[ENG/CN SUB] 金瓜/南瓜喜粄 Pumpkin Hee Pan | 光滑软Q的喜粄原来做法这么简单, 以后可以常做了☺️

Описание: [南瓜喜粄食谱] - 可以做10个(每份65克)

材料：
南瓜 - 170克
普通面粉 - 150克
糯米粉 - 130克
木薯粉 - 20克
酵母 - 3克
幼糖 - 75克
清水 - 100克-130克 (根据面团软硬度做调整)
玉米油 - 16克

做法：
1) 南瓜洗干净去皮切片, 大火蒸软。
2) 准备一片香蕉叶, 洗干净, 抹干。涂上一层玉米油，备用。
3) 把幼糖加入已蒸软的南瓜，趁热用叉子压成南瓜泥。南瓜泥还有余温时，加入酵母，搅拌均匀。
4) 把所有粉类过筛进一个搅拌盆, 加入南瓜泥，慢慢加入适量的水。先用刮刀或筷子搅拌成絮状，过后用手揉成团。
5) 分两次加入玉米油, 先用“抓”的方式，让油被面团吸收, 过后改用“折和压”的方式揉出偏软的面团。
6) 捏出光滑表面的喜粄造型, 垫在一片香蕉叶上, 稍微按扁。
7) 放入没开火的锅内发酵45分钟。
8) 冷水上锅, 从水滚算起，中大火蒸15分钟。
9) 蒸好后, 等5分钟后才打开锅盖。

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[Pumpkin Hee Pan Recipe] - yield 10pcs, 65g each

Ingredients：
Pumpkin - 170g
Plain flour - 150g
Glutinous flour - 130g
Tapioca flour - 20g
Yeast - 3g
Caster sugar - 75g
Water - 100g-130g (adjust according to the softness of the dough)
Corn oil - 16g

Method：
1) After washing, peel & cut the pumpkin into pieces, steam until soft.
2) Prepare a piece of banana leaf, wash & wipe it. Apply some corn oil on it, set aside.
3) Add in sugar into steamed pumpkin, mash with a fork while it is still hot. Add in yeast while it is still warm, mix well.
4) In a mixing bowl, sift in all the flour, add in pumpkin puree, add water slowly. First, mix into lumpy condition with spatula or chopsticks, then knead into dough by hand.
5) Add corn oil in 2 batches. First, use "grasp" method to make the oil absorb in the dough, then change to "fold & press" method.
6) Shape out a smooth surface ball, place it on a banana leaf, slightly press to flatten it.
7) Proof for 45 minutes in a wok without fire.
8) Start from cold water, after water boils, steam for 15 minutes over medium high heat.
9) Once done, open the lid after 5 minutes.

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#南瓜喜粄
#金瓜喜粄
#pumpkin