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| 番薯馅包子 Steamed Sweet Potato Bun |
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| 先把番薯切小块状蒸熟，要揉面用的，用搅拌机1打成泥状。 |
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| 要拿来做包子馅料的，压成泥状，加入牛油炒到水份开始收干即可，待凉备用。 |
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| 面团发酵大约一小时左右后，杆平排气，卷起后切成想要的份量。 |
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| 两个热心的小帮手上线，不能说她们拖后腿，就只能承认“我们”都在学习的阶段，哈哈哈！ |
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| 我的完成品比我想象中的好很多，她们做的嘛外型创意十足而且都能吃的哦！ |
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| 口感松软且馅料很足的番薯包子！ |
番薯馅包子
{材料} 面粉400克，熟番薯泥200克（用搅拌机打成泥状），干酵母5克，糖20克，油（玉米油或其它植物）10克，水200克左右。
{番薯馅料}熟番薯泥200-250克左右（用按压方式压成粗泥状），无盐牛油25-30克。
{做法}
1. 番薯馅料先炒至水份稍微收干即可，待凉备用。
2. 全部材料混合均匀揉至光滑面团（用搅拌机大约15分钟。）
3. 盖上湿布让面团发酵至两倍大（大约50-60分钟左右。），按下去不会回弹即是发酵好了。
4. 将发酵好了的面团搓成长条状，分成合适的份量，休面十分钟左右再搓成小圆团，包入番薯馅料，封口朝下放入已经铺上一层防油纸的蒸锅中。
5. 然后，蒸锅蒸12分钟左右即可。趁热享用或待凉后速冻，速冻请在1-2个月内吃完最好。
***速冻馒头无需解冻，要吃时再次用蒸锅蒸10分钟即可享用！
Steamed Sweet Potato Bun
{Ingredients} Flour x 400g, sweet potato puree x 200g (use blender to puree steamed sweet potato), instant yeast x 5g, sugar x 20g, oil (corn oil or other vegetable’s oil) x 10g, water x 200g.
{Filling Ingredients} Steamed sweet potato puree x 200-250g(press the steamed diced sweet potato till desired smooth texture.), unsalted butter x 25-30g.
{Directions}
1. Prepare the filling 1st by stir-fry the sweet potato puree with unsalted butter till slightly thickening, set aside.
2. Mix all ingredients well in a mixing bowl, knead the dough until it able to form a smooth ball shape.(About 15 mins).
3. Cover with a wet cloth and let it be prove until double the size. (take about 50-60mins.)
4. Divide, flatten, roll out the dough, put the filling in the centre, and ready to shape according to personal preference.
5. Place the shaped dough on the steamer that layer with greaseproof paper to steam for about 12 mins. Serve hot or let it be cool and frozen it asap to keep for consume within 1-2 month.
***Frozen bun do not need to thaw, only need to re-steam for 10 mins when want to consume!)
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