开心的～金瓜莲蓉包 Pumpkin Lotun Bun

难得出炉的包子光滑样。

没有皱皮看了很开心。

中秋节时，做香化饼剩下了一些莲蓉。

借机一次过清完。

 

食谱取自爱~厨房的幸福之味

材料：

（A）

即溶酵母 - 2.5g（1/2t + 1/8t）

清水 - 50g

（B）

包粉 - 250g

糖 - 25g （我用赤砂糖）

盐 - 1g (我用海盐）

金瓜泥 - 100g

椰油 - 10g

馅料：市售莲蓉

Ingredients:

(A) 

2.5g Instant Yeast

50g Plain Water

(B)

250g Flour

25g Sugar (I used brown sugar)

1g Salt ( I used Sea Salt)

100g Pumpkin Puree

10g Coconut Oil

Filling: Lotus Paste

做法 Method：

1）材料（A）的水加入即溶酵母拌均匀至完全溶解，倒入材料（B）里拌均匀，再揉成表面光滑的面团，滚圆休面5分钟，然后分割所需份量再搓圆。

Ingredient A: Dissolve instant yeast in water.  Add it in ingredients B and combine well, knead until smooth dough forms. Rest for 5 minutes. Divide into small portions. Roll into ball.

2）用杆面棍杆成中间厚旁边薄的圆形，加入莲蓉馅，包裹成圆形，放在油纸上，直接放进蒸笼里进行最后发酵20-30分钟，视当时室温的温度而定。

Roll the small ball into a flat disc, thin at the border and thick in the center. Wrap in lotus paste Place the bun on baking paper, on the rack for steaming, let it rise for 20-30 minutes.

3) 发酵完成后，水滚起算大火蒸15分钟，蒸好后稍微开一点盖，让其透一透热即可。

After proofing,  steam the buns for 15 minutes under boiling water. When time up, wait for 5 minutes, leave a small opening. Wait for another 3 minutes then open the lid.

This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

&;

I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.

&

I'm submitting this to "My Treasured Recipes #3 - Taste of Autumn (Oct/Nov 2014)"

hosted by Miss B of Everybody Eats Well in Flanders

& co-hosted by Charmaine of Mimi Bakery House.