金瓜馒头 | 南瓜食谱| 松软不塌不皱皮(免烤)|Pumpkin Mantou/Steamed Bun Recipe | Fluffy no collapse no wrinkle (No Bake)
Тәжірибелік нұсқаулар және стиль
#馒头 #金瓜馒头 #南瓜馒头 #松软馒头 #不塌不皱皮 #Mantou #PumpkinMantou #PumpkinSteamedBun #FluffyMantou #NoCollapse #NoWrinkle
♦紫薯双色馒头食谱Purple Potato Steamed Bun Mantou Recipe: • 紫薯双色馒头食谱|松软不塌(免烤) | Pu...
♦面包食谱Bread Recipe: kzread.info?list...
♦Facebook Page: / iwen777
♦Instagram ID: iwen777
现在仍是金瓜的季节，今天来做金瓜／南瓜馒头。金瓜馒头的制作方式跟普通馒头不太一样，因为里面有金瓜成分，会稍微虚弱了发酵及面筋组织。经过了一连串的失败后，我很开心可以找到更省时省力的方式来制作，并且还可以快速的做迷你金瓜造型。蒸后好可爱。
终于做出外皮黄金，丰满光滑，凉了也不塌不邹皮，内部蓬松绵密，口感松软拉丝，回弹力很好的金瓜馒头。不同品种的金瓜会有不同含水份量，所以制作过成要准确调整牛奶份量，来调出软硬适中的面团。发酵程度，锅底水量，火力大小，蒸时间长短也会影响馒头最终成果。
收藏方式：蒸好温吃最佳。蒸好放凉收密封容器，室温３天。要保存更长，冷冻在冰库那里，吃前, 蒸热回软再吃。
Now it's still the pumpkin season. Let's make pumpkin mantou a.k.a. steamed buns today. The way of making pumpkin mantou is different from ordinary mantou/steamed buns, because it contains pumpkin, which weakens the fermentation and gluten forming. After a series of failures, I am very happy to find a more time-saving and easier making process, and I can also make the mini pumpkin shaped mantou quickly. So cute after steaming.
Finally, the pumpkin mantou end result is golden, plumped and smooth, no collapse no wrinkle even after cooled. The interior is fluffy yet neat, the texture is soft with stringpull, with great elasticity to rebounce. Different varieties of pumpkins will have different moist content, so the amount of milk must be adjusted accurately to produce a dough with moderate hardness. The degree of fermentation, the amount of water underneath steam pot, the control of fire heat, and the length of steaming time will also affect the final result of the mantou.
Storage Method: Best eaten warm after steamed. Once steamed, let cool and put in airtight container at room temperature up to 3 days. To keep it longer, freeze it in the freezer, next day steam it to soften before eating.
好好享受，与我分享你作品的照片在我的Facebook Page上哦。
:-) Enjoy and share photos of your creation with me on my Facebook Page.
