Chinese Steamed Milk Buns/Mantou (Poolish Method) 牛奶饅頭(液種法)

These steamed buns are made with poolish and the recipe is an adaptation from my Chinese Steamed Buns (Mantou). What I did was to make a poolish with 20% of the total flour amount, let it ferment in the fridge overnight, and then mix it with the rest of the ingredients to form a dough. For more information on the poolish method, such as how to convert a bread recipe into one with a poolish, check out my blog post, Basic White Bread Pain de Mie (Poolish Method).
今天分享液種法饅頭,饅頭基本配方與鮮奶饅頭差不多,EC只是把麵粉總量的兩成做成了液種,冷藏一天之後才與餘下的材料混合做成麵團。更多有關液種的資料(例如如何把直接法配方改成液種法),可參考頂角白吐司(液種法)


Steamed Milk Buns/Mantou (Poolish Method)
牛奶饅頭(液種法)

Makes 10
10個份量

Ingredients

For the Poolish
50 g all purpose flour
50 g water, room temperature
0.4 g instant yeast or SAF gold yeast

For the Main Dough
All of the poolish
200 g all purpose flour
10 g whole milk powder
20 g granulated sugar (I used organic cane sugar)
1.6 g instant yeast or SAF gold yeast
85 g milk, room temperature
5 g grapeseed or vegetable oil
10 to 20 g all purpose flour (to be kneaded in later)

材料

冷藏液種/冰種/波蘭種
中筋麵粉 50克
水(室溫) 50克
速發或耐高糖酵母 0.4克

主麵糰
液種 全部
中筋麵粉 200克
全脂奶粉 10克
細砂糖(EC用有機蔗糖) 20克
速發或耐高糖酵母 1.6克
牛奶(室溫) 85克
葡萄籽油或菜油 5克
中筋麵粉(後下) 10至20克

Directions 做法

For the Poolish 冷藏液種
Place the poolish ingredients in a large bowl and stir well to form a thick paste. Cover with plastic wrap and let rise at room temperature for 2 hours until almost doubled then refrigerate for 12 to 18 hours. Let sit at room temperature for 30 minutes before use. Ripen poolish has small bubbles on the surface and is almost tripled in size. Go by the appearance instead of time to determine if the poolish is ready to use.
***For same-day use, let dough rise at room temperature until the surface is bubbly and almost tripled in size, 4 to 5 hours.
大碗內拌匀所有液種材料成糊狀後用保鮮紙蓋好,溫室發酵2小時至差不多兩倍大後轉放雪櫃冷藏12至18小時,使用前放置室溫半小時左右回溫,判斷液種可否使用需觀察液種狀態而不是看時間,當液種表面充滿氣泡和體積約三倍大時,這代表液種可使用。
***即日使用的話大約室溫發酵4至5小時至液種表面充滿氣泡,體積約三倍大

For the Main Dough 主麵糰
In a large mixing bowl, combine flour, milk powder, sugar and yeast and stir to combine. Add milk to the poolish to loosen it from the sides of the bowl. Scrape mixture into the flour mixture then drizzle with oil. Stir quickly with a pair of chopsticks or a spatula until the mixture is crumbly and without dry patches. Cover with plastic wrap and set aside for 10 minutes. Scrape dough pieces onto a dough mat or lightly floured working surface and knead until dough is smooth and elastic. Cover with plastic wrap and rest for 10 minutes.
牛奶加入液種中攪散,麵粉、奶粉、糖和酵母放入攪拌盆中拌勻,倒入已攪散的液種牛奶和油,用筷子或膠刮快速拌成棉絮無乾粉狀,蓋上保鮮紙靜置10分鐘,刮出麵團塊放在揉麵墊或已洒了少許麵粉的工作枱上,用力揉搓至麵團光滑有彈性,蓋好麵團防乾醒發10分鐘。

Rolling pin method: knead in 10 to 20 g of flour in several additions until dough is smooth. Roll dough on a floured surface or silicon mat into a rectangular shape. Give it a letter fold then a quarter turn. Roll into a thin rectangular sheet and then repeat this folding and rolling process once or twice again in order to get rid of tiny air bubbles. If there is any large air bubble, pop it with a pin.
Pasta machine method: divide the dough in half and feed each through the sheet attachment at the thickest or the second thickest setting. Do it 10 to 15 times until the dough sheet is smooth. After each roll, fold dough sheet in half and dust with flour (10 to 20 g for both in total). Join both dough sheets together by slightly dampening and overlapping the edges and then press or roll with a rolling pin gently to adhere the seams.
手工做法:把10至20克麵粉分次搓入麵團至光滑,用擀麵棍把麵團擀成長方型,三折重疊,轉90度角後再擀成長方形薄片,重覆三折擀薄一至兩次壓走氣泡,如發現大氣泡可用針刺破。
壓麵機做法:把麵團分半,使用刻度0或1的厚度設定,把麵團反覆折壓直至光滑,大約壓十至十五次左右,其間需在麵片兩面共抹10至20克麵粉,把兩塊麵片邊緣重疊並用水接駁在一起,用擀麵棍輕輕壓實。

With the smoother side facing down, lightly brush the dough surface with water then roll the dough sheet into a log. Evenly roll the log into 42 cm long.
麵片較滑的一面朝下,在表面輕輕掃水後將麵片捲起成圓柱,搓成粗幼平均、長度約42厘米的長條。

WIth a sharp knife, cut the log to 40 cm long by trimming off the uneven ends. Divide the log evenly into 10 pieces. Arrange dough pieces, seam side down, in a bamboo steamer and space them out evenly so they won’t stick together after steaming.
***the trimmed edges could be wrapped with plastic wrap and stored in the freezer. On your next batch, thaw the dough piece and mix it into the dough as a pâte fermentée.
以利刀把兩端不整齊的地方切掉,將長條切成40厘米,平均切成10等份,收口朝下,排放在竹蒸籠內,麵團間要互留空間避免饅頭蒸好後黏在一起。
***兩邊切出的麵團可用保鮮紙包好放在冰箱中儲存,下次再做饅頭時室溫解凍,當老麵般加入麵團中使用

Fill a wok with some warm water then set the bamboo steamer on top. Cover with lid then let rest until the buns are about 1.5 times its original size, about 30 minutes. Bring water to a boil over high heat then reduce to medium heat and steam for 15 minutes. Turn heat off and let rest for 5 minutes. Carefully remove the lid. Serve hot or warm.
把蒸籠放在已注暖水的鑊上,蓋上蒸籠蓋發酵至1.5倍大(約30分鐘 ),從冷水開始蒸,大火煮至水滾後轉中火蒸15分鐘 ,關火待5分鐘後才小心打開蓋子,取出饅頭趁熱或暖吃。

With the pasta machine, I usually connect the two dough sheets together.
使用壓麵機時,EC一般把兩塊麵片接駁在一起

For bigger buns, divide the log into 8 pieces.
分成八份的饅頭

Some of my failed attempts…
Left: the buns were too big for the bamboo steamer and got squeezed and stuck to the lid.
Right: condensation dripped back down onto the buns when I used my stainless steel steamer
失敗的例子
左:饅頭做得過大,竹蒸籠又不夠高,因此麵團黏在蓋子上被壓扁了
右:不銹鋼蒸籠出現滴水情況,饅頭表面被水氣滴得又皺皮又醜

版權所有,如需引用,請註明出處
EC Bakes 小意思 Facebook 專頁 www.facebook.com/ECBakes
© Copyright 2022 ecbakes.com

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Website Powered by WordPress.com.

Up ↑

%d bloggers like this: