金瓜馒头

10 October 2015 (1 year 1 month 9 days)

Butternut Squash Bun

本来是一点一点的给他吃, 后来他索性抢了整粒过去拼命的啃

材料：

南瓜泥 Pumpkin puree 180g

麵粉 Plain flour 250g

酵母 Yeast 3g

泡打粉 Baking Powder 3g

橄欖油 Olive oil 15g

水 60ml

1) 南瓜蒸熟壓爛

Steam and smash the pumpkin 

2) 將酵母和食譜中的30ml水混合，靜待5分鐘

Mix and combine the yeast and 30ml water from the recipe, stay for 5 mins

3) 在一個大碗裡，把篩過的麵粉，泡打粉和南瓜泥混合，再倒入酵母水，油和適量的水用手慢慢搓成麵團

Add the sifted flour, baking powder and pumpkin puree, whisk it, add the yeast with water, oil and the balance water in a big bowl, use hand knead into a dough

4) 用保鮮膜覆蓋碗面讓麵團發酵約20分鐘

Cover the bowl with cling wrap, let it rinse for 20 mins

5) 撒些麵粉在桌上，用擀麵棒把麵團擀平，再把擀平的麵團捲成長條狀

Pour some flour on the table, roll the dough until flat with rolling pin, and roll up again become long string

6) 把捲成條狀的麵團平均切成小塊再放在baking paper上

cut the long string dough into small piece and put on the baking paper

7) 把切好的麵團放在室溫靜待30分鐘，麵團會變2倍大

Place the small dough in the room temperature for 30 mins, it will become 2x bigger

8) 把饅頭放入熱鍋裡蒸熟約20分鐘即可

Place the bun into hot pot, and steam for 20 mins and ready to serve