全麦南瓜包2 Wholemeal Pumpkin Bao

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在一家卖餐具的店搜罗到这两个印章,店员说是印henna用的。买回来后用磨砂纸磨掉外层,剩下原木,用作包子印章。特别喜欢那花形的,很有日本和果子的’feel!

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IMG_3622IMG_3627 可以用桑叶代替包纸,更有‘和果子’的feel!

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这次的包子蒸出来皱皮,不是很理想!还是用竹的蒸笼比较好。

Ingredients 材料

A. Custard Filling 奶黄馅

Custard powder 吉士粉 120g

icing sugar 糖分 – 6 tbsp

milk powder 奶粉 – 4 tbsp

Fresh milk 鲜奶 – 150 ml

evaporated milk 炼乳 60g

egg 蛋- 1

melted butter 融牛油 – 2 tbsp

B. Coconut filling 椰丝馅

1 shredded coconut (not too old) on white part -鲜椰丝(不要太老)1粒
palm Sugar  椰糖– 100-120g
Pandan leaves 班蓝叶– 3-4
corn starch 1 tbsp with some water 水和薯粉少许

C.
bread flour 面粉– 400 g
wholemeal flour 全麦粉 – 100g
pumpkin puree 南瓜泥- 200-250g
yeast 酵母 – 11g
shorterning 白油– 2 Tbls
warm water 温水– 100-150ml

Directions 做法
A。 Mix well all ingredients & sift. Steam 10-15 min. 所有配料拌匀过筛。蒸10-15分钟
B。Coconut filling – stir fly at low heat with all ingredients accept corn starch water. about 15-20 min, add the corn starch & stir another 3-5 min.

椰子馅 -用底火慢煮所有材料,不停搅拌。约15-20分钟,加入玉米淀粉,搅拌3-5分钟。

C. mix all ingredients . knee till smooth, covered; rest for 50-60 min or double the size. devided dough into 35-40g, put some yam paste inside the dough. make it into ball (any shape you like). rest another 10-15 min. steam for 10-12 min.

将所有材料混合。揉至光滑,覆盖;休息50-60分钟或加大到两倍。 分割35-40克的面团,里面的面团放一些山药糊。使它成为球(任何你喜欢的形状)。再休息10-15分钟。大火蒸10-12分钟。

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3 thoughts on “全麦南瓜包2 Wholemeal Pumpkin Bao

  1. 嗨,你好!
    在google找包子印章是发现你的部落格,想请问你是在什么地方找到此印章,能给我该地址吗?
    不好意思,打扰了。
    谢谢!
    Vivien

    • hi! Vivian, i bought this at a kitchen ware shop in Kota Kemuning, Shah alam. its name : Factory Outlet. if you familiar with Kota Kemuning (KK), its the shop lot just opposite KK Hill. pls take note that they are now doing ‘moving out’ sales, not sure will be here till when!?

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