Murakami笑脸花馒头/豆沙包

上个星期，小公主要求妈咪和她一起做murakami笑脸花馒头，做了3个，送了主日学文丽老师一个，姐弟每人各一个。小公主交代再做给她吧！因为不够吃。😅

今天，再次做这个笑脸花并包入友爱的豆沙馅增添风味。果然，好吃到两姐弟都想吃完一个接一个。😅😅😅

Murakami笑脸花馒头

材料：

中筋面粉 150克

(每个牌子的面粉吸水量不一样可以适当的调整）

干酵母粉 1.5克

细沙糖 18克

全脂牛奶 75克（＋/-5克g）

植物油 5克

友爱豆沙馅 32克

做法：

1) 把所有材料拌匀揉光滑，然后分成4份。一份留白色，另外3份个别拌入红黄蓝的天然色粉。个别搓均匀了，再每个颜色分为一半。主色1/2份的红黄蓝1备用。另外的半份红黄蓝再分一半。

最后把每份1/4的红＋1/4的黄变成绿色。

1/4的红＋1/4的蓝变成紫色。

1/4的黄＋1/4的红变成橙色。

2） 把6种颜色面团分别切割8等分（如图）

然后， 用双手稍微搓揉成长的泪滴状，每个颜色都有8条泪滴状的面团。

3） 把白色面团取出10克，然后搓圆分成4等分，包入8克的友爱豆沙馅，搓圆备用。

4）组装面团了。 。依次序排成一个圆圈的花。红-橙-黄-绿-蓝-紫-红-橙-黄-绿-蓝-紫。

5）稍微压压花面团， 中间的部分就压扁后放入白色的面团。

6）把3克面团加入少许竹炭粉变成黑色，做成眼睛。 7克面团加入少许红粬粉做成嘴巴。

7）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。

8）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。

 Murakami Mantou/Pao

Ingredients:

150g All purpose flour / Plain flour

18g Sugar

1.5g Instant dry yeast

75g fresh milk (+ / - 5g)

1 tsp vegetable oil

32g of Yu-Ai Red bean paste

Taiwanese natural colour powder 

Red, Yellow and Blue

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 4 portions:-

1/4 of the dough : White

1/4 of the dough : Red

1/4 of the dough : Yellow

1/4 of the dough : Blue

Mix in the colours respectively and then divide each color dough into 1/2 again. So now you will mix as the followings:-

 1/4 red + 1/4 yellow --> Orange

 1/4 red + 1/4 blue --> Purple

 1/4 yellow + 1/4 blue --> Green

3) Roll all the 6 colored dough into balls, then use knife to cut 8 portions equally.

4) for the white dough, take out 10g dough for eyes and mouth, then divide into 4 portions equally, wrap in 8g of Yu-Ai red bean paste and roll into balls too.

5) for every cut colored dough as above picture, use palms to roll into long tear drops shape for all colors.

6) Combine the colored tear drops dough with the sequence of RED > ORANGE > YELLOW > GREEN > BLUE > PURPLE and repeat one more cycle. Arrange them nicely in a circle and press down the center, brush some milk/ water on the center then place a white circle dough on top of it. use palm lightly press down for better combine.

7) Use the black dough (3g white dough + bamboo charcoal powder) to make eyes, pink dough (7g white dough + a little red yeast powder) for the mouth.

8) 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.

9) 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..