香芋包 Taro Pau

最近安迪在研究捏包子，只要做好的包子被吃光了，

马上又搓面团，继续我的捏包子练习。

希望勤能补拙，早点可以捏出美美的包子：） 

As you may have noticed, I've been making alot of paus recently. The moment all the paus at home has been finished, I'll start kneading the dough so I can practice again and again. After all, they say practice makes perfect, and I really want to master the art of pau-pleating.

 随意地蒸个芋泥，然后就可以捏起包子了。

幸好出来的味道还不错，加上分量也不多，

所以一回儿功夫，又被吃完了，

耶。。。。。。。明天又可以再捏了！！

 While steaming some yam to make yam paste, another idea for making paus popped up: Taro Pau! Hehehe, turns out the idea was not bad; the paus tasted good, and there wasn't too many paus, so it wasn't long before these paus were safely inside my family's stomach. Looks like I get to make more paus tomorrow!

 

香芋包 

皮料：

A : （使用前混合均匀）
      即溶酵母 1茶匙
      清水 60毫升
B : 包粉 125克
     糖分 30克
     白油 10克

     芋头糊 1滴（随意）

馅料 ：

芋头  80克（切块，蒸熟，压烂）

幼糖 30克

粟米油 20克

椰浆 40毫升

盐 1/4 茶匙

芋头糊 1/4茶匙

用具：

纸杯8个

做法 ：

1。馅料: 热锅将馅料炒至浓稠，盛起，待凉分成8份。

2。皮料 ： 将（B）料放入大碗加入（A）料拌匀，倒在桌面用手搓2分钟至光滑面团，用布盖着发酵30分钟，分成8份。
3。 造型 ： 将（2）的面团滚圆后压扁，中间部分稍微厚一些，包入1份馅料，边缘折起收口向上，排在纸杯上，重复至完，盖着待发30分钟。
4。 锅里煮好滚水，排好架子及铺块白布，排入（3）后盖好，以中火蒸10分钟或熟即可。

Taro Pau

Ingredient for skin :

A : (mixed just prior to using)
     1 tsp instant yeast
     60ml water
B :  125g pau flour
      30g icing sugar
      10g shortening

      1 drop yam paste (optional) 

For filling :

80g taro/yam (diced, steamed and mashed)

30g caster sugar

20g corn oil

40ml coconut milk

1/4 tsp salt

1/4 tsp yam 

Material needed : 

8 paper cups

Method :

1. For filling: Heat wok, add in filling and fry till its consistency has thickened. Dish up, cool and divide into 8 portions.

2. For skin: Combine ingredients (B) in a big mixing bowl. Add in ingredient (A) and mix well. Invert onto a tabletop, knead with your palms for 2 minutes till dough becomes shiny and soft. Return dough to the big bowl and cover with a piece of cloth. Proof for 30 minutes. Divide into 8 portions.

3. To shape: Flatten a dough from no. (2) into a circle. Flatten the edges so that the center bulges slightly, place in a portion of the filling. Gather the edges, seal opening and lay it facing upwards on a flattened paper cup. Repeat process until all the dough is used up. Cover and proof for 30 minutes.
4. Bring water to a rapid boil in a wok, then place a steaming rack in the wok. Cover the inside of the wok lid with a cloth(to prevent the water droplets from dripping onto the paus). Arrange no.(3) on the steaming rack. Cover the wok and steam over medium heat for 10 minutes or till thoroughly cooked.

 

 不规矩的捏文，还是有待改善，

不过至少包形比较过往，圆得多了。

继续加油！

The pleats are still a little askew, but thankfully the paus are getting rounder and looking more like the paus they're supposed to be. Yeah!

@@@@@ Enjoy ! @@@@@