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..

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

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

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*