[ENG SUB] 紫薯南瓜飽 (粵語版) KABOCHA SQUASH BUNS

#南瓜包 #pumpkin buns #Kabocha buns
日本南瓜是一種西葫蘆，是日本最大南瓜種的一種。 在北美也被稱為kabocha南瓜。 在日本，“ kabocha”可以指西葫蘆，西南瓜或其他南瓜。

這種南瓜富含β-胡蘿蔔素，鐵，維生素C，鉀以及少量的鈣，葉酸和微量的B族維生素。

Kabocha is a type of winter squash, a Japanese variety of the species Cucurbita maxima. It is also called kabocha squash or Japanese pumpkin in North America. In Japan, "kabocha" may refer to either this squash, to the Western pumpkin, or indeed to other squashes.

This squash is rich in beta carotene, with iron, vitamin C, potassium, and smaller traces of calcium, folic acid, and minute amounts of B vitamins.



(1)紫番薯160克刨皮切箔片, 蒸15分鐘倒去多余水份, 放入糖20克, 菜油20克, 壓成薯泥; 趁熱放板栗餡80克, 拌匀成紫薯餡料. 放入冷凍櫃冷藏1小時, 讓它變硬後,等分成12份(每份~22克), 搓成小圓球, 再入冷藏櫃待用..
(2) A) 把糯米粉120先, 粘米粉60克, 澄麵60克混合组成混合粉. B)媽媽瓜去籽去皮切薄片, 上碟蒸16分鐘, 倒去多余水份, 趁熱倒入大盤中, 加糖15克, 菜油15克, 拌匀並迅速把它壓成泥. 趁熱倒入混合粉, 分三次倒入, 邊倒邊攪拌, 最後轉移到按板上, 用手反复搓匀成純滑麵團, 觀察有看半軟半硬便合適, 如果偏軟則要加入適量的糯米粉去調.
(3) 把這塊大粉團, 分成3大塊, 取每塊先搓成圓棍狀, 再切成4小塊,一共等分成12份(每小塊~55克), 分别把每小塊搓圓按扁捏成飽皮, 包入餡料, 利用手掌及虎口收窄, 做成飽形, 收口向下, 粘上一片羊皮紙, 用两手掌輕輕圍起來搓一圈, 把飽子搓高一些(因為蒸後飽身變茶矮). 用牙簽(或竹簽)在每個飽面上壓上6條綫. 飽的頂端中間壓上一粒小紅棗.
(4)上蒸鍋大火燒開, 蒸12分鐘. 揭盖凉凍5分鐘取出飽子.

(1) Peel purple sweet potato, splice and steamed for 15 minutes, pour out the excess water, add sugar (20 g), vegetable oil (20 g), smashed into paste; while hot, add chestnut paste (80 g), mix. Refrigerate for 1 hours to let it harden, divide it into 12 portions (~ 22 g each), knead into small balls. Refrigerate before use..
(2) A) Mixed flour: mix Glutinous Rice Flour (120 g), Rice Flour (60 g), and Wheat Starch (60 g). B) Remove the seeds from Kabocha Squash, peel and slice, and steam for 16 minutes. Pour out the excess water, add suar (15 g) and vegetable oil (15 g), mix well and quickly press it into a paste. Pour the mixed powder from (A) while the paste is warm, mix, transfer it to the pressing board and knead it with your hands to form a smooth dough. If it is too soft, add an appropriate a bit of Glutinous Rice Flour.
(3) Divide this large dough into 3 large pieces, take each piece and cut into 4 small pieces, a total of 12 pieces (~55 g each). Press and squeeze it into a skin, put in Purple Yam fillings. Lift the dough upwards slightlty as the buns will sink downwards after they are steamed. Use toothpicks to make 6 lines on the surface. Press a small red date on top.
(4) Steam for 12 minutes. Cool for 5 minutes before removal.


溫馨提示:
1)南瓜片和紫薯片蒸完後,記得把多餘的水倒掉,才壓壓成泥.
2)因各種南瓜的含水量各有不用.和粉糰時發現偏軟,可以酌情增加一些糯米粉作調整.
3)紫薯餡料完成後,要放入雪櫃冷凍變硬才易使用.
4)當南瓜泥熱時, 把混合粉倒入

TIPS:
1) Remove excess liquid after steaming Purple Yam and
Kabocha Squash
2) If the dough is too soft, add a bit of Glutinous Rice
Flour to adjust the consistency.
3) Harden the Purple Yam paste in the fridge for at
least 1 hour before using them as fillings.
4) Add in flour mixture while the squash paste is
still warm.