Pandan steamed buns with shredded coconut 班兰椰丝包 28052018

Pandan Steamed buns

Ingredients:

250g all purpose flour

10g oil

1/2 tsp instant dry yeast

1/4 tsp baking powder

25g sugar

70g Pandan Juice 

(5pcs pandan leaves +70g water, blend and weight 70g juice)

70g fresh milk / water

1/8 tsp sea salt

Steps:

1) knead dough by hand or by breadmaker(i use hand) 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, then fold  into 1/3 and roll again 2 times. 

4)Divide dough into 10 portions equally, roll into ball shape. wrap in shredded coconut filling.

5) place the buns onto 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.

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.

Shredded Coconut filling

Ingredients:

1pc Shredded Coconut 

1 pc Coconut sugar (Gula Melaka) Crushed

150ml water

1/4tsp Salt

3 pcs Pandan leaves

Steps:

1) Put water, salt, and coconut sugar in the wok. Cook till the coconut sugar is dissolved. Add in the pandan leaves and shredded coconut and stir fry till fragrance. (about 20 minutes).

p/s: Taste it before the fire is off. If it's not sweet enough, add some sugar/brown sugar.

班兰椰丝包

材料:

中筋面粉250克

香兰叶5片+70克水打成汁，取70克

全脂牛奶 70克

糖 25克

盐 1/8 茶匙

酵母 1/2 茶匙

泡打粉 1/4 茶匙

油10克

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擀成长方形的扁团。折叠再擀平，重复3次。

4）切割10份，搓揉整形成圆圆的馒头状/包入内陷成为包子。

5）准备一锅水，开火煮至45度（用手可以摸到温溫即可）,把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。

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。

椰丝馅料

材料：

白椰丝~1粒

椰糖~1个切碎(甜度个人喜欢)

清水~150ml

盐~1/4茶匙

班兰叶~3片

做法：

1) 首先把水，盐和椰糖下锅煮溶，加入班兰叶和白椰丝，慢慢炒出香味(大约20分钟)即可。

p/s: 关火前可以试试味道，如果不够甜可以加些白糖/黄糖。

蝶豆花豆沙包 07052018

昨天在路边採了很多蝶豆花，于是做了些蓝色的豆沙包给家人作早餐。。。也让老公拿一些给他的同事吃。（别问我那是什么图案，我什么都不知道呀~ 😂😂😂）

蝶豆花豆沙包

材料：

白色和红色面团

中筋面粉100克

全脂牛奶60ml 

糖 10克

酵母 1/4 茶匙

油3克

红曲米粉 适量

做法:

1）用面包机打面团15分钟(function 8)。

2）保鲜膜盖好休面10分钟。

3）用擀面棍擀出气泡后擀成长方形的扁团。折叠再擀平，重复3次。

4）切割2份，一份是白色面团。另外一份加入适量的红曲米粉和一点点鲜奶，揉成红色面团。放入保鲜袋以作造型待用。

蓝色面团

材料:

中筋面粉250克

蝶豆花至 70克

全脂牛奶 70克

糖 25克

盐 1/8 茶匙

酵母 1/2 茶匙

油10克

做法：

1）用面包机打面团15分钟（function 8)。

2）保鲜膜盖好休面10分钟。

3）用擀面棍擀出气泡后擀成长方形的扁团。折叠再擀平，重复3次。

4）切割10份，用手来回搓揉每个面团，整形成圆圆的馒头状/包入内陷成为包子。

5）把白色和红色的面团各擀成扁平，用圆形的饼干模切割出所要的形状。在蓝色的馒头/包的表面涂抹一些鲜奶，然后把造型图案贴上即可。

6）准备一锅水，开火煮至45度（用手可以摸到温溫即可）,把造型好的馒头放入锅内发酵约20－30分钟，轻轻按压表面可感觉有弹性。

7）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。

French Fries Steamed buns麦記薯条馒头

MYYOUTUBE VIDEO DEMO

视频示范

Good day dear all mommies...

There re many mommies asking about my last post of this french fries steamed buns. So today I made them again with the same recipe which can yield 6 French fries steamed buns. I purposely took video to show those mommies whom interested to know how do I shape it.. hope you can understand well after watching the video.

French Fries Steamed buns

Ingredients:

65g all purpose flour

3g oil

1g instant dry yeast

5-10g sugar (I put 8g and each bun filled with red bean paste 7g)

Red dough: 30-40g milk + red yeast powder

Yellow dough: 40g pumpkin puree (may add a little water or milk if the dough still dry)

Red dough: 19g X 6

Yellow dough: 18 X 6

Extra yellow dough for decorations

1) knead dough by hand or by breadmaker(i use hand) 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 inside freezer and knead the second colour dough. Also keep it in freezer for testing after kneading till smooth.

