Friday 10 October 2014

南瓜银丝馒头


南瓜银丝馒头
 

牛奶面团:
中筋面粉 150g
速發乾酵母 1.5g
鲜奶 100g
褐糖 10g
海盐 1/4t

南瓜面团:
中筋面粉 150g
速發乾酵母 1.5g
南瓜泥 60g
水約 90g
褐糖 10g
海盐 1/4t

(南瓜去皮切小块(淨重約60g),隔水蒸熟至筷子能轻易插入,再用叉子压成南瓜泥)

做法:
1) 分別將二份材料拌勻,搓揉成不黏手的光滑麵糰
2) 滾圓麵糰,發酵至二倍大(1hrs)
3) 發酵完成後,二份麵糰分別捍成長方型,紫薯麵糰掃上橄欖油,切幼條,放在牛奶麵糰上捲起,切成等份放進蒸籠發酵至一倍大(大概30-40min)
4) 從冷水計起中火蒸約15min

(時間到之後不要馬上打開蓋,鍋蓋打開小縫,待上數分鐘再慢慢打開以防饅頭遇冷皺皮)









This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).





I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom 





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