这是第一次做的玫瑰馒头,花瓣很粗糙
不想做造型的,就三杆三折,卷起来切就对了
蒸好后
这是发酵前
面团揉好后,就三杆三折,利用饼干模具做造型
我是这样整形玫瑰馒头
南瓜馒头
材料:
中筋面粉 250g
底筋面粉 30g
细砂糖 20g
即发酵母 2g
菜油 7ml
南瓜泥 50g
鲜奶 50-60ml (视南瓜水份来调整)
做法:
1.把全部材料放进面包机里揉至成团即可。
2.把面团拿出来放在桌面上,用手揉1-2分钟。
3.分割,做自己喜欢的造型。
4.最后,在竹蒸笼里发酵大约20分钟或是双倍大。
5.水滚后,以中火蒸12分钟。
6.蒸好后,盖子开个小缝等大约5分钟,就完成咯!
注意:
- 这次的南瓜泥水份比较多,所以鲜奶我只加50ml。
- 鲜奶不要一下倒完,慢慢加至成团即可。视南瓜泥的水份多少而定,需自行调整。
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Pumpkin Mantou
Ingredients:
Plain Flour 250g
Low Protein Flour 30g
Sugar 20g
Instant Yeast 2g
Vegetable Oil 7g
Pumpkin Puree 50g
Fresh Milk 50-60ml
Method:
1.Put everything into bread machine, kneading to form a smooth dough.
2.Place the dough on the table top, hand kneading for about 1-2 mins.
3.Divide and shaping on your preference.
4.Let it proof in the bamboo basket about 20 mins or double sizes.
5.Steam 12 mins, medium fire.
6.After steamed, open a small gap of the lid, then wait about 5 mins. Done!
Tips:
- My pumpkin puree is quite watery so I just add 50ml of milk. You may adjust yourself.
- Do not add all the milk at once, add it slowly to form a dough then continue kneading till smooth dough.
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