Friday, October 10, 2014

南瓜双色馒头 (Pumpkin Bi-Color Mantou)


今天~一个特别的日子
让整个部落充满了南瓜与馒头
感动之余也庆幸有大家的支持
感谢长腿美女~Eileen的共同配合
也感激这一路来参与的朋友
让我家的“最棒食谱”每期都有出乎意料的参加率
往往使我受宠若惊
因为我知道大家的参与并不是为了礼物而是旨在学习与参与
让更多人了解与学习某种食物的来源与做法
这部落的种种活动,真让我认识世界各地的部落朋友
这部落的种种活动,真让我学会更多的学问
感恩有大家!



除了今天是南瓜与馒头之约
也是我与9大高手的约会
期待与紧张刺激着我的每个器官
有上班而无法准备点心赴约的我
真的有点愧疚
希望今晚的约会大家都能尽兴而归


身为馒头新手的我,胆粗粗的玩双色
成绩就是~~失败了
皱皱的外皮,多多的豆豆
谢谢Mui Mui的提点与分享
让我在第二次终于做出成绩来
虽然外皮还是有点豆
虽然卷得有点分离了
不过,我是很满意我的第二次的
南瓜金黄的颜色,配与甜菜根淡淡的粉色
实物看起来是很美丽的
可惜拍照功力差的我,无论如何拍都无法突出粉色


南瓜双色馒头 Pumpkin Bi-Color Mantou

材料 Ingredients:

南瓜面团 Pumpkin Dough

老面** Old Starter Dough 50g
包粉     Pau Flour              150g
细砂糖 Granulated Sugar 10g
南瓜泥 Mashed Pumpkin 40g
酵母     Instant Yeast        1 tsp
奶粉     Milk Powder         7g
清水     Water                   50~60g
粟米油 Corn Oil                5g

甜菜根面团 Beet Root Dough
老面         Old Starter Dough  50g
包粉         Pau Flour                130g
甜菜根粉 Beet Root Powder 15g
细砂糖     Granulated Sugar  15g
酵母         Instant Yeast         1tsp
牛奶         Milk                       85g

做法 Method
1.各别把面团搓揉至光滑有弹性,休面60分钟或双倍大。
   Mix all ingredients and knead to become a soft and elastic dough,cover and rest for 60 minutes or double the size.

2.把面团放在撒了面粉的工作台上搓揉至空气完全排除。
   Put each dough into working table with sprinkle of flour, separately knead out air in the dough .

3.滚圆休面15分钟。
   Roll round and rest for 15 minutes.

4.分别把面团擀成长方形,在南瓜面团表面扫上水,再把甜菜根面团放上去,在扫上清水。
   Flatten each dough separately into rectangle shape, brush some water onto pumpkin dough,then put the flatten beet root dough onto it,brush some water too onto beet root dough.

5.用擀面棍在面团上擀便,轻轻卷起,再平均分割面团。
   Use rolling pin flatten again the dough,and roll up the dough gently,cut to small and even dough.

6.把面团放在烘培纸上,待发15分钟,水滚开,中小火蒸17分钟,蒸好后,熄火待3分钟后再把馒头取出。
   Put dough onto a baking paper,let it rest for 15 minutes,boil water in the steamer and steam for 17 minutes,after done,wait for 3 minutes in the steamer before take out.

**老面 Old Starter Dough 
包粉  Pau Flour      120g
酵母  Instant Yeast 1/2tsp
温水  Warm Water 80g

做法 Method:
酵母放入温水中,静待15分钟,将所有材料混合成光滑面团,保鲜纸盖着室温发酵6-8小时,或放入冰箱冷藏隔夜。
Put instant yeast into warm water,set aside for 15 minutes,add in all ingredients and knead to become a soft and smooth dough,wrap with cling wrap and in room temperature for 6-8 hours or put in fridge till overnight

Recipes Refer from : Carol -- 新手面点第一本书(南瓜馒头)



