my obesed “longevity” mantou (steamed bun) 胖嘟嘟的寿桃馒头 ( ்ͦˏ౦͜ˎ ்ͦ)

did you ever realise that life after 30 flies really fast? in the bat of an eyelid, i’m.. OMG….
but well, as i grow old(er), i got the number of my age delisted…
and this is the age that i start to bloom.. wey heh heh…
30岁后的日子为虾米好像一眨眼飞驰而过，既然。。
这女人越老、越有味道。。还是该说，越有性格？是。。
过了30的女人。。就像这小寿桃。。粉粉。。嫩嫩。。。娃哈哈哈！！！

Recipe adapted from 美食吧

Ingredients (makes nine 40g peach buns)

Dough
250g flour
20g sugar
4g yeast
125g water
4 drops of pandan paste * i used 1/2 tsp of homemade pandan extract
2 drops of pink food colouring * i used 3 drops of red food colouring
some water

Filling * i omitted
360g red bean paste, divided into 9 portions

食材 （可做 9个 40克寿桃馒头）

皮料
普通面粉 250克
糖20克
酵母4克
水125克
斑斓油4滴 * 我用了1/2小匙自制斑斓香精
粉色食用色素2滴 ＊我用了3滴红色色素
水一点点

馅料
红豆馅料360克，分成9个，40克一份

Directions/方法 
* please refer to above link for shaping instructions
整形图解可参考以上原食谱链接

– place all dough ingredients into bread maker, and beginning kneading process for about 20 mins, until dough is soft and shiny. allow to proof in the machine for about 1hr 10 mins, or till twice the original size
所有表皮材料放入面包机，用面包机自带的程序揉20分钟，至表面完全光滑即可，然后在机里继续发酵1小时10分至2倍大小即可

– remove dough and hand knead for about 10 mins after first proof till it is pliable. divide into 40g portion (please do not omit this kneading process as it will aid in achieving a smooth bun after steaming)
发酵好的面团取出揉约10分钟，至面团再次光滑，然后分成约40克一份。（不能偷懒，要揉上足够的时间，这样蒸出来的包子表面才会光滑好看的）

– press down one portion of dough into a disc, wrap a portion of filling and seal seams. shape into a ball and twist the dough to give it a pointed top
取其中一份面团压扁，碾开成大片圆形，中间包上一个红豆馅，再收好口，滚成圆形，上头稍磋尖头一点点

– using a ruler (i suggest flouring it), press the dough into half
小尺子中间用力压一道，压一半圆形痕

– pinch some of the extra dough, and add pandan paste into it. knead thoroughly to get a green dough
取一小块面团，加入几滴斑斓油，揉匀成淡绿色面团

– divide green dough into 9 portions. roll a portion into a long olive shape, and make imprints of leaf using a ruler. place the peach shaped bun on top of the leaf and wrap the leaf around the dough
将绿色面团分成9份，取其中一份磋长条，碾成长条状，中间用尺子压出绿叶纹，然后，将绿色在下面包住包子

– add a little bit of water to the 2 drops of red food colouring, and using a soft toothbrush, “splash” colouring on the bun by rubbing your thumb against the toothbrush
取一点点水加入2滴粉色食用色素，用软毛刷子轻轻刷在包胚上面，帮包胚上一点点粉色，这样，一个完整的寿桃包胚就完成了

– place buns into steamer filled with water, and cover. allow to rise for another 20 mins
将完成的寿桃包胚放进加了水和垫了不粘油纸的蒸锅里，不用理发，盖上锅盖，醒发20分钟

– bring the water in steamer to boil, and once it boils, turn down to medium heat and steam for 12 mins. turn off fire, and open lid only 5 mins later
大火烧开锅内的水，烧开后转中火蒸12分钟，关火后5分钟再开盖

Personal notes/温馨小贴士:

– i did not like big leaves, and used a small leaf fondant cutter to cut mini leaves out of the pandan dough
偶不喜欢大叶子，所以用了小形叶子翻糖模具，在斑斓面团裁切出迷你叶子

– reminder reminder: always remember to cover steamer lid with a piece of cloth before steaming
再次唠叨：牵记万记 ～ 蒸包子／馒头时，蒸锅盖子一定要用布裹上，要不就变成橙皮包子啦

– i did not place my buns to rise in the steamer. i just brought the water to boil, placed the buns in, turn the heat down to medium, and steamed for 10 mins. turned off the fire, and allow it to sit for another 2 mins before removing
我没有将馒头放入蒸锅发酵。就直接将蒸锅的水烧开后，放入馒头，转中火，蒸10分钟。熄火后，等了两分钟后再开盖子

– another tip: if you realise the “dividing” line on your bun has somewhat “disappeared” after steaming, no fret… take your ruler and quickly press on the bun while it’s still piping hot!
分享偶滴小心得 ～ 如蒸了馒头后发觉寿桃上的分割线不明显，可用尺子，趁馒头刚出炉时，立马在馒头上再次压上线条。。不过一定要趁热哈！

happy birthday to me.. happy birthday to me
祝偶生日快乐。。祝偶生日快乐
✿♬ﾟ+.(｡◡‿◡)♪.+ﾟ♬✿。

This post is linked to the event Little Thumbs Up (August 2014, Flour, organised by Zoe from Bake for Happy Kids and Mui Mui from my little favourite DIY hosted by Diana from Domestic Goddess Wannabe

Pollution index: sunny Seoul