What happen to my purple sweet potato mantou?
why the surface so rough, is that i use high heat to steamed and it become like that????
But the taste was good. Just the outlook become rough.
Or i knead it not enough???
This is the first time my mantou become like this.
Or the yeast was not totally dissolved in the water and the dough become like that?
Oh...... so sad.
Recipe from : Mommy Khoo's Kitchen
(A) 中种面团 Proof dough：
1. 中筋面粉 Plain flour - 220g
2. 40度C温水 40 degree warm water - 110cc
3. 糖 sugar - 1 茶匙 tsp
4. 即溶酵母 Instant yeast -1 + 1/ 2 茶匙 tsp
(B) 紫薯面团 Purple dough：
1. 紫薯泥Purple sweet potato mash - 90g
2. 中种面团 Proof dough - 150g
3. 中筋面粉 Plain flour - 50g
4. 食油 corn oil - 10cc （1 大匙 tbsp）
5. 发粉 - 1/2茶匙（也可以不用）
(C) 白色面团 white dough：
1. 中种面团 proof dough - 180g
2. 中筋面粉 Plain flour - 30g
3. 玉米淀粉 - Corn flour 30g
4. 细砂糖 Caster sugar - 30g
5. 食油 corn oil - 10 cc
6. 水 water - 20cc（2 大匙 tbsp）
7. 发粉 baking powder - 1/2 茶匙 tbsp（也可以不用 Optional）
1. 把90g的去皮紫薯丁块蒸熟后， 乘热压成泥后 放凉。
90 g sweet purple potato steamed and mash. let to cool.
2. 先秤出150g的中种面团，放在搅拌盆内，然后加入(B)紫薯面团的其余材料， 搅拌成团后， 放在撒了一些面粉的工作台上仔细搓揉10 ～15分钟至成光亮的面团。（面团小份， 搓揉时间比较短）滚圆，盖起， 延续发酵15分钟。
Measure the proof dough into 150 g, put in the mixing bowl, add in ( B ), mix into a dough, take out and knead on the table for 10 - 15 minutes until it become a smooth dough. Roll into a bowl, cover and let to proof for 15 minutes.
白面团 white dough ：
1. 把其余的中种面团，加入(C)材料中搓揉成团后，放在撒了一些面粉的工作台上仔细搓揉10 ～15分钟至成光亮的面团。（面团小份， 搓揉时间比较短）滚圆，盖起， 延续发酵15分钟。
Measure the proof dough into 180 g, put in the mixing bowl, add in ( C ), mix into a dough, take out and knead on the table for 10 - 15 minutes until it become a smooth dough. Roll into a bowl, cover and let to proof for 15 minutes.
制作馒头 Combination step ：
1. 先把紫薯面团擀开5mm厚的成长方形面片， 放在一旁待用。
Take the purple dough and flatten it with a rolling pin, roll into a square size with 5 mm thick, set aside.
With the same step to flatten the white dough.
3. 在紫薯面片上涂薄薄的一层水， 再把白色面片叠在紫薯面片上， 用擀面棍擀一两回， 让两片面片黏合。
Rub some water on the purple dough surface, place the white dough on the top of the purple dough. Use a rolling pin and roll the dough to become stick together.
4. 在白色面片上涂一层薄薄的水， 让后把面片卷成棍子状。
Now rub the white surface with some water, roll the dough into a long shape.
5. 接口处要捏紧。 朝下放置5分钟后。
Make sure the edge was stick together and place in to proof for another 5 minutes.
6. 用切面刀切成10个等长的馒头， 垫着馒头纸， 放进蒸笼里盖起， 继续发20分钟。
Cut the mantou into 10 pcs, put on the grease paper, put in the steamer and cover, proof for the last 20 minutes.
7. 把水烧开后， 上笼先用小火蒸10分钟让馒头定型， 然后把蒸笼离锅， 打开盖子让热气及水汽散一散，大约2分钟，这时的馒头是半熟的，所以表面颜色暗淡。
Boiler the steamer water, steamed with low heat for 10 minutes, remove the steamer, open the lids for 2 minutes, now the mantou was half cook and the color was a bit grey.
8. 然后再上锅用中大火蒸5～8分钟， 至馒头表面光亮即可。
Steamed again in middle high heat for 5 - 8 minutes, until the mantou surfce become smooth.
School holiday was begin and i want to have a rest in this school holiday, and i will be back after this holiday.
Happy holiday for all, and hope you all enjoy your holidays too. See you later. Bye.......