低糖南瓜和全麦双色馒头

20140225_142531_副本这两个‘喜’和‘福’木雕印是在HCM City 买的,很有喜庆的感觉。比较喜欢‘喜’字多过‘福’字。

20140225_142620_副本

20140225_142710_副本 20140225_142720_副本

20140225_143020_副本

20140225_155346_副本

妈妈因为有糖尿病,很多食物都不可以吃。姐姐这个星期有下来KL,就做了这个低糖的南瓜和全麦双色馒头,给姐姐带回大山脚,希望妈妈会喜欢。

材料

A –
中筋面粉400公克  400g All purpose flour

细糖15公克 15g fine sugar

酵母粉4公克 4g instant yeast
泡打粉4公克 4g Baking powder
南瓜 Pumpkin Puree 400g

盐 salt 1stp
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20公克 20g 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

盐 salt 1stp

做法 Method
1.中筋面粉、细糖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

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