♦食谱 =6颗馒头=
90克 金瓜泥 (¼颗马来西亚本地金瓜, 较湿润) (大火蒸20分钟)
55-60克 温牛奶 (40C)
2克 速溶酵母
2克 细纱糖
200克 中筋面粉
40克 细纱糖
2克 盐
10克 植物油
南瓜子
(第一次休息面团５分钟，杆３折ｘ３次，整型，醒面双倍大)
(大火直水沸腾，调下中火，再放馒头上锅蒸20分钟， 不用焖，直接开盖)
♦Recipe =6pcs Mantou=
90g Pumpkin Puree (¼pcs Malaysia Local pumpkin, moist) (High heat Steam for 20minutes)
55-60g Warm Milk (40C)
2g Instant Dry Yeast
2g Caster Sugar
200g All Purpose Flour
40g Caster Sugar
2g Salt
10g Vegetable Oil
Pumpkin seeds
(First rest dough 5minutes, flatten 3 folds x 3times, shaped, proof dough till double in size)
(High Heat till water boiling, Turn down to Medium Heat, then only place on Mantou to steam for 20minutes, direct open lid without waiting)
♦ MUSIC
Artist: Rick Steel
Title: Post
Artist: Wayne Jones
Title: Mr. Sunny Face
Artist: Wayne Jones
Title: First Love
Пікірлер: 256
终于成功了~天然黄金色，丰满顺滑蓬松回弹拉丝。 Finally success~natural golden color, plumped smooth fluffy rebounce stringpull. »不同品种的金瓜会有不同含水份量，所以制作过成要准确调整牛奶份量，来调出软硬适中的面团。 »发酵程度，锅底水量，火力大小，蒸时间长短也会影响馒头最终成果。 »收藏方式：蒸好温吃最佳。蒸好放凉收密封容器，室温３天。要保存更长，冷冻在冰库那里，吃前, 蒸热回软再吃。 »Different varieties of pumpkins will have different moist content, so the amount of milk must be adjusted accurately to produce a dough with moderate hardness. »The degree of fermentation, the amount of water underneath steam pot, the control of fire heat, and the length of steaming time will also affect the final result of the mantou. »Storage Method: Best eaten warm after steamed. Once steamed, let cool and put in airtight container at room temperature up to 3 days. To keep it longer, freeze it in the freezer, next day steam it to soften before eating.
@lowengkwaba2311
3 жыл бұрын
来）来））0
@leehoonng9479
3 жыл бұрын
Z(zdAl
@annchong2784
2 жыл бұрын
老师如果要十二个呢
@laitsang157
2 жыл бұрын
太唠叨.连切去皮都教.浪費時間.
@geoktinang6911
Жыл бұрын
衝1
谢谢iwen老师分享金澄澄，Q弹绵密的金瓜馒头，很喜欢您的讲解，非常的清楚！ 👍
@iwen777
3 жыл бұрын
不客气，我是Wendy.希望你尝试做o
谢谢IWEN的分享，很仔细也教会我很多知识👍🏻👍🏻👍🏻❤️
@iwen777
3 жыл бұрын
不客气噢，我是Wendy. 希望你尝试做噢
我做了很好吃好开心。thanks for sharing
好漂亮喔，今天存檔照著學學看，讚👍🏻喔
谢谢你的分享，馒头很成功，孩子们很爱吃🥰🥰
@iwen777
3 жыл бұрын
哇，厉害，做了拍照来看
謝謝您老師分享，非常好棒
@iwen777
Ай бұрын
不客气哦，尝试做哦
刚才试做了，馒头很软绵，孩子们都很喜欢，一直夸好吃。谢谢您的食谱。
@iwen777
4 ай бұрын
哇好厉害哦，做了拍照来看哦
谢谢美女老师，我今天做这金瓜馒头成功~~非常松软，造型美美哒
@iwen777
4 ай бұрын
不客气，好厉害，做了拍照来看
谢谢您超详细的讲解，会尝试👍
@iwen777
3 жыл бұрын
好的，不客气，期待你的照片
今天跟着食谱做了馒头，很成功很好吃，谢谢分享。
@iwen777
Ай бұрын
哇好厉害哦，很有天分。做了拍照来看
謝謝您的分享，今天做出來的南瓜饅頭真的很好吃又新鮮，而且我是用栗子南瓜，牛奶我有用多一點點，還是很成功，太感謝妳的recipe♡♡♡
@iwen777
4 ай бұрын
哇好厉害，做了拍照来看哦
哇！好可愛，我來做看看。謝謝妳
@iwen777
3 жыл бұрын
哈哈，好的加油，做了拍照来看
謝谢你的分享，很高興我做的很成功
@iwen777
3 жыл бұрын
哇厉害，做了拍照来看
妳所拍攝分享南瓜饅頭做法 影片中做好的饅頭 看起來美味又可口!❤
画面的金瓜馒头好可爱，自然的黄色很漂亮，谢谢分享，孩子们都非常喜欢，就试试吧！希望会成功。加油！👍
@iwen777
3 жыл бұрын
谢谢你噢，尝试了拍照来看
谢谢老师的食谱。感恩啊❤我终于找到比例和讲解ok 的食谱。
@iwen777
Ай бұрын
不客气，哈哈开心你喜欢哦。谢谢你的大力支持和持续观看是我继续做影片的推动力
好可愛喔
Absolutely delicious, thanks for sharing.
