Thursday, 9 July 2015

金瓜椰丝柳叶包 ( Pumpkin with Shredded coconut Leaf shaped Pau)


今天又是赴约的一天。
带着丑丑的柳叶包来和大家一起开心参与“金瓜包子趴地”。
第一次尝试捏柳叶形的包子,
难免丑态毕露,还请大家多多包涵。


刻意的把金瓜皮也一起参入。
希望绿点的加入,带出柳叶的绿意;
同时也可以保留金瓜皮的营养成分。



金瓜椰丝柳叶包
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
     金瓜和金瓜皮个别40克(切块,蒸熟,压烂)
   
椰糖椰丝馅料 :
椰丝  150克
椰糖    80克
水        70克
班兰叶   2叶



做法 :
1。馅料:将水及椰糖煮至椰糖溶解,加入班兰叶和椰丝,小火炒干即可。
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10份(约30克1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,边缘折起成柳叶形,收口捏紧,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9 - 10分钟或熟即可。








Pumpkin Shredded coconut Leaf 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
  40g pumpkin, 40g pumpkin skin (diced, steamed and mashed)


For filling :
150g fresh shredded coconut
80g gula Melaka (palm sugar)
70g water
2  pandan leaves

Method :
1. For filling : In a pot cook the water and gula Melaka until melted. Add in pandan leaves and shredded coconut, stir-fry until dry with low flame.
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 10 portions (about 30g each).

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 to form a leaf shape, 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 9 -10 minutes or till thoroughly cooked.




为了消耗我家的马六甲椰糖,所以加进椰丝炒和。
松软的金瓜包皮,搭上香甜的椰糖椰丝,
在安家还蛮受欢迎的,一出蒸笼,马上消掉一半。
第二天,同样的食谱,再次开工哦!



I'm submitting this post to the Best Recipes for Everyone
 July 2015 Event : I have a date with "Pumpkin"
organized by Fion of XuanHom's Mom and co-hosted by Rachel

11 comments:

  1. Aunty家的包子哪会丑啊?还是美美的
    我可不会嫌弃那美味的柳叶包,可以给我尝尝吗?

    ReplyDelete
  2. sister, 我好喜欢这个馅料呢。一定好香。

    ReplyDelete
  3. 我不会捏包子,懊恼着咧!!烦啊。。。。。

    ReplyDelete
  4. 对我来说你很厉害了,继续加油!

    ReplyDelete
  5. 我来了。。。
    有像柳叶,这个造型很难捏的,你的已经很棒咯。嘻嘻~

    ReplyDelete
  6. 鼓励鼓励,第一次就可以捏到这么美,在练习多几次就更不得了了,加油哦 :)

    ReplyDelete
  7. 行了, 行了。。。不错了叻, 再捏几次的话, 连枫叶都能捏得出了! 呵呵。。。

    ReplyDelete
  8. 我也扭了一个柳叶形的。嘻嘻

    ReplyDelete
  9. 不错,很美啊,我要两个,还有剩吗?

    ReplyDelete
  10. 刚刚从May家过来看看Aunty Young的作品。真的很棒!我也有两个!

    ReplyDelete
  11. Nice & yummy leaf shaped pumpkin bao with sweet & aromatic dessicated coconut filling.

    ReplyDelete

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