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Sunday 16 April 2023

Pumpkin Spiral Mantou/ Steamed Bun 双色南瓜小馒头


Thinking of making the usual mantou a little fancier? Try this simple spiral mantou aka steamed buns. These are soft and fluffy with a tad of sweetness. Made using fresh pumpkin for the bright natural colour. 


Ingredients: 

Yellow Pumpkin Dough:

65g Pumpkin Puree 南瓜泥 65克

10g Sugar 细砂糖 10克

1 tsp Oil 油 1小匙

150g Plain Flour/ Pau Flour 中筋面粉/包粉 150克

1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙

Some Milk 牛奶 适量

White Plain Dough:

150g Plain Flour/ Pau Flour 中筋面粉/包粉 150克

1/2 tsp Instant Dry Yeast 即溶酵母 1/2小匙

20g Sugar 细砂糖 20克

85g Cold Milk 冷牛奶 85克

1 tsp Cooking Oil 油 1小匙


If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you. 如果您要分享此食谱/内容,请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢!

Method: 步骤

1. Combine dough ingredients in separate bowls and knead until glossy and smooth. You can use a blender to knead the dough <<Click here to watch the dough preparation video tutorial>>
将所有面团材料分别揉成团至光滑。


2. Roll out the dough, place the white dough onto the yellow dough, roll it up and cut it into smaller pieces. Note: Use the picture above as a reference, brush some milk in between the dough.
分割后造型 - 把面团分别擀平,白色面团叠在黄色面团上面,然后卷起,切小块。可参考上图,面团之间要涂少许牛奶。

3. Let it proof double in size. Steam for 15 minutes. When it's done, turn off the heat. Let it sit for 5 minutes before removing/opening the lid. 
做好后发酵至双倍大。蒸15分钟。 蒸好后熄火,待5分钟才把馒头拿出, 即可享用。若喜欢我的食谱,可以LIKE和追随我的面书专页,不要错过最新食谱发布。

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