做饅頭講英語，as easy as can be

今天是驚魂一天，發燒到三十九度仍精神抖擻和我做饅頭，中午不料飆升至三十九度八、九，嘴唇完全褪色，喝了水和美林，出了一頭汗，酣睡至今。

Chinese Steamed Buns（Mantou）is a basic staple(主食) in northern part of China.My family eats a lot of buns，though we are a southern family.

今天和越越一起做的白饅頭僅僅用三種材料，真如越越常常所唱的「As easy as can be」

Ingredients：flour yeast ( 酵母） water

Step 1: Prepare a cup of lukewarm water about 40 degree. Mix 5 gram（克）of yeast in the water and let the mixture sit（「rest」is ok too）for a while/ setaside for a while.

Step 2: pour some flour into a sieve( 篩子）and shake the sieve to remove the big lumps. What we have in the big bowl is some fine flour.

這一步，越越幫忙倒麵粉和篩麵粉。

Step 3: Slowly pour the water of yeast into the flour and stir with chopsticks.

這一步，一邊倒水一邊用筷子將麵粉打散，一般水和麵粉的比例是1：2。越越幫忙攪拌麵糰。

Step 4: Knead the flour into smooth and soft dough. （注意：不用a dough）Cover the dough with a plastic wrapper and let it rest for about an hour until it doubles in size（圖1）.There will be honeycomb texture when pulled apart. （圖2）

揉成麵糰後用保鮮膜蓋上發酵約一個小時，麵糰變成原來的兩倍大（左邊的是越越揉的麵糰）。此時，扯開麵糰可以看到蜂窩狀質感。

Step 5: Re-knead the dough and punch the air out.The surface of the dough needs to be smooth again.

麵糰再揉一次，把空氣擠出。

Step 6: On a slightly floured kitchen board, roll the dough into a long log.

砧板撒些乾粉，揉成長條。

Step 7:Cut the log to smaller chunks (buns)

切成小塊。

Step 8:Spread out a steamer cloth in the steamer and put the buns on it. Remember to leave enough room for each bun to expand. Then the buns are ready to cook.

蒸鍋上鋪上蒸籠布，把饅頭擺上, 留夠膨脹的空間。

火燒開後把蒸籠放上，大火燒十二分鐘置兩分鐘讓蒸汽冷卻，puffyfluffy and soft buns就出鍋了。

135編輯器

你的編12分鐘輯

自己做的饅頭總是一冷就變硬（沒掌握訣竅，你懂么，教教我）所以對越越說：We should eat them straight out of the steamer，because mommy』s buns become very hard to bite when they get cold.

越越是可以干吃白米飯的，所以也可以干吃白饅頭，但今天選擇了蘸蜂蜜。For these bland buns，you can either eat it plain or dip it in honey (Condensed mik , 煉奶 ，would also be a preferable choice.)

越越睡醒後，把第二籠準備上鍋的饅頭掃劫下來做橡皮泥，我們只做了一隻貓。

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