香兰喜粄 Pandan Xi Ban

香兰喜粄，我做过无数次，因为喜粄是我妈和我孩子最爱的糕点。找回我的贴，才发现，只贴上过一次。借着这个月是“糕点”月，我再次贴上。

香兰喜粄

昨晚和孩子聊天时，发现他真的长大了许多，虽然他的语言能力还不是很好，可是听着他说着幼儿园的点点滴滴，真的是让我乐透了。希望他健康成长，做个快乐的孩子。

欲查看之前的食谱，请按这里。

材料A (Ingredients A)

5g                酵母 (5g instant yeast)

100ml          香兰汁 (100ml pandan juice)

材料B (Ingredients B)
170g            面粉 (175g flour)
150g            糯米粉 (155g glutinous rice flour)
75g              细砂糖 (75g caster sugar)

材料C (Ingredients C)

110ml         香兰汁 (110ml pandan juice)

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

步骤
1. 把酵母和香兰汁混合，备用。

     Mix instant yeast with 100ml pandan juice, set aside.

2. 把面粉和糯米粉过筛，加入砂糖，搅拌均匀，倒入（1）混合，再慢慢加入材料C搓成不黏

    手的粉团。

     Sieve flour and glutinous rice flour, add in caster sugar, lightly whisk to combine the 

     ingredients, pour (1) into the mix, then add ingredients C slowly and knead to form an 

     unsticky soft dough.

3. 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 knead until the dough has absorb the oil.

4. 把面团分成每份50g, 搓圆压扁放在香蕉叶上，放置20-30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 50g 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.]

5. 水滚后，中小火蒸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 low flame to steam the Xi Ban for 12 
     minutes. Turn off the flame, do not  remove the lid immediately, but slightly open the lid,
     only remove the Xi Ban from the wok after 3 minutes.

     [Remarks: If the Xi Ban has excessive fermentation, it will has wrinkled skin].

 

  

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.