3) take out the first dough from freezer. Divide into 6 portions, do as I did in my video when started, press and roll out air!!! This step is very important to have smooth surface bun. Must keep each dough inside zip lock bag. Then put in the freezer again. Take out the second colour dough and divide into 6 portion also then repeat the press and roll out air step.

4) roll the yellow dough into flat oval, cut into strips with knife. Roll one red dough into flat oval too, use a round cutter to cut a slight curve at the long side center. Place the yellow stripes irregularly at the cut curve area. Wrap it and seal by brushing some milk. Decorate with extra yellow for the box.

5) proofing time is depending on how long you take in the shaping process. You may touch the bun surface of bouncing means ready to be steamed. Usually proof for 15-20mins.

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 5-10mins.

之前做的伪薯条馒头（豆沙包）给小公主。她喜欢得不得了，都吃完了！所以今天再次为她做了6 个。午餐后的她，看见新鲜出锅的薯条包子，又忍不住吃了一个。。

今天有附上制作过程的视频，让妈咪们更容易上手哦。。

麦記薯条馒头

材料:

A

65g 面粉 

5g 细糖

1g 酵母

3g 玉米油

以上材料一共准备2份

B

40g 南瓜泥 (煮绵压烂) ~ 黄色

30g 鲜奶 + 1/4茶匙 红鞠米粉

（可以试用30克的甜菜根汁作为红色的面团，蒸好的颜色也许没有红鞠米粉的那么深）

(任何的蔬果汁都是30g, 如果是果泥40g)

1)把B各别加入在A的材料当中。

2)混合均匀搓揉至光滑面团。

3)把面团搓圆密封盖好休息10分钟。（我放冷冻庫再手揉另外一个颜色，以减缓发酵）

4)把红色面团分成6个，搓成椭圆形，擀扁。（尽量搓出空气很重要!!!!!!!）把黄色面团也擀成扁状，用刀切成条状。把黄色条状面团铺在红色面团，突出不规矩形状，然后包起来即可。放在蒸盘发酵约15-30分钟，摸时有些弹性就可以了。发酵时间也视做造型时的快慢。

5)蒸锅大火滾水后,把馒头放进蒸炉里,中火蒸10分钟,关火打开一点盖,焖5-10分钟,即可。

*这个馒头不会甜,如果要甜馒头可以再把糖增加到10g*

24/5/2017 （wed）奶香饅頭/包子

Milky Mantou / steamed buns with red bean filling

Ingredients:

Fresh Milk 80-90g (reserve 10g to add slowly)

Sugar 30g

Instant dry yeast 1/2 tsp

Aluminum free baking powder 1/2 tsp

Pao flour/all purpose flour 150g

Vegetable/Olive Oil 1 tbsp

I use bread maker to knead the dough by function no 8 of my tesco bm. Beat 20mins, off machine. Rest for 10mins, press out all air, divide dough into 8pcs of 35g doughs.

shape and roll into ball shape OR wrap in fillings, proof for 30-45mins or till double the size, steam at med high fire for 10mins. Off the fire and wait for 8-10mins only open the lid cover. 

Tips for smooth surface:

1) using a cloth to wrap the lid cover to avlid water dripping on the surface which will cause wrinkled skin.

2) do not open lid cover immediately after steaming. Must let the temperature slowly go down to avoid sudden temperature change which will.cause wrinkled skin too.

奶香饅頭/包子

材料：

牛奶 80-90克（留10克慢慢加）

中筋麵粉1500克

有機蔗糖30克

酵母1/2茶匙

無鋁泡打粉1/2茶匙

米糠油／玉米油／橄欖油1湯匙

做法：

1）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。

３）休面10分鐘。

4）將每個小麵團反复揉，排除空氣。

５）把麵團分割成8份，每份35克。搓成圓球型或包入餡料即可。

6）朔型後把包紙貼在饅頭底部，然後放入蒸盤。

７）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30分鐘。

８）發酵完成直接開中火蒸10分鐘。

９）時間到就關火,鍋蓋稍微交錯打開一些縫,約放置8分鐘,再慢慢掀鍋蓋,這樣蒸出來的包才不容易皺皮。

備註：如果用ｔｅｓｃｏ麵包機打麵團，只需用８號功能打２０分鐘即可，然後跟著３－９的做法完成。