發酵好的發種可分成約50-60g的小份，用保鮮紙逐個包好，再放入密實袋中。然後放在冰格內，隨時備用。
饅頭: 老麵團一份(先解凍，約30分鐘) 低筋麵粉 100g 麵粉 200g 幼糖 20g 溫水加鮮奶 180g 酵母粉 6g 食油 1 茶匙
1. 把兩種麵粉,糖,酵母混合，加入奶水揉成粉糰，讓它靜置 3分鐘
2. 把已軟身的老麵團 加入(1)的粉團中，搓成光滑,不黏手的麵團。把食油加入再搓至光滑
3. 用麵桿把麵團輕輕桿平，把麵向中間摺成三摺，再桿平，重覆幾次，然後把它捲成長條狀，用刀把它分成小段
4. 把切成小段的麵團放在焗餅紙上，置蒸籠內，用濕布蓋好，讓它發酵至兩倍大
5. 預先把水燒滾，把蒸籠放入，以大火蒸約15分鐘，蒸好即取出。
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