Breakfast: Sweet Corn Steam Bun, radish pickle and fresh milk
Lunch and Dinner: Steam Cheesy Mushroom tomato Rice and Beetroot soup
Teatime: Potato Cheese Ring and Honey Lemon
Sweet Corn Steam Bun (Mantou)
Ingredients:
For Corn dough:
90g Sweet Corn Juice (for better color appearance, can add some carrot juice)
20g cane sugar
10g fullcream milk powder
1/2 tsp Instant dry yeast
1/2 tsp Aluminum free baking powder
150g Pao flour/ all purpose flour
1 tbsp Olive Oil
For Green dough:
45-50g Spinach puree
10g cane sugar
1/4 tsp Instant dry yeast
75g Pao flour/ all purpose flour
1/2 tbsp olive oil
Preparation:
Corn Juice: 100g sweet corn + 2 tbsp water, blend till smooth. sieve and weight 90g of the corn juice.
Spinach Puree: 50g of spinach, boil in hot water for 2 mins, blend the cooked spinach with some water till smooth.
Steps:
1) Use bread maker to knead the Corn dough by function no 8 of my tesco bm.
Beat 20mins, off machine.
for Green dough, at the same time, I just simply knead by hand for 15mins.
2) Proof for 30mins.
3) Dust some flour on the doughs. Press out all air, roll， fold 1/3, roll again (repeat 3 times).
4) Divide Corn dough into 10 equally portions, roughly 25-27g each portion.
Divide Green dough into 10 equally portions, roughly 13g each portion.
For shaping, please follow the demonstration in the Corn Mantou Making Video below. p/s: the cutting lines can be deeper so that after proofing, the corn shape still clearly be seen.
The Making of Sweet Corn Steam Bun
玉米饅頭製作實錄
5) Place the mantou on steaming rack, proof for another 20-30mins or double the size.
6) Steam at medium high heat for 10mins. Open a little bit of the lid cover, wait for at least 5 mins only open the whole cover.
《玉米饅頭》
玉米麵團
材料：
玉米汁90克（如果想顏色更接近玉米，可以加一些胡蘿蔔汁）
中筋麵粉150克
糖10克
奶粉10克
酵母1/2茶匙
無鋁泡打粉1/2茶匙
橄欖油1湯匙
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
菠菜麵團
材料：
菠菜汁45 〜 50克
中筋麵粉75克
糖10克
酵母1/4茶匙
無鋁泡打粉1/4茶匙
橄欖油1/2湯匙
準備工作：
玉米100克+2湯匙水，用攪拌器打細，過篩取汁90克。
菠菜50克，熱水煮2分鐘，取出熟波菜加一點水，用攪拌器打至幼滑即可。
做法：
1）玉米麵團和菠菜麵團：個別把所有材料混合均勻。
2）攪拌搓揉10-12分鐘成為有彈性又不黏手的光滑麵團。
4）麵團滾圓,收口朝下捏緊放入盆中,表面噴灑些水,盆子上罩上擰乾的濕布發酵30分鐘至2倍大。
5）發好的的麵團移出到桌上,表面灑些中筋麵粉,空氣壓出。用擀麵棍桿扁，然後對摺，再桿扁。 （重複3次）
6）玉米麵團和菠菜麵團分別分割成為10等份，然後做法請參考以上的youtube製作實錄。備註：刀痕可以切深一點。發酵後造型就會比較清晰。
（其餘還沒有揉到的麵團先用擰幹的濕布蓋著，避免表面乾燥）
7）蒸盤底部墊不沾烤焙紙，將饅頭麵團間隔整齊放入蒸籠內。
8）將蒸鍋中水微微加溫約至37度c(體溫)關火,蒸籠放上,蓋上鍋蓋再發酵20-30分鐘。
9）發酵完成直接開中火蒸10分鐘。
10）時間到就關火,鍋蓋稍微交錯打開一些縫,約放置5-8分鐘,再慢慢掀鍋蓋,這樣蒸出來的饅頭才不容易皺皮。
Steam cheesy mushroom tomato rice
Ingredients:
4 tbsp mix grains rice (quinoa, brown rice and white rice)
1/4 pack Shimeji Mushroom
10 pcs cherry tomatoes
3-4 cloves garlic
15g cheddar cheese
10 g unsalted butter
Steps:
1) heat pan, add in the butter and sautee the garlic till fragrant.
2) add in shimeji mushroom and tomatoes, stir fry for a while
3) add in mix grains rice and stir fry another 1 min
4) dash in some pepper powder and off fire
5) pour the rice mixture into a steaming bowl, add in adequate water/soup stock. Then shred the cheese as topping, steam at medium heat for 15-20 mins.
Potato Cheese Ring
Ingredients:
60g cooked potato
20g potato starch
10g bega cheddar cheese
1 egg yolk
10g cane sugar
Steps:
1) put all the ingredients together and blend till smooth.
2) put into a plastic bag and cut a hole at the edge.
3) Squeeze out ring shape on the non stick baking sheet
4) bake at preheat oven at 165°C for 15 mins or the ring sides turn lightly golden brown. off the powder and let the rings sit in the oven for another 5 mins before remove from the oven.
P/s: once the rings are baked till completely dry and hard, light golden brown, it is very crunchy!!! if you press and touch the surface of the rings which are still soft, they will not be crunchy.
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