饅頭老麵麵團 “LAO MIAN" Old Dough

老面馒头

材料:

中筋面粉280克

全脂牛奶 145克

糖 40克

酵母 3克

老面 60克 (如果没有，直接省略）

奶油 5克

盐 1.5克

黄色（南瓜粉） 

粉红色（红鞠米粉） 

黑色（竹碳粉）

青色（菠菜粉）

做法：

1）用手揉面大约10分钟，揉至面团表现光滑 （也可以用面包机打面团15分钟）。

2）保鲜膜盖好休面10分钟。

3）每个兔子的白面团是50克。

头部：21克

身体：17克

耳朵：4克 X2

手：2克 X2

脚：0.5克 X2

将每个小面团反复揉，排气。用手来回搓揉，整形。

4）准备一锅水，开火煮至45度（用手可以摸到温温即可）,把馒头/包子放入锅内发酵约20－30分钟，轻轻按压表面可感觉有弹性。如果塑型用的时间太长，水滚后就直接蒸。

5）大火烧开蒸锅内的水后，转中火蒸10分钟。关火后，放置10分钟再小心打开盖子。不要让水滴到馒头表面。

Old Dough Method Steamed buns

Ingredients:

280g all purpose flour

145g fresh milk / full cream milk

40g sugar

3g instant dry yeast

60g old dough (If do not have it, just omit this)

5g melted butter

1.5g salt

red yeast rice powder - for red coloured dough

bamboo charcoal powder - for black coloured dough

pumpkin powder - for yellow coloured dough

spinach powder - for green dough

Steps:

1) knead dough by hand or by bread maker till smooth, hand clean bowl clean dough smooth. Liquid part if too dry may add more water or milk as different brand flour may have different water absorption.

2) rest dough for 10 mins. 

3) press out all air by rolling the dough flat. Divide dough into the followings:-

The white dough for each rabbit is 50 grams.

Head: 21 grams

Body: 17 grams

Ear: 4 grams X 2

Hand: 2 grams X 2

Feet: 0.5 g X 2

Press and roll out air for each kitty's face. This step is very important to have smooth surface bun. 

equally, roll into ball shape. (you may wrap in any fillings if you want).

4) place the buns onto a parchment paper or baking paper. after that can start mixing the colour dough. USING MILK AS GLUE to stick on the face features.

5) Place all buns on the steaming rack. in the wok, add some water (about 2cm height water level) and on the fire till water is warm (about 45'C) then turn off the fire. Place the steaming rack on the wok and let it proof for 20-30mins. (if your shaping process is long time, you may skip the proofing time and straight away on the fire to start cooking.

6) steam for 10mins with medium heat. Lid cover wrapped by cloth to prevent dripping water to the surface. Off fire when time's up. DO NOT OPEN LID immediately. Wait for 10mins.

*************************************************************************

饅頭老麵麵團

饅頭老麵麵團是過度發酵的麵團,添加少量可以增加成品彈性及風味.

材料:

中筋麵粉120g,一般乾酵母1/4茶匙,溫水(手摸不燙的程度)80g,鹽少許

1. 將所有材料加入盆中攪拌均勻,搓揉甩打成為一個光滑的麵團

2.罩上一個塑膠袋,噴點水放置室溫6-8小時或冰箱內低溫發酵到隔天即可使用

   (此老麵可以適量添加在任何麵團中,增添麥香及增加麵團的彈性)

3.短時間用不完的可以放冰箱(3-5天）冷凍（1个月）保存

補充:

1.若覺得混合起來麵糰太稀,可以自行多添加一些中粉調整

2.老麵放冷藏約可以放3-5天

用不完分小包裝放冷凍室就可以保存較久

要用的前一天從冷凍庫拿到冷藏室退冰就可以.

馒头老面面团

馒头老面面团是过度发酵的面团,添加少量可以增加成品弹性及风味.

材料:

中筋面粉120g,一般干酵母1/4茶匙,温水(手摸不烫的程度)80g,盐少许

1.将所有材料加入盆中搅拌均匀,搓揉甩打成为一个光滑的面团

2.罩上一个塑胶袋,喷点水放置室温6-8小时或冰箱内低温发酵到隔天即可使用

   (此老面可以适量添加在任何面团中,增添麦香及增加面团的弹性)

3.短时间用不完的可以放冰箱(3-5天）冷凍（1个月）保存

补充:

1.若觉得混合起来面团太稀,可以自行多添加一些中粉调整

2.老面放冷藏约可以放3-5天

用不完分小包装放冷冻室就可以保存较久

要用的前一天从冷冻库拿到冷藏室退冰就可以.

