玫瑰饅頭Rose bun

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1 人跟著做 Picture?width=80&height=80

鬆軟微甜的浪漫,天然粉紅的香氣,健康生活的體現。
The very natural and romantic colouring brings a lot of healthy and happy moments to our life.
[FYI: https://youtu.be/mydy8ylAIxg]

份量
4 人份
時間
120 分鐘
食材
酵母水(A)
酵母yeast
5克g
糖sugar
24克g
溫水warm water
75克g
紅麴粉redyeastrice
1茶匙tsp
粉類(B)
中筋麵粉plain flour
180克g
奶粉milk powder
5克g
油oil
菜油vegi oil
12克g
  • 1
    紅麴米搗碎成末; Smash the red yeast rice, get 1 tsp of its powder.
  • 2
    把酵母水裡4種材料混合,靜置5分鐘; Mix all ingredients under (A) in a big container and rest for 5 mins.
  • 3
    把粉類裡2種材料放進酵母水中; Add in all ingredients under (B).
  • 4
    先用筷子攪拌,加入菜油;移至案板後用雙手搓揉至表面光滑; Knead with chopsticks first then add oil, transfer to countertop then knead with hands till surface looks smooth.
  • 5
    蓋濕布發酵30分鐘後分割成8個小麵糰,靜置15分鐘; After resting for 30 mins, divide the dough into 8 small balls and let rest for 15 mins.
  • 6
    擀平,每4片按圖疊起; Flatten by rolling out the balls, place each piece as shown.
  • 7
    用筷子按壓中央,從第一塊開始向上捲,掌心上下揉兩三下,切半,翻花瓣; Press the middle with a chopstick, roll up from the 1st piece, cut into two, reshape the rose.
  • 8
    花蕾放在牛油紙上,移至鍋內網上,蓋蓋,靜置30分鐘; Transfer the buds to the baking paper then to the pan with enough water underneath, cover and rest for 30 mins.
  • 9
    冷水開中大火蒸20分鐘;熄火後5分鐘揭蓋以防回縮。 Turn on medium heat for 20 mins, open the lid 5 mins after heat is off to prevent from shrinking.
  • 10
    用多一點紅麴粉效果更特出; The more red yeast rice powder used the deeper colour it will bring to you.
  • 11
    這麼美麗的玫瑰一定要配些漂亮的茶具。 Eating with some good food makes my day!
贊助
2017/06/20 發表 3,697 瀏覽
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