南瓜向日葵饅頭 Pumpkin Sunflower Steamed Bun

自從學會了造玫瑰饅頭後，我迷上了做造型饅頭，尤其花和動物。除了上堂和在網上偷師外，我也會動動腦筋，創作一些簡單可愛的小饅頭，南瓜向日葵饅頭是我其中一個得意之作。

Since I have learned to make steamed rose bun, I hooked on steamed bun styling, especially flowers and animals. In addition to attending classes and teachers on the internet, I use to create some simple lovely small steamed buns, pumpkin sunflower bun is one of my triumph.

因為是做給孩子吃，我只會用天然食物的顏色為饅頭上色。新鮮南瓜的亮麗橙色，我暫時還沒找到天然的代替品。就算是用南瓜粉，也只可做到淡黃色。南瓜營養豐富，味道香甜，做成饅頭後，我的孩子很喜歡，吃得很高興。媽媽看著他們吃得香甜，已經是最大的鼓勵!

For children, I will only color my steamed bun with natural food coloring. As fresh pumpkin brings pretty bright orange, I have not found another natural substitute. Even the pumpkin powder which can only bring light yellow. Nutritious pumpkin is tasted sweet, my kids love to eat pumpkin steamed bun. Their smiling face is mother’s largest encourage!

 

小貼士 Recommendations:

• 南瓜蓉的水份可以有很大的差異，視乎南瓜的品種、新鮮度、在冰箱保存的時間、製作過程等。建議蒸南瓜粒時要蓋上碟子、錫紙或微波爐保鮮紙，以免有倒汗水滲入南瓜粒中；蒸完南瓜後，容器中若有多餘的水份，需要倒去；南瓜蓉要密封保存在冰箱中。

The moisture of mashed pumpkin is different, depends on the variety, freshness, time of refrigerator preservation, the production process of mashed pumpkin, It is suggested to cover pumpkin cubes with a dish, tin foil or microwave oven cling wrap while while steaming, in order to avoid excess moisture permeating pumpkin cubes.  After steaming pumpkin, if there is unnecessary moisture in the vessel, please throw it away. The mashed pumpkin must seal and keep in refrigerator.

• 以下食譜一滴水也沒有加，惟麵團濕度跟南瓜蓉、麵粉、甚至室內濕度也有很大關係。如在攪打麵團時發現有過乾或過濕的情況，可酌量逐少加入水份或麵粉調校搓揉，直至麵團達到「三光狀態」(即盤光、手光和麵團光)。

Neither a drop of water is added in the following recipe, dough humidity is linked to mashed pumpkin, flour, even indoor humidity. If the dough is found dry or wet while mixing, please add water or flour bit by bit until it becomes “three-clean conditions“  (i.e. clean mixing bowl, clean hands and clean dough surface).

• 還有很多小技巧已寫在食譜中，請細閱後才動手做。

There are many tricks have been written in the recipe, please read before hands-on so.

做法 Directions:

1. 把所有材料放進大碗中，(鹽需後放，因鹽會抑制酵母發酵，切勿把鹽直接撒在酵母上，建議在麵粉堆上挖個小孔放鹽，再用旁邊的麵粉填穴。) ，用長匙把所有材料攪成一大團，然後放在桌上搓揉。如有廚師機或麵飽機，則乾脆把所有材料倒入其中(鹽同樣後放)，攪打15分鐘即可。無論是手揉麵，還是機器揉麵，都需要把麵團揉至「三光狀態」，即是盤光，手光和麵團光。

1. Put all the ingredients in the bowl, (put salt later because salt would suppress yeast fermented, never let salt touches yeast directly.  Suggest to make a small hole in the flour for placing salt and fill that hole with flour.) Mix all ingredients into a dough with a long spoon and knead it on tabletop. If there is a kitchen machine or bread machine can help, just simply put all of the material into mixing bowl or bread pan (put salt later) and blend for 15 minutes. Whether kneading by hand or machine, it is required to knead the dough to be “three-clean conditions“  (i.e. clean mixing bowl, clean hands and clean dough surface).

