【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.
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.
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
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.
【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.
谢谢老师分享很独特的“粽子型馒头”
👍
哈哈，独特短短肥肥的粽子，谢谢你呀，希望你尝试做哦
Thks..Ms.Iwen..u r alway the Best..
Welcome, thanks alot hope you can try
.....Вкусно....очень!😊Very tasty!😊......非常好吃！😊👍👍
Thanks alot, hope you can try
Well done - is too pretty to be eaten . Thanks , Wendy for sharing such dainty Mantou.
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.
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
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.
好可爱哟！ 😍
Thanks Owen