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Buttercream
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Measurement
Friday, 6 March 2015
菠菜馒头
Ingredient
Method
210g spinach puree
60g caster sugar
420g all purpose flour
1.5 tbsp condensed milk
10ml water
3 tsp instant yeast
1. 将所有材料混合, 拌打至光滑状面团.
2. 把面团滚圆,盖上保鲜纸,发酵至双倍大。
3. 发酵好的面团分成小分,在放在蜡纸上。
4. 把小面团进行最后发酵30分钟。
5. 以大火蒸约10-12分钟。
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