叉燒包 [食譜] ~ Steamed Roast Pork Bun [Recipe]

 

材料:	(10 - 12個)	Ingredients:	(10 - 12 buns)
麵皮		Dough
酵母	1茶匙	Yeast	1 tsp
低筋麵粉	250克	Low-gluten Flour	250 g
玉米粉	100克	Corn Flour	100 g
糖	50克	Sugar	50 g
泡打粉	1湯匙	Baking Powder	1 tbsp
水	100 ml	Water	100 ml
豬油/植物油	50 ml	Lard/ Vegetable Oil	50 ml
餡料		Fillings
叉燒	200克	Roast Pork	200 g
洋蔥 (丁粒)	半個	Onion (diced)	half
生抽	1茶匙	Soy Sauce	1 tsp
蠔油	2 茶匙	Oyster Sauce	2 tsp
糖	2 茶匙	Sugar	2 tsp
玉米粉	2 茶匙	Corn Flour	2 tsp
水	4湯匙	Water	4 tbsp
麻油	1茶匙	Sesame Oil	1tsp

 

做法:

Directions:

準備麵團:

Prepare the dough:

先把麵粉、酵母、玉米粉、糖 和 水 混合成糰

Combine all ingredients for the bun except baking powder to form a dough.

待發酵一小時

Let rise for an hour.

(其間準備餡料 ~ Meanwhile, prepare the fillings)

加入泡打粉及油後, 搓揉均勻 備用

Mix in the baking powder. Set aside.

 

準備餡料:

Prepare the fillings:

 將叉燒炒香至出油

Stir fry roast pork to drain the fat.

 

 

盛起, 切丁粒

Remove pork from fat and dice them

原鍋下洋蔥, 炒至焦糖色

Sautee chopped onion in the same pan, cook till brown

加入 調味料 和 叉燒粒 煮至濃汁.

Stir in seasonings and meat cubes, cook until the juice thickens.

放涼

Let cool.

包叉燒包:

Make the bun:

將麵糰分割成12份

Divide the dough into 12 rounds

 

桿成圓形, 包入餡料

Place the fillings on the flattened rounds.

整成包子狀. 放在防沾紙上

Wrap up and place on non-stick paper.

大火蒸10-15 分鐘即可

Steam for 10 – 15 minutes.

好擠呢!!! 顯然排位方面有待改進 ~

So CROWDED!!! I should work on my "organization" skills ~