@iwen777
Ай бұрын
Welcome, thanks alot hope you can try
很美哦👍
漂亮老師分享美食
@iwen777
3 жыл бұрын
谢谢你，尝试
好美
好美啊😃
@iwen777
3 жыл бұрын
谢谢你噢，赶快尝试
Its yummy. I like mantau.🥰
非常漂亮👍👍 谢谢分享！
@iwen777
3 жыл бұрын
谢谢你，尝试噢
晚安美女老师 谢谢您老师享曼头👍😍💖🌺
@iwen777
3 жыл бұрын
不客气，尝试噢
好靓啊！好钟意😘
@iwen777
3 жыл бұрын
谢谢你噢，赶快尝试做
Good job and look beautiful!
Beautiful pumpkin mantou. Thank you for this soft yummy recipe. U are a❤️ great baker.
@iwen777
11 ай бұрын
Welcome, thanks alot for watching, hope you can try and send me photo after making
谢谢分享，做了成功好吃😋
@iwen777
3 жыл бұрын
厉害噢，做了拍照来看
@limjessica5351
2 жыл бұрын
@@iwen777 😃😃吃完了啦
Thank you so much Texture looks so delicious😋😋😊
看起来美味
@iwen777
3 жыл бұрын
谢谢你，尝试噢
很棒 要是十分钟视频 更爱
@iwen777
3 жыл бұрын
谢谢你，尝试做噢
老師好棒哦！
@iwen777
7 ай бұрын
謝謝你啊，尝试做哦
Wow yummy pumpkin mantou 😍😍
@iwen777
3 жыл бұрын
Haha yaya I love them too, try it now
I made them today, but I used the sweet potato instead. The result came out super good 😊. The buns were fluffy and sweet enough to enjoy. Thank you very much for this wonderful recipe ❤❤.
Thank you ❤
beautiful
Hii, that looks so delicious! That dough is fantastic and soft! Beautiful work as always! Have a most beautiful weekend :)
@iwen777
3 жыл бұрын
Oh wow thanks alot hope you can try
@leechin1395
3 жыл бұрын
谢谢你的分享🙏🏻🙏🏻🙏🏻😘😘😘
@iwen777
3 жыл бұрын
@@leechin1395 不客气，尝试做噢
@leechin1395
3 жыл бұрын
@@iwen777 当然当然！会安排时间做😘😘😘
@iwen777
3 жыл бұрын
@@leechin1395 很好，期待
真的很喜歡這個食譜。非常好吃，美味且易於製作。你能試試這個食譜嗎？
饅頭南瓜妳們好吃
@iwen777
3 жыл бұрын
谢谢你，尝试
謝谢分享，很高兴我做的很成功！
@iwen777
3 жыл бұрын
哇很厉害，做了拍照来看
哈囖老師分享金瓜饅头，講廣東話，真棒
@iwen777
3 жыл бұрын
谢谢你。尝试做噢。我不太会广东话
謝谢您分字
@iwen777
3 жыл бұрын
不客气，尝试做了o
讚
妳所拍攝分享饅頭的影片 解說較為仔細 所以想看看妳分享 紫薯雙色饅頭的影片!❤
希望妳下次可以拍攝分享 紫薯雙色饅頭做法的影片！❤
漂亮嗎？當然，200分❤❤❤
老師的敎学真的是太厲害了,每次看了妳的視品,很想马上就来动手做,但是昨晚做了妳的蛋糕食普,哈哈,就等吃完之前的再做吧!金瓜馒头做的很精緻美丽,棒極了👍👍👍😋😋😋💯
@sbtan777
2 жыл бұрын
👍
謝谢老師分享好细心教導，跟您溧亮非墓➖莫常好，有小點建議字慕打白色看清楚
@iwen777
3 жыл бұрын
不客气，尝试做了拍照来看
剛用這食譜兩份，做了七個，好吃好好吃 只是有點偏甜，下次我要再減糖
您好，请问金瓜馒头做好形状，发酵后。可以存放在冰箱里。等想吃再拿出来蒸，可以吗？
May I know why use plain flour?can I use cake flour for this pumpkin bao?
