Monday, 31 March 2014

南瓜喜粄

三月的最后一天,让我放上我昨天的“巨作” ~ 南瓜喜粄。

南瓜喜粄


小老板出水痘康复了,要戒口,还是有很多东西都不能吃。他爱吃喜粄,所以星期六和星期日分别给他做了香兰喜粄南瓜喜粄香兰喜粄暂时不放上来,因为没有南瓜喜粄这么美,发酵过度,有些皱皮了。

这次的南瓜喜粄,我“加加减减”之前的食谱,出来的效果还是很不错的,不过觉得味道不是很像喜粄,感觉很像馒头或包。

要查看之前的食谱,可以按这里

材料A
210g            南瓜泥 (210g mashed pumpkin)

材料B
5g                酵母 (5g instant yeast)
50ml            清水 (50ml water)

材料C
175g            面粉 (175g flour)
155g            糯米粉 (155g glutinous rice flour)
90g              
砂糖 (90g caster sugar)

适量            清水 (Some plain water)

材料D
30g             油 (30g oil)
适量            香蕉叶 (Some banana leaves)

步骤
1. 把南瓜削皮切片,大火蒸熟,用叉压烂,取南瓜泥300g。
     Peel and pumpkin, steam until soften, mashed with a fork to obtain mashed pumpkin of 
     210g.
2. 把酵母和少许清水混合,备用。
     Mix instant yeast with 50ml water, set aside.
3. 把面粉和糯米粉过筛,加入砂糖,南瓜泥和酵母水混合,剩下的水要慢慢加,搓成面团。
     Sieve flour and glutinous rice flour, add in caster sugar and mashed pumpkin, pour the 
     yeast mixture a little bit at a time to form a soft dough. You may need to add in extra 
     water if the dough is too dry.
4. 把香蕉叶涂上一些油,其余的倒进面团里搓均匀。
     Apply some oil on the surface of the banana leaves, add the rest of the oil into the dough 
     and mix well.
5. 把面团分成每份70g, 搓圆压扁放在香蕉叶上,放置30分钟,让面团发酵。
     [ 注意:如果面团发酵成功,你用手指轻轻一按,面团会有弹性。]
     Divide the dough into 70g each, knead and mould into a sphere and lightly flatten the 
     dough, put it on top of a banana leaves, leave for 20-30 minutes.
     [Remarks: If the Xi Ban is fermented in good condition, once you lightly press the 
                       surface of the Xi Ban, you will notice that it is elastic and it will bounce 
                       back.]
6. 水滚后,中火蒸12分钟,蒸好后,把盖打开一点,3分钟后,才把喜粄取出。
     [ 注意:所有喜粄要一次过蒸,如果喜粄发酵过度,会皱皮。]
     Use a wok, bring water to boil, use medium flame to steam the Xi Ban for 12 minutes
     Turn off the flame, do not  remove the lid immediately, but slightly open the lid, remove 
     the Xi Ban from the wok after 3 minutes.
     [Remarks: If the Xi Ban has excessive fermentation, it will has wrinkled skin].

蒸之前


I am submitting this post to International Yeasted Recipe hosted by Kristy of My Little Space.

22 comments:

  1. 哎哟,我也看见了哦
    那个竹蒸笼是几多CM的
    我也想买一个咧
    是不是不会滴水的?
    看见喜粄那么光滑,一定是吧,嘿嘿!!

    ReplyDelete
    Replies
    1. 是不会滴水的,不过忘记是多少cm,要回家量量看。在MR DIY买的,但是冷落了它很久,好像大概 RM35。

      Delete
  2. 黄澄澄又圆滚滚,真叫人难以抗拒。

    ReplyDelete
    Replies
    1. 我还没试做你那个苏打汽水版本的,得空要试试看。

      Delete
  3. 近来看到很多人做喜粄,看来我也要试试看。谢谢分享 :)

    ReplyDelete
  4. Hi Jozelyn,
    First of all, thank you so much for joining the 'International Yeasted Recipe' event and sharing such beautiful recipe. I'm sure my readers can't wait to see more of your creations. Looking forward to seeing you.
    Hope you're having a fabulous week ahead.
    Blessings, Kristy

    ReplyDelete
  5. 我看到很多人做喜粄, 以为它像AKK, 原来没有包馅的哦. 没有吃过,口感有没有像在吃包 ?

    ReplyDelete
    Replies
    1. 不像AKK,口感也不大一样。只不过这次我做的觉得有点像馒头的感觉。

      Delete
  6. Pumpkin AKK, I bet the texture must be very soft!

    ReplyDelete
  7. 很喜欢哟!口感应该是像糯糯的馒头吧!嘻,我没有吃过喜粄!

    ReplyDelete
    Replies
    1. 你的形容词真的是让我大开眼界“糯糯的馒头”。。。哈哈哈哈!

      Delete
  8. I am in love with hee pan! Can't get enough of it now.... Give me some..... Hahahaha

    ReplyDelete
  9. 圆鼓鼓的喜粄, 喜欢!

    ReplyDelete

欢迎大家留言 ^_^