今天我来玩玩造型馒头。先做简单的造型——向日葵馒头吧！😉
👆中间那个馒头像不像一堆粪便😂😂😂
简单的材料就可以做出来了！好玩！哈哈。。。😄
材料 INGREDIENTS
南瓜蓉 Mashed Pumpkin 100g
中筋麵粉 Plain Flour 150g
酵母 Yeast 3g
原蔗糖 Raw Cane Sugar 15g
鹽 Salt 1/8茶匙 teaspoon
植物油 Vegetable oil 5ml
無糖可可粉 Cocoa powder (unsweetened) ~5g
做法 Directions:
1. 把所有材料放進大碗中，(鹽需後放，因鹽會抑制酵母發酵，切勿把鹽直接撒在酵母上，建議在麵粉堆上挖個小孔放鹽，再用旁邊的麵粉填穴。) ，用長匙把所有材料攪成一大團，然後放在桌上搓揉。如有廚師機或麵飽機，則乾脆把所有材料倒入其中(鹽同樣後放)，攪打15分鐘即可。無論是手揉麵，還是機器揉麵，都需要把麵團揉至「三光狀態」，即是盤光，手光和麵團光。
1. Put all the ingredients in the bowl, (put salt later because salt would suppress yeast fermented, never let salt touches yeast directly. Suggest to make a small hole in the flour for placing salt and fill that hole with flour.) Mix all ingredients into a dough with a long spoon and knead it on tabletop. If there is a kitchen machine or bread machine can help, just simply put all of the material into mixing bowl or bread pan (put salt later) and blend for 15 minutes. Whether kneading by hand or machine, it is required to knead the dough to be “three-clean conditions“ (i.e. clean mixing bowl, clean hands and clean dough surface).
2. 麵團排氣: 把麵團搓長，左邊三份一向內摺，右邊三份一也向內摺，三條叠在一起繼續搓成長條形。如是者，重覆三次。
2. Deflate dough: Knead dough to be long, fold one-third from left to middle and fold the another one-third to middle as well. Knead until dough to be long again. Repeat three times.
3. 用桿麵棍把麵團輾平約3毫米厚，然後用約8.5厘米直徑的模具或杯子印6個圓形麵餅。
3. Roll the dough as 3 mm thick, mould the dough into 6 round portions by applying approximately 8.5 cm diameter mold or cup.
4. 把麵餅和暫時不用的麵團放在有蓋盒中保存，以免乾硬。
4. Store the unused dough in a box with lid in order to avoid becoming dry.
5. 把餘下的麵團逐少加入可可粉調色，調好啡色麵團便放回有蓋盒中，待用。
5. Mix cocoa powder into the rest of dough thoroughly, the well-prepared brown dough can keep in a box with lid.
6. 取出黃色麵餅造型。
6. Take out the yellow parts for moulding.
7. 啡色麵團做花蕊，用手指塗點水貼在黃色花朵中間，輕輕按壓黏緊。
7. Turn brown dough into stamen, dip water in the middle of flower base, press gently.
8. 把6朵向日葵花坯放在蒸籠中。
8. Put 6 sunflowers into bamboo steamer.
9. 在鍋中燒熱水至攝氏45度左右，關火，把盛有太陽花的蒸籠放上發酵20分鐘。
9. Boil water until 45 degree Celsius, turn off the heat. Put the bamboo steam on the wok for 20 minutes for fermentation.
10. 開中火蒸饅頭，待水大滾(可放手在蒸籠蓋上方感受是否大滾，切不可打開蒸籠蓋或移動蒸籠)後計，蒸20分鐘。蒸滿20分鐘後關火，待5分鐘後才緩緩打開一條縫30秒，然後才慢慢打開蒸籠蓋，目的是使其慢慢冷卻，以免滾熱的饅頭遇著冷空氣，外皮發皺，功虧一簣。
10. Turn on to medium heat. When it is boiling (Put hands above the steam lid to feel it, MUST NOT open steamer lid or move the steamer), steam 20 minutes. Afterwards, turn off the heat, don’t open the lid. Wait for 5 minutes, open a slit for 30 seconds, open the steamer slowly at last. The purpose is to allow bun cooling down slowly, in order to avoid wrinkle in the surface as hot steam bun meets cool air in a sudden.
11. 拿走蒸飽紙，把出爐向日葵饅頭移在架上放涼，便可食用。
11. Take away the baking paper, move the sunflower steam buns on cooling rack. They are ready to serve upon cooling down.
