IMG_7153this steamed bun truly lives up to its name… SUPER smooth.. SUPER SOFT! highly recommended
这个馒头哈。。真是滑溜溜,又软绵绵。。强力推荐!
♡⑅⃝◌꒰  ˘̤ з꒰ ˃̶̤⌄˂̶̤ `  ू꒱◌⑅⃝♡

Recipe adapted & translated from 随心歇息站

Ingredients

250g plain flour
40g caster sugar (can be increased according to personal preference)
2g instant dry yeast
7g corn oil *i used organic coconut oil
140g water

IMG_7151食材

中筋面粉 250克
细砂糖  40克 (嗜甜者,糖的份量可以多加一点)
即溶酵母  2克
粟米油 7克 *我用了有机椰子油
水 140克

IMG_7160Directions/做法:

– dissolve yeast into water and mix well. add in the rest of ingredients and knead till they come together
将即溶酵母加入水,溶化拌匀,加入所有材料,拌成团

– knead till you get a soft dough and proceed with first proofing for c. 50 mins or till twice the original size
将面团揉至光滑后,进行基本发酵约50分钟或发至2倍大

– after proofing, punch dough down and divide into equal portions. shape into ball and place onto baking paper
发酵完毕后,把面团排气,搓圆,放在烘焙纸上

– pour water (room temperature) into steamer and place dough into steamer. proof for 30 mins or till 1.5x the original size
蒸锅盛入凉水,把面团排列在蒸盘; 进行最后发酵约30分钟或至1.5倍大

– turn on fire to high heat and steam mantou for 20 mins
开大火蒸,约20分钟

– after steaming, turn off fire. do not open the lid immediately. lift the lid up very slightly and keep it ajar for 5 mins before removing steamed mantou. cool buns
蒸好之后,蒸锅开小缝,待5分钟后才完全把锅盖打开,把馒头拿出,待凉

* proofing time is for reference only and should be adjusted according to room temperature
(发酵时间只供参考,面团发酵要视乎气温和发酵实况)

Personal notes/温馨小贴士:

IMG_7156– i halved the recipe and made four 50g mantou
我将食谱减半,做了4个50克的馒头

– to paint expressions, mix dark cocoa powder with one egg yolk and paint on mantou just before steaming (after second proofing)
彩绘馒头方法 ~ 一颗蛋黄中加入黑可可粉、拌匀。送入蒸锅前(二次发酵后)在馒头上绘画即可

IMG_7155we love charlie brown
我们都爱查理·布朗
♡+* Ɗɑɫë*+♡

Pollution index: 330 (hazardous…. )

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