SHENGJIAN MANTOU RECIPES

Steps:

• Prepare warm water around 35 °C and melt the sugar in. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.
• Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chopstick.
• Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Or you can simple resort to a stand mixer.
• Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size.
• When the dough is double in size, get paste ball out, dust the operating board and re-knead the dough for 3-4 minutes until the dough becomes almost smooth again. Divide the dough into two parts, keep kneading and shape each part into 1 inch thick long log.
• Remove the two ends and use a very sharp knife to cut the log to smaller pieces (around 2 cm wide). Try to keep the original shape. Place the buns to a lined steamer one by one. Leave some space among each one as the buns rise after steaming.
• Add cold water to your wok or steel steamer. Cover the lid and rest for 10 minutes in summer and around 20 minutes in winter or until the bun becomes fluffy again.
• Use high fire to bring the water to a boil and continue to steam for around 20 to 25 minutes (depending on the size of your buns).
• Remove off the fire and wait for around 5 minutes before opening the lid. Serve warm or re-steam to soften before serving.

Steps:

• Put water, flour, sugar, salt, yeast, salad oil into the bread machine
• Select the Imix program to knead the dough
• Knead until the surface is smooth, put it in the plastic wrap of the container lid for a fermentation
• Start to prepare the filling, chop the shallots and ginger into minced pieces, freeze the pig skin and cut into small dices, leave a little green onion leaves for use
• Pork stuffing with cooking wine, oyster sauce, light soy sauce, chopped green onion and ginger, mix well
• Add salt, monosodium glutamate, thirteen incense, chicken essence and mix well, add salad oil and mix well
• Put the pig skin jelly in
• Mix well and the filling is ready
• The dough has doubled its size, and you can see the cellulite when you pull it apart
• Repeatedly knead until smooth
• Divide into equal size doses and squash
• Roll out into a thick sun skin in the middle and thin on the sides, and put in the stuffing
• Shaped into a bun shape
• Add salad oil to the pot until it reaches the bottom of the pot, put the buns in the pot with the mouth facing down
• Fry on medium and low heat to make a hard bottom, add appropriate amount of water, just cover the bottom of the bun, cover and simmer for a while
• Drain the water, sprinkle with black sesame seeds and chopped green onion, cover and simmer for two minutes.