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.

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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