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Health, My Stuff

Kitchen_Steaming buns全麥火龍果黃豆葡萄乾饅頭

之前用朋友種的火龍果做了做麵包,原本鮮豔的紫紅麵糰,烘烤後卻只剩皮還有淡淡紫紅,這次試做饅頭,蒸過竟然變成怪怪的顏色,勉強說是赭紅色吧!

全麥火龍果黃豆葡萄乾饅頭

材料:

  1. 高筋麵粉 150g + 全麥粒粉 150g
    * 通常饅頭多用中筋粉,但我有好大一包高筋麵粉,就用高筋麵粉好了!
  2. 火龍果打汁(去皮核後打汁,取代糖、水) 220g
  3. 快速乾酵母粉 1t, 鹽 0.3t(減量)
  4. 黃豆 60g, 葡萄乾 60g

P.S. :

  • T (Tablespoon) 大匙: 1T = 15ml(cc)
  • t (teaspoon) 小匙: 1t = 5ml(cc)
  • 通常我200g麵粉放1T(15g)黑糖,比一般食譜減糖,成品比較不甜,全麥麵包咀嚼久一些甜味會出來;
    本次300g應放1.5T(22.5g),火龍果含糖約9.61%,220g火龍果約含糖21g,就不再外加糖。
  • 我用大同電鍋蒸較方便,大概外鍋放一杯半水,按下開關,水沸騰後,將麵糰及蒸盤置入電鍋,蒸到開關彈起,過10分就可開鍋了,最適合沒技術的廚藝生手。

作法:
* 220g火龍果肉汁加300g麵粉、酵母、鹽,和成麵團,基本發酵到兩倍大體積(圖1)後分割、塑型、發酵、蒸。

全麥火龍果黃豆葡萄乾饅頭

全麥火龍果黃豆葡萄乾饅頭

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About Rebecca

A pretty lazy human being ! Lazy to do any boring stuff.

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