Friday, 10 October 2014

叉烧包(Charsiew Pau)


 这款很亲民的叉烧包,终于在安家的蒸笼出现了。
虽然捏纹还是欠缺自然,但是内涵还是美味可口的。
This rather well known pau has finally arrived at my house! Its swirls may still lack a natural feel, but the fillings certainly aren't lacking in any way.




 松软的包皮,搭上香醇的叉烧,谁能抗拒?
当然是吃了一个,再一个。
With the delicious charsiew filling oozing out in between the soft pau skin, this is another irrisistable pau. One is never enough!


这一大篮里,共有20个。
安家娜娜,进一个,出一个,
没两下子,就见篮底了,呵。。。。呵。。。。
还挺捧场的!
20 paus a basket, yet somehow NaNak managed to finish it in a matter of minutes! She really is supportive of my cooking.

叉烧包
 食谱参考 :Y3K

皮料 :
A:即溶酵母 10克
     清水 160毫升
B: 包粉300克,澄粉100克
     糖分 100克, 白油 40克
C: (使用前混合均匀)
     双倍发粉 8克
      清水 1汤匙

馅料:
D: 幼糖80克,香菇精1/2 茶匙
     生抽 35毫升,粟粉48克,油35克
     黑酱油 1/2 汤匙,清水300毫升
E: 叉烧 450克(切丁)
    蚝油 35克

用具:
纸杯20个(压平)

做法:
1。 馅料:将(D)料放入锅中,以中火边煮边搅至浓稠幼滑,待完全凉后加入(E)料拌匀,称每份35克。
2。 皮料:将(A)料拌溶,加入(B)料以中速度搅打4至5分钟成光滑软团,放在大碗内,盖着待发酵60至90分钟。
3。 将(2)与(C)料再搅至光滑,取出再盖好发酵20分钟,分成每份35克。
4。造型:将(3)滚圆后压扁,中间部分稍微厚些。包入1份(1),边沿折起收口向上,封口不要捏太紧使之蒸时容易裂开。将包子叠在纸杯上,盖着待发30分钟。
5。锅里煮好滚水,排好架子及铺块白布,排好叉烧包。盖好以大火蒸10至12分钟或熟即可。


Charsiew Pau
recipe adapted from : Y3K

Ingredient for skin :
A : 10g instant yeast, 160ml water
B : 300g pau flour
     100g wheat starch or tangmin flor
     100g icing sugar, 40g shortening
C :  (mixed just prior to use)
     8 g double-action baking powder
     1 tbsp water

For filling :
D : 80g caster sugar, 1/2 tsp mushroom seasoning
     35ml soy sauce, 48g corn flour, 35g cooking oil
     1/2 tbsp dark soy sauce, 300ml water
E :  450g charsiew or grilled pork (diced)
      35g oyster sauce

Material needed :
20 paper cups (flattened)

Method :
1.Filling : Stir-fry all ingredients (D) in a wok over medium heat until the gravy becomes thick and smooth. Leave aside to cool and when it has cooled completely, mix in ingredients (E) evenly then divide the filling into portions of 35g each. 2. Pau skin : Mix ingredient (A) evenly, then knead in ingredient (B) using medium speed for 4-5 minutes until the dough is pilable.  Cover and proof dough for 60 - 90 minutes in a large bowl.
3. Knead no. (2) and ingredients (C) until dough becomes pilable. Cover dough with a piece of cloth and proof for another 20 minutes. Divide the dough into balls of 35g each.

4. To shape: Flatten a ball of no. (3) into a circle. Flatten the edge so that the center buldges a little. Wrap in a portion of no. (1) and pleat the pau. Place the pleated pau on a flattened paper cup. Repeat process until all the dough is used up. Cover the paus and proof for a final 30 minutes.

5.  Boil water in a steamer and prepare a steaming rack. Cover the lid of the wok with a piece of cloth to prevent the water droplets from falling onto the pau. Arrange the paus on the steaming rack and steam over high heat for 10 -12 minutes or till cooked.







I'm joining Best Recipes for Everyone October 2014 Event Theme: Bun in My Hot Steamer hosted by Fion of XuanHom's Mom.

16 comments:

  1. 虽然我不吃猪肉,但看色泽,还有娜娜的进一个出一个,就知道味道很棒了^^

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  2. These delicious fluffy charsiew pau is great for anytime snack. Yummy!

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  3. Morning...your Pau is making me hungry. Of all the pau, I only like to eat Charsiu Pau and Custard Pau.

    ReplyDelete
  4. 馅料很诱人, 垂涎欲滴啊, 给我留两粒吧!!

    ReplyDelete
  5. 这个好难好难呀, 等我再多练几年功先 ^^

    ReplyDelete
  6. Yer。。。。那个卖相怎么可以,这样的那么诱人啊 ><"""
    我想拿两个做早餐呢,嘿嘿!!

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  7. Aunty Young, 这个叉烧包是为我准备的吗???你知道啦。。。它是我的最爱呐~ 哈哈哈!

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  8. Hi Aunty Young, don't worry, these days home-made paus are much better than store bought. The other day, I was craving for 'bak pau' and when to get from the shop. Regretted buying it cos' the pau skin is not as good [dry and crumbly even still warm] as home made [soft, fluffy and has a good texture]. Can I have some,please?

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  9. 为啥那蓝的包子让偶想起武大郎?好古代的 feel 哈!喜欢。。喜欢!店小二,来个包儿!

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  10. 看Aunty Young做的叉烧包就知道好好吃,我可以一下子吃掉3个!:D

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  11. 见篮底啦?我不依啦!!我要吃!!
    谢谢妳,感恩有妳的参与,让这次的蒸包活动热闹起来,感谢妳每一次的参与^^

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  12. Aunty Young, I also want a whole basket of your Char Siew Pau!

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  13. 进一个,出一个。。。吃包饱了。。。哈哈!

    ReplyDelete
  14. 今天吃太多馒头吃腻了哈哈哈。。换我来吃你的叉烧包吧。。

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  15. Hi Aunty Young, may I know which pau skin recipe that you feel produces the best texture?

    ReplyDelete

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