一天有早晚

一天有早晚 ....... 早晚有一天 ......

南瓜泥鲜奶馒头

鲜奶馒头

南瓜泥馒头

馒头宴

Ingredients :
A. Sponge dough :  60g plain flour, 1/4 teaspoon dried yeast and 40g water ( Place all ingredients in a bowl and knead until a dough forms, cover with cling wrap and refrigerate overnight. Make 100g of sponge dough )
B. Main dough for milk buns : 50g sponge dough, 150g plain flour, 1/2 teaspoon dried yeast, 90 - 100g fresh milk, 10g caster sugar, 5g unsalted butter and pinch of salt
C. Main dough for pumpkin buns : 50g sponge dough, 150g plain flour, 1/2 teaspoon dried yeast, 10g caster sugar, pinch of salt, 5g unsalted butter, 200g pumpkin mash and approx. 20g-50g fresh milk

Basic method :
1. Put all ingredients except milk in a bowl, mix well. Add milk to form a dough. ( if dough feels stiff and dry, work in a little more milk; if it feels tacky, work in a little more flour ) Knead until the dough feels soft and elastic. Cover and leave in a warm place until doubled in size.
2. Flour the worktop and roll out the dough to a rectangle shape, brush water over the dough. Roll up the dough tightly from the longer side, cut into 5 to 6 pieces. Cover and leave to proof in a warm place until doubled in size or very soft to touch.
3. Steam for about 12 minutes, allow to sit in a steamer for another 5 minutes with lid slightly open.
Note: Cover the top of the steamer with a kitchen towel and place the lid on top, the towel will absorb any steam that collects on top from dripping onto the steamed buns.