南瓜喜板Pumpkin Kikaku

Pumpkin Kikaku

Ingredients：

Glutinous Flour 50g

All purpose flour 100g

Sugar 30g ( i put 25g only, sweetness Okay)

Instant dry yeast 1/2 tsp

Grape seed oil / any plain vege oil 15g/ 1tbsp

water 80-90g

pumpkin puree 60g

p/s: for finer texture, blend the water with the puree till smooth before use.

*** please add 1/2 of liquid first then remaining just pour in slowly until a very soft dough is form, can stop adding liquid. If too sticky to hands, can add some oil..

Steps:

1.）mix all ingredients till well combined. then divide dough into 10 portions (about 30g each).

2.）rub your hands with some oil, then roll each small dough into round, put on cleaned banana leave / pao paper, then press slightly.

3.）Place the kikaku on the rack and put inside the steamer then close lid to proof for 15-20 mins.

4.）Steam at boiling water for 10 mins, off fire and remove from steamer after 1 minute.

5.) brush some grape seed oil on the surface of kikaku to prevent skin dry.

南瓜喜板

（这个分量我可以做出10 粒30g 的喜板。）

材料：

普通麵粉100g

糯米粉50g

南瓜泥60g

糖25g

水80-90g

酵母 1/2茶匙

油 1 湯匙

做法：

1）把酵母放進水里溶解。

2）然後把麵粉、糯米粉、南瓜泥、糖、油（適量）和溶解酵母一起攪拌均勻，揉至麵團光滑。

3）手沾些油，把麵團分成每粒大約30g，然後搓成粒狀擺放在香蕉葉/ Parchment Paper上，再稍微壓扁一點。

4）蒸鍋裡放了水，開大火10秒後關掉。把放有喜板的蒸盤放進鍋裡，蓋上蓋子發酵（15-20mins ) 至表面光滑。(切記不能發酵過久，表面會變成一洞一洞，不美了）

5）大火蒸10分鐘。蒸好後把蓋斜開一個小縫，可以讓鍋里外的溫度調和，喜板的表面就不會因為熱脹冷縮而變成皺皺的！ 1分鐘後就可以出鍋咯。 。

製作視頻連接，請按：

喜板製作視頻

搓成粒狀擺放在香蕉葉/ Parchment Paper上，再稍微壓扁一點。

蒸好後的喜板