This post is joining Best Recipes For Everyone Oct 2014 Event : Bun in My Hot Steamer
Hosted and organized by Fion


This post also joining Little Thumbs Up October 14 Event : Pumpkin


33 comments:

既然来到,别潜水哦。。。留下只字片言吧。。。^^
It's my pleasure to have you here ,please leave a message if you really enjoy^^

  1. 终于来了,就奇怪,做么妳的馒头还没上呢,哈哈!!
    快快来交换吧,我们今天只吃馒头,不吃米饭 XD

    ReplyDelete
    Replies
    1. 哈哈哈。。。因为当天忙得我,由早上开始写写到中午啊。。。哈哈哈哈

      Delete
  2. 对咯,终于出来了。。。哈哈哈!
    现在即使闭着眼睛,都是金光闪闪的咯!

    ReplyDelete
  3. 活动成功!!感谢达令和长腿美女搞了这个活动。。。好玩儿!啥时候咋们再来一次!happy happy!

    ReplyDelete
    Replies
    1. 哈哈哈。。。也蛮大压力的。。。再安排再安排。。呵呵

      Delete
  4. 我以为今天是搞馒头日,哈哈还好我有做到馒头与金瓜主题,
    是我搞错还是?。。不过没关系至少我有做到哈哈哈哈。。。

    ReplyDelete
    Replies
    1. soli。。靓妈,我倒回去看是真的南瓜馒头贴,
      是我在做梦哈哈哈。。。

      Delete
    2. 哈哈哈哈。。。幸亏妳醒目,赞

      Delete
  5. 哦。。今晚你也有出现宴会呀。可惜不能和美女相见。。 :(
    吃馒头发泄。。嘻嘻!

    ReplyDelete
    Replies
    1. 就是少了妳,难怪我当晚心不在焉的。。。呵呵呵

      Delete
  6. 终于见到你家的作品了!嘻嘻,漂亮的双色馒头!
    我也很想玩,不过最近真的忙翻了。+_+....

    ReplyDelete
    Replies
    1. 我最近也忙翻了,孩子要准备考试,怕这个星期很难有帖子了。。。呵呵呵

      Delete
  7. Fion, i really admire you could make these lovely dual color mantou. So fluffy soft too !

    ReplyDelete
  8. Fion,
    Thanks for your link-up. I just made some butternut squash char siew bao yesterday, and I just linked to your blog-hop. If time permits, I hope to make some butternut squash hee pan or kaya bao so I can support your event, because I love making steamed buns :)

    ReplyDelete
    Replies
    1. Hi Miss B,nice to meet you,and thanks for your link up too
      I love steamed buns too,so this definitely a good opportunity for me to learn more about steamed buns .. :)

      Delete
  9. 隐约可见淡淡的粉色,给这个金瓜馒头带来另一种魅力 :)

    ReplyDelete
  10. This comment has been removed by the author.

    ReplyDelete
    Replies
    1. High 5!!! 你也是做双色的!做的很漂亮呀!

      ReplyDelete

      Delete
    2. High 5,我们心有灵犀呗。。哈哈哈

      Delete
  11. 希望迟些master了做包,就可以和你们一起玩了。

    ReplyDelete
  12. 好美的双色馒头,很开心大家可以一起疯狂这个南瓜风,
    太开心了!

    ReplyDelete
  13. 哗!那边也闪闪亮,这边也闪闪亮,看得眼睛也打不開,哈,相信每个看了臉都有金了,等初十九做來拜拜。

    ReplyDelete
    Replies
    1. 对,我看要买副墨镜戴着了。。。哈哈哈哈

      Delete
  14. 对对对,買副墨镜,哈哈

    ReplyDelete
  15. 既然我到你家了,就爬上来顺便呼吸”咖喱味“一下。哈哈哈

    ReplyDelete
    Replies
    1. 苏联妈妈,欢饮光临,不过咖喱的在上一篇哦。。哈哈哈

      Delete
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