我个人比较喜欢菜包多过肉包，一次可吃2，3粒才够。这食谱可做10粒包子（手掌大），放多多馅真好吃! 只要早一天把馅炒好，第2天做包子皮，发酵，包馅，再发酵，在2个钟头里就有热腾腾的包子吃了。哈哈。。
350 gm pau flour sifted together with 1 tsp double action baking powder
Mix together - 200 ml lukewarm water, 40 gm caster sugar and 1/4 tsp vinegar
1 tsp instant yeast
1 tbsp shortening （我用花籽油）
Method:
1.Combine all the ingredients [except shortening] in a mixing bowl. Knead until soft [about 5-10 minutes]. Then add in the shortening, continue to knead until soft, smooth and elastic [very important step]. （提醒：水可慢慢加进面粉里，揉成面团，才加入花籽油。如果你一次把水加进面粉里，那在揉成面团时就需要少许手粉，才能把面团揉成不沾手。）
2.Shape into a ball and cover to rest for about 20-30 minutes or until double in size.
3.Punch down dough and remove dough to a floured surface, divide into 2 round balls. Then divide each ball into 8 equal portions. Shape each into a ball, then roll into flat circle [the number depends on the capacity of your steamer, for mine I made 8 at a time].
4.Wrap filling with each flatten dough. Gather the edges and shape into pleated paus or round balls. Place on parchment or greased proof paper in the steaming tray.
5.Leave to prove for 15 - 20 minutes.
6.Steam over high heat for 10 minutes in a steamer. Off heat and leave paus for a further 3 minutes before uncovering to cool on rack. This is to prevent wrinkle, rough skin [sometimes they may be a little wrinkle - probably because of proofing time but the texture is unaffected].
1.Combine all the ingredients [except shortening] in a mixing bowl. Knead until soft [about 5-10 minutes]. Then add in the shortening, continue to knead until soft, smooth and elastic [very important step]. （提醒：水可慢慢加进面粉里，揉成面团，才加入花籽油。如果你一次把水加进面粉里，那在揉成面团时就需要少许手粉，才能把面团揉成不沾手。）
2.Shape into a ball and cover to rest for about 20-30 minutes or until double in size.
3.Punch down dough and remove dough to a floured surface, divide into 2 round balls. Then divide each ball into 8 equal portions. Shape each into a ball, then roll into flat circle [the number depends on the capacity of your steamer, for mine I made 8 at a time].
4.Wrap filling with each flatten dough. Gather the edges and shape into pleated paus or round balls. Place on parchment or greased proof paper in the steaming tray.
5.Leave to prove for 15 - 20 minutes.
6.Steam over high heat for 10 minutes in a steamer. Off heat and leave paus for a further 3 minutes before uncovering to cool on rack. This is to prevent wrinkle, rough skin [sometimes they may be a little wrinkle - probably because of proofing time but the texture is unaffected].
馅料：（自己调的。馅料可在前一天炒好放冰箱）
长豆切粒 300g，红萝卜粒 50g，地瓜丝 50g，hotdog切粒 2条，洋葱1粒，蒜头2瓣
调味料：
酱青 1tbsp，糖 1tsp，麻油少许，盐少许，胡椒粉少许
把材料炒熟炒匀，起锅放凉，包好收进冰箱里即可!
包子皮可以用撕的哦!
Hi Chin,
ReplyDeleteWould you like to submit this to Aspiring Bakers #31? Here is the link if you like to know more :
http://everybodyeatswell.blogspot.be/2013/05/aspiring-bakers-31-bao-ho-chiak.html
Thank you, hope to see your participation!
Hi Miss B,
ReplyDeleteThank you for telling me this Aspiring Bakers #31.
Ok, I will submit!!
谢谢你的邀请!