“LAO MIAN" Old Dough

old dough is an over-fermented dough, adding a small amount can increase the steamed buns' elasticity and flavor.

Ingredients:

120g Medium gluten flour 

1/4 tsp instant dry yeast
80g warm water (below 40'C)
pinch of salt

Steps:

1. Stir all the ingredients in the pot and knead them to create a smooth dough

2. Cover with a cling wrap, spray water and place it at room temperature for 6-8 hours or low temperature fermentation in the refrigerator overnight.

    (This old dough can be added in any amount of dough, adding aroma and increasing the dough's elasticity)

3. Can be put in refrigerator for 3-5 days and keep in the freezer for 1 month

notes:

1. If you feel that the mixed dough is too wet, you can add more flour

2. The old dough can be kept in the fridge for 3-5 days of refrigerated

You can store the freezer in a small package

If wanna use it, defrost the old dough one day before transfer from the freezer to the frideg

洋葱番薯圈圈 20/6/2018

洋葱番薯圈圈

材料：

50克 洋蔥（切小塊）

90克 熟的日本番薯/普通番薯

一顆 蛋黃

60克 太白粉

10克 無鹽奶油

6克 有機蔗糖 

（如果使用日本番薯，可以省略糖）

做法：

1）首先蒸熟或煮熟一條番薯，壓成泥。待涼後，稱出所要的重量在一個杯子。

2） 切一個洋蔥，也稱出所要的重量在同一個個杯子。

3） 加入一顆顆黃，糖和奶油，用攪拌機打成綿密到看不見洋蔥粒粒就可以了。

4） 加入太白粉，用湯匙攪拌均勻就可以了。 （用湯匙提起，麵糊緩慢滑落成三角形。 請看視頻） 如果太稀，可酌量加粉。

5） 把麵糊倒入一個膠袋子裡裡，剪個小洞，就擠出任何喜歡的型狀在烤紙上。

6） 送進已經預熱的烤箱150'C, 烤大約20分鍾。或看見餅乾開始上色即可關掉電源，燜5分鐘後出爐。

餅乾是脆口的，帶著一股濃濃的洋蔥香氣，微甜而不膩，好好吃。

Sweet Potato Onion Rings

Ingredients

90g cooked sweet potato

50g chopped onion

60g potato starch

1 egg yolk

10g unsalted butter

6g organic cane sugar 

(may omit sugar if using japanese sweet potato)

Steps:

1) Cook or steam 1 medium size sweet potato till tender. weight the required quantity and roughly mash it.

2) Cut the onion and add in the sweet potato.

3) add in the egg yolk then blend till very smooth.

4) add in potato starch and stir mix well with a spoon. (please check the consistency thru this video) you may more starch if it is too liquid.

5) put the mixture into a plastic bag and cut a hole at the edge (about 5mm dia.)

6) squeeze out circle or any shapes on the parchment paper which laid on baking tray.

7) bake at preheated oven of 150'C for 20 mins (turning tray half way) or till light golden brown.

p/s: texture is very crunchy once you bake it completely dry and you can keep for 1 week ++ in air tight container.

Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

Ingredients:

10 ice cream cones

125g unsalted butter, softened

65g caster sugar (original recipe was 125g)

2 eggs

120g self-raising flour

5g unsweetened cocoa powder

3 tbsp fresh milk

some white chocolate chips

Method:

1) Preheat the oven to 180C.

2) Stand the cornets in a 12-hole muffin tin − one in each muffin hole.

3) Whisk the butter and sugar together using an electric hand whisk or beat with a wooden spoon until pale and creamy. Gradually whisk in the eggs until just combined. Sieve in the flour, cocoa powder and milk and whisk again until combined and fluffy.

4) Divide between the cornets and sprinkle some white chocolate chips then bake in the oven for 20−25 minutes until golden and risen.

5) Leave to cool in the tin for 5 minutes, then transfer to a wire rack till completely cool down.

p/s: consume soonest possible as longer time the ice cream cone will turn soft and not that yummy anymore.

