Sunday, November 16, 2014

Porcupine and Spaghetti Montoes || 刺蝟及義大利麵饅頭


Photo:: Nikon D80+50mm+SB-600 | Original File Format: JPEG | 11/10/2014

刺蝟饅頭,是網路上蠻流行的饅頭造型,簡單易做,卻會讓家中小朋友相當開心,刺蝟是K寶喜愛的動物之一,有一次在Minnesota Zoo露天廣場上,zoo keepers牽著一隻大刺蝟介紹,刺蝟走來走去,偶爾吃吃zoo keepers準備的蔬菜水果點心,偶爾走進他的小屋子晃晃,所有小朋友及大人,都看得全神貫注,K寶更是開心無比...附食譜及作法(recipe included)...

這批饅頭造型手法,都是自己亂玩出來的,剪刀剪法,則是網路上學來的...

饅頭蒸好後,要剛放學的K寶挑,她果然挑了刺蝟饅頭 :)...


Porcupine and Spaghetti Montoes (8~12 buns)
材料及作法(1 cup=1杯=250ml, 1/4 cup=60ml, 1/3 cup=80ml, 1 tbsp=1大匙=15ml, 1 tsp=1小匙=5ml, 1 lb=454g)

A.
3 cups unbleached all-purpose flour
1 cup unbleached all-purpose flour (30% white whole wheat blend)
1 cup cooked sweet potatoes + 1/4 cup water, pureed in a blender

B.
3/4 cup + 2 tbsp~4 tbsp warm water
2 tbsp granulated sugar
1 tsp salt
1+1/2 tsp active dry yeast (*Not instant yeast/bread machine yeast)


B攪勻,慢慢分次倒入A中,一邊用筷子攪拌,成棉絮狀,將其倒出,揉成光滑麵團,然後將其滾圓,放入有蓋的容器中,入溫暖烤箱中發酵,下方放置一盤熱水以利保溫及保濕
Mix all the ingredients above from B and stir until all dissolves. With the ingredients from A in the mixing bowl, gradually pour in the B mixture. Mix with chopsticks until just combined. Turn out the dough on the counter top and knead until smooth. Shape it into a ball. Place the dough into a bowl and cover with a lid or plastic wrap, then put the bowl in a warm oven with a pan of hot water underneath for fermentation.

Fermentation & Shaping for Porcupine Montoes
第一次發酵至2倍大,倒出,揉至光滑緊實,滾圓,像切pie一樣,分成8~12份,各滾成球型,表面噴水,醒麵/鬆弛15-20分鐘,再將每一麵糰,稍微用手略壓成三角形,再捲起成圓頂圓錐形,用剪刀在表面斜剪成刺蝟耳朵及毛刺,將刺蝟饅頭放入蒸籠,每個饅頭下,要墊烤紙
Let the dough rise until double in size. Take the dough out. Knead the dough to smooth and tight again. Shape it into a ball. Flatten it a bit and divide it into 8~12 pieces like cutting a pie. Then shape each piece into a small ball. Mist them with some water. Rest for 15-20 minutes. Then flatten a ball and press it with your fingers to a triangle. Roll it up from one side to a cone. Smooth up the top and the bottom. Use a pairs of scissors to snip & form the spikes. Line each of the buns with parchment paper and place them in a steamer.

Proofing
將9英吋湯鍋,加至1/4的溫水,放上蒸籠,發酵至體積增加50%,約30分鐘
fill the 9" sauce pan one quarter full of warm water. Heat up the water until warm to the touch. Place the steamer on the pan. Proof the buns until their volume increase about 50%, about 30 minute

Cooking/Steaming
開大火將冷水煮至水沸,當看到水氣開始冒出蒸籠蓋時,轉中火,再蒸約15~20分鐘(依各家火力調整時間)
Turn on to high heat to heat up the water. Turn down to medium heat after seeing steam coming out of the steamer. Steam the buns for 15~20 minutes.
All burners vary. Adjust your cooking/steaming time accordingly.







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