用攪拌機打成的南瓜麵團。 Pumpkin dough by blender.

2. 麵團排氣: 把麵團搓長，左邊三份一向內摺，右邊三份一也向內摺，三條叠在一起繼續搓成長條形。如是者，重覆三次。

2. Deflate dough: Knead dough to be long, fold one-third from left to middle and fold the another one-third to middle as well.  Knead until dough to be long again.  Repeat three times.

搓長麵團。 Knead dough to be long.

 

左右兩邊向內摺。 Fold one-third of two sides.

 

三條叠在一起再次搓長。以上步驟重覆三次。 Knead to be long again, repeat for 3 times.

 

麵團排氣後更光滑。 Dough is more smooth after deflation.

3. 用桿麵棍把麵團輾平約3毫米厚，然後用約8.5厘米直徑的模具或杯子印6個圓形麵餅。

3. Roll the dough as 3 mm thick, mould the dough into 6 round portions by applying approximately 8.5 cm diameter mold or cup.

我所使用的桿麵棍兩端有輔助環可協助平整高度。也可以用橡皮圈套在桿麵棍兩端固定麵團高度。 Rolling pin with 2 plastic circles or rubber brands at the ends can help to fix the dough thickness.

 

3毫米厚的麵皮。 3 mm thick dough.

 

把杯口大力印壓在麵皮上，印入後要左右壓轉，務求麵餅可輕易完整地脫離麵皮。 麵餅周邊如有壓模不平的痕跡，需以手指輕拍整平。Mould cup on dough, press clockwise and anti-clockwise, ensure the round part can separate from dough easily.  If the edge is not smooth, please pat it gently.

 

一次只可印出4個圓型麵餅。 Only 4 round parts can be molded in one time.

 

把多餘的麵皮再次桿平，可多印2個麵餅。剩下的麵皮可用來作向日葵花蕊。 Roll the rest of dough again, mould 2 more round portions.  The rest of dough can be used to prepare stamen of sunflower.

 

每塊麵餅約重33克。 Each round part is about 33 grams weight .

4. 把麵餅和暫時不用的麵團放在有蓋盒中保存，以免乾硬。

4. Store the unused dough in a box with lid in order to avoid becoming dry.

5. 把餘下的麵團逐少加入可可粉調色，調好啡色麵團便放回有蓋盒中，待用。

5. Mix cocoa powder into the rest of dough thoroughly, the well-prepared brown dough can keep in a box with lid.

把麵團桿長，中間加入可可粉。 Roll dough and put cocoa powder in the middle.

 

噴點水在麵團上，或抹點水在麵團無可可粉的四周。 Spray water on dough or apply water on the dough around cocoa power.

 

揉了一會後，明顯看到，就算麵團搓勻，啡色也不夠深色。 此時可重覆以上步驟，再加點可可粉揉麵。 Knead for a while, it’s found that even knead thoroughly, the brown colour isn’t enough. At this moment, please repeat the above procedure, knead with more cocoa powder.

 

揉至麵團的啡色夠深色和均勻後，便把麵團放回有蓋盒中，待用。 Knead until the brown dough is smooth and its colour is even.  Put the dough in a box with lid.

6. 取出黃色麵餅造型。

6. Take out the yellow parts for moulding.

用直徑約4.5厘米的小杯子在麵餅中間印個圓形印。 Mould a 4.5 cm diameter with a little cup in the middle of round parts.

 

有兩個方法做花瓣，第一個方法是先在圓形外圍剪多條長條。 There are two methods to make petals.  The first method is to cut a number of bars in peripheral.

 

3條一份，用手指揑起末端，20條長條可造成7辨花辨。(留意右邊有一辨只用2條揑成，其實用2條或4條揑成一辨也未嘗不可。) Pinch 3 bars into one, 20 bars can make 7 petals.  (Pay attention that a petal in right just pinch by 2 bars. Actually, it is alright of using 2 or 4 bars to make a petals.)

 

第二個方法: 一邊剪一邊揑。 The second method: Cut and pitch immediately.

