沙葛虾米包（Yambean Dried Shimp Pau)

 

一直以来，都很想跟大家分享这个好吃的沙葛虾米包。

无奈捏包的功夫实在太滥了，不好意思献丑。

今天的表现虽然还有待进步，至少娜娜看得出是包的样子，

所以就贴上来做个记录。

I've always wanted to share this delicious Yambean Dried Shrimp Pau recipe. Sadly, my pau pleating skills were very lacking, so I had to wait till I improved before posting this. It still isn't very good, but at least NaNak recognizes them as paus!

之前也上了youtube，看一些前辈的捏包子的分享，

可是就看似容易，自己捏就手忙脚乱的，

但我相信，熟能生巧，唯有不断努力，终有满意的一天，

加油！安迪漾！

I did try and watch a pau pleating tutorial on youtube, but it was still tough for me on the practical side of things. Still, I believe practice makes perfect, so I'll keep trying until I can get it perfectly!

沙葛虾米包
食谱参考：Y3K 第45页

皮料：
A : （使用前混合均匀）
      即溶酵母 2茶匙
      清水 120毫升
B : 包粉 250克
     糖分 60克
     白油 20克

馅料：
C : 红萝卜50克，切丝
     虾米 50克，浸泡 ，切碎
     沙葛 300克，去皮，切丝
D : 清水 120毫升

调味料 ：
胡椒粉 1茶匙
盐 1/2 茶匙
味精 1茶匙

用具 ：
纸杯 12个，压平

做法 ：
1。馅料 ： 锅里热少许油，炒香（C）料后加入调味料（D）料炒匀盛起，待冷备用。
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，分成每份40克。
3。 造型 ： 将（2）的面团滚圆后压扁，中间部分稍微厚一些，包入35克的（1），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。
   

Yambean Dried Shimp Pau
Recipe adapted from : Y3K page 45

Ingredient for skin :
A : (mixed just prior to using)
     2 tsp instant yeast
     120ml water
B :  250g pau flour
      60g icing sugar
      20g shortening

For filling :
C : 50g carrot, shredded
     50g dried shrimps, soaked and chopped
     300g yambean, peeled and shredded
D : 120ml water

Seasoning :
1 tsp pepper, 1/2 tsp salt
1 tsp MSG

Material needed :
12 paper cups, flattened

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.

 这款沙葛虾米包是安哥的最爱，

因为那是他妈妈留给他最美好的回忆。

总是吃包子，想妈妈；

往往边吃边诉，妈妈的包子是如何美味。。。。。。。。。

可惜安迪没这等口福，不然可能今天已是捏包高手也不定，

呵。。。。。。呵。。。。。。。

This Yambean Dried Shrimp Pau is one of my hubby's favorite, since it reminds him of the good times he had with his mum. He would often praise his mum's cooking as he eats the paus, making me think that maybe I would already be a pau expert if my late mother-in-law had been around to teach me. Hehe!

鲜甜脆口的内馅，搭上松软的包皮，好吃！

The delicious and juicy fillings complimented the soft pau skin. A marvelous pau indeed.