Shows only measured growth and past history (no predicted figures).
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0%
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Editor's note
Embodies the "healthy breakfast" trend through whole grains and fermentation. Oil-free and low-sugar approach suits plant-based cuisine; filling variations offer potential for expanding vegetarian menus.
食譜：
饅頭10個
1杯=200毫升
麵糰：
全麥麵粉200克（1+2/3杯）
沸水200克（1杯）
中筋麵粉200克（1+2/3杯）
室溫水30克（2大勺）
低糖酵母4克（1小勺）
內餡：
貝貝南瓜
芋頭
板栗仁
紫薯
蕃薯
麵糰擀開尺寸：
長40釐米
寬30釐米
饅頭水沸騰後上鍋
大火蒸15分鐘
關火後靜置3分鐘
蒸籠抬下再靜置2分鐘
開蓋，享用美食吧！
Recipe:
10 Steamed Buns
1 cup = 200 ml
Dough:
200g whole wheat flour (1 +2/3 cups)
200g boiling water (1 cup)
200g all-purpose flour (1 +2/3 cups)
30g room temperature water (2 tablespoons)
4g low-sugar yeast (1 teaspoon)
Filling:
Baby Pumpkin
Taro
Chestnuts
Purple Sweet Potato
Rolled-out dough dimensions:
40cm long
30cm wide
Steam over high heat for 15 minutes after the water boils. Turn off the heat and let it sit for 3 minutes. Remove the steamer and let it sit for another 2 minutes. Open the lid and enjoy!
