Colorful Mantou

1. Raw material diagram

2. Fermented dough (forgot to take photos of the mixed dough due to too many colors)

3. After fermentation, knead the dough thoroughly to remove any bubbles;

4. Take five equal parts of the dough, roll them into rectangular thin slices, and stack them neatly together;

5. Cut a long noodle stick with a knife, and then you can create any shape you want;

6. Practice of heart phase printing Mantou: take two long face sticks and cross them as shown in the figure,

7. One of them twists upwards

8. Then pinch both ends tightly and organize them into a heart-shaped shape.

9. Butterfly roll method: Take a dough stick and roll it inward from both ends as shown in the picture, then roll it up from both ends to the middle

10. Cut open at the bend to form butterfly whiskers

11. Then use chopsticks to clamp it in the middle, forming the wings of a butterfly, and the butterfly roll is ready.

12. The method of pumpkin purple potato Mantou (because there are more pumpkin and purple potato dough, I want to make Mantou with flowers, but the purple potato dough is a little hard, and can't be cracked after steaming): pumpkin dough is divided into small squeeze pieces, rolled into small round pieces, and purple potato dough is divided into small squeeze pieces, and put together into balls.

13. Take a noodle and wrap it in purple potato balls

14. Closing and rounding

15. Flip the bottom over and draw a cross knife (if the dough is well cooked, it will crack and turn into flowers when steamed)

16. Let the prepared Mantou stand for another 10 minutes and steam it.

17. Finished product drawings