Adding a Touch of Fresh Green to Winter – Steamed Mantou Part Two: Caterpillar

Flavor: Original; Cooking Method: Steaming; Time: Several hours; Difficulty: Easy.

Adding a Touch of Fresh Green to Winter – Steamed Mantou Part Two: Caterpillar Cooking Steps

Dissolve yeast in 10g of warm water, let it sit for 5 minutes to melt. Add the remaining 65g of water and 10g of yeast water to 150g of flour, knead into a dough. Adjust the water amount based on the flour’s water absorption. Let the dough ferment in a warm environment (around 30 degrees Celsius) or at room temperature.

Dissolve yeast in 10g of spinach juice, let it sit for 5 minutes to melt. Add the remaining 65g of spinach juice and 10g of yeast water to 150g of flour, knead into a dough. Adjust the water amount based on the flour’s water absorption. Let the dough ferment in a warm environment (around 30 degrees Celsius) or at room temperature.

Cut the ham sausage (about 10cm in length) in half lengthwise, set aside.

Let the dough ferment until it is 2-2.5 times larger, and when poked in the middle, it does not immediately bounce back or shrink, indicating fermentation is complete.

Repeat the same process for the green dough.

Take the dough out of the container, roll it into a round shape, and let it relax for 10-15 minutes. Do the same for the green dough. Divide the white dough into 8 small dough portions (same for the green dough).

Roll the white dough into a 50cm long thin strip, and do the same for the green dough.

Start intertwining the long strips of white and green dough from one end.

Wrap around the ham sausage.

You can also wrap it in a single color.

Wrap with the green dough.

Grease the steamer with cooking oil, place the caterpillar mantou dough with some distance between each. The mantou will expand during steaming. Cover the pot and let it rest for 20 minutes.

Bring water to a boil, then steam over high heat for 15 minutes after the water starts boiling (wait for the pot to make a sound), and let it sit for 5 minutes after turning off the heat.

After resting for 5 minutes, uncover and let it cool. With this amount, I made 8 caterpillar mantou.