Monday, 13 April 2015

Steamed Pumpkin Buns
黄玫瑰南瓜花卷

Wechat 相当于中国的Facebook, 在华人圈子里很火, 你知道吗?我在偶然的机会里,在2013年才和Wechat结缘,认识了来自大江南北的朋友。Wechat 信息丰富,四通八达, 成了我在网络上最喜欢"逛"的地方。如果说,Facebook 主要以英语为媒介,那么Wechat 则以华语为主导。连我70多岁的妈妈也在Wechat 上和我们作日常的交流。一句话,Wechat 势如破竹,锐不可当。

最近在Wechat 美食群里,结识了一班美食爱好者。大家切磋技艺,让我受益匪浅。 群里的姐妹们最近都在鼓捣面食。要知道蒸花卷馒头可是我这个北方人的强项啊。我特意做了这个玫瑰花卷来凑热闹。它看起来难,做起来非常容易。赶紧把它学起来,真的很可爱啊!


这次用了南瓜,是喜欢它娇嫩的颜色。手边没有紫薯,否则紫色的玫瑰花,一定会更炫目。改次一定试试! 我不喜欢在自己做的食物中添加色素。虽然食物色素无害,可是, 何必呢?大自然赐予我们的食材已经相当丰富多彩了,只有商业上才需要添加色素吸引消费者的眼球。自己DIY的食物,还是越贴近自然越好,您认为呢?至于糖,见仁见智。包子馒头花卷里通常不放糖,糖三角除外。这是北方人的习惯。您可以根据自己的口味适量放糖。

STEAMED PUMPKIN BUNS 
(黄玫瑰南瓜花卷)

Ingredients:
(makes 12-14 mini buns)


  • 3 cups of all purpose flour 面粉
  • 1/2 cup to 1 cup  pumpkin , steamed, peeled,  crushed  熟南瓜, 去皮,捣成泥
  • 1/3 cup to 1/2 cup water 水
  • 1 1/2 teaspoon active yeast 发酵粉
做法:
  1. 用手混合面粉,南瓜泥和发酵粉,慢慢加水和成光滑面团。将面团放在盆中,加盖发至原来的二倍取出,大概40-60分钟。
  2. 将面团排气,分成80克的左右的面团,揉面后,醒10分钟再分成6份。将其中一个搓成条状。
  3. 将其余的5个擀成6-7厘米的圆片。把圆片错开叠在一起,条状放在最上面。从一侧卷起。
  4. 在中间切一刀, 转过来放置就成两朵玫瑰。醒15分钟,上笼蒸12分钟即可。
Directions:
  1. Mix flour , yeast and mashed pumpkin in a bowl. Gradually add water and mix by hand until well blended.
  2. Knead until the dough is elastic, smooth, non-sticky and leave from sides of mixing bowl. Cover with a damp towel and allow the dough to ferment until double in size, about 40-60 minutes.
  3. Transfer the dough to a floured surface, and press out the gas produced during the proof.  Give a few rounds of kneading, about 10 minutes until the dough is elastic, smooth and non sticky.
  4. Divide the dough into 80g each and mould it round. Let it rest for 10 mins.
  5. Divide the 80g dough each into 6 equal parts. Roll one part into a long strip.  Roll the remaining 5 parts each into a 6-7cm round, using a rolling pin.
  6. Place the rounds one by one with some overlapping. Place the long strip on top.


  7. Roll up from one side. 
     

  8.  Cut in the middle with a knife. That becomes 2 roses.



  9. Repeat this method for the rest of the dough.
  10. Steam the buns:
    • Add a few cups of water in a medium wok with stainless steel steam-plate(s). Cover the steam-plate with clean damp cloth.
    • Transfer buns onto the steam plate and leave 1-2 inches apart. Cover wok with lid.
    • Let the buns proof for another 15 minutes before steam.
    • Over high heat, bring water to boil. Reduce to medium heat, continue heating for about 12 minutes.
    • Heat off. Leave for 5 minutes or until steam subsides before remove the lid. This is to prevent the buns shrink.
  11. Remove the buns from the steamer. Serve warm. 




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