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 

 This post also link to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)" hosted by Miss B of Everybody Eats Well in Flanders & co-hosted by Charmaine of Mimi Bakery House

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