Tuesday, May 29, 2012

Pandan豆沙花卷



我在拍着画卷照片的时候,
Justin 跑进来厨房,跟我说:Mummy 我要拍照。

然后就笑眯眯地看着镜头。。哈。。

材料:
Pandan汁 170ml
低筋面粉 375g
糖 50g
双倍发粉 1t
酵母粉 1.5t
白油 15g

内馅:
红豆沙 适量



10 comments:

  1. 面包卷得真好看,你家宝贝也笑得好可爱。。。

    ReplyDelete
    Replies
    1. eileen,谢谢你。。
      最近很难帮他拍照了,喊他看镜头,他根本不理,昨天是例外。。:)

      Delete
  2. 花卷看起来很不错哦~味道怎么样呢? :)

    ReplyDelete
    Replies
    1. 蚊子,很。。好。。吃。。:P

      Delete
  3. 花卷光滑,美!
    弟弟今年几岁啊? 怎么牙齿不见了。。。:p

    ReplyDelete
    Replies
    1. Anna,谢谢你。。
      弟弟下个月满3岁了。牙齿是。。跌倒撞断的。。:(

      Delete
  4. Siew Hwei~~
    花卷很美=)好好吃吧!!!
    因为看到Justin掉牙齿了。。。=P

    ReplyDelete
    Replies
    1. 莎莎,花卷真的好好吃,很软很香。。
      Justin的牙齿是跌倒撞断的。。:(

      Delete
  5. Hai,

    Yesterday had try this flower roll, but it's turn out quite hard. I put all the ingredients inside the mixer then mix around 20 minutes.Even after mix it's look like also quite hard.Then i proof it twice. Is it the step is correct. Normally i use pao flour to make ? Is it had any difference between pao flour and cake flour?

    Yvonne

    ReplyDelete
    Replies
    1. Hi, Yvonne, normally i use Low Protein Flour to make 包 or 馒头。Maybe different brand of flour with vary texture, so you can increase/decrease certain amount of water due to different situation. This recipe is just fine with me.. :)

      Normally, i shape the 花卷/包/馒头 once right after the dough is done with mixing procedure (i use bread machine). Then raise for about 40 minutes, steam for 15-20 minutes.:)

      Delete

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