MCO(Movement Control Order) day 36~~ Since I still have some leftover red bean paste in the fridge, so I decided to make this cute mantaou.
MCO（行动管制令）第36天~~由于冰箱里还有一些剩下的红豆沙，所以我决定制作这个造型馒头。
Shou Tao Mantou寿桃馒头
Ingredients:
300g flour面粉
150g milk牛奶
30g sugar糖
5g corn oil玉米油
3g yeast酵母
Red Yeast Powder红麴粉
Match Powder抹茶粉
Purple Sweet Potato Powder紫薯粉
Method:
1. Mix all the ingredients and knead them into a rough dough, take a piece of dough for making leaves. Rest the dough for 10 minutes.
2. Mix the dough with 2g Red yeast powder and knead it into a smooth dough. Mix Matcha powder or green colouring to the reserved dough and knead till the colour is even.
3. Divide it into 8 equal portions( 54g each), round it and cover with plastic wrap, and rest for 15 minutes.
4. Take the green dough ball and divide into 8 equal parts. Start to make the shape of leaves.
5. Start to make the shape of Shou Tao~ Flaten the dough, wrap in the red bean filling, seal and brush some water on the dough, then stick the leaves on it.
6. Perform the final fermentation for 30minutes.
7. Boil the water , steam the mantao for 10-12 minutes on medium high heat. Don't open the lid in between, when it's done, use a chopstick against the lid, leaving a small gap to release steam. Open the lid in after 3 to 4 minutes and remove the buns.
方法：
1.混合所有成分，并将其揉成粗糙的面团，然后取出一块面团做叶子。将面团静置10分钟。
2.将面团与2克红色酵母粉混合，然后继续揉成光滑的面团。将抹茶粉或绿色素混合到保留的面团中，揉成均匀的绿色面团。
3.将其分成8等份（每个54g），将其滚圆并用保鲜膜盖好，静置15分钟。
4.取绿色面团球，分成8等份。开始制作树叶的形状。
5.开始制作寿桃的形状〜将面团压扁，包上红豆沙馅，收口并在面团上刷一些水，然后将叶子粘在上面。
6.进行最后发酵约30分钟。
7.烧开水，用中大火蒸10-12分钟。间中不要开盖，时间到，用一只筷子顶住锅盖，留一个小缝释放蒸汽。大约3至4分钟开盖，取出馒头。
Tips:
1. Once you made the leaves, covered (avoid it to become hard)
2. 2nd Fermentations time depends on the weather, if it's cold, proof it longer time.
3. Steaming time depends to the size of the dough to adjust the time.
4. The amount of milk may be more depending on the absorption of flour you use.
提示：
1.做好叶子后，盖好（避免变硬）。
2.第二次发酵的时间取决于天气，如果天气寒冷，请延长发酵时间。
3.蒸制时间取决于面团大小来调整时间。
4.牛奶的数量可能更多，取决于您所用的面粉的吸收量。
Happy Making!
MCO（行动管制令）第36天~~由于冰箱里还有一些剩下的红豆沙，所以我决定制作这个造型馒头。
Shou Tao Mantou寿桃馒头
Ingredients:
300g flour面粉
150g milk牛奶
30g sugar糖
5g corn oil玉米油
3g yeast酵母
Red Yeast Powder红麴粉
Match Powder抹茶粉
Purple Sweet Potato Powder紫薯粉
Method:
1. Mix all the ingredients and knead them into a rough dough, take a piece of dough for making leaves. Rest the dough for 10 minutes.
2. Mix the dough with 2g Red yeast powder and knead it into a smooth dough. Mix Matcha powder or green colouring to the reserved dough and knead till the colour is even.
3. Divide it into 8 equal portions( 54g each), round it and cover with plastic wrap, and rest for 15 minutes.
4. Take the green dough ball and divide into 8 equal parts. Start to make the shape of leaves.
5. Start to make the shape of Shou Tao~ Flaten the dough, wrap in the red bean filling, seal and brush some water on the dough, then stick the leaves on it.
6. Perform the final fermentation for 30minutes.
7. Boil the water , steam the mantao for 10-12 minutes on medium high heat. Don't open the lid in between, when it's done, use a chopstick against the lid, leaving a small gap to release steam. Open the lid in after 3 to 4 minutes and remove the buns.
方法：
1.混合所有成分，并将其揉成粗糙的面团，然后取出一块面团做叶子。将面团静置10分钟。
2.将面团与2克红色酵母粉混合，然后继续揉成光滑的面团。将抹茶粉或绿色素混合到保留的面团中，揉成均匀的绿色面团。
3.将其分成8等份（每个54g），将其滚圆并用保鲜膜盖好，静置15分钟。
4.取绿色面团球，分成8等份。开始制作树叶的形状。
5.开始制作寿桃的形状〜将面团压扁，包上红豆沙馅，收口并在面团上刷一些水，然后将叶子粘在上面。
6.进行最后发酵约30分钟。
7.烧开水，用中大火蒸10-12分钟。间中不要开盖，时间到，用一只筷子顶住锅盖，留一个小缝释放蒸汽。大约3至4分钟开盖，取出馒头。
Tips:
1. Once you made the leaves, covered (avoid it to become hard)
2. 2nd Fermentations time depends on the weather, if it's cold, proof it longer time.
3. Steaming time depends to the size of the dough to adjust the time.
4. The amount of milk may be more depending on the absorption of flour you use.
提示：
1.做好叶子后，盖好（避免变硬）。
2.第二次发酵的时间取决于天气，如果天气寒冷，请延长发酵时间。
3.蒸制时间取决于面团大小来调整时间。
4.牛奶的数量可能更多，取决于您所用的面粉的吸收量。
Happy Making!
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