Tuesday, June 23, 2020

【马齿苋菜馍】Purslane Steamed buns



去年夏天我在野外带了一株马齿苋回家栽到后院,收获了好几茬。今年开春后院又长出一大片密密麻麻的马齿苋,摘都摘不完,难怪马齿苋有个别名叫不死草呢!

今天摘一把比较肥美的马齿苋做了这个玉米面和白面两掺的菜馍馍,健康又好吃。多两周可以再做一批冻起来,冬天就有好吃健康的馍馍可以吃啦!

据百度百科记载:

“马齿苋含有丰富的二羟乙胺、苹果酸葡萄糖、钙、磷、铁以及维生素E、胡萝卜素、维生素B、维生素C等营养物质。马齿苋在营养上有一个突出的特点,它的ω—3脂肪酸含量高于任何植物。ω—3脂肪酸能抑制人体对胆固酸的吸收,降低血液胆固醇浓度,改善血管壁弹性,对防治心血管疾病很有利。”


I brought a bunch of purslane from the woods last year and threw the seeds at my backyard, it grew into few large plants and I harvest a couple of time to make purslane salad, I also sun-dried a batch to be used in winter time.

Little did I know that the purslane will return this year so much more than before... I had harvest it thrice since and the last batch that I brought home I used it to make this Steamed buns, very healthy and a great way to get more nutritions!


Purslane is best used for human consumption as a green vegetable rich in minerals and omega-3 fatty acids [20]. Omega-3 fatty acid is a precursor of a specific group of hormones. It may offer protection against cardiovascular disease, cancers, and a number of chronic diseases and conditions throughout the human life.



面团: (可做10只馍)
125 克/ 1杯 中筋面粉
60 克/ 1/2 杯 的玉米面
1 杯 切碎的马齿苋
80 克/ 1/2 杯 的 温水
2 大勺/30 克 的糖 
1 小勺 酵母
1/4 小勺  食盐
1 小勺 食油
1/2 小勺 小苏打/碱面

Bun Dough: (Make 10 medium size buns)
125 g/ 1 cup of  All purpose flour
60 g/ 1/2 cup of Corn Meal
1 cup of Chopped Wild Purslane
80 ml/ 1/2 cup of Warm water
2 tbsp/30 g Sugar
1 tsp Active dried yeast
1/4 tsp Salt
1 tsp cooking oil
1/2 tsp of Baking soda



1. 把玉米面、中筋面粉、糖、酵母、盐、油、小苏打和温水和成一个软硬适中的面团。

2. 加盖让面团发酵至两倍大。

注:玉米面团发酵后会有点酸味,马齿苋也有点微微的酸味,加点小苏打到面团里可以中和酸味,做好的馒头更好吃。


1. Place corn meal, all purpose flour, sugar, yeast, salt, oil, baking soda and warm water in a bread machine or stand mixer to make a smooth dough.

2. Cover the dough with clean cloth and let it raise to double its size.

Note:Purslane has a slight sourish taste, adding a pinch of baking soda to the dough will reduce the tartness of the steamed buns.


3. 把马齿苋洗净切碎。发好的面团取出掰成小块和切碎的马齿苋一起放到面包机里揉匀,把马齿苋都揉入面团里。如果面团太粘的话可以稍微加1-2大勺面粉揉至面团成团。也可以手动用一个大盆揉面。

4. 把揉好的面团切割成十个等份,取一个小团揉成圆形摆到蒸笼里,重复把所有面团都揉好入蒸笼。


5. 加盖静置大约20分钟二次发酵。锅里煮滚半锅水,大火把馒头下锅蒸15分钟。熄火后先不要揭盖,稍等5分钟再揭盖。

捣点蒜加点醋和辣椒油蘸着吃,相当的美味哦!

3. Clean and drain the purslane, place the purslane in a chopper and chop into coarse pieces.

4. Take the dough out and break it into multiple pieces, place the pieces of dough back into bread machine with the chopped purslane. 

5. Run the stand mixer or bread machine again to incorporate chopped purslane into the dough, you can add a tablespoon or two of all purpose flour if the dough is a little sticky. It should turn into a smooth ball once the kneading is over.

6. Divide the dough into 10 equal parts and cover the dough with a clean cloth. Take one small dough and roll it into a smooth ball. Repeat this step for the remaining portions of the dough.

7. Place the buns in a bamboo steamer and proof again with cover for 20 minutes. Bring half a pot of water to boil, put the steamer on top and steam at high heat for 15 minutes. 

8. DO NOT open the lid after it is done, wait for 5 minutes before you check on your buns. This is the secret to very fluffy buns.





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