Cutie Dumpling Mantou/Pao 13/6/2018

1st attemp in making these cuties

Hihi dear all~ that day I shared my millet dumplings but today wanna share my fatty boom boom dumplings mantou/pao.... hahaha... my mom said these dumplings are so funny.... (heart broken)

Today also made these mantou in the office... recipe just normal mantou recipe... cocoa powder, red yeast rice powder and pandan juice are used for the colouring. I am using unbleached plain flour resulted not pure white mantou....

In my case, I knead the dough in 2 times, one for white dough and another one for green dough as I am not using spinach powder but I used Pandan Juice. Below is recipe by Meiji Teacher and her way of making...which is just slightly different from mine... but you can follow her way which is more cutie than my fatty boom boom mantou.... HAPPY TRYING!!!!

(2nd attemp in making these cuties)

Cutie Dumpling Mantou/Pao
(By Meiji Teacher of Taiwan)
Ingredients:
(A)
100g All purpose flour
3g Sugar
1g Instant dry yeast
50g fresh milk
1 tsp vegetable oil

spinach powder: a little
Red yeast rice powder: a little
Pumpkin powder: a little
Bamboo charcoal powder: a little

Steps:

) knead dough by hand or by bread maker till smooth for about 10mins, hand clean bowl clean dough smooth. Liquid part if too dry may add more water or milk as different brand flour may have different water absorption.

2) divide dough into the following:-
White: 120g of white dough was separated.
Green: 30g of white dough with spinach powder,
Red/Yellow/Black: remaining white dough divide into 3 three pieces and rubbed into the color respectively.

3) The white dough is divided into 40g each and rolled into a circle. (If wanna make pao, wrap in filling now) Slightly flatten it. Hold the dough in one palm and press it by the plastic cutting knife squeeze it to the left. Change hands, press to the right, there will be a triangular prototype. press the same way to the third side also. Flatten again the triangle shape.

4) Spinach dough, divided into 5g each, roll into oval shape. Using roller pin to roll them into flat. Use the back of the knife to cut lines on the green leave shape flat dough. Brush some milk on the triangle bun, place the 2 leaves on left and right slanting cross it.

5) roll the yellow dough into tiny thin string and place on the center across the bun. make a bow tie and stick on too. using milk as a glue to stick.

6) Use the black dough to make eyes and smiling lips. may add pink dough (white dough + a little red dough) for the blush.

7) Place all kitty's bun on the steaming rack. in the wok, add some water (about 2cm height water level) and on the fire till water is warm (about 45'C) then turn off the fire. Place the steaming rack on the wok and let it proof for 20-30mins.
(if your shaping process is long time till the bun already fully proof, you may skip the proofing time and straight away on the fire to start cooking.

8) steam for 10mins with medium heat. Lid cover wrapped by cloth to prevent dripping water to the surface. Off fire when time's up. DO NOT OPEN LID immediately. Wait for 10mins then open lid cover carefully..

粽子Q版馒头/包
（參考王美姬老師的）

材料

①低粉：100克

糖：3克

酵母：1克

水：50克左右

油：少許

②菠菜粉：少許

紅曲粉：少許

南瓜粉：少許

黑炭粉：少許

做法：

1) 材料1拌勻揉光滑，分出白麵團120克。

綠麵團，30克揉入菠菜粉，

紅曲粉，南瓜粉，黑炭粉分成三塊，分別揉入顏色。

2）白麵團分成每40克的劑子，揉成圓形。微微壓扁一些些。一手掌心按住麵團，一手拿分割板先往左邊擠。換手，往右邊擠，就會出現三角的雛形了。第三邊也是這樣擠。

然後切割板放平，壓一壓。因為擠的時候，麵團會變高，所以要壓平一些些。

3）菠菜麵團，分成每個5克的劑子，搓成橢圓形。擀平，差不多是分割板的一半。

分割板切割出線條。抹水粘在白麵團上，左右交叉。

4）南瓜面搓細條。先交叉往中間推壓，形成蝴蝶結。黃線條沾水粘在中間的位置。加上蝴蝶結，要加上眼睛和腮紅。

5）准备一锅水，开火煮至45度（用手可以摸到温温即可）,把馒头/包子放入锅内发酵约20－30分钟，轻轻按压表面可感觉有弹性。如果塑型用的时间太长，水滚后就直接蒸。

