双色南瓜馒头 (Spiral Pumpkin Mantou)

今天用了新的食谱做这馒头。觉得还好。
爱味的面食做得太好了，看到每一样都觉得想做。
原食谱请参考这里。

材料：

南瓜面团：南瓜泥150g，面粉150g，酵母1.5g, 1小匙糖 (不能再加水了，南瓜泥含水量不一样，酌情加面粉吧）
白面面团：面粉100g，水60g，1小匙糖，酵母1g。

Ingredients：

• (A) 150g pumkin puree, 150g plain flour, 1.5g instant yeast, 1tsp sugar
• (B) 100g plain flour, 1g yeast, , 1tsp sugarMethod

做法：

1. 南瓜去皮，切小块蒸熟，趁热用叉子压成泥状.
2. 待冷加入南瓜面团的粉料中，搓揉成光滑面团，进行基础发酵。
3. 同样的把白面团的材料混合，揉成光滑有弹性的面团，进行基础发酵。
4. 面团发酵成原面团2倍大，完成基础发酵。
5. 将发好的面团移出到案板上，揉搓成为光滑没有气泡的面团，擀成长片。
6. 把表面多余的粉刷掉，再均匀的刷上水。再把2个分别擀成同样大小的长方形面团叠在一起。
7. 将面团卷成圆柱体后，将面团分割。把切好的馒头放在蜡纸上，放入蒸炉内，进行最后发酵约15分钟。
8. 中大火，蒸15分钟，关火后静置3分钟再慢慢掀开锅盖取出馒头。

Method:

1. mix all ingredients (A) together to form a smooth dough. Separately mix all ingredients (B) to form smooth dough.Set aside all the dough to prove until doubled in size.
2. Roll out the plain dough into rectangle shape and set aside.
3. Roll out the pumpkin dough into rectangle shape too but slightly smaller than the plain dough.
4. Brush some plain water on the surface of plain dough and one top with the pumpkin dough. Make sure the two doughs stick well together. Roll up dough like a swiss roll and cut into small pieces.
5. Prove the cut dough for another 15 mins in the steamer.
6. Add water into the steamer and bring to boil; steam over medium heat for 15 mins. Turn off heat and let it sit undisturbed for another 3-5 minutes before open the lid.