星期一 要试试做南瓜🎃馒头好好吃😋这样感谢
@iwen777
3 жыл бұрын
哈哈，好的。期待照片噢。
老师，请问可以用包粉做吗？
你好，请问如果不放酵母和牛奶，可以用什么来替代呢？
Can i use bread flour instead of all purpose flour?
好有才華喔！
@iwen777
3 жыл бұрын
谢谢你噢，尝试做噢
@user-rj5gd4oq5n
3 жыл бұрын
@@iwen777 我愛妳的金瓜饅頭，教授我很多。
@user-rj5gd4oq5n
3 жыл бұрын
華僑很多很有才華對嗎？馬來人很喜歡華僑對嗎？我有認識馬來人喔！
iwen老师 可以做普通馒头吗 我等很久了😭
保重
Hi Hi, I did this last week n was not that successful as I have over ,发酵the dough. As I normally will freeze it and surprisingly it taste better then just steamed. Today I make this pumpkin mantou again. And it finally look so nice. I just do the normal mantou shape. Thanks! U have any wholemeal mantou recipe?
@iwen777
3 жыл бұрын
Oh wow great, congrats for your success pls send photo after making. I have 2toned sweet potato mantou recipe, links in description box
@maychan1955
3 жыл бұрын
@@iwen777 Oh dear I dun know how to upload pics in KZread comments(╯︵╰,) Will show u if I find the way(•‿•)
@iwen777
3 жыл бұрын
@@maychan1955 u can't, please send photo to my instagram/fb page messenger, links in description box
@shirleylee7572
3 жыл бұрын
1
老師午安美好，您國語講非常好棒棒
@iwen777
3 жыл бұрын
谢谢你噢，尝试做
请问可以除了2g的糖， 过后完全不放20g的糖吗？
今天尝试做，成功了。只是会黏牙的感觉，是什么不对呢？
Hi. Can we put filling inside, like durian pulp or red bean paste? Or even substitute pumpkin with durian puree?
你好呀，我想问下我做的馒头太粘手是怎么回事呢？
请问可以用高筋面粉吗？
可以用包粉吗？
像小学老师一样，很可爱
@iwen777
3 жыл бұрын
哈哈哈，是吗？害羞
@leongyokeyen
12 күн бұрын
Can I use pau flour instead of all purpose flour? Need to clear d larder.
Amazing recipe shared my friend Thank you for sharing Happy new year 🤩
请问酵母用什么牌子？
有酵母的牛奶一定要用完嘛？
我试做了，很好吃，谢谢你。但刚开始面团很粘手，应该是牛奶放多了，然后我加面粉和油再揉，最后成功了。谢谢分享。
@iwen777
3 жыл бұрын
牛奶要慢慢加噢， 开心你成功了，做了拍照来看
其实南瓜蒸熟有叉子挤压即可。我是蒸熟直接(秤后)放入面粉中。
@iwen777
3 жыл бұрын
看南瓜品种噢，要更顺滑，有些南瓜需要搅动机噢
多洗一個袋子很懶捏~且金瓜的耗材較多😋
@iwen777
3 жыл бұрын
你的金瓜较软就可以直接用叉子压即可
看起来不错。只是看到浪费一个塑料袋来把已经很软的南瓜弄成泥，感觉太不环保了🙂。
@dogwater8066
2 жыл бұрын
尽量环保，不然人类自己害死自己。
@dogwater8066
2 жыл бұрын
用叉就可以了。
@cindylim7989
Жыл бұрын
用漏筛也不错……
可以用self rising flour代替酵母和中筋面粉吗？
@iwen777
3 жыл бұрын
不能，酵母和发粉不同。一定要跟食谱一抹一样不能改
@emilyoon7446
3 жыл бұрын
@@iwen777 好的谢谢
@iwen777
3 жыл бұрын
@@emilyoon7446 不客气，做了拍照
能不能出牛奶馒头教程呀
Hi..Iwen, can I use sweet potato? Is it same recipe?
