Mantou with a Secret in KitchenAid Artisan Kitchen Processor

Category: Yeast bread

Kitchen: chinese

Mantou with a Secret in KitchenAid Artisan Kitchen Processor

Ingredients
Dough:
Wheat flour	250 gr.
Water	110 ml + 50 ml
Dry yeast	3 gr. (1 tsp)
Olive oil	1 tbsp. l.
Filling:
Greens (dill)	2-3 st. l.
Butter	1 tsp
Garlic	1 clove
Salt	taste
Garam masala	1/2 tsp

Cooking method

Place a spatula in the processor bowl for kneading the dough.
We pour water. I first poured 110 ml (as indicated in the recipe for the mantou), but the bun with that amount of water did not mix in the processor, so I had to add another 50 ml. We fill in the yeast. Putting the flour. I usually add butter during the first kneading, when the bun is already starting to form.
We close the lid.
Dough mode.
Stage 1. 40 ° C. 10 minutes. Speed 2.
Let the dough rest for 15 minutes.
Stage 2. 0 ° С (without heating). 10 minutes. Speed 2.
Stage 3. 40 ° C. 30 minutes (maybe less). Speed 0.
After the end of the mode, heating is turned on at a temperature of 40 ° C, but it is not needed, we turn it off.
Run the mode again. Knead the dough for 4 minutes (collect the bun).
Cooking the filling. Chop greens. Squeeze the garlic through a press. Add soft butter. Salt. Better to oversalt a little, because the buns themselves are bland. Sprinkle with spices. We combine all the ingredients.
Next, knead the dough with your hands. Let's roll it out. We add up. Roll it out again. So, as we usually do when rolling on a noodle cutter. Thus, we form a rectangle.
We spread the filling on the dough.
We close one side first. Then another.
Press on the dough between the filling and cut. I got 4 buns and a small appendage ().
We turn the buns onto the parchment.
We put them in the outer steam basket in the deep compartment. Cover with a towel or an airing bag. We disperse for 20-30 minutes.
Pour 700 ml of water into the processor bowl. Remove the cover. We install a basket with buns on top. We close the lid from the basket.
Steam cooking P1.
130 ° C. 25 minutes. Speed 0.
At the end of the mode, turn off the heating and leave the buns under the lid for 5-10 minutes.
Separate the buns from the parchment and place them on an inverted steam basket to dry.
As the buns cool down, you can eat.

Time for preparing:

10 minutes + 10 minutes + 30 minutes + 4 minutes; 25 minutes

Cooking program:

Dough in 3 stages with a pause after the first stage; Steam cooking P1

Note

I took the dough recipe from tiny_healer - chinese-cuisine from LJ - 🔗
But as for me, there is a lot of yeast. I would cut them if not by half, then at least by a third.
Well, as for the liquid, I already said in the recipe, that it was not enough for mixing in the processor.