Thursday, May 21, 2009

Pandan Man-tou 班兰馒头


食谱是从Florence 那里找到的。 我把班兰叶和所需牛奶一起放进blender 搅碎,再隔汁备用。这次面团做得太软了,加多了牛奶(班兰叶汁),很难整形。



Dough Starter 中种面团
75g cake flour 特幼粉
25g plain flour 面粉
pinch of salt 盐
1/4 tsp yeast 酵母
55g water 水

Method: I put all these into my mixer , knead till smooth. Then prove the dough in a covered bowl for at least 45 minutes.

Main Dough 主面团
175ml milk 牛奶
70g sugar 糖
200g plain flour 面粉
100g cake flour 特幼粉
5g yeast 酵母
70g dough starter 中种面团
1 tbsp corn oil 蜀米油

  1. Put in all the ingredients except the oil into the mixer. When the dough gathers into a ball, add in the oil and let the machine do its kneading till smooth. 将所有材料除了蜀米油打至成团后,加入蜀米油打至光滑。
  2. Remove dough from mixer, roll into a flat sheet then roll it up swiss roll style. 将面团擀扁再卷成瑞士卷。
  3. Cut into pieces of about 50g each and put it on a piece of square greaseproof paper. Place them in a steamer, make sure you leave enough room between each mantou for expansion during its final prove. 将面团切成每份重约50g,放在纸上,排入蒸笼内。
  4. Prove for 45 minutes before steaming on medium heat for 15 minutes.盖上锅盖后发酵45分钟,然后用中火蒸15分钟。

No comments:

Post a Comment

Related Posts with Thumbnails