金瓜喜粄的做法︱少糖配方，發酵時間比較 Pumpkin Hee Pan

這期視頻小豪跟大家分享金瓜喜粄的做法。這是個少糖的配方，原因是我的南瓜太甜了。如果你的南瓜不太甜，或許糖量還可以做調整。視頻中還會對發酵時間做小小的比較，希望對你們有幫助。

In this video, Xiaohao shares with you the practice of Pumpkin Hee Pan (steamed bun). This is a recipe with less sugar, because my pumpkin is too sweet. If your pumpkin is not too sweet, maybe the amount of sugar can be adjusted . The video will also make a small comparison of fermentation time, I hope it will be helpful to you.

中等

份量

人份

準備時間

分

烹飪時間

分

卡路里　

cal

材料

原來分量(-)	計算分量(/2)	計算分量(x2)
配方：（可以做10個喜粄）	5個	20個
南瓜。。。 200g	100g	400g
普通麵粉/中筋粉。。。 200g	100g	400g
普通/水磨糯米粉。。。 100g	50g	200g
白糖。。。 75g	37.5g	150g
酵母。。。 3g（1/2tsp）	0.25tsp	1tsp
水。。。 80g***	40g	160g
香蕉葉。。。 1片	0.5片	2片

***水要根據南瓜泥的含水量和麵粉的吸水性來做調整。

Recipe: (you can make 10 hee pan)
Pumpkin. . . 200g	100g	400g
Plain flour/all-purpose flour. . . 200g	100g	400g
Ordinary/water milled glutinous rice flour. . . 100g	50g	200g
Sugar. . . 75g	37.5g	150g
Yeast. . . 3g (1/2tsp)	0.25tsp	1tsp
Water. . . 80g***	40g	160g
Banana leaves. . . 1pcs	0.5pc	2pc

***The water should be adjusted according to the water content of the pumpkin puree and the water absorption of the flour.

製作步驟

金瓜喜粄的做法︱少糖配方，發酵時間比較 Pumpkin Hee Pan

見影片

Refer to video

=================

做法：

1.

南瓜用大火蒸15分鐘至軟爛，加入白糖壓成南瓜泥，放涼備用。

2.

香蕉葉裁剪成適合的大小，刷上一層油備用。

3.

麵粉和糯米粉過篩，南瓜泥放涼後加入酵母，與粉類材料混合，分次慢慢的加入水，揉成偏軟的麵團。

4.

麵團加入油，揉成光滑的麵團即可。

5.

不需要醒面，直接分成60g一粒的小麵團，整形和發酵。可以參考視頻中的發酵方法和時間。

6.

麵團發酵好後，涼水上鍋，先用大火把水煮滾，然後轉中火蒸15分鐘。

7.

蒸熟後先燜5分鐘才開蓋取出喜粄。

8.

趁熱享用鬆軟美味的喜粄，也可以放進冰箱，不需要冷凍，普通冷藏即可。隔天要吃再用中火蒸5分鐘就可以了。

practice:

1.

Steam the pumpkin on high heat for 15 minutes until soft and rotten, add sugar and press into pumpkin puree, let cool and set aside.

2.

Cut the banana leaves to a suitable size, brush with a layer of oil and set aside.

3.

Sift the flour and glutinous rice flour, add yeast into the cool pumpkin puree, mix with the flour materials, and slowly add water in portions to form a soft dough.

4.

Add oil to the dough and knead it into a smooth dough.

5.

There is no need to ferment the dough, directly divide into of small dough, 60g each, shape and ferment. You can refer to the fermentation method and time in the video.

6.

After the dough is fermented, put it in a pot on cold water, boil the water over high heat, and then steam for 15 minutes on medium heat.

7.

After steaming, let it simmer for 5 minutes before opening the lid to take out the Hee Pan.

8.

Enjoy the fluffy and delicious Hee Pan while hot, or put it in the refrigerator, without freezing. Eat it the next day and steam it over medium heat for 5 minutes.

HaosKitchen 作者

我是小豪~歡迎關注我的頻道！我喜歡烘焙與烘焙，經常在問題上做新食譜時難免會遇到各種美食我不斷的嘗試和實驗，希望解決的辦法，發現的秘密我也樂於跟大家分享這些方法和秘密，更希望大家少走冤枉路歡迎訂閱我的頻道，讓我們一起開開心心做烘焙~ 謝謝你們~ ...

金瓜喜粄的做法︱少糖配方，發酵時間比較 Pumpkin Hee Pan

金瓜喜粄的做法︱少糖配方，發酵時間比較 Pumpkin Hee Pan

中等

材料

製作步驟

見影片

Refer to video

=================

做法：

1.

南瓜用大火蒸15分鐘至軟爛，加入白糖壓成南瓜泥，放涼備用。

2.

香蕉葉裁剪成適合的大小，刷上一層油備用。

3.

麵粉和糯米粉過篩，南瓜泥放涼後加入酵母，與粉類材料混合，分次慢慢的加入水，揉成偏軟的麵團。

4.

麵團加入油，揉成光滑的麵團即可。

5.

不需要醒面，直接分成60g一粒的小麵團，整形和發酵。可以參考視頻中的發酵方法和時間。

6.

麵團發酵好後，涼水上鍋，先用大火把水煮滾，然後轉中火蒸15分鐘。

7.

蒸熟後先燜5分鐘才開蓋取出喜粄。

8.

趁熱享用鬆軟美味的喜粄，也可以放進冰箱，不需要冷凍，普通冷藏即可。隔天要吃再用中火蒸5分鐘就可以了。

practice:

1.

Steam the pumpkin on high heat for 15 minutes until soft and rotten, add sugar and press into pumpkin puree, let cool and set aside.

2.

Cut the banana leaves to a suitable size, brush with a layer of oil and set aside.

3.

Sift the flour and glutinous rice flour, add yeast into the cool pumpkin puree, mix with the flour materials, and slowly add water in portions to form a soft dough.

4.

Add oil to the dough and knead it into a smooth dough.

5.

There is no need to ferment the dough, directly divide into of small dough, 60g each, shape and ferment. You can refer to the fermentation method and time in the video.

6.

After the dough is fermented, put it in a pot on cold water, boil the water over high heat, and then steam for 15 minutes on medium heat.

7.

After steaming, let it simmer for 5 minutes before opening the lid to take out the Hee Pan.

8.

Enjoy the fluffy and delicious Hee Pan while hot, or put it in the refrigerator, without freezing. Eat it the next day and steam it over medium heat for 5 minutes.

HaosKitchen 作者

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