Huajuan with Scallion Cooking Method
Huajuan with Scallion Cooking Method
Tool: Flour basin, Cup, Small bowl, Electronic scale or bench scale, Rolling pin, Chef knife, Mantou paper, Steaming basket, Spoon, Brush, Chopsticks.
Ingredients: Flour, Yeast, Baking powder, Water, Salt, Minced leeks, Oil.(Others: purple sweet potato, spiced salt, etc.)
Directions:
1.Add the baking powder (and the milk powder)to the flour, use some water to dissolvethe dry yeast, use some water ( use warm water in winter) to dissolve the salt, then add all these to the flour and knead, until the dough becomes soft, elastic and has a smooth surface. Then cover the dough with basin or wet cloth and let the dough rest for 10mins.
2.Use the rolling pin to flatten the dough into 0.5cm thickness in rectangle shape. Brush some oil over,sprinkle some salt and the minced leeks. Fold in 3 and cut the dough into pieces, and then use the chopsticks to twist each piece.
3.Put the mantou on top of the base paper, and put them into the steaming basket.
4.Proof for 50-60minsat 28-35°C and relative humidity 60-75%.
5.Put the mantou in the steaming basket, and steam for 12mins over high heat.
