双色喜粄 Dual Colour Xi Ban

买了一个芋头，除了炸年糕和做芋头蛋糕，我也做了芋头喜粄。芋头喜粄我不是第一次做，之前也做过，只是不曾放上来，因为它的颜色不美，看起来灰灰的。前几天，除了做芋头喜粄，同时也做了南瓜喜粄，两款喜粄放在一起，顿时，芋头喜粄也看起来比较美了。

双色喜粄

芋头喜粄里的芋头放太多了，而且发酵不够久，蒸出来不美，可是口感却很Q，反而大家比较爱Q版的芋头喜粄。

以前的南瓜喜粄食谱可以看这里或这里。

这是预先设定的帖子。
This is a scheduled post.

芋头喜粄

材料A

150g            芋头泥 - 我放190g (150g mashed mashed yam - I put 190g)         

材料B
3g                酵母 (3g instant yeast)

50ml            清水 (50ml water)

材料C
125g            面粉 (125g flour)
125g            糯米粉 (125g glutinous rice flour)
75g              细砂糖 (75g caster sugar)
适量            清水 (Some plain water)

材料D
15g             油 (15g oil)
适量            香蕉叶 (Some banana leaves)

步骤
1. 把芋头削皮切片，大火蒸熟，用叉压烂成芋头泥。

     Peel the yam, steam until soften, mashed with a fork to obtain mashed yam.

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，芋头泥和酵母水混合，剩下的水要慢慢加，搓成面团。
     Sieve flour and glutinous rice flour, add in caster sugar and mashed yam, 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50g, 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].

南瓜喜粄

材料A

150g            南瓜泥 (150g mashed mashed pumpkin)         

材料B
3g                酵母 (3g instant yeast)

50ml            清水 (50ml water)

材料C
125g            面粉 (125g flour)
125g            糯米粉 (125g glutinous rice flour)
65g              细砂糖 (65g caster sugar)
适量            清水 (Some plain water)

材料D
15g             油 (15g oil)
适量            香蕉叶 (Some banana leaves)

步骤
1. 把南瓜削皮切片，大火蒸熟，用叉压烂成南瓜泥。

     Peel the pumpkin, steam until soften, mashed with a fork to obtain mashed pumpkin.

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，芋头泥和酵母水混合，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50g, 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].

我表嫂一家也很爱吃，所以打包了4份，第一张照片里的就是给他们的，其余的我，大老板，小老板，星期一带去吃，还有几个在蒸好后早就进入了我们的五脏庙，大快人心

March 2015 Event: My Favourite Traditional Kueh 

I'm joining Best Recipes for Everyone March 2015 Event Theme: My Favourite Traditional Kueh organized by Fion of XuanHom's Mom and co-host by Joceline of Butter, Flour and Me.