#馒头 #金瓜馒头 #南瓜馒头 #松软馒头 #不塌不皱皮 #Mantou #PumpkinMantou #PumpkinSteamedBun #FluffyMantou #NoCollapse #NoWrinkle

♦紫薯双色馒头食谱Purple Potato Steamed Bun Mantou Recipe:　   • 紫薯双色馒头食谱|松软不塌(免烤) | Purple Potato Two...  
♦面包食谱Bread Recipe: https://www.youtube.com/playlist?list...
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现在仍是金瓜的季节，今天来做金瓜／南瓜馒头。金瓜馒头的制作方式跟普通馒头不太一样，因为里面有金瓜成分，会稍微虚弱了发酵及面筋组织。经过了一连串的失败后，我很开心可以找到更省时省力的方式来制作，并且还可以快速的做迷你金瓜造型。蒸后好可爱。
终于做出外皮黄金，丰满光滑，凉了也不塌不邹皮，内部蓬松绵密，口感松软拉丝，回弹力很好的金瓜馒头。不同品种的金瓜会有不同含水份量，所以制作过成要准确调整牛奶份量，来调出软硬适中的面团。发酵程度，锅底水量，火力大小，蒸时间长短也会影响馒头最终成果。
收藏方式：蒸好温吃最佳。蒸好放凉收密封容器，室温３天。要保存更长，冷冻在冰库那里，吃前, 蒸热回软再吃。

Now it's still the pumpkin season. Let's make pumpkin mantou a.k.a. steamed buns today. The way of making pumpkin mantou is different from ordinary mantou/steamed buns, because it contains pumpkin, which weakens the fermentation and gluten forming. After a series of failures, I am very happy to find a more time-saving and easier making process, and I can also make the mini pumpkin shaped mantou quickly. So cute after steaming.
Finally, the pumpkin mantou end result is golden, plumped and smooth, no collapse no wrinkle even after cooled. The interior is fluffy yet neat, the texture is soft with stringpull, with great elasticity to rebounce. Different varieties of pumpkins will have different moist content, so the amount of milk must be adjusted accurately to produce a dough with moderate hardness. The degree of fermentation, the amount of water underneath steam pot, the control of fire heat, and the length of steaming time will also affect the final result of the mantou.
Storage Method: Best eaten warm after steamed. Once steamed, let cool and put in airtight container at room temperature up to 3 days. To keep it longer, freeze it in the freezer, next day steam it to soften before eating.

好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.

♦食谱 =6颗馒头=
90克 金瓜泥 (¼颗马来西亚本地金瓜, 较湿润) (大火蒸20分钟)
55-60克 温牛奶 (40C)
2克 速溶酵母
2克 细纱糖
200克 中筋面粉
40克 细纱糖
2克 盐
10克 植物油
南瓜子
(第一次休息面团５分钟，杆３折ｘ３次，整型，醒面双倍大)
(大火直水沸腾，调下中火，再放馒头上锅蒸20分钟， 不用焖，直接开盖)

♦Recipe =6pcs Mantou=
90g Pumpkin Puree (¼pcs Malaysia Local pumpkin, moist) (High heat Steam for 20minutes)
55-60g Warm Milk (40C)
2g Instant Dry Yeast
2g Caster Sugar
200g All Purpose Flour
40g Caster Sugar
2g Salt
10g Vegetable Oil
Pumpkin seeds
(First rest dough 5minutes, flatten 3 folds x 3times, shaped, proof dough till double in size)
(High Heat till water boiling, Turn down to Medium Heat, then only place on Mantou to steam for 20minutes, direct open lid without waiting)

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