14/10/2026
南瓜牛角饅頭Pumpkin Croissant Mantou
材料
中筋麵粉 300g
蒸熟南瓜泥 200g
酵母 3g
白砂糖 10g
黃油 10g
奶粉 10g
Ingredients
Medium-gluten Flour 300g
Steamed Pumpkin Purée 200g
Instant Yeast 3g
White Sugar 10g
Butter 10g
Milk Powder 10g
👩🍳 【製作步驟 / Steps】
1️⃣ 南瓜泥放涼至30℃以下，加入酵母、白砂糖、奶粉混合均勻。
Cool the pumpkin purée below 30°C, then mix well with yeast, white sugar, and milk powder.
2️⃣ 倒入中筋麵粉攪拌成絮狀，加入軟化黃油，揉成光滑不粘手的麵團。
Add medium-gluten flour and stir into flakes. Add softened butter and knead until a smooth dough forms.
3️⃣ 將麵團擀成約0.5cm厚的長方形大片，切成長條後再切成均勻的等腰三角形。
Roll the dough into a 0.5cm thick rectangle, slice into long strips, then cut into isosceles triangles.
4️⃣ 從三角形的寬邊輕輕捲向尖角，捲緊後將尾部捏緊，做成牛角饅頭生胚。
Roll tightly from the wide base to the top tip, then pinch the end securely to shape the mantou.
5️⃣ 將生胚放入蒸鍋，蓋蓋溫暖處發酵約25分鐘，至體積明顯變大且按壓緩慢回彈。
Place shaped dough in the steamer. Proof in a warm place for 25 minutes until puffy and lightly elastic.
6️⃣ 水開後大火蒸12分鐘，關火後燜3分鐘再開蓋，防止溫差驟變導致回縮。
Steam over high heat for 12 minutes after water boils. Turn off heat, rest 3 minutes, then open lid.
💡小貼士Tips
• 南瓜含水量 / Pumpkin Moisture
不同品種南瓜含水量不同，若麵團太濕加少許麵粉，過乾可加少許溫牛奶。
Pumpkin moisture varies. Add a bit more flour if too wet, or warm milk if too dry.
• 溫度控制 / Temperature Control
南瓜泥必須完全放涼才可加入酵母，以免高溫燙死酵母導致發酵失敗。
Ensure pumpkin purée cools down completely before adding yeast to prevent deactivating it.
• 保存方式 / Storage
完全冷卻後放入保鮮袋密封冷凍，吃時無需解凍直接復蒸5分鐘即可。
Freeze in an airtight bag after cooling completely. Re-steam directly for 5 minutes when serving.
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