蘑菇做型牛奶饅頭 - 手工饅頭
How to Make Mushroom Shaped Steam Bun - Homemade Steam Mantou在香港的酒樓吃到蘑菇做型的饅頭點心，覺得非常特別, 回家後急不及待要試做。雖然做得不及酒樓師傅的那麼好,但效果也算不錯！！
Tired the mushroom shaped steam bun in a Hong Kong restaurant. I'm so eager to try to make the steam bun by myself when I am back home. Although they are not as good as the one that cooked by the restaurant's chef, my steam buns are not bad though!
YouTube Video視頻:
Lazy Mom and Busy Dad [美味生活] 美味名人食譜網址：https://bit.ly/2Kn1m85
美味生活網址：https://bit.ly/2tM464J
材料:
180g 中筋面粉
30g細砂糖
100毫升牛奶(30°C)
5毫升植物油
2g 快速酵母
5g 可可粉
15g 水
5毫升植物油
2g 快速酵母
5g 可可粉
15g 水
Ingredients:
180g Plain Flour
180g Plain Flour
30g Caster Sugar
100ml Milk (30°C)
5ml Vegetable Oil
2g Instant Yeast
5g Cocoa Powder 15g Water
做法:
1. 酵母加入牛奶中, 加一茶匙糖拌匀
2. 等大約5 - 8 分鐘至酵母有氣泡
100ml Milk (30°C)
5ml Vegetable Oil
2g Instant Yeast
5g Cocoa Powder 15g Water
做法:
1. 酵母加入牛奶中, 加一茶匙糖拌匀
2. 等大約5 - 8 分鐘至酵母有氣泡
* 這個步驟可確定酵母沒有變壞
3. 加入麵粉, 糖, 牛奶, 油和酵母
4. 打12 -15分鐘至成長條狀
5. 把麵團揉成長條狀
6. 麵團分割成8 - 9 份每份30g
7. 留—份麵團做蘑菇柄
8. 每份麵團揉 20 - 25次至光滑
9. 壓出空氣把麵團揉成球狀 (重複兩次)
10. 收口朝下放在饅頭紙上
11. 可可粉加入水拌匀
12. 輕輕在麵團表面塗上可可粉漿
13. 小份麵團分割成 8 - 9小份每份4g
14. 把麵團揉成水滴狀
15. 將麵團放入蒸籠裡發酵30 - 40分鐘至兩倍大
16. 用凍水 中火蒸20分鐘
17. 蒸好後待五分鐘才開蓋
18. 剪開饅頭底部，把蘑菇柄放入
Methods:
1. Add the yeast into the warm milk and water, add 1 tsp sugar and stir
3. Add flour, sugar , milk, oil and yeast
4. Knead 12- 15 mins until a dough is formed
5. Shape the dough into a rectangular strip
7. Keep 1 piece of dough to make the mushroom stems
9. Press out the air and shape the dough into a round ball (repeat two times)
10. Place on the parchment paper with seam side down
13. Add another 8 - 9 small pieces, 4g each
14. Shape the small dough into a water drop shape
15. Put into the bamboo steamer and proof for 30 - 40 mins until doubled in size
16. Use medium heat with cool water for 20 mins
17. Rest for 5 mins before open the lid
18. Cut the bottom of the steam bun and slot in the stem
完成了! It's done !
效果不錯！The look is not bad!
請訂閱[懶媽媽開飯啦！] 的頻道 , Please subscribe [Lazy Mom Cookbook] channel :-
