紫薯喜粄 Purple Sweet Potato Xi Ban

终于买到了紫番薯，昨晚做了紫薯喜粄。

紫薯喜粄 

备注：可以做2个70g的喜粄和10个50g的喜粄

Remarks: Make two 70g Xi Ban and ten 50g Xi Ban

材料A

150g            紫番薯泥 (150g mashed sweet potato)         

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. 把紫番薯削皮切片，大火蒸熟，用叉压烂成芋头泥。

     Peel the purple sweet potato, steam until soften, mashed with a fork.

2. 把酵母和少许清水混合，备用。
     Mix instant yeast with 50 ml water, set aside.

3. 把面粉和糯米粉过筛，加入砂糖，紫番薯泥和酵母水混合，剩下的水要慢慢加，搓成面

    团。
     Sieve flour and glutinous rice flour, add in caster sugar and mashed sweet potato, 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 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.]

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].

  

   

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.