简单的材料就可以做出来了！好玩！哈哈。。。😄
材料 INGREDIENTS
南瓜蓉 Mashed Pumpkin 100g
中筋麵粉 Plain Flour 150g
酵母 Yeast 3g
原蔗糖 Raw Cane Sugar 15g
鹽 Salt 1/8茶匙 teaspoon
植物油 Vegetable oil 5ml
無糖可可粉 Cocoa powder (unsweetened) ~5g
做法 Directions:
1. 把所有材料放進大碗中，(鹽需後放，因鹽會抑制酵母發酵，切勿把鹽直接撒在酵母上，建議在麵粉堆上挖個小孔放鹽，再用旁邊的麵粉填穴。) ，用長匙把所有材料攪成一大團，然後放在桌上搓揉。如有廚師機或麵飽機，則乾脆把所有材料倒入其中(鹽同樣後放)，攪打15分鐘即可。無論是手揉麵，還是機器揉麵，都需要把麵團揉至「三光狀態」，即是盤光，手光和麵團光。
1. Put all the ingredients in the bowl, (put salt later because salt would suppress yeast fermented, never let salt touches yeast directly. Suggest to make a small hole in the flour for placing salt and fill that hole with flour.) Mix all ingredients into a dough with a long spoon and knead it on tabletop. If there is a kitchen machine or bread machine can help, just simply put all of the material into mixing bowl or bread pan (put salt later) and blend for 15 minutes. Whether kneading by hand or machine, it is required to knead the dough to be “three-clean conditions“ (i.e. clean mixing bowl, clean hands and clean dough surface).
2. 麵團排氣: 把麵團搓長，左邊三份一向內摺，右邊三份一也向內摺，三條叠在一起繼續搓成長條形。如是者，重覆三次。
2. Deflate dough: Knead dough to be long, fold one-third from left to middle and fold the another one-third to middle as well. Knead until dough to be long again. Repeat three times.
3. 用桿麵棍把麵團輾平約3毫米厚，然後用約8.5厘米直徑的模具或杯子印6個圓形麵餅。
3. Roll the dough as 3 mm thick, mould the dough into 6 round portions by applying approximately 8.5 cm diameter mold or cup.
4. 把麵餅和暫時不用的麵團放在有蓋盒中保存，以免乾硬。
4. Store the unused dough in a box with lid in order to avoid becoming dry.
5. 把餘下的麵團逐少加入可可粉調色，調好啡色麵團便放回有蓋盒中，待用。
5. Mix cocoa powder into the rest of dough thoroughly, the well-prepared brown dough can keep in a box with lid.
6. 取出黃色麵餅造型。
6. Take out the yellow parts for moulding.
7. 啡色麵團做花蕊，用手指塗點水貼在黃色花朵中間，輕輕按壓黏緊。
7. Turn brown dough into stamen, dip water in the middle of flower base, press gently.
8. 把6朵向日葵花坯放在蒸籠中。
8. Put 6 sunflowers into bamboo steamer.
9. 在鍋中燒熱水至攝氏45度左右，關火，把盛有太陽花的蒸籠放上發酵20分鐘。
9. Boil water until 45 degree Celsius, turn off the heat. Put the bamboo steam on the wok for 20 minutes for fermentation.
10. 開中火蒸饅頭，待水大滾(可放手在蒸籠蓋上方感受是否大滾，切不可打開蒸籠蓋或移動蒸籠)後計，蒸20分鐘。蒸滿20分鐘後關火，待5分鐘後才緩緩打開一條縫30秒，然後才慢慢打開蒸籠蓋，目的是使其慢慢冷卻，以免滾熱的饅頭遇著冷空氣，外皮發皺，功虧一簣。
10. Turn on to medium heat. When it is boiling (Put hands above the steam lid to feel it, MUST NOT open steamer lid or move the steamer), steam 20 minutes. Afterwards, turn off the heat, don’t open the lid. Wait for 5 minutes, open a slit for 30 seconds, open the steamer slowly at last. The purpose is to allow bun cooling down slowly, in order to avoid wrinkle in the surface as hot steam bun meets cool air in a sudden.
11. 拿走蒸飽紙，把出爐向日葵饅頭移在架上放涼，便可食用。
11. Take away the baking paper, move the sunflower steam buns on cooling rack. They are ready to serve upon cooling down.
食谱来自：飪意 Yummie
Happy making!
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