Put chai ko

Transcription

Today I teach chinese steamed bun/ Mantou I put 300 ml milk in a pot 5 tsp sugar, 1/4 tsp salt 2 1/2 tsp coconut fat turn to medium heat cook until the coconut fat and sugar are dissolved when the sugar and coconut fat are dissolved, turn off the heat, remove from the heat 500 grams sieved all purpose flour 7 grams of active dry yeast this active dry yeast package is used for 500 grams of flour, stir well with chopsticks pour in the lukewarm milk mixture, stir with the chopsticks when the milk and flour become a dough, take away the chopsticks knead the dough in the bowl thoroughly put remaining flour in the dough as well knead like this for 15 mins I knead like this one hand like this another hand pushing to the front, for 2 times 15 mins later, sprinkle some flour on the working place cover the dough with the bowl let it rest for 5 mins 5 mins later sprinkle some flour on your hands and also on the rolling pin start from the middle, rolling up like this and start from the middle, rolling down like this rolling the air out of the dough turn the dough to another side start from the middle, rolling up and atart from middle, rolling down from the middle, rolling to this side and from the middle roll to the other side when you see bubbles use a toothpick to sting them roll out the dough into a big rectangular fold the dough two times, creating 3 layers from the middle, rolling up from the middle, rolling down from the middle, rolling to this side from the middle, rolling to this side, roll out the dough into a big piece roll out the dough until the long side has three hand lengths dip your hand in some water and spread it on the surface of the dough this will make it easier to roll the dough later slowly, roll the dough up like this don't let it be too loose roll it tight when you come close to the edge press it with the palm of your hand to make it thinner roll the entirely up gently swing the dough and hit it on the table to pull it longer and make it more even sprinkle some flour on the working place, use both hands to roll the dough to make it smoother the dough still has the length of three hands cut the dough in the middle with a sharp knife cut this piece of dough into 6 equal pieces cut the other half of dough into 6 pieces as well I cut some parchment paper and spread some oil on top put a piece of dough on top and place it in the steamer same for the remaining dough pieces I place four pieces of dough in the steamer cover with lid and place in a warm place and let the dough rise for 45 mins 45 mins later you can see both sides of the dough are swollen when you gently touch it it will keep the shape, the dough pieces are ready to be steamed now boil up water on high heat place the steaming rack covered by a lid on top, turn to medium heat, steam for 11 mins steaming time may vary depending on the heat 11 mins later, turn off the heat leave the lid slightly ajar for two minutes 2 mins later, take out the mantou, place them on the rack same procedure for the rest Thanks for watching see you again next time