Thursday, 2 October 2014

金瓜包(Pumpkin Pau)



 继续捏包练习,为了支持这个月的“小拇指”和“最佳食谱”活动,
特别做了金瓜包,以符合“金瓜”和“包”的主题。
Continuing my pau pleating practice! Since the theme for this month's Little Thumbs Up("LTU") and Best Recipes for Everyone("BREE") are "pumpkin" and "steamed buns" respectively, I decided to combine both and make Pumpkin Paus.


 这款包子,如那天分享的香芋包,都属素食包子。
希望一些如素的朋友会喜欢。 
Just like the Taro Pau, this Pumpkin Pau is also suitable for vegetarians. If you happen to be a vegetarian, I hope you like this! 



金瓜包
皮料:
A : (使用前混合均匀)
      即溶酵母 1茶匙
      清水 40毫升
B : 包粉 140克
     糖分 50克
     白油 10克
     金瓜 80克(切块,蒸熟,压烂)

馅料 :
金瓜  80克(切块,蒸熟,压烂)
幼糖 30克
粟米油 20克
鲜奶20毫升
盐 1/4 茶匙

金瓜籽 40克烤香
用具:
纸杯8个


做法 :
1。馅料: 热锅将馅料炒至浓稠,加入烤香金瓜籽,拌匀盛起,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。


Pumpkin Pau
Ingredient for skin :
A : (mixed just prior to using)
     1 tsp instant yeast
     40ml water
B : 140g pau flour
     50g icing sugar
     10g shortening
     80g pumpkin (diced, steamed and mashed)


For filling :
80g pumpkin (diced, steamed and mashed)
30g caster sugar
20g corn oil
20ml fresh milk
1/4 tsp salt

40g toasted pumpkin seeds

Material needed : 
8 paper cups

Method :
1. For filling: Heat wok, add in filling and fry till its consistency has thickened. Add in toasted pumpkin seeds, stir well and 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 and 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 and 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 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.





 加了些烤香金瓜籽,不但添香气,也丰富了口感。
With the toasted pumpkin seeds, the paus taste better and has an added bonus crunch in every bite.


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

Photobucket
 This post is linked to the event Little Thumbs Up (Oct 2014 Event: PUMPKIN) organised by Zoe (Bake for Happy Kids) and Mui Mui (My Little Favourite DIY) and hosted by Eileen (Eileen's Diary).

19 comments:

  1. 下午茶时间到,来你家摊茶。。

    ReplyDelete
  2. 这叫瓜中有金才对也 。。。。。。 嘻嘻嘻 。。 很棒。

    ReplyDelete
  3. 我来吃‘金包’了,好好吃哦!
    aunty是不是也收到下一道圣旨了,哈哈哈哈!

    ReplyDelete
  4. 哈哈哈哈哈。。金光灿灿的金瓜包,我好喜欢,吃了希望多多金
    谢谢妳支持BREE哦^^

    ReplyDelete
  5. 喔哦~金当当的包子真耀眼!折纹清晰好看呢!

    ReplyDelete
  6. 今天有三家包子可以吃!
    然后金瓜的颜色就是漂亮!

    ReplyDelete
  7. 金光闪闪的包子, 美极了!
    吃的人幸福, 做的人也一样的幸福, 哈哈哈!

    ReplyDelete
  8. Think I will dream of gold ... all the lovely 金金 colour chiffon & 包子 !

    ReplyDelete
  9. 金包子,‘金’得很漂亮。

    ReplyDelete
  10. 好久没有来aunty young的家找吃了,请我吃好吗 :)

    ReplyDelete
  11. The pumpkin give this pau a nice attractive colour. Must be very tasty too!

    ReplyDelete
  12. Hi AuntyYoung,
    南瓜包子,金的的很漂亮!
    好喜欢你的包子的纹路,捏的好美!
    请我一粒当宵夜,好吗 :D
    mui

    ReplyDelete
  13. Aunty Young的南瓜包子会发亮!赞!

    ReplyDelete
  14. Aiyo I am so hungry now, drooling already lol

    ReplyDelete
  15. 那圆滚滚的表面好滑和捏花也美。。你真厉害;)

    ReplyDelete
  16. 好饱满滑溜的南瓜馒头,很棒哦!!
    话说。。。南瓜,我昨晚也揉南瓜馒头
    但是成品不理想,几伤心一下啊 ---。-------“”

    ReplyDelete
  17. Know this pau is very nice.

    ReplyDelete
  18. Aunty Young, you are fast becoming a pau expert!

    ReplyDelete

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