班兰粽子馒头食谱|绵密暄软不塌(免烤)|Pandan Mantou Recipe, Rice Dumplings Steamed Buns|Soft, no collapse (No Bake)

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♦Instagram ID: iwen777
♦ Oven: Electrolux 72L Built in Oven s.lazada.com.m...
端午节刚过两天，今天来做班兰粽子馒头。采用了新鲜班兰叶来制作班兰馒头和牛奶来制作原味馒头，形成双色双口味馒头。整型成包绿叶的三角粽子，配上蝴蝶结，可爱极了。新鲜蒸熟，各个馒头外皮丰满光滑，凉了也不塌不邹皮。掰开馒头，看到分明绿白两色，满满班兰奶香，内部绵密，口感暄软拉丝，回弹力好。温吃最佳~
=反复杆压折叠面团帮助排大气泡，使面团顺滑，小气孔均匀分布，蒸后不塌
=用冷班兰汁/冷牛奶帮助延迟发酵，方便整型。
=发酵程度要刚好，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。
Just two days after Dragon Boat Festival, let's make Pandan Rice Dumplings Mantou a.k.a. steamed buns today. Fresh pandan leaves are used to make pandan steamed buns and milk is used to make original steamed buns, forming a two-toned double-flavored steamed buns. Shaped into triangular rice dumplings wrapped with green leaves, with butterfly ribbons, very cute. Freshly steamed, the outer skin of each mantou is plumped and smooth, no collapse no wrinkle even after cooled. Tear apart mantou, distinct green and white color visible, neat interior, soft stringpull texture, with great spring back. Best served warm~
= Repeatedly folding and pressing dough help removing big air bubbles, smoothen dough, small air bubbles evenly distributed, won’t collapse after steaming.
= Use cold pandan juice/cold milk to help delay fermentation and facilitate shaping.
= The degree of fermentation should be just right, fire heat control, and the length of steaming time will also affect the final result of 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.
♦Ingredients 食材=3pcs Mantou 馒头=
=Pandan Dough 班兰面团 (7pcs, 18g/pc)=
38g Cold Pandan Juice 冷班兰汁 (8g Pandan Leaves 班兰叶 + 50g Water 水)
0.5g Instant Dry Yeast 速溶酵母
75g All Purpose Flour 中筋面粉
15g Caster Sugar 细砂糖
0.5g Salt 盐
2g Corn Oil 玉米油
Red Food Coloring 红食物色素
=Original Dough 原味面团=
40g Cold Milk 冷牛奶
0.5g Instant Dry Yeast 速溶酵母
75g All Purpose Flour 中筋面粉
10g Caster Sugar 细砂糖
0.5g Salt 盐
2g Corn Oil 玉米油
(First rest dough 10minutes, flatten 3 folds x 4-6times, shaped, proof dough till double in size)
(High Heat till water boiling, switch to Medium Heat, then place on Mantou to steam for 15minutes, cover lid 5minutes before open)
(第一次休息面团10分钟，杆3折ｘ4-6次，整型，醒面双倍大)
(大火直水沸腾，调中火，再放馒头上锅蒸15分钟， 关盖焖5分钟再开盖)
♦ MUSIC
Artist: Spazz Cardigan
Title: Lucid_Dreamer
Artist: Wayne Jones
Title: First Love
#馒头 #班兰馒头 #粽子馒头 #绵密暄软馒头 #不塌不皱皮
#Mantou #PandanMantou #PandanSteamedBuns #SoftMantou #NoCollapse #NoWrinkle

[@iwen777]

【丢回】端午节快乐，粽子馒头，班兰香，可爱吗？ [Throwback] happy Dragon Boat festival, Rice Dumplings Mantou, Pandan aroma, cute? =反复杆压折叠面团帮助排大气泡，使面团顺滑，小气孔均匀分布，蒸后不塌 =用冷班兰汁/冷牛奶帮助延迟发酵，方便整型。 =发酵程度要刚好，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。 = Repeatedly folding and pressing dough help removing big air bubbles, smoothen dough, small air bubbles evenly distributed, won’t collapse after steaming. = Use cold pandan juice/cold milk to help delay fermentation and facilitate shaping. = The degree of fermentation should be just right, fire heat control, and the length of steaming time will also affect the final result of 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.

[@gohjeeleng2445]

谢谢老师分享很独特的“粽子型馒头” 👍

[@iwen777]

哈哈，独特短短肥肥的粽子，谢谢你呀，希望你尝试做哦

[@chanmabel2538]

Well done - is too pretty to be eaten . Thanks , Wendy for sharing such dainty Mantou.

[@amelialau5112]

Thks..Ms.Iwen..u r alway the Best..

[@iwen777]

Welcome, thanks alot hope you can try

[@ЛюдаБурцева-й7с]

.....Вкусно....очень!😊Very tasty!😊......非常好吃！😊👍👍

[@iwen777]

Thanks alot, hope you can try

[@brendabakes]

好可爱哟！ 😍

[@francisboh9411]

Thanks Owen

[@rebeccafoo]

iwen, ask your mom to plant 2 types of Pandan plants, big leaf Pandan and small leaf pandan. We always say small leaf pandan is very aroma but big leaf pandan has not much aroma , so many use it to wrap Pandan Chicken or make Pandan boxes for Thai kuih. I used 5 big and 5 small pandan leaves to blend, shocked to see the result after steamed or baked, the cake or kuih is so green !! 100 % pure pandan juice with no green colouring added at all.

[@iwen777]

Oh wow thanks alot for your suggestions, but my mum has planted way too many pandan and other plants.haha.. the pandan leaves, pandan juice and pandan dough is pure pandan leaves without any coloring

[@rebeccafoo]

But your green is not green, more on yellowish green. If you use big pandan leaves, it will be very green. But must add in the small leaf together then your kuih will be very aroma and really green too.

[@徐燕-p5n]

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