全麦双色南瓜馒头 Dwi-Color Man Tou

IMG_2613IMG_2622

IMG_2619

IMG_2618 IMG_2620

 

mantou全麦南瓜馒头配风味小菜

 

材料

A –
中筋面粉200公克  200g All purpose flour

全麦粉100g 100g Wholemeal
细糖20公克 20g fine sugar
酵母粉3公克 3g instant yeast
泡打粉3公克 3g Baking powder
南瓜 Pumpkin Puree 200g
水适量 water

B- 全麦 Wholemeal dough
中筋面粉200公克 200g All purpose flour
全麦粉100g 100g Wholemeal
细糖40公克 40g fine sugar
酵母粉3公克 3g instant yeast
泡打粉3公克 3g Baking powder
牛奶 100ml fresh milk
水适量 water

做法 Method
1.中筋面粉、细糖抹茶粉及泡打粉放入钢盆中,再加入酵母粉拌匀。
Mix flour,sugar & bakig powder in a bowl, add 2 tbsp warm water to disolve yeast.

2.将水倒入作法1中并拌匀,揉约2分钟至均匀成糰没有硬块。
add enough liquid to make dough, knead about 2 min

3.用湿毛巾或保鲜膜盖好作法2的面糰静置发酵约20分钟。
Cover and rest for 20min

4.再将作法3醒过的面糰揉至表面光滑后对切成2块。
Knead for another 10 min till smooth

5.将作法4的面糰搓揉成直径约2.5公分的长条。
roll dough into about 1cm thin layer, put two type of dough together, see steps above.

6.用刀将作法5的面条糰切成约3公分的段后排放入蒸笼,盖上盖子,静置约25分钟醒发。
cut into desire size & rest another 25 min.

7.开炉火,待蒸气升起时将作法6醒发的馒头以大火蒸约10-12分钟即可
Steam for 10-12min

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s