拇指和食指揑著3條的末端，揑尖捏緊。 Pinch 3 bars into a petal.

 

左面那一個剪得幼些，可以做多些花辨，更可愛。 Bars of the left one are thinner, it can make more petals, more prettier.

 

把花坯放在蒸飽紙上。 Put the flower bases on baking paper.

7. 啡色麵團做花蕊，用手指塗點水貼在黃色花朵中間，輕輕按壓黏緊。

7. Turn brown dough into stamen, dip water in the middle of flower base, press gently.

把啡色麵團滾至3毫米厚， 同樣用4.5厘米的杯子印6個圓麵餅。Roll brown dough as 3 mm thick. Mould 6 round parts by 4.5 cm diameter cup.

 

用膠刮刀或小刀打直和打橫壓線成格仔狀，小心不要切斷。 Crimp and form checkered patter by spatula or small knife.

 

塗薄薄幾點清水在黃色麵餅中間，放上花蕊，在花蕊周邊輕輕壓實。 Apply few drops of water in the middle of yellow flower base, put on the stamen, press slightly around the stamen.

8. 把6朵向日葵花坯放在蒸籠中。

8. Put 6 sunflowers into bamboo steamer.

9. 在鍋中燒熱水至攝氏45度左右，關火，把盛有太陽花的蒸籠放上發酵20分鐘。
9. Boil water until 45 degree Celsius, turn off the heat.  Put the bamboo steam on the wok for 20 minutes for fermentation.

攝氏45度的水，鍋底會有小水泡，不冒煙。 用手探水温，會感到略熱但不燙手。 When water is around 45 degree Celsius, some little bubbles would be found in the bottom of work without smoke.  If testing water by hand, you would feel warm but not hot.

 

關火，蓋上蒸籠發酵20分鐘。 Turn off the heat, cover the bamboo steamer for 20 minutes for fermentation.

10. 開中火蒸饅頭，待水大滾(可放手在蒸籠蓋上方感受是否大滾，切不可打開蒸籠蓋或移動蒸籠)後計，蒸20分鐘。蒸滿20分鐘後關火，待5分鐘後才緩緩打開一條縫30秒，然後才慢慢打開蒸籠蓋，目的是使其慢慢冷卻，以免滾熱的饅頭遇著冷空氣，外皮發皺，功虧一簣。

10. Turn on to medium heat.  When it is boiling (Put hands above the steam lid to feel it, MUST NOT open steamer lid or move the steamer), steam 20 minutes.  Afterwards, turn off the heat, don’t open the lid.  Wait for 5 minutes, open a slit for 30 seconds, open the steamer slowly at last.  The purpose is to allow bun cooling down slowly, in order to avoid wrinkle in the surface as hot steam bun meets cool air in a sudden.

蒸好5分鐘後，打開蓋籠蓋一條縫30秒。 Open a slit for 30 seconds after 5 minutes resting.

11. 拿走蒸飽紙，把出爐向日葵饅頭移在架上放涼，便可食用。

11. Take away the baking paper, move the sunflower steam buns on cooling rack.  They are ready to serve upon cooling down.

出爐饅頭，個子漲大，顏色轉深，帶有光澤。 Steamed bun will be inflated, darker in colour and shiny.

 

放在架子上風乾，除去蒸時的濕氣。 Cooling on rack can emit humidity during steaming.

 

很可愛的向日葵! What a pretty Sunflower!

 

內裏組織綿密，鬆軟有彈性。 Spongy and nice texture.

 

一籃子的向日葵，很豐盛和陽光! A basket of sunflowers, fertility and sunny!

 

用多出的啡色麵團，隨手做了個粗糙的松果。 A rough pine cone is made by excess brown dough.

 

簡單地放入透明膠袋，用扎絲束起來，已經是令人心花怒放的小禮物。 (圖中用了13×19厘米的透明膠袋)Simply put it in a plastic bag, it because a beautiful little gift! (Size of transparent bag in the picture is around 13 x 19 cm)