6）大火烧开蒸锅内的水后，转中火蒸10分钟。关火后，放置10分钟再小心打开盖子。不要让水滴到馒头表面。

紫薯南瓜螺旋馒头 Spiral Mantou 11/6/2018

Purple sweet potato and pumpkin Spiral Mantou 

(Steamed Oriental/Chinese Bun)|

Yields: 10-12

Ingredients:

(Purple Colour)

180g plain flour/all purpose flour

1/2 tsp instant yeast

30g fine sugar

100g mashed purple sweet potato

30ml (or more)  fresh milk

1 tbsp vegetable oil

(Yellow Colour)

180g plain flour/all purpose flour

1/2 tsp instant yeast

30g fine sugar

100g mashed pumpkin

20ml (or more)  fresh milk

1 tbsp vegetable oil

Steps: 

(kneading separately for the both dough)

1) Mix together plain flour, instant yeast, mashed sweet potato/pumpkin and fine sugar , add in milk gradually and mix into a dough.

2) Add in vegetable oil, mix until well blended.

3) Knead the dough by using "washing cloth" method for about 6-7mins, you shall see the dough is smooth, hand is clean and the table is clean. cover dough and rest for 6-7mins.

4) Put the rested pumpkin dough on parchment paper, roll out into thin flat dough (cover the rolled dough to prevent it from drying).

5) Put the rested sweet potato dough on parchment paper, roll out into thin flat dough.

6) Put sweet potato dough on top of pumpkin dough, roll out again to left and right into thinner dough.

7) Remove the parchment papers, put the thin dough on floured working table, flatten the dough at the end where rolling starts, then roll up the thin dough into a rod shape.

8) Cut into 10-12 portions using serrated knife (for a nicer cut), put each on a piece of paper.

9) Bring 500 ml of water to the boil in a steamer, off the heat, then add in 1 Litre of plain tap water.

10) Arrange mantou dough in steamer racks (leave some space between each), then put the racks over the warm water, cover and proof for 25-30 minutes. (Reminder: Using bamboo steamer to steam will prevent condensation water from dripping onto mantou, thus yield a prettier bun.)

11) After proofing for 25-30 minutes, turn to high heat until water is boiling (about 3 minutes), then reduce to medium heat and steam for 12 minutes. Off fire when time's up. DO NOT OPEN LID immediately. Wait for 10mins.

紫薯南瓜螺旋馒头 

分量： 10-12

材料：

（紫色面团）

180 克 普通面粉

1/2 茶匙 即溶酵母 (instant yeast)

30 克 细砂糖

100克 紫薯泥（先蒸熟，趁热压成泥）

30ml（或更多）鲜奶

1汤匙植物油

 （黄色面团）

180 克 普通面粉

1/2 茶匙 即溶酵母 (instant yeast)

30 克 细砂糖

100克 南瓜泥（先蒸熟，趁热压成泥）

20ml（或更多）鲜奶 

1汤匙植物油

做法：

（个别把两种面团搓揉）

1） 把普通面粉、即溶酵母和细砂糖混合拌匀，慢慢加入牛奶拌成面团（成团即可停加牛奶，每种面粉吸水量不同，薯泥和南瓜泥的水分也有所不同）。

2 ）加入食油，继续拌至完全混合。

3）个别把南瓜和紫薯面团，6-7分钟至到表面光滑(揉搓期间如果粘手可以沾粉)，手法是好像洗衣服那般，然后盖上静置6-7分钟让它松弛。

4）把已松弛的南瓜团放在不沾烤盘纸上，撒上少许面粉，擀成薄面团 (擀好后把薄面团盖上避免变干)。

5）把已松弛的紫薯面团放在不沾烤盘纸上，撒上少许面粉，擀成薄面团。

6）把紫薯薄面团叠在南瓜薄面团上，再向左右擀开成薄面团。

7）把不沾烤盘纸取出，把薄面团放在已撒上面粉的桌面上，把开始卷起那端的面团擀平，然后把薄面团卷成长条状。

8）用锯齿刀 (可以切得比较漂亮)切成10-12份，把每份放在一张纸上。

9）把500毫升的水放入蒸炉里，滚开后熄火， 然后加入1公升清水。

10）把馒头面团排在蒸笼里 (每份要相隔一些距离)，然后放在装有温水的蒸炉上，盖上盖子，醒发25-30分钟。(温馨提示： 用竹蒸笼来蒸可以避免倒汗水滴入馒头，成品会比较漂亮。)

11）醒发25-30分钟后，直接把煮炉调至大火直到蒸炉的水滚开(约3分钟)，然后调低至中火蒸12分钟。关火后，放置10分钟再小心打开盖子。不要让水滴到馒头表面。

Hello Kitty steamed buns 凯蒂猫馒头 8/6/2018

Any Hello kitty fans here? I am a hk lover. Since young age till old now...hahaha

Late night making Hello Kitty steamed buns for my little princess.

