The practice of double color matcha Mantou

Need ingredients

All-purpose flour

160g

milk

90g

Instant Yeast 

3G

Yam puree

15g

sugar

30g

salad oil

a little

Sugar free Matcha Powder (Yuzhi)

4g

Method steps

1. Mix milk, yam puree, yeast, and sugar first; Add medium gluten flour and salad oil, mix until no moisture is visible, then use your hands to knead it into a ball.

3. After kneading for a few minutes, the surface of the dough is shiny and delicate.

4. Cut the dough into two balls, one ball is 150 g Add matcha powder. Cover another piece with cling film or wrung dry gauze and let it relax.

5.150g Add dough to 4 g Rub matcha powder evenly. (If it's too dry, you can slightly wet your hands before continuing to rub)

7. First, make the relaxed white dough stick into a square shape, fold it three times, then open the stick, fold it three times again, and finally stick it into a long parting shape.

9. Brush some water on the white dough, put on the matcha dough, and slightly lower the rod to roll it into a cylindrical shape. Roll it slightly down so that the bonding line faces downwards.

11. Then divide it into four blocks,

12. Put baking paper on the bottom, pick up Mantou from the cut surface, discharge it into the steamer and slightly reshape it. Cover the pot for fermentation (about 45-60 minutes), and the fermentation time may vary depending on the indoor temperature.

The cut head and tail can be combined and pressed gently, and then become another Mantou. If you want to cut the pattern, it should be done before fermentation.

13. After fermentation, the dough has expanded and the sides are slightly convex.

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