Скачать с ютуб 手揉咖椰金瓜包做法！松软绵密不塌陷，漂亮又好吃到停不下来！Pumpkin Kaya Buns Recipe | 傻大姐美食厨房 в хорошем качестве

手揉咖椰金瓜包做法！松软绵密不塌陷，漂亮又好吃到停不下来！Pumpkin Kaya Buns Recipe | 傻大姐美食厨房

"我们的视频着重展示美食制作过程，所有食材的来源都符合合法和道德标准。" 成为此频道的会员支持傻大姐创作：    / @shadajie-kitchen   古早味咖椰做法 材料： * 雞蛋：4粒 * 椰糖：170克 * 椰奶：200毫升 * 班蘭葉：適量（2-3片） * 水：50毫升 * 做法： 1. 將雞蛋、椰糖、椰奶、班蘭葉和水全部放入Itazzo智能養生機。 2. 設定程序設定智能養生機到速8號，攪拌並加熱20分鐘，直至咖椰醬變得順滑濃稠。 3. 咖椰醬稍微放涼後，即可裝入瓶中保存。或抹麵包/做包點的餡料。 金瓜咖椰包做法 材料： * 金瓜：180克（切塊） * 包粉：280克（過篩） * 泡打粉：1茶匙 * 酵母：1茶匙 * 砂糖：40克 * 食油：1茶匙 * 水：45-50毫昇（慢慢加，適量） * 咖椰醬：適量 * 做法： 1. 準備金瓜泥將金瓜去皮切塊，蒸至軟熟。 2. 製作金瓜泥將蒸熟的金瓜和砂糖一起放入i-Processor智能養生機（幹磨盃），按 Auto攪拌，直到金瓜變成細滑的泥狀。 3. 混合麵團材料在一個大碗中，加入過篩後的包粉、泡打粉、酵母、金瓜泥和水，用手攪拌均勻。待材料成團後，加入1茶匙食油，揉成稍微溼軟的麵團，發酵20分鐘（蓋上蓋子） 4. 棧闆上撒少許幹粉，取出麵團，揉至麵團光滑有彈性且不黏手（約10-15分鐘）。 5. 發酵後將麵團取出，排出空氣，將麵團分成均勻的小份，每份約40克。揉成小球，備用 6. 將鬆弛好的麵團按扁，包入1大匙咖椰醬，捏緊收口。包好的麵團放入蒸籠 7. 在蒸籠中靜置二次發酵20-30分鐘，直到麵團體積變大。 8. 鍋中加水，放入包子，冷水下鍋，開大火蒸15分鐘。 9. 蒸熟後關火，稍微開小縫稍微放涼 10. 即可享用 1. 小貼士： * 咖椰醬可以根據個人口味調整使用量，喜歡餡多的可以多加一些。 *Traditional Kaya Recipe* *Ingredients:* - Eggs: 4 - Palm sugar: 170g - Coconut milk: 200ml - Pandan leaves: 2-3 pieces - Water: 50ml *Instructions:* 1. Place all ingredients (eggs, palm sugar, coconut milk, pandan leaves, and water) into the Itazzo smart health machine. 2. Set the machine to speed 8 and blend while heating for 20 minutes until the kaya becomes smooth and thick. 3. Let the kaya cool slightly, then transfer it to a jar for storage, or use it as a spread or filling for buns. --- *Pumpkin Kaya Buns Recipe* *Ingredients:* - Pumpkin: 180g (cut into pieces) - Bun flour: 280g (sifted) - Baking powder: 1 tsp - Yeast: 1 tsp - Sugar: 40g - Cooking oil: 1 tsp - Water: 45-50ml (add gradually as needed) - Kaya: as desired *Instructions:* 1. *Prepare pumpkin puree:* Peel and cut the pumpkin into pieces, then steam until soft. 2. *Make pumpkin puree:* Place the steamed pumpkin and sugar into the i-Processor (dry mill) and blend using the Auto setting until smooth. 3. *Mix dough ingredients:* In a large bowl, combine the sifted Pao flour, baking powder, yeast, pumpkin puree, and water. Mix by hand until a dough forms. Add 1 tsp of oil and knead until slightly soft. Let it rise for 20 minutes (cover with a lid). 4. *Knead the dough:* Sprinkle a little flour on a board, take out the dough, and knead until smooth, elastic, and non-sticky (about 10-15 minutes). 5. *Shape the dough:* After the dough has risen, punch out the air, then divide it into small portions (about 40g each). Shape into small balls. 6. *Fill the buns:* Flatten each dough ball, add 1 tablespoon of kaya, and seal the edges. Place the filled buns in a steamer. 7. *Second rise:* Let the buns rest in the steamer for a second fermentation for 20-30 minutes until they double in size. 8. *Steam the buns:* Add water to a pot, place the steamer with the buns inside, and steam over high heat for 15 minutes. 9. *Cool slightly:* After steaming, turn off the heat and leave the lid slightly open to cool. 10. Enjoy! --- *Tips:* - You can adjust the amount of kaya filling according to your preference. If you like more filling, feel free to add extra! ------------------------------ 對於i-Processor有興趣的朋友，可以點擊這裏inquiry https://wa.me/60166268549 或者也可以到以下地點找我們了解看看 https://bit.ly/3AP6kp7 ----------------------------------------------------- Business cooperation contact 商業合作聯系 [email protected] Thank you 😊☺️😘😘 ► Facebook Page:   / shadajiekitchen   ► YouTube Page:    / @shadajie-kitchen   #傻大姐美食廚房 #Itazzo I-Processor #金瓜包