Hello Kitty Steamed buns

Ingredients:

280g all purpose flour

7g oil

3g instant dry yeast

25g sugar

150-155 fresh milk

red yeast rice powder - for red ribbon

bamboo charcoal powder - for eyes, whiskers

pumpkin powder - nose

Steps:

1) knead dough by hand or by bread maker till smooth, hand clean bowl clean dough smooth. Liquid part if too dry may add more water or milk as different brand flour may have different water absorption.

2) rest dough for 10 mins. 

3) press out all air by rolling the dough flat. Divide dough into the followings:-

8 portions of 53g each (kitty's face),  

15g white dough (16pcs for ears), 

15g dough + bamboo charcoal powder (for eyes and whiskers), 

15g dough + red yeast rice powder (for ribbon), 

5g dough + pumpkin powder (for nose).

Press and roll out air for each kitty's face. This step is very important to have smooth surface bun. 

equally, roll into ball shape. (you may wrap in any fillings if you want).

4) place the buns onto a parchment paper or baking paper. after that can start mixing the colour dough. USING MILK AS GLUE to stick on the face features.

**Roll 16 equal size (mung bean size) black dough into round balls for eyes.

**Roll remaining black dough into thin tiny thread and cut into 5mm length for whiskers.

** Roll 8 pcs yellow dough about mung bean size for nose.

**roll the red dough into flat and using a ribbon shape cookies cutter to cut out. If you have no ribbon cookies cutter, just cut by knife a rectangle and squeeze in the middle become a ribbon.

5) Place all kitty's bun on the steaming rack. in the wok, add some water (about 2cm height water level) and on the fire till water is warm (about 45'C) then turn off the fire. Place the steaming rack on the wok and let it proof for 20-30mins. (if your shaping process is long time, you may skip the proofing time and straight away on the fire to start cooking.

6) steam for 10mins with medium heat. Lid cover wrapped by cloth to prevent dripping water to the surface. Off fire when time's up. DO NOT OPEN LID immediately. Wait for 10mins.

凯蒂猫馒头

材料:

中筋面粉280克

全脂牛奶 150-155克

糖 25克

酵母 3克

油7克

黄色（南瓜粉） ~ 鼻子

红色（红鞠米粉） ~ 缎带

黑色（竹碳粉）~ 眼睛和胡须

做法：

1）用手揉面大约10分钟，揉至面团表现光滑 （也可以用面包机打面团15分钟）。

2）保鲜膜盖好休面10分钟。

3）用擀面棍擀出气泡后然后切割成如以下的分量：

** 8份白色面团，每份53克，搓揉整形成圆圆的馒头状/包入内陷成为包子。

** 将15g白面团三杆三折杆成薄片，用刮刀切成16个三角形(耳朵)

** 黑色面团三杆三折擀出气泡，搓16个绿豆般大小的椭圆形(眼睛)，剩余的黑色面团搓出细长条(胡须)

** 红色面团三杆三折杆成薄片，用蝴蝶结饼干模压出8蝴蝶结。如果没有蝴蝶结饼干模，就用刀切出长方形，用手在中间部位捏一捏即可。 (蝴蝶结)

** 黄色面团三杆三折擀出气泡，搓8个绿豆般大小的椭圆形(鼻子)

 将各部位用手微调后沾牛奶黏贴组合，并放在包纸/防沾纸上，排放在蒸盘里。

4）准备一锅水，开火煮至45度（用手可以摸到温温即可）,把馒头/包子放入锅内发酵约20－30分钟，轻轻按压表面可感觉有弹性。如果塑型用的时间太长，水滚后就直接蒸。

5）大火烧开蒸锅内的水后，转中火蒸10分钟。关火后，放置10分钟再小心打开盖子。不要让水滴到馒头表面。

#yenlilovestobake
#kitty馒头
#YummiliciousFMprincess