南瓜椰子包 Pumpkin Coconut Bao

材料Ingredients:

包粉 250g bau flour

南瓜泥 120g mashed pumpkin 

干酵母 6g instant yeast

白油 1 teaspoon shortening

发粉 5g baking powder

糖 20g sugar

温水 100ml warm water

南瓜煮熟压成泥

把南瓜泥和所有材料放入搅拌盘混合均匀

慢慢地加入温水搅拌至柔软和光滑的面团

待发至少30-45分钟

揉成长条状切成12-15小块

待发至少20分钟弄平, 包入椰子料包成圆形

用牙签或小刀子割画出南瓜的形状

再以丁香花作为南瓜丁

待发30-45分钟，用大火蒸15分钟

熄火让蒸气散开大约5分钟

才将包子取出

steam the pumpkin and smash with fork 

& form mashed pumpkin 

mix the mashed pumpkin & all ingredients together 

add in warm water slowly and knead/beat well 

to form a soft and smooth dough

rest for at least 30-45 minutes 

divide the dough into 12-15 portions 

round it and leave it to rest for another 20 minutes 

flatten the dough and place the filling at the center of the dough 

wrap up the filling and form round shape

use toothpick or small knife to cut the shape of pumpkin

then use the anise as pumpkin tip

leave to rise for another 30-45 minutes

steam over high heat for 15 minutes

turn off the heat and let the steam cool off about 5 minutes

then only remove the bao 

椰子包馅料材料Coconut Bau Ingredients:

嫩椰丝 300g young shredded coconut

白砂糖 50g sugar

班兰叶 pandan leaves

牛油(溶化) 50g butter (melted)

将嫩椰丝和白砂糖放入大碗拌匀

加入班兰叶，大火蒸10分钟

加入溶化的牛油拌匀即可

in a large bowl add in coconut and sugar

mix well and place some Pandan leaves on top

steam in high heat for about 10 minutes

remove from heat add in melted butter and mix well