粟米馒头 Sweet Corn Mantou/ Steamed Bun

这两天喜欢上淡淡的黄色糕点。

昨天是淡黄色的牛油发糕，今天是淡黄色的粟米馒头。

淡淡的黄色多么的迷人啊。。。。

This two day likes the yellowish cake.

Yesterday was butter steamed cake, today is sweet corn mantou.

Both are in the lover yellowish color.

I get this recipe from a very old yum yum magazine, year 2008 edition 53.

I change the plain flour to the pao flour. 

If you are using the cream corn and not the fresh corn kernels, then you have to adjust the water.

If not it will be too wet. 

Recipe from: Yum Yum Magazine year 2008

Ingredients   (     A     ) :

320 g          Plain flour

2 tbsp          Custard powder

1 tsp          Baking powder

50 g          Sugar

Ingredients   (     B     ) :

2 tsp          Instant yeast

150 g           Warm water

1 tbsp          olive oil / corn oil

100 g          fresh corn kernels

Methods :

1.     Mix the yeast in the warm water and allow the yeast to activate for 5 minutes.

Put the 100 g of fresh corn kernals in the blender and blend.

2.     Shift flour from ingredients A into  a mixing bowl and mix well.

Then pour the activated yeast mixture into the No. 1 mixing bowl.

3.     Add in olive oil, blended corn and mix well, to form a dough.

4.     Put the dough in the bowl and cover with wet cloth and 

leave for 10 - 15 minutes or until double in size.

5.     Divide the dough into small portion ( 50 g each ) and shape into round ball.

6.     Rest for 15 - 20 minutes and steamed at high heat for 8 - 10 minutes.