Guangzhou Automatic Small Mantou Production Line Manufacturer: How is the snack Mantou produced?

Prepare ingredients: including corn starch, low gluten flour, milk powder, butter, powdered sugar (or white sugar), eggs, etc. Some recipes may also use baking powder, condensed milk, or potato flour.

Butter processing: Melt butter in water (or soften at room temperature), then add powdered sugar (or white sugar) and beat until slightly white or fluffy.

Egg addition: Crack the egg (sometimes the yolk) into the butter and beat evenly.

Powder mixing: Mix low gluten flour, corn starch, milk powder and other powders and sieve them into butter and egg mixture, sometimes including baking powder.

Dough making: Mix the powder and liquid evenly with a scraper or hand, and knead into a dough that is moderately soft and hard. During this process, it may be necessary to add an appropriate amount of milk to adjust the moisture of the dough.

Dough relaxation: Cover the kneaded dough with plastic wrap or place it in a plastic bag to relax for a period of time, usually 15 minutes or longer (such as refrigerating for one hour).

Molding: Take out the relaxed dough, knead it into long strips, cut it into even small pieces, and then knead each small piece into a small round ball shape.

Preparation for baking: Place the kneaded small balls on a baking tray lined with tin foil or oil paper. Sometimes, it is necessary to spray some water on the surface to prevent cracking during baking.

Baking: Place the baking tray into a preheated oven and set the appropriate temperature and time for baking according to the different ovens. Usually, the temperature is between 160 ℃ and 190 ℃, and the time is about 10 to 25 minutes, until the surface of the small Mantou turns light yellow or golden yellow.

In this way, Wangzai small Mantou is finished. Throughout the process, the proportion of ingredients, oven temperature, and time may need to be fine tuned according to actual conditions to achieve optimal results.