@iwen777
3 жыл бұрын
I think sweet potato will have different water moist content
May I know why there's air pocket when I press on the skin. The skin is quite smooth. Thank you
嗨！早上好🌈🌞来支持好友啦😃真的是太漂亮，太可爱了，金黄色，小巧玲珑，又有弹性不如就叫它小金枕头吧😅真的想做一个大的来当枕头啊‼️🤭🤭🤭
@iwen777
3 жыл бұрын
哈哈，是的，还真有"小金枕头"之称噢。赶快尝试了拍照来看
@soundofheartrelaxation652
3 жыл бұрын
@@iwen777 哈哈‼️🤣有空来我家听听歌吧，homemade music 的都没有版权，您可以用作BGM🤗🤗感谢您的分享，我很喜欢吃，期待您下一个视频哦😄😊🤤
@iwen777
3 жыл бұрын
@@soundofheartrelaxation652 谢谢你噢
@soundofheartrelaxation652
3 жыл бұрын
@@iwen777 不用客气🤗🤗
😊
@iwen777
Ай бұрын
Thanks alot hope you can try
謝謝您分订
@user-ym1sz4hz8q
3 жыл бұрын
谢谢您老師分享曼头
@iwen777
3 жыл бұрын
@@user-ym1sz4hz8q 不客气，尝试了拍照来看
加糖是为了什么
请问醒面需要多久呢？
👍👍👍
@iwen777
3 жыл бұрын
Thanks alot, pls try it
Hi, may i know roughly how much time needed for proofing before steaming
@iwen777
3 жыл бұрын
Can use time to measure coz different places have diffrent room temperature, need to use size to measure, so suggest you to follow video by pressing small dough into measurement cup, when they double in size from 5ml to 9-10ml, then it's done. Mine took about 30-40min or so
不知为什么 做两次两次都很粘手 明明全部材料都做对 但是真的很好吃
请问你做的馒头会不会有酵母的问道，如果有怎么避免酵母的问道？
@iwen777
3 жыл бұрын
不会噢。不要发酵过度/蒸过度
Cam share how u measure 2 gm salt 2gm yeast 2m oil .
老师请问要揉几分钟，醒赴几分钟，谢谢你
@iwen777
3 жыл бұрын
仔细看影片噢
老师，请问发酵后可以不要蒸就直接放入冰库冷冻吗？等到要吃才来蒸
@iwen777
3 жыл бұрын
不建议，会影响继续发酵的。你蒸了再冷冻吧，要吃前解冻重蒸，保持柔软度
@jessicayew7672
3 жыл бұрын
@@iwen777 好的谢谢你
不需等它發酵到兩倍大嗎？
请问蒸馒头是金瓜馒头所以不需要焖？
@iwen777
3 жыл бұрын
是的，金瓜馒头不要而已
普通面粉能吗
@iwen777
3 жыл бұрын
中筋面粉就是普通面粉o
是我见过做南瓜馒头揉面最费时间的一个视频！
@iwen777
3 жыл бұрын
没有这样揉没那么顺滑噢。
@user-mq4wg8vt1c
3 жыл бұрын
@@iwen777 也是噢😂😂也要好好多练练！手笨儿，希望熟能生巧……你的微信？可以多加交流吗？
请问为何我蒸的馒头是硬不松软,谢谢
@iwen777
3 жыл бұрын
很多原因，多数因为揉面不到位噢。
不用焖啊，竟然不会回缩，太神奇了！
@iwen777
3 жыл бұрын
是的。我也很好奇噢。因为之前焖了就蒸过度竟然邹皮。不焖反而美美噢，你尝试看
Wo oucetau eo cetau inwen..
谢谢您的分享，我成功了！ 只是馒头形状不美
@iwen777
3 жыл бұрын
哇，做了拍照来看，要练习整形噢。